"dsi1" wrote in message
...

On Friday, September 23, 2016 at 10:17:37 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, September 23, 2016 at 10:07:35 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > 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.
> >
> > =============
> >
> > Ok, for seasoning I don't measure, but I always measure the salt and
> > everything else I put in my bread
> >
> >
> >
> >
> >
> >
>
> I'm betting it's lovely bread too!
>
> =======
>
> It seems to be popular enough)
>
>
>
> --
> http://www.helpforheroes.org.uk

Well then, it looks like I won the bet!

=======================

You certainly did !!!! lol



--
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