Is that cake frosting?
All salt is technically kosher, I think; "kosher salt" is simply the kind of salt you need to use in order to make meat kosher.
Kosher salt has bigger grains than normal salt. If you use the latter, you should reduce the amount, or the dish will taste too salty.
That's about it, I think — but I am not a Jew, perhaps some troper with better knowledge can explain the issue more.
edited 5th May '11 2:45:38 PM by Carciofus
But they seem to know where they are going, the ones who walk away from Omelas.
Sayeth The Other Wiki:
edited 5th May '11 2:47:22 PM by GreatLich
Kosher Salt
has a Wiki article. Salt, Sea Salt, Salt Sub, Iodiesed Salt, etc. are used for the sake of contrast.
edited 5th May '11 2:49:18 PM by secretist
TU NE CEDE MALIS CLASS OF 1971
Unchanging Avatar.
For what it's worth, I use it all the time. It's great for grilling and preparing meat.
Except for 4/1/2011. That day lingers in my memory like...metaphor here...I should go.
Kosher Salt makes things taste a bit different and has slightly different properties than other types of salt. It's not used in recipes because they need to be Kosher, but because it's the best salt for the job.
Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
I noticed that recipes sometimes call for kosher salt. This happens even though the chances of accidentaly giving a Jew food prepared with non-Kosher salt is extremely low, I think. What is everyone's opinions on this?
TU NE CEDE MALIS CLASS OF 1971