David's Kosher Sea Salt Flakes - favourite for chefs and home cooks alike.
Kosher salt, which is more uniform in size than sea salt, has a coarse texture which makes it easy to pinch when cooking. This helps when seasoning your food, as you can better control how much you are pinching than with other salts. Kosher salt also has a less intense and more pure, salty taste than the other types of salt.
Kosher salt originally got its name from the Jewish practice of koshering meats. When applied to butchered meat, its larger flakes allow the salt to easily draw blood without over-salting the meat. (It really should be called Koshering salt.)
Cooking with Kosher salt: Generally we use Kosher salt for meat and recipes that call specifically for it. Because the larger flakes hold onto moisture, Kosher salt essentially holds the moisture inside of the meat. It keeps pork chops tender, steaks juicy, and chicken breast moist.
See for yourself. Salt one chicken breast with table salt and another with kosher salt. The one with kosher salt will retain its moisture much better than the chicken breast salted with table salt.
Kosher salt is also great to use when a recipe specifies "coarse salt."
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