Eli5: Why does the salt coarseness matter when cooking?
In: Chemistry
Smaller grains diffuse more quickly into the substrate due to having more exposed surface area.
But if what you’re getting at is “why do Youtube chefs keep recommending kosher salt specifically”, that’s not why. It’s because kosher salt is easier to visually eyeball amounts with, and actually shows up on camera. A comparatively small number of large obvious flakes, vs. a large amount of very small, individually too-small-to-be-easily-seen grains, that also visually “disappear” much more quickly (due to quicker diffusion).
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