Kosher salt
Kosher salt (sodium chloride) is the most commonly used salt in commercial kitchens today. Typically kosher salt, unlike common table salt, contains no additives (for example, iodine). Salt is obtained through various methods, mining inland deposits left from prehistoric oceans, or by evaporating sea water. The latter is typically referred to as Sea Salt, and has a different flavor than mined salt. This salt gets it name, not from following the guidelines of kosher foods as written in the Torah but rather because of its usage for making meats kosher. For meat to be kosher all possible blood must be removed and the shape of this salt is hollow allowing for more liquid to pass through it. In baking, most recipes measured in volume are done so with kosher salt. For this reason many bread recipes must be modified when substituting iodized salt due to its solid (that is, not hollow) nature. Dishes using iodized and not kosher salt tend to taste saltier, and may not allow bread to rise.
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