What's the conversion between kosher and table salt? I need kosher,
can't get, and have to use table salt, and I don't want to over-salt.
--
'Tis Herself

>What's the conversion between kosher and table salt? I need kosher,
>can't get, and have to use table salt, and I don't want to over-salt.

1 to 1, by weight

WardNA > wrote:

> >What's the conversion between kosher and table salt? I need kosher,
> >can't get, and have to use table salt, and I don't want to over-salt.
>
> 1 to 1, by weight

Hmmm...I need one cup. I know the volume for that (8oz..right? Damn, I
always screw that one up)...so what's the weight?
--
'Tis Herself

Herself wrote:

> WardNA > wrote:
>
>
>>>What's the conversion between kosher and table salt? I need kosher,
>>>can't get, and have to use table salt, and I don't want to over-salt.
>>
>>1 to 1, by weight
>
>
> Hmmm...I need one cup. I know the volume for that (8oz..right? Damn, I
> always screw that one up)...so what's the weight?

I'm guessing about 8 oz or 16 tablespoons but I could be off.

--
Steve

If you look like your passport picture, you probably need the trip.

Herself wrote:
> What's the conversion between kosher and table salt? I need kosher,
> can't get, and have to use table salt, and I don't want to over-salt.

Equal amounts by weight. A pound of kosher salt equals a pound of
table salt.

Kosher salt ranges from 1 1/2 to 2 times greater *by volume* depending
on brand. Use 1/2 the amount of kosher salt by volume. Instead of two
tablespoons kosher, use one tablespoon table salt, etc.

You'll have to experiment to find the level that suits you.

Pastorio

It depends on the brand of kosher salt. For most 1/2 cup table salt = 1 cup
kosher salt. Morton Kosher salt has smaller pieces and 3/4 cup Morton kosher
= 1 cup of table salt. For your recipe you can use half the amount of table
salt.


"Herself" > wrote in message
...
> What's the conversion between kosher and table salt? I need kosher,
> can't get, and have to use table salt, and I don't want to over-salt.
> --
> 'Tis Herself

(Herself) writes:

>WardNA > wrote:
>
>> >What's the conversion between kosher and table salt? I need kosher,
>> >can't get, and have to use table salt, and I don't want to over-salt.
>>
>> 1 to 1, by weight
>
>Hmmm...I need one cup.
>I know the volume for that (8oz..right?
>Damn, I always screw that one up)...so what's the weight?

Typically kosher salt, by equal volume, weighs about half as much as table
salt. Knowing your recipe would help greatly in determining the level of
accuracy required... especially since measuring salt by volume, especially
relatively large quantities (ie. cups rather than spoonfuls) is never
accurate... in fact measuring the same brand and type of salt from a different
lot will measure differently by volume. Wherever a degree of accuracy is
required always *weigh* salt.

Do not read the next part unless you're interested in bettering yourself:

Why the frig can't folks ever post at least the title of the recipe they are
refering to... IMBECILES, FRIGGIN' IMBECILES, FRIGGIN' *LAZY ******* SICKO
WASTE OF PROTOPLASM WORTH LESS THAN BLOW-UP DOLL* IMBECILES.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(Herself) wrote in message >...
> What's the conversion between kosher and table salt? I need kosher,
> can't get, and have to use table salt, and I don't want to over-salt.

The Kosher salt I have (Diamond), 1/4 teaspoon = 0.7 grams
The Table salt I have (Morton's), 1/4 teaspoon = 1.5 grams

So you should use a little less than half the table salt by volume.
(actually about 0.47 as much, but half is close enough).

(Herself) wrote in message >...
> WardNA > wrote:
>
> > >What's the conversion between kosher and table salt? I need kosher,
> > >can't get, and have to use table salt, and I don't want to over-salt.
> >
> > 1 to 1, by weight
>
> Hmmm...I need one cup.

Use about 1/2 cup table salt.

> I know the volume for that (8oz..right? Damn, I
> always screw that one up)...so what's the weight?

thanks for the replies...you've all cleared it up for me pretty well
now.
--
'Tis Herself

PENMART01 > wrote:

> Typically kosher salt, by equal volume, weighs about half as much as table
> salt. Knowing your recipe would help greatly in determining the level of
> accuracy required... especially since measuring salt by volume, especially
> relatively large quantities (ie. cups rather than spoonfuls) is never
> accurate... in fact measuring the same brand and type of salt from a different
> lot will measure differently by volume. Wherever a degree of accuracy is
> required always *weigh* salt.

Thanks, I didn't know this...I didn't think about *why* they would be
different, but now it makes perfect sense.

> Do not read the next part unless you're interested in bettering yourself:

Never a good sign on Usenet...

> Why the frig can't folks ever post at least the title of the recipe they are
> refering to... IMBECILES, FRIGGIN' IMBECILES, FRIGGIN' *LAZY ******* SICKO
> WASTE OF PROTOPLASM WORTH LESS THAN BLOW-UP DOLL* IMBECILES.

I was going to try Alton Brown's Thanksgiving Turkey brine. I have
kosher salt coming over from the US, but it won't show up til Thursday
morning, so I need to use table salt here.

Here it is:

Yield: 10 to 12 servings
1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and
bring to a boil. Stir to dissolve solids, then remove from heat, cool to
room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the
brine and ice water in a clean 5-gallon bucket. Place thawed turkey
breast side down in brine, cover, and refrigerate or set in cool area
(like a basement) for 6 hours. Turn turkey over once, half way through
brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the
apple, onion, cinnamon stick, and cup of water in a microwave safe dish
and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard
brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper
towels. Add steeped aromatics to cavity along with rosemary and sage.
Tuck back wings and coat whole bird liberally with canola (or other
neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes.
Remove from oven and cover breast with double layer of aluminum foil,
insert probe thermometer into thickest part of the breast and return to
oven, reducing temperature to 350 degrees F. Set thermometer alarm (if
available) to 161 degrees. A 14 to 16 pound bird should require a total
of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15
minutes before carving.

I am worth 6 cents more than a blow up doll...now, a blow up sheep,
that's a different story...

--
'Tis Herself

(Herself) writes:

>I was going to try Alton Brown's Thanksgiving Turkey brine. I have
>kosher salt coming over from the US, but it won't show up til Thursday
>morning, so I need to use table salt here.
>
>Here it is:
>
> Yield: 10 to 12 servings
>1 (14 to 16 pound) frozen young turkey
>
>For the brine:
>1 cup kosher salt

It's a *non-preserving* brine so precise salt quantity is not all that critical
(so long as it's strong enough to keep the microbes at bay)... stead of 1 cup
kosher salt a 1/2 cup ordinary table salt will work just fine... but I'd choose
non-iodized. Brining fowl is a trial and error thingie anyway... you may
adjust the brine strength up or down several times before achieving what
pleases your palate.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 > wrote:

> It's a *non-preserving* brine so precise salt quantity is not all that
> critical (so long as it's strong enough to keep the microbes at bay)...
> stead of 1 cup kosher salt a 1/2 cup ordinary table salt will work just
> fine... but I'd choose non-iodized. Brining fowl is a trial and error
> thingie anyway... you may adjust the brine strength up or down several
> times before achieving what pleases your palate.

A preserving brine...like pickling? Just asking.

Okay...so about 1/2 cup of table salt (I'm not sure if it's iodized or
not...why does that matter?). I've never done this recipe before, so
I'm hoping that it will work out. Thanks for everything...
--
'Tis Herself

(Herself) writes:

>PENMART01 > wrote:
>
>> It's a *non-preserving* brine so precise salt quantity is not all that
>> critical (so long as it's strong enough to keep the microbes at bay)...
>> stead of 1 cup kosher salt a 1/2 cup ordinary table salt will work just
>> fine... but I'd choose non-iodized. Brining fowl is a trial and error
>> thingie anyway... you may adjust the brine strength up or down several
>> times before achieving what pleases your palate.
>
>A preserving brine...like pickling? Just asking.

Yes... but with brining poultry you're not looking for long term storage,
therefore you'd not need, or want, a very strong saline solution.

>Okay...so about 1/2 cup of table salt (I'm not sure if it's iodized or
>not...why does that matter?).

When brining/pickling you shouldn't be using a metalic container either, not
even stainless steel... use crockery, porcelainized, food grade plastic, or
wood

It will say on the package whether table salt is iodized or non... iodine will
impart a bitter-metalic flavor to brined/pickled foods.. iodized salt should
not be used in marinades either... and in fact brined poultry is really
marinated poultry (rednecks like to call it brined - they can't spell
marinade).

Ahahahahahahahahahahahaha. . . .






---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 > wrote:

> (Herself) writes:
> >A preserving brine...like pickling? Just asking.
>
> Yes... but with brining poultry you're not looking for long term storage,
> therefore you'd not need, or want, a very strong saline solution.

Great.

> >Okay...so about 1/2 cup of table salt (I'm not sure if it's iodized or
> >not...why does that matter?).
>
> When brining/pickling you shouldn't be using a metalic container either, not
> even stainless steel... use crockery, porcelainized, food grade plastic, or
> wood

Ah crap. I better go find something I can brine that puppy in then. I
thought I would brine in the big soup pot. Hmm...I have some turkey
bags...could I toss it in that?

> It will say on the package whether table salt is iodized or non... iodine will
> impart a bitter-metalic flavor to brined/pickled foods.. iodized salt should
> not be used in marinades either... and in fact brined poultry is really
> marinated poultry (rednecks like to call it brined - they can't spell
> marinade).
>
> Ahahahahahahahahahahahaha. . . .

<snort> Yer bad :-).

Thanks for all the help!
--
'Tis Herself

In article >, (Herself)
writes:

>> When brining/pickling you shouldn't be using a metalic container either,
>not
>> even stainless steel... use crockery, porcelainized, food grade plastic, or
>> wood
>
>Ah crap. I better go find something I can brine that puppy in then. I
>thought I would brine in the big soup pot. Hmm...I have some turkey
>bags...could I toss it in that?

If it'll fit why not... just be sure to place it in something leak proof, a
plastic mop bucket... one of those 5 gallon contractors buckets is good, very
handy, everyone should own at least one. Cat litter now comes in very nice
reusable buckets too.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."