On Friday, September 23, 2016 at 9:48:19 AM UTC-10, graham wrote:
> 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

This probably explains why I didn't do very well in chem class. OTOH, if you make dough by first dumping flour into a bowl, you're pretty much forced to follow suit with the other ingredients.