LindaZ
Senior Cook
Can anyone tell me what the difference is between kosher salt and regular salt? I see a lot of recipies calling for kosher salt - does it taste different? Can regular salt be substituted for kosher salt?
Thanks for a rerun of the question, LinZ. I, too, would like to know more about it. I had always thought that the term "kosher" refers to a process of preparation, rather than any defining characteristic of a finished food product, and that it is a term which must be certified. Is that true? And if so, how is kosher salt made (differently, that defines it as being "kosher")? And who certifies it?