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Why do your recipes call for
coarse salt?
Q: Hi there, I just used your Pie
Crust 101 recipe and have a question for you. Why do you
call for coarse salt rather than regular? My finished crust would
have been great if not for the crunchy bits of salt throughout.
The salt I used wasn't even as coarse as kosher would have been,
so I'm just confused about how the salt is supposed to break
down and blend in... Thanks for your insight on this!
A: The coarse salt called for in the recipes at CooksRecipes.com
refers to kosher/gourmet salt specifically for eating and cooking.
Kosher or gourmet salt has a coarser grain than common table
salt, but not so coarse that it does not dissolve in baked goods
or other foods. It is a more pure salt, not having the additives
that table salt has, giving it a much preferred milder taste,
rather than the harsher salty taste of table salt. It is the
salt of choice by great chefs and cooks around the world.
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