The other popular salts in the kitchen are Kosher Salt and Sea Salt:
2. Kosher Salt
Kosher salt can be made by compacting smaller granular flakes into larger irregular platelet shaped flakes or grown this way via the evaporation process. Minimally refined and sourced from either underground deposits or evaporated seawater, kosher salt tastes “less salty” than table or sea salt.
(A teaspoon of table salt is the equivalent of a tablespoon of kosher salt.)Kosher salt originally got its name from the Jewish practice of koshering meats. When applied to butchered meat, its larger flakes allow the salt to easily draw blood without over-salting the meat.
Cooking with Kosher salt: I generally reserve Kosher salt for meat and recipes that call specifically for it. Because the larger flakes hold onto moisture, Kosher salt essentially holds the moisture inside of the meat. It keeps pork chops tender, steaks juicy, and chicken breast moist.
Learn about Sea Salt on the next page …