Used to think kosher salt was just a fancy name for salt...

I ran out at home and grabbed regular table salt for a dry brine on a pork shoulder last weekend. The thing came out way too salty and I realized the crystal size actually matters a LOT more than I thought. Any of you guys keep both types around for different things?

3 comments

3 Comments

elliotm5716d agoTop Commenter

Yeah the crystal size thing is a real gotcha lol. I messed up a steak once by using table salt for a dry brine and it was like eating a salt lick. Switched to kosher for dry brines and it made a huge difference, just gives you way more control over how much actually sticks to the meat. I still use table salt for pasta water and soups though since it dissolves fast.

willowg8815d ago

oh man, that table salt mistake is brutal. i had a buddy who did the exact same thing with a ribeye and he said it was basically inedible. @elliotm57 you're totally right about the control thing, kosher salt is way more forgiving because you can actually see how much you're putting on. i still use table salt for my pasta water too, it just makes sense since it dissolves so fast. but for anything where the salt sits on the surface, i learned the hard way that bigger crystals are the way to go.

michael_green4415d ago

Call table salt nonsense if you want but it dissolves way faster and that's perfect for quick seasoning on fries or eggs.