It hits with a higher velocity allowing it to penetrate the target food. Fancy restaurants will use a step ladder and pop out a couple ceiling tiles to get that extra height. They say after 12 ft you can’t taste it but they just have uncultured palates
The real reason chefs use coarse kosher salt is because its sharp edges let it penetrate deep into the food using this method, like a rain of tiny shuriken.
It hits with a higher velocity allowing it to penetrate the target food. Fancy restaurants will use a step ladder and pop out a couple ceiling tiles to get that extra height. They say after 12 ft you can’t taste it but they just have uncultured palates
The real reason chefs use coarse kosher salt is because its sharp edges let it penetrate deep into the food using this method, like a rain of tiny shuriken.