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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]P.S. The reason to use kosher salt or sea salt is because they dissolve in cold water. You can use table salt, but you'll have to mix it into boiling eater to dissolve it.[/quote]

I don't think this is true-- if anything table salt probably dissolves more easily.

http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html[/quote]

Yeah, I've read that before as well. All I can say is I've literally tried whisking table salt and kosher salt in bowls next to each other on the counter and the kosher salt dissolves much more efficiently. I think Kenji's mistake is that he is not factoring in that table salt and kosher salt are different shapes, and that the shape difference is more important than the size difference because it changes the surface-to-volume ratio. Flakes have much more exposed surface area than cubes.

(I am also a little confused about the premise that table salt is a significantly cheaper option. It is much cheaper than sea salt; it is not much cheaper than Kosher salt.)[/quote]

Were you whisking the same amount by weight? You might need less table salt by volume since it's more compact.[/quote]

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