Salt

Table salt: typically mined from underground salt deposits and is more heavily processed to remove impurities. May contain additives to prevent clumping.

Sea salt: evaporated sea water. Is generally flakier and coarser in texture than traditional table salt.

Kosher salt: can be produced either way, but texture is what matters. Is salt that can draw out blood from the body. Table salt is too thin and will dissolve into the meat without drawing out the blood, and salt that is too coarse will roll off. The salt that is ‘just right’ for koshering meat is called ‘kosher salt.’ Technically, not all kosher brand salt is kosher, has merely been koshered.


A cup of table salt will have twice the salting power of a cup of Diamond Crystal kosher salt. The coarse texture is what makes kosher salt better for distributing seasoning more evenly than table salt. Sea salt can be used instead of kosher salt, but sea salt is generally more expensive than coarse kosher salt. Is best for finishing or smaller portions rather than seasoning large cuts of meat.