Kosher salt is a bright-tasting white, coarse-grained salt made without additives (such as iodine).
It is called kosher salt in North America (elsewhere it's referred to as coarse-grain salt) because it is used to aid in the preparing of kosher meat that is salted after butchering in order to draw out the animal's blood. Kosher salt works particularly well because its large grains don't immediately dissolve on the surface of meat, drawing in liquid instead.
But you don't have to keep kosher to appreciate kosher salt, a favorite of cooks everywhere for its large flaky texture and clean taste that works in a variety of dishes.
If you're new to kosher salt, be aware that it doesn't always dissolve completely in baked goods and that its grains vary in size according to the manufacturer, so be sure to check the box for measurement conversions. The large flakes of kosher salt make it a nice finishing salt to sprinkle on dishes before serving.
How to make grilled fruit skewers
How to make grilled fruit skewers
Grilled fruit skewers can make a festive addition to summertime barbecues as a colorful and healthy appetizer, side dish or dessert. Handmade TV shows you how in this informative video.
