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Kenji Lopez (MIT grad chef who is reasonably famous on YouTube and for writing for Serious Eats for years and for writing this amazing cookbook https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...) gives the exact opposite advice of this blog for salt where he recommends using large flake salt for finishing and "table salt" for cooking.



I can't imagine it matters much in any situation where the salt is going to dissolve, so the cheapest option (table salt) makes sense.

Kosher salt is a fine compromise for most situations.


Both table salt and kosher salt are perfectly fine for seasoning or decorating -- michelin starred restaurants use both for each purpose. The only important thing to note is that they have different saltiness grades. Table salt is finer and thus saltier. Real problems emerge when not distinguishing between the two -- either a dish is far too salty or completely under seasoned.

Just specify what you're using and how much and the person using the other one can adjust. 3 parts kosher is about 1 part table salt.

It gets way more confusing if you go to Japan -- instead of 3 or 4 salts. There are 00s. The Japanese are big in to salts.


Also note that in the US, there are a couple major brands of Kosher salt; Morton is noticeably coarser than Diamond Crystal.


I'm late here, but I just wanted to post that this is either outdated or incorrect info. Here is a post from 2013 where he says he uses diamond crystal kosher for cooking https://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-ne... and you can see in all his recent youtube videos he uses the larger kosher salt.




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