levelwave wrote:

> You're almost right either way - depending on which you're "adding" to
> or "subracting" from...

So you take Alton Brown's word as gospel, eh? You could do worse I guess.
He does have at least some credibility compared to other chefs.

Here's how my figures were arrived at, measuring with a salometer (which
works better than reading from a celebrity chef's webpage)

Measurements
============

All measurements at 60 deg F

1/4 C Morton non iodized salt = 72 grams = 2.54 oz
dissolved in 4 C water (i.e. 1 C salt / gallon water proportion)
measures 27 on salometer
which is 7.127 % sodium chloride solution by weight
which is 0.639 lbs salt / gallon

1/4 C Morton kosher salt = 56 grams = 1.98 oz
dissolved in 4 C water (i.e. 1 C salt / gallon water proportion)
measures 21 on salometer
which is 5.543 % sodium chloride solution by weight
which is 0.536 lbs salt / gallon

Conclusions
===========

To Convert Table -> Kosher
multiply by 0.84

To Convert Kosher -> Table
multiply by 1.19

As you can see, to use kosher salt for table salt you multiply by
about 1.2, not 1.5 as you say. So you're "almost right".

--
Reg email: RegForte (at) (that free MS email service) (dot) com