Kosher salt differs only in its physical structure: it is puffier / flakier, so as to have more surface area.
It is none of those 3
@s8mb
Kosher salt exists bc Torah said that blood is unclean, so Jews salt meat to remove last vestiges. More salt surface-> more effective
@s8mb
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For flavoring, identical to any other (but note that table salt has iodine, w minor flavor). Sea salt a very good substitute.
@s8mb -
Only reason to prefer kosher salt: 1) flakier form is good decoration / mouthfeel 2) preparing a raw ham after fall slaughter etc
@s8mb
End of conversation
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