An excerpt from Wikipedia about the main characteristics of Kosher Salt:
- Kosher salt has a much larger grain size than regular table salt, and a more open granular structure.
- Kosher salt typically contains no additives (for example, iodide), although some brands will include anti-clumping agents in small amounts.
- Kosher salt gets its name from its use in making meats kosher, by helping to extract the blood from the meat. Kosher salt has a flat platelet shape and its grains are larger than regular table salt grains, so the salt does not dissolve readily; the salt remains on the surface of the meat longer to draw fluids out of the meat.
- Kosher salt can be used in nearly all applications, but it is not generally recommended for baking with recipes that use small amounts of liquid (wet ingredients). If there is not enough liquid, the kosher salt will not dissolve sufficiently, and this can result in small bits of salt in the resulting product.
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