Eric Coll

Their recipe for corned beef hash is good, but specifies "kosher salt to taste". This shows these people are pretentious and ill-informed, trying to make themselves sound more knowledgeable and important than they really are... but in fact are wrong. If they're wrong about such a basic ingredient as salt, one would have to wonder about the rest of their culinary advice. I asked them why they specified kosher salt when it is the same thing as regular salt and got this answer: "thanks so much for mansplaining salt to us. As many professional chefs will tell you, the wider grains of kosher salt salt food in a gentler way than table salt. It also enhances the flavor of foods instead of making them taste salty. Additionally, kosher salt has no iodine, which can lend a bitter taste to foods salted with table salt." This is just wrong. Kosher salt is the same molecule as regular salt, just in a different shape of grain. Once the grains are dissolved, there is no difference, so there is no mechanism for one to be "gentler" or "enhancing". It's the same molecule: NaCl. And iodine in salt is 45 micrograms of iodine per gram of salt. 45 parts per million. One teaspoon of salt in a recipe that weighs 1,000 grams means .00000025% iodine in food. No human can taste that. Specifying kosher salt is based on false reasons that people who don't stop to think critically tell each other. If they're wrong about such a basic ingredient as salt...