"James Silverton" > wrote in message
...
> Hello All!
>
> Once in a while I get rather sceptical about recipes that specify
> particular components.
>
> A recent one has been Kosher salt that my own investigations suggest has
> no *discernible* difference in taste from regular salt. Another one
> surfaced recently with a recipe that specified the pale green cubanelle
> peppers. I also tried it with ordinary green peppers and the only
> difference was that the cubanelles cost three time as much.
>
> There has also been an argument about pizza dough. The "what the
> hell"/stir it up/ no sugar, method seems to work pretty well and the only
> difference is that the dough could be a liitle less damp and need more
> salt (I've tried it.)
> --
>
>
> James Silverton
> Potomac, Maryland


NaCl is NaCl and the parts per million will determine the saltiness of any
recipe. IMHO and only advantage to using a larger grain of salt is the
larger grains handle and can be spread more evenly.

Now if you want the dispersion to be more concentrated under particular
circumstances like the salt grains on a pretzel that's a different story.

Dimitri