"Vox Humana" > wrote in message
...
>
> > I love Alton Brown's show Good Eats, although he has been getting a
little
> > weird lately. I saw that his recipe calls for kosher salt. Why does he
> > always want kosher salt? Is it because it is pure salt?
> >
> > I was surprised to find out that some salt has other ingredients. I've
> > even seen a salt in the US that has sugar in it. I'm assuming that
kosher
> > salt is just his way of ensuring it is pure sodium chloride (NaCl). Am I
> > right? Or is there some other reason?
> >
>
> I agree that the show is becoming more bazaar. It seems to be the Food
> Network way: style above substance.

Yes, most of the new shows seem to be like that. Although, I'm mighty happy
that Michael Chiarella has a new show on the Food Network. He's been a local
treasure here in No. Cal. for years. I adore him.

I use regular salt when I bake because
> it has a smaller particle size than Kosher salt and distributes better and
> doesn't get left behind in a sieve like Kosher salt. Most recipes are
> formulated for regular table salt. If you want the same amount of Kosher
> salt by weight you would have to use 1.5 times more Morton's Kosher salt
and
> 2 times more Diamond Kosher salt than specified in the recipe. This is
> because the different crystal sizes in each kind of salt pack together
with
> different densities.
>
> Kosher salt doesn't have iodine or anti-caking agents added. I really
doubt
> that either of these things would be critical to a recipe in the amounts
> used. Of course you can always get non-iodized table salt.
>
I use a particular French salt for everything. It is finer that regular
table salt and has a better flavor.

Martha

>