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I'd quibble about using kosher salt if you are going to dissolve it. I think it was Am.Test Kitchen that did a salt tasting and found that all the plain salts (ie not smoked or harvested from the fins of mermaids or whatever) tasted the same when dissolved. When used to finish a piece of meat, granule size mattered such that kosher > table salt.
Batali says as salty as the Adriatic is how it should be.
I'd quibble about using kosher salt if you are going to dissolve it. I think it was Am.Test Kitchen that did a salt tasting and found that all the plain salts (ie not smoked or harvested from the fins of mermaids or whatever) tasted the same when dissolved. When used top finish a piece of meat, granule size mattered such that kosher > table salt.
Batali says as salty as the Adriatic is how it should be.
I'd quibble about using kosher salt if you are going to dissolve it. I think it was Am.Test Kitchen that did a salt tasting and found that all the plain salts (ie not smoked or harvested from the fins of mermaids or whatever) tasted the same when dissolved. When used top finish a piece of meat, granule size mattered such that kosher > table salt
