David Hare-Scott wrote:
> I understand the concept of kosher food in the religious/cultural context,
> that is not the question. What I am curious about is the gastromonical
> effect of kosher salt.
>
> In what way is kosher salt different from (more or less) pure sodium
> chloride?
>
> Is the difference clearly noticable so that if a recipe specified kosher and
> you used standard cooking salt (or vice versa) that you would easily taste
> it?
>
> David
>
>

All salt is kosher, unless you go out of your way to contaminate it with
pork or shrimp, etc. -- just like vegetables are kosher.

"Kosher" salt is a misnomer. It should be "koshering" salt; koshering is
the process of salting a chicken or piece of meat to draw all the blood out
of it. Koshering salt is rather larger crystal than table salt and has
been milled into little flakes to increase its surface area.

Kosher salt is fluffier than table salt or pickling salt, so if a recipe
calls for kosher salt and you substitute table salt you should reduce the
amount. I would use half the amount called for in the recipe, then add a
little additional salt to taste.

Best regards,
Bob