Kosher Versus Iodized Salt

You may have seen the big box of Kosher salt when trying to grab your usual container of regular table salt or proper name, iodized, wondering what the heck is that, and where's the rabbi who has to blessed this? (True fact there are kosher stores that do employ a rabbi for him to bless foods in the store)
No, kosher salt has not been blessed by a rabbi, it refers to the way the Jewish prepare their meat, they pack it with large grained salts to remove any traces of blood.
So iodized salt. if you noticed is finer in grain and has been refined with additives to help it shake freely as it does. The two don't not promise a lower sodium content, but as a professional chef I do prefer cooking with kosher salt. One because I want to look as cool (not really) as the chefs on TV and two it has a less "burning" after taste in the event you may over salt your food.
You do have to admit once you pinch a little kosher salt over your food creation, you kinda feel a little cooler.

Kitchen tip: In case of fires, kosher salt works wonders along side baking soda to put the flames.

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