Why does "Kosher" salt matter?
I do understand no Iodized, possible off flavor some say.
I am poor and cheap, and live 25 miles from store, and I'm just starting to experiment w Brining.
Can't I use plain regular non iodized table salt?
Please, stay scientific, no "Grandma told me that" stuff.
And I know the volume/ weight is different, I can figure that out, not that it matters at all anyway in this case, what w varying various things, especially time brining being really debatable.
Marc
I do understand no Iodized, possible off flavor some say.
I am poor and cheap, and live 25 miles from store, and I'm just starting to experiment w Brining.
Can't I use plain regular non iodized table salt?
Please, stay scientific, no "Grandma told me that" stuff.
And I know the volume/ weight is different, I can figure that out, not that it matters at all anyway in this case, what w varying various things, especially time brining being really debatable.
Marc
Last edited: