Turning

Subject:
Re: Salt,
Response To:
Salt, ()

Pat Riley
Kosher salt is better to cook with for several reasons.

There are no anti-clumping agents like in table salt.

Most recipes have perpetuated for generations. Almost all of them originated assuming the use of salt with larger irregular crystals - like kosher salt.

Due to the crystals size and shape, a fixed measure of kosher salt will have more air pockets than the ultra uniform and tightly packed modern salt (hence the need for anti-clumping agents),

Bottom line is, if you use table salt for a recipe that has been around forever (like most have) you get too much salt and the taste is off.

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