|
|
|
|
Kosher Salt vs. Table Salt
On 20 Oct 2003 10:53:58 -0700, (Barry Grau) wrote:
>Gee, if Diamond is 2:1 but Morton's is 1.2:1 with regard to table
>salt, then converting from Mortons kosher salt to a table salt has to
>be easier than switching between diamodn kosher salt and Morton kosher
>salt. And, when a recipe calls for kosher salt, how is one to know
>which brand?
Good question. I always assume Diamond, or 2 to 1, then adjust to
taste. I would prefer if recipes used weight or standard table salt by
volume and then let me substitute. Taste wise there is no difference,
once it is dissolved. I do use both, a 25lb bag of table salt is very
cheap and keeps forever (or until it gets wet). I like that kosher
salt's larger grain makes it harder for me to oversalt a dish when small
amounts are called for, so my salt cellar contains Kosher salt. Its
large grain and slow dissolving also makes for interesting salt bursts
when sprinkled top of food, but not so intense as coarse sea salt.
Lastly, certain recipe ratios are easier for me to remember when I use
Diamond kosher salt, but that doesn't mean I don't substitute regular
salt.
|