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Everyone says kosher salt is better for cooking but after burning my third batch of roasted veggies I checked the sodium levels and found out table salt actually dissolves faster for seasoning pasta water so I'm sticking with it.
I read on Serious Eats that table salt has finer grains so it dissolves quicker in boiling water and after ruining three dinners last month with undissolved kosher salt clumps I switched back and my pasta actually tastes seasoned now, has anyone else noticed the texture difference actually matters?
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campbell.robin2mo ago
Didn't Alton Brown say kosher salt is just easier to pinch with your fingers?
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harper_murphy2mo ago
I actually see it the other way - the bigger crystals mean you're getting less even coverage per pinch (especially if you're heavy-handed like me) so you end up oversalting more than you think. It's one of those things that sounds good in theory but backfired in my kitchen.
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