kosher salt to taste

Kosher salt is a coarse-grained edible salt with larger crystals than table salt, traditionally used in the koshering process to draw moisture from meat. Unlike iodized table salt, kosher salt contains no additives such as iodine or anti-caking agents, resulting in a pure sodium chloride product. The larger crystal structure provides a lighter, fluffier consistency by volume, making it easier to pinch and control when seasoning by hand. The two major American brands—Diamond Crystal and Morton's—differ slightly in crystal density, affecting their saltiness by weight.

Kosher salt is widely preferred by professional chefs and home cooks for seasoning dishes throughout cooking and at table due to its clean flavor, lack of additives, and ease of handling. Its larger grains dissolve quickly and allow precise seasoning control when pinched between fingers. It is used in brining, curing, and preserving meats and vegetables, as well as in everyday cooking of vegetables, grains, and proteins. Kosher salt is also employed in finishing dishes, rimming glassware for cocktails, and creating flavored salt blends for specialized applications across various cuisines.