On Sat, 18 Oct 2003 20:40:59 GMT, Reg > wrote:

>
>Frogleg wrote:
>
>> Regular 'table salt' is small-grained and has anti-caking agents and
>> usually iodine added. Kosher salt is large-grained and has no
>> additives. 1 for 1 substitution is fine.
>
>The additives in salt are in trace amounts, on the order of 0.01. If
>you feel the need to change 1.19 to 1.18 or 1.20, feel free.

I bow to your scientific approach to the matter. I was thinking that
"salt is salt," and that it wouldn't make much difference in a recipe
It's this wretched weight/volume measure confusion we live with. An
ounce of salt is an ounce of salt by weight, but not necessarily by
volume. Since we rarely *measure* by weight, then a volume
correction/conversion is in order. Weird, no? I mean we *buy* 5lb
(weight) of sugar and flour, but we *use* cups (volume) in cooking.
Oil comes in volumes (quart, 1pt 12oz), but butter as weight (1lb).