What is kosher salt, and why do (American) chefs love it?

Summary by Krater

The video explains why American professional cooks prefer kosher salt, exploring its historical, religious, and industrial origins, and tests its efficacy in drawing moisture from meat compared to table salt.

From the video

Answers: Why do American professional cooks use kosher salt?

• kosher salt
• koshering meat
• table salt
• diamond crystal kosher salt
• morton kosher salt
• maldon sea salt
• history of kosher salt

Ingredients

• 6 lamb chops
• kosher salt
• table salt
• 2 chicken breast
• zucchini
• cherry tomatoes
• lemon
• rosemary
• feta cheese
• egg
• flatbread

What it concludes

• Kosher salt flakes stick better to meat and dissolve at the optimal rate for drawing out blood compared to table salt.
• Big flaky salt is far superior for dry brining and general home cooking because it is easier to pinch and measure accurately by eye.
• Different salts have radically different densities, meaning a teaspoon of Morton kosher salt weighs nearly twice as much as a teaspoon of Diamond Crystal.