Why kosher salt in this? Why kosher salt in most things that aren't being sprinkled on the surface? Seems like in baking recipes you want it to dissolve, which happens less the bigger the chunks are. My own belief is that it's an affectation, it makes recipe writer feel chefy, ditto recipe readers. I'm aware that most table salt has anti-caking additives, but a) does that matter, and b) so does some kosher salt.