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Potentially embarassing question: Kosher salt versus sea salt?

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Potentially embarassing question: Kosher salt versus sea salt?

Megiac | Dec 5, 2007 01:38 PM

Are there uses where one is appropriate and the other is not and why? I usually buy the canisters of the non-iodized Baleine sea salt, but have read references here and in recipes that certain tasks -- like brining -- should only be done with kosher salt. Is this really true? What would happen if I used sea salt? Could this possibly be the reason why my Zuni Chicken is always so salty?

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