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Talking about kosher salt, does anyone of you actually taste any difference?
I’ve tried table salt, sea salt, Himalayan salt, kosher salt, hand forged sea salt from some island I’ve visited, salt with fluoride, salt with iodine
And I have not tasted any difference between all of them
They don't taste different but they have different levels of saltyness for the same weight/volume because the crystals are shaped different. The shape also affects how they dissolve and spread out over your food.
Table salt is tiny crystals that dissolve quickly for mixing in to sauces or soups.
Sea salt is wide thin flakes, it's good for when you want to coat the top of something evenly like a sea salt caramel.
Kosher salt is large crystals that dissolve slower, it's good for drawing moisture out of meat or veggies via osmosis (the original purpose of kosher salt is to remove blood from meat to make it kosher).
Another important factor is how you add salt to food. I, and many other people, salt my food exclusively by picking up a pinch of salt from a bowl and putting it on/in whatever I'm making. Iodized table salt doesn't work for that cause you can't really get a good pinch. Different brands with their different sizes of crystal are also going to get pinched different. Typically, I use mortons kosher salt, but I've also used diamond kosher as well. When I used the diamond, I undersalted everything cause it's fluffier than the mortons. I think a given volume of diamond kosher contains half the mass of iodized table salt.