On 9/23/2016 1:38 PM, dsi1 wrote:
> On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
>>> In article >,
>>> sf > wrote:
>>>
>>>> On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
>>>>
>>>>> In article >,
>>>>> sf > wrote:
>>>>>
>>>>>> On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
>>>>>>
>>>>>>> What's the difference in cooking beween kosher salt and common
>>>>>>> table
>>>>>>> salt?
>>>>>>> Grain size? Taste? Does it actually make a difference in recipes?
>>>>>>> (I've
>>>>>>> never bought or tasted kosher salt.)
>>>>>>>
>>>>>> It's a larger flake. You might like it. Taste is no different.
>>>>>
>>>>> Unscrew the lid of a shaker of iodized salt and take a good sniff.
>>>>> Then
>>>>> do the same with a shaker of Kosher salt.
>>>>>
>>>>> Dunno about you, but I can sure tell the difference. Pure salt should
>>>>> have no odor.
>>>>>
>>>>> I've used nothing but Kosher salt in cooking for years. Note that the
>>>>> larger flakes means that it'll take more Kosher salt *by volume* to
>>>>> have
>>>>> the same effect. For critical things like some baked goods, the
>>>>> difference between "regular" salt and the various brands of Kosher
>>>>> salt
>>>>> can be significant.
>>>>>
>>>> Baked goods like what? No baked good I've made has suffered from
>>>> using kosher salt.
>>>
>>> And they won't, provided you measure the salt *by weight*.
>>>
>>> Isaac
>>
>> You forgot to add the little smiley face - people will think you're actually
>> serious.
>>
>>
>>
>>
>> ===============
>>
>> I am intrigued. Why would you not weigh the salt?
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
> If I was making a large quantity of food, weighing the salt would make a lot of sense. Otherwise, I just wing it. A good cook should be able to season foods without measuring. A good cook also has to take into account other ingredients such as shoyu, fish sauce, or chicken stock. He has to keep a running tab on salty ingredients added in his mind to season properly. I season by feel and intuition. If I need to get a wee bit picky and if the salt is in larger quantity, I'll pour the salt into my hand first. I don't use measuring spoons for salt - I mean, I gots me pride.
>
I always weigh salt when I'm baking because, as Emeril Lagasse always
said: "Baking is chemistry!"
Graham