3 ms·

In Switzerland, I never was able to find kosher salt. Coarse yes, table yes, but flaky kosher salt? Nope

• saiya-jin 6y ago
  Exactly, same here (also Suisse). It boggles my mind why would anybody use any other type of salt for anything, I guess lessons from primary school about iodine and its roles are long forgotten. I never ever felt any bad taste from iodized salts. Had to actually google what kosher salt means, the connection with real kosher food is 0 and it seems purely US term. There are whole articles about why you should never use iodized salts... seriously wtf
  • UncleMeat 6y ago
    Table salt is so fine that it is hard to sprinkle over food evenly and in controlled amounts. The taste isn't the issue.
  • kulahan 6y ago
    You typically use different types of salt based on the size/shape of the grains. You want something larger and hollow for finishing, because it gives a nice texture, as an example. Every time I get the chance, I take a small amount of kosher salt (which is just salt used for koshering, not salt that is kosher) and a small amount of iodized salt and have visitors do a taste test. I've never had someone prefer the iodized salt, and they can always tell the difference between the two. Maybe they have different labels in different countries, though.