When I watch cooking shows, when it comes time to add salt, they ALL say to add kosher salt. Why is this? Is there something specific that is different about kosher salt?
by 
Penny The Wise
ANSWERS: 4
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The grains are larger and it doesn't contain iodine.
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Kosher salt has a coarser grain and no additives. http://en.wikipedia.org/wiki/Kosher_salt
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Kosher salt is the big chunky salt you find in the spice isle and it's more expensive than regular table salt. It's a trend. People say it tastes better. Some say it's better for you. Popcock! All Salt sold in the US has strick guidelines for it's purity. They are all 99% sodium chloride (NaCl). Some Chefs prefer kosher salt because its texture allows the chef to pinch a larger quantity of salt and evenly sprinkle the flakes on food. Kosher doesn't have Iodine, but Iodine is good for you. Iodine deficiencies commonly lead to thyroid gland problems, specifically endemic goiters.
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Kosher salt reacts differently in cooking because it is a different shape. Since it is a different size, it isn't as salty as regular salt and it takes more of it than regular smaller salt. Thus you are able to spread or distribute it more evenly in your dish. It also tastes cleaner because it doesn't have additives to make it pour easier like Morton's or any iodine. Regular table salt has a strong metallic taste. I don't want that in my food. I always use kosher salt, have for years, preferably Diamond Crystal kosher salt. And for special dishes I use grey salt and sea slat. Each salt has a different taste and flavors
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