It’s definitely closer to a powder than the typical “sandy” texture of regular table salt. Personally, I’m a purist, so I tend to prefer plain ol’ butter and salt (though I do splurge for real butter rather than margarine), but the popcorn salt does add something to the experience.
Just run some kosher salt through your food processor. You can make it as course or fine as you prefer.
ETA: when I first saw the thread title, I thought it was a zombie. Kosher salt has been common in a lot of home kitchens for over a decade.
Mutual annihilation - rather like matter & anti-matter. Don’t do it if you love the universe.
[continuing popcorn hijack]
Pretty much any restaurant food/supply store will have popcorn salt in the typical one pound paperboard canisters. You get the good stuff for $1/lb rather than the silly grocery store *$4 per 2 oz spice bottle *prices.
[/continuing popcorn hijack]
You can put kosher salt on cooked foods, but generally that is the job of finishing salt.
It’s a fad. Salt is salt is salt is salt. There aren’t enough trace elements to be noticeable by the human taste buds.
The only real argument for kosher salt is that it’s easier to pick up in your fingers and sprinkle on the food that way. The bigger grains give you more control of how you sprinkle. It looks so much cooler on a cooking show than using a shaker, and, after all, appearance is everything. :rolleyes:
I’ll echo that it is shape, not taste, that makes kosher salt better. But I think in addition to it being better for sprinkling from fingers, its shape makes it stick to meat better. This is why it works better for searing meat.
Yes, it’s the shape, not the taste (although supposedly some people can taste the difference between iodized and non-iodized salt. I’m not sure I can.) In general, salt is salt is salt, but the texture and flakes of kosher salt make it easier to deal with in many applications. I only have kosher salt around because I can’t think of any applications where I want the finer grain of plain table salt vs. the flakes of kosher salt.
So, no, not a fad at all. It’s just a pragmatic salt.
You’re wrong.
I like kosher salt because it’s easier to measure out by hand and is not as “salty” as iodized salt.
[hijack]What about sea salt? Should I invest in a sea salt grinder or would that make me a pretentious douche?[/hijack]
I seriously doubt it. I hate the taste of iodized salt and avoid it whenever possible, and my neck is goiter-free.
I believe table salt is already added to a lot of food we buy?
Sea Salt is good. My grinder grinds it a bit too coarse though so I can feel the grains as I’m chewing them.
Kosher salt only gets used for steaks. But, damn, it does it’s job very well.
For eggs and oatmeal I’ll use an almost unnoticeable amount of table salt.
Fish, depending on the recipe, gets either soy sauce or table salt.
I don’t like that salty taste so I go light on salts.
I’m not about to go downstairs and check on this right now, but my elderly mom and I were arguing about my use of kosher salt…she’s worried about it being non-iodized, and she thought it had more sodium. But it has less sodium than the salt she was using.
Iodized table salt tastes funny to me. I don’t know if it’s the anti-caking or the iodide, but I can’t stand the stuff.
I started using kosher salt for every day things. My sea salt grinder grinds stuff too large for my delicate taste buds :P.