Is there any real difference between sea salt and kosher salt from a culinary perspective? My understanding was that chefs always recommended kosher salt because of its flake size and texture. If I were to grind sea salt to the same flake size as kosher salt, would there be any real difference between the two?
I have also read that sea salt contains trace minerals that are not present in kosher salt. Is this true? Does this affect the flavor of the sea salt in any noticeable way?