Rubystars wrote:
> I found a recipe that I really want to try and it calls for kosher
> salt. I was wondering if there was a way to use regular table salt.
>
> I was hoping that someone could tell me how to do a conversion, since
> kosher salt is supposed to be "less salty."
>
> The original recipe calls for 1 and 1/2 tablespoons kosher salt. Is it
> possible to maybe just use 1 tablespoon regular salt, or should I not
> even bother and just get kosher salt?
>
> I really don't want to have to buy things I don't necessarily need to,
> but I want the recipe to turn out right.
>
> -Wendy


I like to use about 1/2 the salt any recipe calls for (except in sausage or
cured meats, where the salt is a critical measurement), and then add more
salt at the end to taste. If you do that, it doesn't make any difference
what kind of salt you use.

Best regards,
Bob