It's taken over the gourmet world. You pretty much wouldn't write a recipe that includes salt without it. It's also an annoying fact of life for those of us googling "kosher" recipes - that yummy salt bumps up almost every recipe to the top of the list even if it's a recipe for bacon double cheeseburgers. First of all, you may already know that "kosher" salt is no more or less kosher than any other salt. That is, it's kosher, but so is table salt, coarse salt, sea salt, Himalayan pink mountain salt , and every other form of pure salt. So if you eat kosher and cook kosher, you CAN use kosher salt. But you don’t have to. So why is it called kosher ? That’s actually just a mistake. This flattish crystalline form of salt is actually kosher-ING salt - the kind of salt used to "kasher" meat to make it kosher. Most kosher salt has air between relatively flat crystals. So when you're using or substituting kosher salt, use
Day 250: And that’s the kind of day it’s been.
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