Those marks at the bottom of your pan actually pack a lot of flavor.
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Salt is harvested from evaporated seawater and mined from underground salt deposits. Chemically, all salt is composed of sodium chloride. But the flavor of salt can differ slightly based on the types and amounts of minerals that attach to the salt crystals. The texture and size of the crystals are determined by how the sodium chloride is processed.
Kosher salt is designed to have large, irregularly shaped crystals, which make the Jewish practice of koshering (applying salt to draw blood and juices out of just-butchered meats) more effective. Kosher salt manufacturing is done under rabbinical supervision. We often use kosher salt to season meat because it has large crystals, which make it easier to sprinkle evenly.
Kosher salt gets its name from the Jewish practice of koshering meat. We use it in some recipes because its large crystal size makes it easier to season meat uniformly.
And what about choosing an everyday salt for adding to pasta water or chicken stock? More home cooks are following the lead of chefs and keeping kosher salt (rather than table salt) next to the stove.
Salt is either mined from ancient seas that dried up millions of years ago or obtained by evaporating seawater.
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