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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I let myself run low on iodized salt. I was wondering if I finely
ground some Kosher salt, what precautions should I use for a recipe? Cut down in quantity? I managed to find enough salt to tide me over in those little packets ya save and forget about.... |
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![]() "Kalmia" > wrote in message ... >I let myself run low on iodized salt. I was wondering if I finely > ground some Kosher salt, what precautions should I use for a recipe? > Cut down in quantity? > > I managed to find enough salt to tide me over in those little packets > ya save and forget about.... I never us iodized, only kosher or sea salt. No need to grind it either. Just use about 25% more by volume. OTOH, I cut the salt in most recipes anyway. It is usually not a critical measure. |
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Kalmia wrote:
> I let myself run low on iodized salt. I was wondering if I finely > ground some Kosher salt, what precautions should I use for a recipe? > Cut down in quantity? > > I managed to find enough salt to tide me over in those little packets > ya save and forget about.... I only use kosher salt. Why do you keep kosher salt for if not to use for cooking?? Tracy |
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![]() "Kalmia" > wrote in message ... >I let myself run low on iodized salt. I was wondering if I finely > ground some Kosher salt, what precautions should I use for a recipe? > Cut down in quantity? > > I managed to find enough salt to tide me over in those little packets > ya save and forget about.... > > Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher salt tastes better. Try it. |
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On Wed, 19 Aug 2009 17:05:58 -0700, "Theron" >
wrote: > >"Kalmia" > wrote in message ... >>I let myself run low on iodized salt. I was wondering if I finely >> ground some Kosher salt, what precautions should I use for a recipe? >> Cut down in quantity? >> >> I managed to find enough salt to tide me over in those little packets >> ya save and forget about.... >> >> >Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher salt >tastes better. Try it. > > We only have rock salt (kosher is the same) generally. But we have an ancient rock pestle and you just slowly grind the rock salt down into the size you want. Doesn't work well in cookies & baking ![]() everything else does just fine. I agree that it tastes better too. aloha, Cea |
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"pure kona" > wrote
> > We only have rock salt (kosher is the same) generally. No, they're not the same. Are you certain you have rock salt... rock salt is not fit for human consumption, it's called rock salt because it's just as it comes from the mine, it contains rocks and other impurities.... rock salt is used for industrial purposes as well as street ice melting. |
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![]() "Theron" > wrote in message ... > > "Kalmia" > wrote in message > ... >>I let myself run low on iodized salt. I was wondering if I finely >> ground some Kosher salt, what precautions should I use for a recipe? >> Cut down in quantity? >> >> I managed to find enough salt to tide me over in those little packets >> ya save and forget about.... >> >> > Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher > salt tastes better. Try it. Do you have a spoon that measures the .03? |
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In article
>, Kalmia > wrote: > I let myself run low on iodized salt. I was wondering if I finely > ground some Kosher salt, what precautions should I use for a recipe? > Cut down in quantity? > > I managed to find enough salt to tide me over in those little packets > ya save and forget about.... Salt is salt. Don't worry about it... -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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On Thu, 20 Aug 2009 01:04:36 GMT, "brooklyn1"
> wrote: >"pure kona" > wrote >> >> We only have rock salt (kosher is the same) generally. > >No, they're not the same. Are you certain you have rock salt... rock salt >is not fit for human consumption, it's called rock salt because it's just as >it comes from the mine, it contains rocks and other impurities.... rock salt >is used for industrial purposes as well as street ice melting. > I call it "rock salt" because of its irregular formation. The kind I buy is carefully made of ocean salt that is thrown up into round lava rock formations in Hawaii. Some even contains clay that makes the rock salt reddish. I may have used the wrong term, but we in Hawaii use it all the time. We don't know of "ice melting" rock salt ![]() Thanks. aloha, Cea |
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Cea wrote:
> I call it "rock salt" because of its irregular formation. The kind I > buy is carefully made of ocean salt that is thrown up into round lava > rock formations in Hawaii. That's not a mental image I needed! How much do the people throwing up get paid? ("Five dollars an hour, and all the ocean salt you can eat.") Bob, TOTALLY misinterpreting |
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On Aug 19, 9:50*pm, "Ed Pawlowski" > wrote:
> "Theron" > wrote in message > > ... > > > > > "Kalmia" > wrote in message > ... > >>I let myself run low on iodized salt. *I was wondering if I *finely > >> ground some Kosher salt, *what precautions should I use for a recipe? > >> Cut down in quantity? > > >> I managed to find enough salt to tide me over in those little packets > >> ya save and forget about.... > > > Use 1.33 *tsp Kosher salt for each tsp table salt in any recipe. Kosher > > salt tastes better. Try it. > > Do you have a spoon that measures the .03? C'mon, Ed. 0.33 is close enough for jazz to 3/8. I have a 1/8 tsp measure. Cindy Hamilton |
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On Wed, 19 Aug 2009 19:26:40 -0400, Tracy wrote:
> Kalmia wrote: >> I let myself run low on iodized salt. I was wondering if I finely >> ground some Kosher salt, what precautions should I use for a recipe? >> Cut down in quantity? >> >> I managed to find enough salt to tide me over in those little packets >> ya save and forget about.... > > I only use kosher salt. Why do you keep kosher salt for if not to use > for cooking?? > > Tracy it's better for margaritas than table salt. your pal, blake |
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"Cindy Hamilton" wrote:
"Ed Pawlowski" wrote: > "Theron" wrote: > > "Kalmia" > wrote: > > > >>I let myself run low on iodized salt. I was wondering if I finely > >> ground some Kosher salt, what precautions should I use for a recipe? Then you'd need to weigh it... ground salt is very fine, much finer than ordinary table salt, ground salt is sold as popcorn salt. > >> I managed to find enough salt to tide me over in those little packets > >> ya save and forget about.... > > > Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher > > salt tastes better. Try it. > > Do you have a spoon that measures the .03? C'mon, Ed. 0.33 is close enough for jazz to 3/8. I have a 1/8 tsp measure. ========== Why do you need a 1/8 tsp measure, are you a heroine dealer? Ed was being tongue in cheek... no one who can cook even a little bit measures salt with a volume measure unless the recipe calls for more than can fit in the hand... People salt their food all the time without measuring... I've never yet seen anyone salt their food by filling a measure with the salt shaker, although many shake the salt into their hand, to see what comes out and to ensure the cap doesn't fall off the shaker. If the quantity of salt needs to be more precise than what one can measure with the hand/eye then they need to use a scale, the same way salt is sold, by weight... it's really not possible to measure salt accurately by volume, salt crystal size varies widely between brands, even within the same brand every lot of salt (pardon the pun) is different. For culinary use the only time precise accuracy is important with salt is for preserving or for preparing large quantities... for the typical quantities of food prepared at home the hand and eyeball is plenty accurate enough... and of course for home cooking the most accurate measure of all is taste. The experienced cook never adds all the salt noted the first time they try a recipe, one can always add more salt next time or salt at the table but salt cannot be removed. Probably the most common error in cookbooks is printing 1 Tbs when it should be 1 tsp.... anytime you see 1 Tbsp of salt in a home cookbook recipe your alarm system should fire. |
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On Wed, 19 Aug 2009 22:02:52 -0700, "Bob Terwilliger"
> wrote: >Cea wrote: > >> I call it "rock salt" because of its irregular formation. The kind I >> buy is carefully made of ocean salt that is thrown up into round lava >> rock formations in Hawaii. > >That's not a mental image I needed! How much do the people throwing up get >paid? ("Five dollars an hour, and all the ocean salt you can eat.") > >Bob, TOTALLY misinterpreting lol- the ocean tosses the salt water onto the rocks.... better? aloha, Cea |
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On Aug 19, 5:14*pm, Kalmia > wrote:
> That's how I'd use it. It doesn't sprinkle out of the salt shaker very well. --Bryan |
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On Aug 20, 11:06*am, "brooklyn1" > wrote:
> "Cindy Hamilton" wrote: > "Ed Pawlowski" wrote: > > "Theron" wrote: > > > "Kalmia" > wrote: > > > >>I let myself run low on iodized salt. I was wondering if I finely > > >> ground some Kosher salt, what precautions should I use for a recipe? > > Then you'd need to weigh it... ground salt is very fine, much finer than > ordinary table salt, > ground salt is sold as popcorn salt. > > > >> I managed to find enough salt to tide me over in those little packets > > >> ya save and forget about.... > > > > Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher > > > salt tastes better. Try it. > > > Do you have a spoon that measures the .03? > > C'mon, Ed. *0.33 is close enough for jazz to 3/8. *I have a 1/8 tsp > measure. > > ========== > > Why do you need a 1/8 tsp measure, are you a heroine dealer? It came on a ring with the other measuring spoons. I use it occasionally, e.g., when making curry and want just a little bit of some spice. Or, I often cut recipes down (since there are just two of us) and something that was 1/4 tsp becomes 1/8. > Ed was being tongue in cheek... no one who can cook even a little bit > measures salt with a volume measure unless the recipe calls for more than > can fit in the hand... Of course. However, some people are exceptionally carefully about measuring, whether it's necessary or not. Cindy |
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![]() "Cindy Hamilton" > wrote in message ... On Aug 20, 11:06 am, "brooklyn1" > wrote: > "Cindy Hamilton" wrote: > "Ed Pawlowski" wrote: > > "Theron" wrote: > > > "Kalmia" > wrote: > > > >>I let myself run low on iodized salt. I was wondering if I finely > > >> ground some Kosher salt, what precautions should I use for a recipe? > > Then you'd need to weigh it... ground salt is very fine, much finer than > ordinary table salt, > ground salt is sold as popcorn salt. > > > >> I managed to find enough salt to tide me over in those little packets > > >> ya save and forget about.... > > > > Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher > > > salt tastes better. Try it. > > > Do you have a spoon that measures the .03? > > C'mon, Ed. 0.33 is close enough for jazz to 3/8. I have a 1/8 tsp > measure. > > ========== > > Why do you need a 1/8 tsp measure, are you a heroine dealer? It came on a ring with the other measuring spoons. I use it occasionally, e.g., when making curry and want just a little bit of some spice. Or, I often cut recipes down (since there are just two of us) and something that was 1/4 tsp becomes 1/8. > Ed was being tongue in cheek... no one who can cook even a little bit > measures salt with a volume measure unless the recipe calls for more than > can fit in the hand... Of course. However, some people are exceptionally carefully about measuring, whether it's necessary or not. Cindy True, most gals measure. |
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![]() "Ed Pawlowski" > wrote in message ... > > "Theron" > wrote in message > ... >> >> "Kalmia" > wrote in message >> ... >>>I let myself run low on iodized salt. I was wondering if I finely >>> ground some Kosher salt, what precautions should I use for a recipe? >>> Cut down in quantity? >>> >>> I managed to find enough salt to tide me over in those little packets >>> ya save and forget about.... >>> >>> >> Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher >> salt tastes better. Try it. > > Do you have a spoon that measures the .03? > How about one and a third. |
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On Thu, 20 Aug 2009 20:21:31 GMT, brooklyn1 wrote:
> "Cindy Hamilton" > wrote in message > ... > On Aug 20, 11:06 am, "brooklyn1" > wrote: >> >> Why do you need a 1/8 tsp measure, are you a heroine dealer? > > It came on a ring with the other measuring spoons. I use it > occasionally, > e.g., when making curry and want just a little bit of some spice. Or, > I > often cut recipes down (since there are just two of us) and something > that was 1/4 tsp becomes 1/8. > >> Ed was being tongue in cheek... no one who can cook even a little bit >> measures salt with a volume measure unless the recipe calls for more than >> can fit in the hand... > > Of course. However, some people are exceptionally carefully about > measuring, whether it's necessary or not. > > Cindy > > True, most gals measure. in your case, the 1/8 tsp measure would come in quite handy for them. blake |
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