Posted by tleemay on August 17, 2001 at 16:01:55:
In Reply to: i never tried kosher salt posted by CalAbDiver on August 17, 2001 at 15:25:03:
Kosher salt is larger in size compared to regular
typical iodized table salt.
It's not as sharp tasting to the palette, and is
usually preferred over regular salt by the more
experienced chefs of the world. When using in
higher temperature cooking, it won't become
metalic in taste in high acid foods, such as
tomato based sauces. When using a mortar and
pestal to blend herbs for things like pesto and
mole', the extra coarseness of Kosher salt enables the grinding of the herbs and spices to be more
even.
It does cost more, and the Morton's version is
about the best readily available. It's also a bit
more pure (if that possible) than regular salt -
and as such is 'Rabinically blessed' ;-).