…prompting the question, “What is the difference between kosher salt and just plain salt?”
In truth, the name “kosher salt” is misleading. A better term would be “koshering salt.”
Blood is not kosher. G‑d commands us in the Torah:1 “You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings.” After a kosher animal is properly slaughtered, all blood must be removed. This is normally accomplished by salting the meat, as salt draws out blood. Table salt is too thin and will dissolve into the meat without drawing out the blood, and salt that is too coarse will roll off. The salt that is “just right” for koshering meat is called “kosher salt.” Some people prefer to use it in certain recipes because of its consistency.