Ask Ottolenghi: is there a culinary reason to use kosher

The larger grain of kosher salt means it’s more suitable for even salting and brining – and a teaspoon is half as salty as one of fine salt

If a recipe specifies kosher salt, is somebody having a laugh, or is there a gastronomic reason to use it?
Pablo, Lancaster
Kosher salt is not actually “kosher” (as in, it’s not religiously treated). Historically, the name stems from the Jewish practice of removing surface blood when dry brining meat (such as with brisket), and that process is known as kashering. Because of this kind of salt’s larger grain size, it dissolves more slowly and evenly, which in turn ensures a more even brining. It also doesn’t contain any additives or preservatives, so has a very clean, er, salty taste.

In practical terms, then, the coarseness and consistency of kosher salt grains also mean they are easier to handle and hold in your fingertips. This gives the cook a greater level of control, because they can salt ingredients much more evenly, unlike when you use fine sea salt, for instance, which has an annoying tendency to pour everywhere or clump up.