Kosher salt was a term that was created by kosher butchers referring to the size of the salt crystal rather than the fact of the salt actually being kosher. Kosher salt itself is not kosher, meaning it doesn't conform to Jewish food laws, but instead is used to make meats kosher. This salt is not really a kosher product unless it bears the kosher symbol.
“Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing over the weaker.”
- Margaret Visser, 20th century author
Kosher salt has a bigger flake than regular table salt, a crisp, clean flavor and is very popular for marinades, pickling and brining. Its larger surface area helps it to absorb more moisture than most salts, making it perfect for curing meats.
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