Thread: Kosher Salt?
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Unread 12-26-2012, 10:43 PM   #7
landarc
somebody shut me the fark up.

 
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I actually learned about kosher salt from fine dining chefs, who taught me that if you season by hand, the larger size and flaky texture lends itself to both better control in the kitchen, a more delicate feel on the palate and better flavor. Many of them felt they could taste the iodine in table salt
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