Kosher salt is specifically intended to exsanguinate meat. That's why it's formed into platelets with a larger surface area. In terms of taste, it's just table salt.
I know folks claim it tastes different, but chemically, it's 99.99% the same as normal table salt, just in a different form.
Waste of money in my view. So are all the other "sea salts" and whatnot. My wife begs to differ. It's all primarily sodiuim chloride and that aspect dominates the taste.
