What's the difference in cooking beween kosher salt and common table salt?
Grain size? Taste? Does it actually make a difference in recipes? (I've
never bought or tasted kosher salt.)

TIA


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

KenK wrote:
>
> What's the difference in cooking beween kosher salt and common table salt?
> Grain size? Taste? Does it actually make a difference in recipes? (I've
> never bought or tasted kosher salt.)

It's the same ingredient but kosher salt is larger flakes. Whenever I
cook a steak, I like to press in kosher salt (and cracked peppercorns).

Basically, you can use either but if using common table salt, use less
volume.

Whenever I cook *any* meal, I'll normally use less salt than is called
for. If you need more later, it can be adjusted at the table.

KenK wrote:
>
>What's the difference in cooking beween kosher salt and common table salt?
>Grain size? Taste? Does it actually make a difference in recipes? (I've
>never bought or tasted kosher salt.)

Chemically they are the same, only some contain anti clumping
compounds which you won't taste, but for pickling can cause
cloudiness. For measuring kosher salt is of larger crystals so by
equal volume kosher salt will weigh less by about half. For cooking I
use only kosher salt, I measure by eye/feel. Even for seasoning my
food I use kosher salt by the pinch/sprinkle... I keep table salt only
for guests, I've had the same container of table salt for maybe 40
years (still almost full), the last time I filled a salt shaker with
table salt has to be some ten years ago, and my salt shaker is small,
holds maybe 1 Tbls of table salt, it's rarely used.

On 21 Sep 2016 13:53:25 GMT, KenK > wrote:

> What's the difference in cooking beween kosher salt and common table salt?
> Grain size? Taste? Does it actually make a difference in recipes? (I've
> never bought or tasted kosher salt.)
>
It's a larger flake. You might like it. Taste is no different.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 21 Sep 2016 09:55:22 -0700 (PDT), Cindy Hamilton
> wrote:

> On Wednesday, September 21, 2016 at 9:53:29 AM UTC-4, KenK wrote:
> > What's the difference in cooking beween kosher salt and common table salt?
> > Grain size? Taste? Does it actually make a difference in recipes? (I've
> > never bought or tasted kosher salt.)
> >
> > TIA
>
> Because table salt is comprised of small, square particles and kosher
> salt particles are larger and flatter, the tongue perceives the
> kosher salt to be "saltier".

I don't agree. There was no perceptual difference when I first
compared the two. Now table salt is saltier, because I am prone to
accidentally over salting with it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/21/2016 4:04 PM, l not -l wrote:
> On 21-Sep-2016, KenK > wrote:
>
>> What's the difference in cooking beween kosher salt and common table salt?
>>
>> Grain size? Taste? Does it actually make a difference in recipes? (I've
>> never bought or tasted kosher salt.)
>
> I have both Morton's Coarse Table Salt and Morton's Iodized Table Salt in my
> pantry; the grain size is only one difference. According to the packages:
>
> Table salt ingredients: salt, calcium silicate (anti-caking agent),
> dextrose, potassium iodide
> Kosher salt ingredients: salt, yellow prussiate of soda

AKA Sodium ferrocyanide:-)

In article >,
sf > wrote:

> On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
>
> > What's the difference in cooking beween kosher salt and common table salt?
> > Grain size? Taste? Does it actually make a difference in recipes? (I've
> > never bought or tasted kosher salt.)
> >
> It's a larger flake. You might like it. Taste is no different.

Unscrew the lid of a shaker of iodized salt and take a good sniff. Then
do the same with a shaker of Kosher salt.

Dunno about you, but I can sure tell the difference. Pure salt should
have no odor.

I've used nothing but Kosher salt in cooking for years. Note that the
larger flakes means that it'll take more Kosher salt *by volume* to have
the same effect. For critical things like some baked goods, the
difference between "regular" salt and the various brands of Kosher salt
can be significant.

Isaac

On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:

> In article >,
> sf > wrote:
>
> > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> >
> > > What's the difference in cooking beween kosher salt and common table salt?
> > > Grain size? Taste? Does it actually make a difference in recipes? (I've
> > > never bought or tasted kosher salt.)
> > >
> > It's a larger flake. You might like it. Taste is no different.
>
> Unscrew the lid of a shaker of iodized salt and take a good sniff. Then
> do the same with a shaker of Kosher salt.
>
> Dunno about you, but I can sure tell the difference. Pure salt should
> have no odor.
>
> I've used nothing but Kosher salt in cooking for years. Note that the
> larger flakes means that it'll take more Kosher salt *by volume* to have
> the same effect. For critical things like some baked goods, the
> difference between "regular" salt and the various brands of Kosher salt
> can be significant.
>
Baked goods like what? No baked good I've made has suffered from
using kosher salt.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Cindy Hamilton" wrote in message
...

On Wednesday, September 21, 2016 at 9:53:29 AM UTC-4, KenK wrote:
> What's the difference in cooking beween kosher salt and common table salt?
> Grain size? Taste? Does it actually make a difference in recipes? (I've
> never bought or tasted kosher salt.)
>
> TIA

Because table salt is comprised of small, square particles and kosher
salt particles are larger and flatter, the tongue perceives the
kosher salt to be "saltier".

Kosher salt does dissolve in cold liquids as readily as table salt does.

A given volume of kosher salt is lighter in weight than the same
volume of table salt (the cubic crystals of table salt pack more
tightly in a spoon or a pinch). Even different brands of kosher
salt have slightly different particle shapes. 1 cup of regular
table salt equals 2 cups of Diamond Crystal Kosher salt or 1 1/2 cups
of Morton's Kosher salt. (Here, "equals" means "has the same mass as".)

Taking these differences into account, you can cook with either
table salt or kosher salt, provided you adjust volumetric measurements
appropriately.

I keep kosher salt for convenience when recipes call for it, and I
like its slight crunchiness when sprinkled on (for example) a steak.
My husband is a bit of a salt hobbyist, so we also have Hawaiian
salt, large-flake salt, black salt, and some others that have drifted
to the back of the pantry shelf.

Cindy Hamilton

======

Thanks for that. I have been meaning to ask about it.

I have never seen it in the shops here.



--
http://www.helpforheroes.org.uk

l not -l wrote:
>
> On 21-Sep-2016, Sqwertz > wrote:
>
> > On Wed, 21 Sep 2016 22:04:35 GMT, l not -l wrote:
> >
> > > Kosher salt ingredients: salt, yellow prussiate of soda (anti-cacking
> > > agent)
> > > Box also says "Generally, you can use Morton Coarse Kosher Salt as you
> > > would
> > > table salt, teaspoon for teaspoon. For amounts greater than 1/4 cup,
> > > increase the amount of Kosher Salt by one tablespoon for each 1/4 cup of
> > > table salt."
> >
> > 25% is a significant difference, IMO. 4ts of iodized table salt is
> > only 3ts of coarse salt, is what wt they're saying.
> >
> > -sw
> True, 25% is a significant percentage; but, I have no idea what percent of
> each of the salt types are sodium chloride vs the added ingredients. I
> trust Morton's recommendation in this case; they know the formula for each
> product and, it would be to their advantage to say "use more".

I just looked at my box of "Morton Coarse Kosher Salt."

The Kosher contains two ingredients (salt and an anti-caking ingredient)
My table salt contains 5 ingredients.

The kosher salt says - as a general rule, use the same amount of either
in recipes.

As I said, I basically only use Kosher in a dry rub on steaks.
On a cold steak, I press in kosher salt, cracked pepper, nip of garlic
powder, and dry basil. Then I rain a bit of worchestershire sauce over
it. Flip over and repeat on the other side. Then let it sit until it
warms up to near room temperature. Sear on a very hot frying pan for a
short time on each side then flip twice more at lower flame until medium
rare. It's insanely delicious.

Ps - a locally famous chef taught me that. It's steak ++ :-D

On 2016-09-22 1:35 AM, sf wrote:
> On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
>
>> In article >,
>> sf > wrote:
>>
>>> On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
>>>
>>>> What's the difference in cooking beween kosher salt and common table salt?
>>>> Grain size? Taste? Does it actually make a difference in recipes? (I've
>>>> never bought or tasted kosher salt.)
>>>>
>>> It's a larger flake. You might like it. Taste is no different.
>>
>> Unscrew the lid of a shaker of iodized salt and take a good sniff. Then
>> do the same with a shaker of Kosher salt.
>>
>> Dunno about you, but I can sure tell the difference. Pure salt should
>> have no odor.
>>
>> I've used nothing but Kosher salt in cooking for years. Note that the
>> larger flakes means that it'll take more Kosher salt *by volume* to have
>> the same effect. For critical things like some baked goods, the
>> difference between "regular" salt and the various brands of Kosher salt
>> can be significant.
>>
> Baked goods like what? No baked good I've made has suffered from
> using kosher salt.
>
I have never used kosher salt for baking. The large grains would make it
difficult to mic thoroughly with the other ingredients and I would
expect it to result in crunchy salty bits in one bite and lacking salt
in another.

On Thu, 22 Sep 2016 09:16:41 -0400, Dave Smith
> wrote:

> On 2016-09-22 1:35 AM, sf wrote:
> > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> >
> >> In article >,
> >> sf > wrote:
> >>
> >>> On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> >>>
> >>>> What's the difference in cooking beween kosher salt and common table salt?
> >>>> Grain size? Taste? Does it actually make a difference in recipes? (I've
> >>>> never bought or tasted kosher salt.)
> >>>>
> >>> It's a larger flake. You might like it. Taste is no different.
> >>
> >> Unscrew the lid of a shaker of iodized salt and take a good sniff. Then
> >> do the same with a shaker of Kosher salt.
> >>
> >> Dunno about you, but I can sure tell the difference. Pure salt should
> >> have no odor.
> >>
> >> I've used nothing but Kosher salt in cooking for years. Note that the
> >> larger flakes means that it'll take more Kosher salt *by volume* to have
> >> the same effect. For critical things like some baked goods, the
> >> difference between "regular" salt and the various brands of Kosher salt
> >> can be significant.
> >>
> > Baked goods like what? No baked good I've made has suffered from
> > using kosher salt.
> >
> I have never used kosher salt for baking. The large grains would make it
> difficult to mic thoroughly with the other ingredients and I would
> expect it to result in crunchy salty bits in one bite and lacking salt
> in another.

They aren't Maldon sized flakes, only a little larger than table salt,
so they distribute and incorporate evenly.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 21 Sep 2016 16:37:38 -0500, Sqwertz >
wrote:

>On Wed, 21 Sep 2016 17:11:39 -0400, Brooklyn1 wrote:
>
>> Chemically they are the same, only some contain anti clumping
>> compounds which you won't taste, but for pickling can cause
>> cloudiness.
>
>Proper fermented pickles turn cloudy no matter what kind of salt is
>used. It's bacteria poop and good for you.

Obviously you haven't used pickling salt, nor do you have much
experience with pickling, if any.
http://www.thekitchn.com/what-is-pic...need-it-193108
http://www.wisegeek.com/what-is-pickling-salt.htm
Some commercial brands of fermented pickles are in a clear brine
(Claussen) while others are in a cloudy brine (Ba Tempte), the
difference is that those in a clear brine used pickling salt vs a
kosher salt that does not contain anti caking compounds (Diamond
Crystal), Morton's kosher salt contains an anti caking compound
(Prussiate of Soda). Pickling salt is a more refined salt so contains
a lot less impurities. Naturally wooden barrel cured pickles will be
in a cloudy brine from the impurities in the wood so makes no sense to
use pickling salt for barrel cured. Just because the brine is clear
it still contains the same bacteria that produces lactic acid. However
regardless of brand various batches of the same brand will be more of
less cloudy by lot number simply because cukes are a crop and each
crop will contain different impurities as will different water
sources... when I use water straight from my well even with pure salt
the brine still clouds, with water from my RO filter my pickling brine
is Crystal Palace Clear. Texass has some of the hardest water in the
US, hard water promotes a cloudy brine regardless. Some prefer a
cloudy brine, makes them think they're eating barrel cured.
http://search.aol.com/aol/image?q=so...yword_rollover
http://search.aol.com/aol/image?q=so...yword_rollover

On Wed, 21 Sep 2016 14:30:01 -0700, sf > wrote:

>On Wed, 21 Sep 2016 09:55:22 -0700 (PDT), Cindy Hamilton
> wrote:
>
>> On Wednesday, September 21, 2016 at 9:53:29 AM UTC-4, KenK wrote:
>> > What's the difference in cooking beween kosher salt and common table salt?
>> > Grain size? Taste? Does it actually make a difference in recipes? (I've
>> > never bought or tasted kosher salt.)
>> >
>> > TIA
>>
>> Because table salt is comprised of small, square particles and kosher
>> salt particles are larger and flatter, the tongue perceives the
>> kosher salt to be "saltier".
>
>I don't agree.

That's because you are obviously afflicted with TIAD, and with your
huge ass. . . like Fiddler on the Glutes. . . D I L U T I O N!!!
When sprinkled on food kosher salt offers a saltier perception as the
larger crystals are not dissolved and diluted, they dissolve in the
mouth... in a liquid (soup, stew) there's no perceptual difference. I
buy unsalted butter and when spread on bread I prefer salting with
kosher salt, tastes saltier in the same way salted pretzels taste
salty, to me salted butter on bread tastes flat and even though salted
butter contains about twice as much salt as when I sprinkle on kosher
salt... with salted butter most of the salt gets swallowed along with
the butter so the taste buds don't perceive the salt explosion of
kosher salt crystals disssolving on the tongue. People who spread
bread with salted butter ingest a lot more salt but without the
benefit of the salty taste. I think salted butter is very
unhealthful.

On Wed, 21 Sep 2016 22:04:35 GMT, "l not -l" > wrote:

>
>On 21-Sep-2016, KenK > wrote:
>
>> What's the difference in cooking beween kosher salt and common table salt?
>>
>> Grain size? Taste? Does it actually make a difference in recipes? (I've
>> never bought or tasted kosher salt.)
>
>I have both Morton's Coarse Table Salt and Morton's Iodized Table Salt in my
>pantry; the grain size is only one difference. According to the packages:
>
>Table salt ingredients: salt, calcium silicate (anti-caking agent),
>dextrose, potassium iodide
>Kosher salt ingredients: salt, yellow prussiate of soda (anti-cacking agent)
>Box also says "Generally, you can use Morton Coarse Kosher Salt as you would
>table salt, teaspoon for teaspoon. For amounts greater than 1/4 cup,
>increase the amount of Kosher Salt by one tablespoon for each 1/4 cup of
>table salt."
>
>So; in addition to grain size, the two salts use different anti-caking
>agents. The most common type of table salt also includes iodide and a form
>of sugar.
>
>Other brands may differ; but, probably not by much.

Diamond Crystal kosher salt contains no added anti-caking compounds,
just salt.

On Thu, 22 Sep 2016 11:39:41 -0400, Brooklyn1
> wrote:

> On Wed, 21 Sep 2016 14:30:01 -0700, sf > wrote:
>
> >On Wed, 21 Sep 2016 09:55:22 -0700 (PDT), Cindy Hamilton
> > wrote:
> >
> >> On Wednesday, September 21, 2016 at 9:53:29 AM UTC-4, KenK wrote:
> >> > What's the difference in cooking beween kosher salt and common table salt?
> >> > Grain size? Taste? Does it actually make a difference in recipes? (I've
> >> > never bought or tasted kosher salt.)
> >> >
> >> > TIA
> >>
> >> Because table salt is comprised of small, square particles and kosher
> >> salt particles are larger and flatter, the tongue perceives the
> >> kosher salt to be "saltier".
> >
> >I don't agree.
>
> That's because you are obviously afflicted with TIAD, and with your
> huge ass. . . like Fiddler on the Glutes. . . D I L U T I O N!!!
> When sprinkled on food kosher salt offers a saltier perception as the
> larger crystals are not dissolved and diluted, they dissolve in the
> mouth... in a liquid (soup, stew) there's no perceptual difference. I
> buy unsalted butter and when spread on bread I prefer salting with
> kosher salt, tastes saltier in the same way salted pretzels taste
> salty, to me salted butter on bread tastes flat and even though salted
> butter contains about twice as much salt as when I sprinkle on kosher
> salt... with salted butter most of the salt gets swallowed along with
> the butter so the taste buds don't perceive the salt explosion of
> kosher salt crystals disssolving on the tongue. People who spread
> bread with salted butter ingest a lot more salt but without the
> benefit of the salty taste. I think salted butter is very
> unhealthful.

It's a little early in the day to be hitting the hooch.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 22 Sep 2016 11:09:46 -0400, Brooklyn1
> wrote:

>On Wed, 21 Sep 2016 16:37:38 -0500, Sqwertz >
>wrote:
>
>>On Wed, 21 Sep 2016 17:11:39 -0400, Brooklyn1 wrote:
>>
>>> Chemically they are the same, only some contain anti clumping
>>> compounds which you won't taste, but for pickling can cause
>>> cloudiness.
>>
>>Proper fermented pickles turn cloudy no matter what kind of salt is
>>used. It's bacteria poop and good for you.
>
>Obviously you haven't used pickling salt, nor do you have much
>experience with pickling, if any.
>http://www.thekitchn.com/what-is-pic...need-it-193108
snip
I have never had cloudy pickles. I"ve never bought pickling salt --
although I have always used just plain salt, no additives. The liquid
in the jars from yesterday's canning is clear. Are you speaking
solely of fermented pickles? Cloudy would alarm me.
Janet US

On Thursday, September 22, 2016 at 12:28:28 PM UTC-4, Janet B wrote:
> On Thu, 22 Sep 2016 11:09:46 -0400, Brooklyn1
> > wrote:
>
> >On Wed, 21 Sep 2016 16:37:38 -0500, Sqwertz >
> >wrote:
> >
> >>On Wed, 21 Sep 2016 17:11:39 -0400, Brooklyn1 wrote:
> >>
> >>> Chemically they are the same, only some contain anti clumping
> >>> compounds which you won't taste, but for pickling can cause
> >>> cloudiness.
> >>
> >>Proper fermented pickles turn cloudy no matter what kind of salt is
> >>used. It's bacteria poop and good for you.
> >
> >Obviously you haven't used pickling salt, nor do you have much
> >experience with pickling, if any.
> >http://www.thekitchn.com/what-is-pic...need-it-193108
> snip
> I have never had cloudy pickles. I"ve never bought pickling salt --
> although I have always used just plain salt, no additives. The liquid
> in the jars from yesterday's canning is clear. Are you speaking
> solely of fermented pickles? Cloudy would alarm me.
> Janet US

Cloudy fermented pickles are quite common. It's how I know they're
alive...

Cindy Hamilton

On Thu, 22 Sep 2016 11:49:55 -0500, Sqwertz >
wrote:

>On Thu, 22 Sep 2016 10:28:23 -0600, Janet B wrote:
>
>> On Thu, 22 Sep 2016 11:09:46 -0400, Brooklyn1
>> > wrote:
>>
>>>On Wed, 21 Sep 2016 16:37:38 -0500, Sqwertz >
>>>wrote:
>>>
>>>>On Wed, 21 Sep 2016 17:11:39 -0400, Brooklyn1 wrote:
>>>>
>>>>> Chemically they are the same, only some contain anti clumping
>>>>> compounds which you won't taste, but for pickling can cause
>>>>> cloudiness.
>>>>
>>>>Proper fermented pickles turn cloudy no matter what kind of salt is
>>>>used. It's bacteria poop and good for you.
>>>
>>>Obviously you haven't used pickling salt, nor do you have much
>>>experience with pickling, if any.
>>>http://www.thekitchn.com/what-is-pic...need-it-193108
>> snip
>> I have never had cloudy pickles. I"ve never bought pickling salt --
>> although I have always used just plain salt, no additives. The liquid
>> in the jars from yesterday's canning is clear. Are you speaking
>> solely of fermented pickles? Cloudy would alarm me.
>> Janet US
>
>Vinegar brined pickles are not fermented. Fermented pickles are not
>shelf-stable and are not canned/vacuum sealed. Bubbies and Ba Tempte
>are the most common brands of fermented pickles available nationwide.
>They are cloudy and that is normal. If they're NOT cloudy then
>something is wrong. They require constant refrigeration after the
>initial ferment.
>
>Some other brands of pickles, such as Claussen, are a vinegar pickle

There's no vinegar in Claussen pickles. You're a fraud and a fake,
dwarf.

On Thu, 22 Sep 2016 11:38:14 -0500, Sqwertz >
wrote:

>On Thu, 22 Sep 2016 11:09:46 -0400, Brooklyn1 wrote:
>
>> On Wed, 21 Sep 2016 16:37:38 -0500, Sqwertz >
>> wrote:
>>
>>>On Wed, 21 Sep 2016 17:11:39 -0400, Brooklyn1 wrote:
>>>
>>>> Chemically they are the same, only some contain anti clumping
>>>> compounds which you won't taste, but for pickling can cause
>>>> cloudiness.
>>>
>>>Proper fermented pickles turn cloudy no matter what kind of salt is
>>>used. It's bacteria poop and good for you.
>>
>> Obviously you haven't used pickling salt, nor do you have much
>> experience with pickling, if any.
>> ...
>> Some commercial brands of fermented pickles are in a clear brine
>> (Claussen)
>
>Claussen isn't a fermented pickle, dumbass. You don't even know the
>difference. Duh.
>
>> while others are in a cloudy brine (Ba Tempte), the
>> difference is that those in a clear brine used pickling salt vs a
>> kosher salt that does not contain anti caking compounds
>
>You are, as usual, wrong. Your brain is in a pickled brine (non
>cloudy from the use of Crystal Palace vodka).
>
>All fermented pickles have a cloudy brine and it has NOTHING to do
>with the kind of salt used.
>
>http://phickle.com/whats-that-white-...in-my-ferment/
>
>Snip rest unread because it's all just more babbling bullshit.
>
>-sw

FRAUD AND A FAKE, DWARF.

On 9/22/2016 10:10 PM, Brooklyn1 wrote:

>>
>> Vinegar brined pickles are not fermented. Fermented pickles are not
>> shelf-stable and are not canned/vacuum sealed. Bubbies and Ba Tempte
>> are the most common brands of fermented pickles available nationwide.
>> They are cloudy and that is normal. If they're NOT cloudy then
>> something is wrong. They require constant refrigeration after the
>> initial ferment.
>>
>> Some other brands of pickles, such as Claussen, are a vinegar pickle
>
> There's no vinegar in Claussen pickles. You're a fraud and a fake,
> dwarf.
>



product
Claussen Kosher Dill Pickle Spears (24 fl oz)

found inCondiments / Dressings > Pickles, Relish & Sandwich Sides
brandClaussen
allergens
Claussen Kosher Dill Pickle Spears ingredients (12) Cucumbers, Water,
Vinegar Distilled, Salt, Contains less than 22% of, Garlic Dried,
Spices, Calcium Chloride, Sodium Benzoate, To Protect Flavor, Peppers
Bell Red Dried, Flavors Natural, Polysorbate 80, Oleoresin Turmeric

http://www.dietfacts.com/html/nutrit...ickles-821.htm

In article >,
sf > wrote:

> On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > >
> > > > What's the difference in cooking beween kosher salt and common table
> > > > salt?
> > > > Grain size? Taste? Does it actually make a difference in recipes? (I've
> > > > never bought or tasted kosher salt.)
> > > >
> > > It's a larger flake. You might like it. Taste is no different.
> >
> > Unscrew the lid of a shaker of iodized salt and take a good sniff. Then
> > do the same with a shaker of Kosher salt.
> >
> > Dunno about you, but I can sure tell the difference. Pure salt should
> > have no odor.
> >
> > I've used nothing but Kosher salt in cooking for years. Note that the
> > larger flakes means that it'll take more Kosher salt *by volume* to have
> > the same effect. For critical things like some baked goods, the
> > difference between "regular" salt and the various brands of Kosher salt
> > can be significant.
> >
> Baked goods like what? No baked good I've made has suffered from
> using kosher salt.

And they won't, provided you measure the salt *by weight*.

Isaac

Sqwertz wrote:
>
> On Thu, 22 Sep 2016 22:10:53 -0400, Brooklyn1 wrote:
>
> > On Thu, 22 Sep 2016 11:49:55 -0500, Sqwertz >
> > wrote:
> >
> >>Some other brands of pickles, such as Claussen, are a vinegar pickle
> >
> > There's no vinegar in Claussen pickles. You're a fraud and a fake,
> > dwarf.
>
> <yawn> I don't even need to waste my time posting a link. Everybody
> will just assume you're full of shit again without my even having to
> prove it.
>
> FWIW, My current batch of pickles are a bunch of Giulliano pickles.
> These are high-end, super-tasty and crisp, shelf stable (vinegar)
> pickle. They normally sell for $4/16oz jar, but were half price last
> week so I got 6 jars. The Zesty Kosher (spicy) and Italian are my
> favorites.

I looked for those in my grocery store today. they sold Giuliano olives
but not pickles. Instead, I bought a 12oz jar of "Everyday Essentials"
Kosher dills - baby. the price was right.

On Thu, 22 Sep 2016 21:17:09 -0700, isw > wrote:

> In article >,
> sf > wrote:
>
> > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> >
> > > In article >,
> > > sf > wrote:
> > >
> > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > > >
> > > > > What's the difference in cooking beween kosher salt and common table
> > > > > salt?
> > > > > Grain size? Taste? Does it actually make a difference in recipes? (I've
> > > > > never bought or tasted kosher salt.)
> > > > >
> > > > It's a larger flake. You might like it. Taste is no different.
> > >
> > > Unscrew the lid of a shaker of iodized salt and take a good sniff. Then
> > > do the same with a shaker of Kosher salt.
> > >
> > > Dunno about you, but I can sure tell the difference. Pure salt should
> > > have no odor.
> > >
> > > I've used nothing but Kosher salt in cooking for years. Note that the
> > > larger flakes means that it'll take more Kosher salt *by volume* to have
> > > the same effect. For critical things like some baked goods, the
> > > difference between "regular" salt and the various brands of Kosher salt
> > > can be significant.
> > >
> > Baked goods like what? No baked good I've made has suffered from
> > using kosher salt.
>
> And they won't, provided you measure the salt *by weight*.
>
I don't bake or use salt in such huge quantities that measuring by
weight is even remotely necessary.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> In article >,
> sf > wrote:
>
> > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> >
> > > In article >,
> > > sf > wrote:
> > >
> > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > > >
> > > > > What's the difference in cooking beween kosher salt and common table
> > > > > salt?
> > > > > Grain size? Taste? Does it actually make a difference in recipes? (I've
> > > > > never bought or tasted kosher salt.)
> > > > >
> > > > It's a larger flake. You might like it. Taste is no different.
> > >
> > > Unscrew the lid of a shaker of iodized salt and take a good sniff. Then
> > > do the same with a shaker of Kosher salt.
> > >
> > > Dunno about you, but I can sure tell the difference. Pure salt should
> > > have no odor.
> > >
> > > I've used nothing but Kosher salt in cooking for years. Note that the
> > > larger flakes means that it'll take more Kosher salt *by volume* to have
> > > the same effect. For critical things like some baked goods, the
> > > difference between "regular" salt and the various brands of Kosher salt
> > > can be significant.
> > >
> > Baked goods like what? No baked good I've made has suffered from
> > using kosher salt.
>
> And they won't, provided you measure the salt *by weight*.
>
> Isaac

You forgot to add the little smiley face - people will think you're actually serious.

"dsi1" wrote in message
...

On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> In article >,
> sf > wrote:
>
> > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> >
> > > In article >,
> > > sf > wrote:
> > >
> > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > > >
> > > > > What's the difference in cooking beween kosher salt and common
> > > > > table
> > > > > salt?
> > > > > Grain size? Taste? Does it actually make a difference in recipes?
> > > > > (I've
> > > > > never bought or tasted kosher salt.)
> > > > >
> > > > It's a larger flake. You might like it. Taste is no different.
> > >
> > > Unscrew the lid of a shaker of iodized salt and take a good sniff.
> > > Then
> > > do the same with a shaker of Kosher salt.
> > >
> > > Dunno about you, but I can sure tell the difference. Pure salt should
> > > have no odor.
> > >
> > > I've used nothing but Kosher salt in cooking for years. Note that the
> > > larger flakes means that it'll take more Kosher salt *by volume* to
> > > have
> > > the same effect. For critical things like some baked goods, the
> > > difference between "regular" salt and the various brands of Kosher
> > > salt
> > > can be significant.
> > >
> > Baked goods like what? No baked good I've made has suffered from
> > using kosher salt.
>
> And they won't, provided you measure the salt *by weight*.
>
> Isaac

You forgot to add the little smiley face - people will think you're actually
serious.




===============

I am intrigued. Why would you not weigh the salt?



--
http://www.helpforheroes.org.uk

On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> > In article >,
> > sf > wrote:
> >
> > > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> > >
> > > > In article >,
> > > > sf > wrote:
> > > >
> > > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > > > >
> > > > > > What's the difference in cooking beween kosher salt and common
> > > > > > table
> > > > > > salt?
> > > > > > Grain size? Taste? Does it actually make a difference in recipes?
> > > > > > (I've
> > > > > > never bought or tasted kosher salt.)
> > > > > >
> > > > > It's a larger flake. You might like it. Taste is no different.
> > > >
> > > > Unscrew the lid of a shaker of iodized salt and take a good sniff.
> > > > Then
> > > > do the same with a shaker of Kosher salt.
> > > >
> > > > Dunno about you, but I can sure tell the difference. Pure salt should
> > > > have no odor.
> > > >
> > > > I've used nothing but Kosher salt in cooking for years. Note that the
> > > > larger flakes means that it'll take more Kosher salt *by volume* to
> > > > have
> > > > the same effect. For critical things like some baked goods, the
> > > > difference between "regular" salt and the various brands of Kosher
> > > > salt
> > > > can be significant.
> > > >
> > > Baked goods like what? No baked good I've made has suffered from
> > > using kosher salt.
> >
> > And they won't, provided you measure the salt *by weight*.
> >
> > Isaac
>
> You forgot to add the little smiley face - people will think you're actually
> serious.
>
>
>
>
> ===============
>
> I am intrigued. Why would you not weigh the salt?
>
>
>
> --
> http://www.helpforheroes.org.uk

If I was making a large quantity of food, weighing the salt would make a lot of sense. Otherwise, I just wing it. A good cook should be able to season foods without measuring. A good cook also has to take into account other ingredients such as shoyu, fish sauce, or chicken stock. He has to keep a running tab on salty ingredients added in his mind to season properly. I season by feel and intuition. If I need to get a wee bit picky and if the salt is in larger quantity, I'll pour the salt into my hand first. I don't use measuring spoons for salt - I mean, I gots me pride.

On 9/23/2016 3:04 PM, Ophelia wrote:

> I am intrigued. Why would you not weigh the salt?
>
He's American.

On 9/23/2016 1:38 PM, dsi1 wrote:
> On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
>>> In article >,
>>> sf > wrote:
>>>
>>>> On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
>>>>
>>>>> In article >,
>>>>> sf > wrote:
>>>>>
>>>>>> On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
>>>>>>
>>>>>>> What's the difference in cooking beween kosher salt and common
>>>>>>> table
>>>>>>> salt?
>>>>>>> Grain size? Taste? Does it actually make a difference in recipes?
>>>>>>> (I've
>>>>>>> never bought or tasted kosher salt.)
>>>>>>>
>>>>>> It's a larger flake. You might like it. Taste is no different.
>>>>>
>>>>> Unscrew the lid of a shaker of iodized salt and take a good sniff.
>>>>> Then
>>>>> do the same with a shaker of Kosher salt.
>>>>>
>>>>> Dunno about you, but I can sure tell the difference. Pure salt should
>>>>> have no odor.
>>>>>
>>>>> I've used nothing but Kosher salt in cooking for years. Note that the
>>>>> larger flakes means that it'll take more Kosher salt *by volume* to
>>>>> have
>>>>> the same effect. For critical things like some baked goods, the
>>>>> difference between "regular" salt and the various brands of Kosher
>>>>> salt
>>>>> can be significant.
>>>>>
>>>> Baked goods like what? No baked good I've made has suffered from
>>>> using kosher salt.
>>>
>>> And they won't, provided you measure the salt *by weight*.
>>>
>>> Isaac
>>
>> You forgot to add the little smiley face - people will think you're actually
>> serious.
>>
>>
>>
>>
>> ===============
>>
>> I am intrigued. Why would you not weigh the salt?
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
> If I was making a large quantity of food, weighing the salt would make a lot of sense. Otherwise, I just wing it. A good cook should be able to season foods without measuring. A good cook also has to take into account other ingredients such as shoyu, fish sauce, or chicken stock. He has to keep a running tab on salty ingredients added in his mind to season properly. I season by feel and intuition. If I need to get a wee bit picky and if the salt is in larger quantity, I'll pour the salt into my hand first. I don't use measuring spoons for salt - I mean, I gots me pride.
>
I always weigh salt when I'm baking because, as Emeril Lagasse always
said: "Baking is chemistry!"
Graham

On Friday, September 23, 2016 at 9:38:39 AM UTC-10, S Viemeister wrote:
> On 9/23/2016 3:04 PM, Ophelia wrote:
>
> > I am intrigued. Why would you not weigh the salt?
> >
> He's American.

You are correct about that. Would Daniel Boone or Wyatt Earp weight their salt? Heck no! OTOH, my guess is that Alfred Hitchcock or Stanley Kubrick certainly would. They're Brits!

"dsi1" wrote in message
...

On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> > In article >,
> > sf > wrote:
> >
> > > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> > >
> > > > In article >,
> > > > sf > wrote:
> > > >
> > > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > > > >
> > > > > > What's the difference in cooking beween kosher salt and common
> > > > > > table
> > > > > > salt?
> > > > > > Grain size? Taste? Does it actually make a difference in
> > > > > > recipes?
> > > > > > (I've
> > > > > > never bought or tasted kosher salt.)
> > > > > >
> > > > > It's a larger flake. You might like it. Taste is no different.
> > > >
> > > > Unscrew the lid of a shaker of iodized salt and take a good sniff.
> > > > Then
> > > > do the same with a shaker of Kosher salt.
> > > >
> > > > Dunno about you, but I can sure tell the difference. Pure salt
> > > > should
> > > > have no odor.
> > > >
> > > > I've used nothing but Kosher salt in cooking for years. Note that
> > > > the
> > > > larger flakes means that it'll take more Kosher salt *by volume* to
> > > > have
> > > > the same effect. For critical things like some baked goods, the
> > > > difference between "regular" salt and the various brands of Kosher
> > > > salt
> > > > can be significant.
> > > >
> > > Baked goods like what? No baked good I've made has suffered from
> > > using kosher salt.
> >
> > And they won't, provided you measure the salt *by weight*.
> >
> > Isaac
>
> You forgot to add the little smiley face - people will think you're
> actually
> serious.
>
>
>
>
> ===============
>
> I am intrigued. Why would you not weigh the salt?
>
>
>
> --
> http://www.helpforheroes.org.uk

If I was making a large quantity of food, weighing the salt would make a lot
of sense. Otherwise, I just wing it. A good cook should be able to season
foods without measuring. A good cook also has to take into account other
ingredients such as shoyu, fish sauce, or chicken stock. He has to keep a
running tab on salty ingredients added in his mind to season properly. I
season by feel and intuition. If I need to get a wee bit picky and if the
salt is in larger quantity, I'll pour the salt into my hand first. I don't
use measuring spoons for salt - I mean, I gots me pride.

=============

Ok, for seasoning I don't measure, but I always measure the salt and
everything else I put in my bread







--
http://www.helpforheroes.org.uk

"S Viemeister" wrote in message ...

On 9/23/2016 3:04 PM, Ophelia wrote:

> I am intrigued. Why would you not weigh the salt?
>
He's American.

===============

<g>

--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Friday, September 23, 2016 at 9:38:39 AM UTC-10, S Viemeister wrote:
> On 9/23/2016 3:04 PM, Ophelia wrote:
>
> > I am intrigued. Why would you not weigh the salt?
> >
> He's American.

You are correct about that. Would Daniel Boone or Wyatt Earp weight their
salt? Heck no! OTOH, my guess is that Alfred Hitchcock or Stanley Kubrick
certainly would. They're Brits!

==================

They would if they were baking)

--
http://www.helpforheroes.org.uk

On Friday, September 23, 2016 at 9:48:19 AM UTC-10, graham wrote:
> On 9/23/2016 1:38 PM, dsi1 wrote:
> > On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> >>> In article >,
> >>> sf > wrote:
> >>>
> >>>> On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> >>>>
> >>>>> In article >,
> >>>>> sf > wrote:
> >>>>>
> >>>>>> On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> >>>>>>
> >>>>>>> What's the difference in cooking beween kosher salt and common
> >>>>>>> table
> >>>>>>> salt?
> >>>>>>> Grain size? Taste? Does it actually make a difference in recipes?
> >>>>>>> (I've
> >>>>>>> never bought or tasted kosher salt.)
> >>>>>>>
> >>>>>> It's a larger flake. You might like it. Taste is no different.
> >>>>>
> >>>>> Unscrew the lid of a shaker of iodized salt and take a good sniff.
> >>>>> Then
> >>>>> do the same with a shaker of Kosher salt.
> >>>>>
> >>>>> Dunno about you, but I can sure tell the difference. Pure salt should
> >>>>> have no odor.
> >>>>>
> >>>>> I've used nothing but Kosher salt in cooking for years. Note that the
> >>>>> larger flakes means that it'll take more Kosher salt *by volume* to
> >>>>> have
> >>>>> the same effect. For critical things like some baked goods, the
> >>>>> difference between "regular" salt and the various brands of Kosher
> >>>>> salt
> >>>>> can be significant.
> >>>>>
> >>>> Baked goods like what? No baked good I've made has suffered from
> >>>> using kosher salt.
> >>>
> >>> And they won't, provided you measure the salt *by weight*.
> >>>
> >>> Isaac
> >>
> >> You forgot to add the little smiley face - people will think you're actually
> >> serious.
> >>
> >>
> >>
> >>
> >> ===============
> >>
> >> I am intrigued. Why would you not weigh the salt?
> >>
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk
> >
> > If I was making a large quantity of food, weighing the salt would make a lot of sense. Otherwise, I just wing it. A good cook should be able to season foods without measuring. A good cook also has to take into account other ingredients such as shoyu, fish sauce, or chicken stock. He has to keep a running tab on salty ingredients added in his mind to season properly. I season by feel and intuition. If I need to get a wee bit picky and if the salt is in larger quantity, I'll pour the salt into my hand first. I don't use measuring spoons for salt - I mean, I gots me pride.
> >
> I always weigh salt when I'm baking because, as Emeril Lagasse always
> said: "Baking is chemistry!"
> Graham

This probably explains why I didn't do very well in chem class. OTOH, if you make dough by first dumping flour into a bowl, you're pretty much forced to follow suit with the other ingredients.

On Friday, September 23, 2016 at 10:07:35 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> > > In article >,
> > > sf > wrote:
> > >
> > > > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> > > >
> > > > > In article >,
> > > > > sf > wrote:
> > > > >
> > > > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > > > > >
> > > > > > > What's the difference in cooking beween kosher salt and common
> > > > > > > table
> > > > > > > salt?
> > > > > > > Grain size? Taste? Does it actually make a difference in
> > > > > > > recipes?
> > > > > > > (I've
> > > > > > > never bought or tasted kosher salt.)
> > > > > > >
> > > > > > It's a larger flake. You might like it. Taste is no different.
> > > > >
> > > > > Unscrew the lid of a shaker of iodized salt and take a good sniff.
> > > > > Then
> > > > > do the same with a shaker of Kosher salt.
> > > > >
> > > > > Dunno about you, but I can sure tell the difference. Pure salt
> > > > > should
> > > > > have no odor.
> > > > >
> > > > > I've used nothing but Kosher salt in cooking for years. Note that
> > > > > the
> > > > > larger flakes means that it'll take more Kosher salt *by volume* to
> > > > > have
> > > > > the same effect. For critical things like some baked goods, the
> > > > > difference between "regular" salt and the various brands of Kosher
> > > > > salt
> > > > > can be significant.
> > > > >
> > > > Baked goods like what? No baked good I've made has suffered from
> > > > using kosher salt.
> > >
> > > And they won't, provided you measure the salt *by weight*.
> > >
> > > Isaac
> >
> > You forgot to add the little smiley face - people will think you're
> > actually
> > serious.
> >
> >
> >
> >
> > ===============
> >
> > I am intrigued. Why would you not weigh the salt?
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> If I was making a large quantity of food, weighing the salt would make a lot
> of sense. Otherwise, I just wing it. A good cook should be able to season
> foods without measuring. A good cook also has to take into account other
> ingredients such as shoyu, fish sauce, or chicken stock. He has to keep a
> running tab on salty ingredients added in his mind to season properly. I
> season by feel and intuition. If I need to get a wee bit picky and if the
> salt is in larger quantity, I'll pour the salt into my hand first. I don't
> use measuring spoons for salt - I mean, I gots me pride.
>
> =============
>
> Ok, for seasoning I don't measure, but I always measure the salt and
> everything else I put in my bread
>
>
>
>
>
>
>
> --
> http://www.helpforheroes.org.uk

I'm betting it's lovely bread too!

"dsi1" wrote in message
...

On Friday, September 23, 2016 at 10:07:35 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> > > In article >,
> > > sf > wrote:
> > >
> > > > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> > > >
> > > > > In article >,
> > > > > sf > wrote:
> > > > >
> > > > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > > > > >
> > > > > > > What's the difference in cooking beween kosher salt and common
> > > > > > > table
> > > > > > > salt?
> > > > > > > Grain size? Taste? Does it actually make a difference in
> > > > > > > recipes?
> > > > > > > (I've
> > > > > > > never bought or tasted kosher salt.)
> > > > > > >
> > > > > > It's a larger flake. You might like it. Taste is no different.
> > > > >
> > > > > Unscrew the lid of a shaker of iodized salt and take a good sniff.
> > > > > Then
> > > > > do the same with a shaker of Kosher salt.
> > > > >
> > > > > Dunno about you, but I can sure tell the difference. Pure salt
> > > > > should
> > > > > have no odor.
> > > > >
> > > > > I've used nothing but Kosher salt in cooking for years. Note that
> > > > > the
> > > > > larger flakes means that it'll take more Kosher salt *by volume*
> > > > > to
> > > > > have
> > > > > the same effect. For critical things like some baked goods, the
> > > > > difference between "regular" salt and the various brands of Kosher
> > > > > salt
> > > > > can be significant.
> > > > >
> > > > Baked goods like what? No baked good I've made has suffered from
> > > > using kosher salt.
> > >
> > > And they won't, provided you measure the salt *by weight*.
> > >
> > > Isaac
> >
> > You forgot to add the little smiley face - people will think you're
> > actually
> > serious.
> >
> >
> >
> >
> > ===============
> >
> > I am intrigued. Why would you not weigh the salt?
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> If I was making a large quantity of food, weighing the salt would make a
> lot
> of sense. Otherwise, I just wing it. A good cook should be able to season
> foods without measuring. A good cook also has to take into account other
> ingredients such as shoyu, fish sauce, or chicken stock. He has to keep a
> running tab on salty ingredients added in his mind to season properly. I
> season by feel and intuition. If I need to get a wee bit picky and if the
> salt is in larger quantity, I'll pour the salt into my hand first. I don't
> use measuring spoons for salt - I mean, I gots me pride.
>
> =============
>
> Ok, for seasoning I don't measure, but I always measure the salt and
> everything else I put in my bread
>
>
>
>
>
>

I'm betting it's lovely bread too!

=======

It seems to be popular enough)



--
http://www.helpforheroes.org.uk

On Friday, September 23, 2016 at 10:17:37 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, September 23, 2016 at 10:07:35 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> > > > In article >,
> > > > sf > wrote:
> > > >
> > > > > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> > > > >
> > > > > > In article >,
> > > > > > sf > wrote:
> > > > > >
> > > > > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > > > > > >
> > > > > > > > What's the difference in cooking beween kosher salt and common
> > > > > > > > table
> > > > > > > > salt?
> > > > > > > > Grain size? Taste? Does it actually make a difference in
> > > > > > > > recipes?
> > > > > > > > (I've
> > > > > > > > never bought or tasted kosher salt.)
> > > > > > > >
> > > > > > > It's a larger flake. You might like it. Taste is no different.
> > > > > >
> > > > > > Unscrew the lid of a shaker of iodized salt and take a good sniff.
> > > > > > Then
> > > > > > do the same with a shaker of Kosher salt.
> > > > > >
> > > > > > Dunno about you, but I can sure tell the difference. Pure salt
> > > > > > should
> > > > > > have no odor.
> > > > > >
> > > > > > I've used nothing but Kosher salt in cooking for years. Note that
> > > > > > the
> > > > > > larger flakes means that it'll take more Kosher salt *by volume*
> > > > > > to
> > > > > > have
> > > > > > the same effect. For critical things like some baked goods, the
> > > > > > difference between "regular" salt and the various brands of Kosher
> > > > > > salt
> > > > > > can be significant.
> > > > > >
> > > > > Baked goods like what? No baked good I've made has suffered from
> > > > > using kosher salt.
> > > >
> > > > And they won't, provided you measure the salt *by weight*.
> > > >
> > > > Isaac
> > >
> > > You forgot to add the little smiley face - people will think you're
> > > actually
> > > serious.
> > >
> > >
> > >
> > >
> > > ===============
> > >
> > > I am intrigued. Why would you not weigh the salt?
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > If I was making a large quantity of food, weighing the salt would make a
> > lot
> > of sense. Otherwise, I just wing it. A good cook should be able to season
> > foods without measuring. A good cook also has to take into account other
> > ingredients such as shoyu, fish sauce, or chicken stock. He has to keep a
> > running tab on salty ingredients added in his mind to season properly. I
> > season by feel and intuition. If I need to get a wee bit picky and if the
> > salt is in larger quantity, I'll pour the salt into my hand first. I don't
> > use measuring spoons for salt - I mean, I gots me pride.
> >
> > =============
> >
> > Ok, for seasoning I don't measure, but I always measure the salt and
> > everything else I put in my bread
> >
> >
> >
> >
> >
> >
>
> I'm betting it's lovely bread too!
>
> =======
>
> It seems to be popular enough)
>
>
>
> --
> http://www.helpforheroes.org.uk

Well then, it looks like I won the bet!

On Fri, 23 Sep 2016 12:38:01 -0700 (PDT), dsi1 >
wrote:

>On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
>> > In article >,
>> > sf > wrote:
>> >
>> > > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
>> > >
>> > > > In article >,
>> > > > sf > wrote:
>> > > >
>> > > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
>> > > > >
>> > > > > > What's the difference in cooking beween kosher salt and common
>> > > > > > table
>> > > > > > salt?
>> > > > > > Grain size? Taste? Does it actually make a difference in recipes?
>> > > > > > (I've
>> > > > > > never bought or tasted kosher salt.)
>> > > > > >
>> > > > > It's a larger flake. You might like it. Taste is no different.
>> > > >
>> > > > Unscrew the lid of a shaker of iodized salt and take a good sniff.
>> > > > Then
>> > > > do the same with a shaker of Kosher salt.
>> > > >
>> > > > Dunno about you, but I can sure tell the difference. Pure salt should
>> > > > have no odor.
>> > > >
>> > > > I've used nothing but Kosher salt in cooking for years. Note that the
>> > > > larger flakes means that it'll take more Kosher salt *by volume* to
>> > > > have
>> > > > the same effect. For critical things like some baked goods, the
>> > > > difference between "regular" salt and the various brands of Kosher
>> > > > salt
>> > > > can be significant.
>> > > >
>> > > Baked goods like what? No baked good I've made has suffered from
>> > > using kosher salt.
>> >
>> > And they won't, provided you measure the salt *by weight*.
>> >
>> > Isaac
>>
>> You forgot to add the little smiley face - people will think you're actually
>> serious.
>>
>>
>>
>>
>> ===============
>>
>> I am intrigued. Why would you not weigh the salt?
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>If I was making a large quantity of food, weighing the salt would make a lot of sense. Otherwise, I just wing it. A good cook should be able to season foods without measuring. A good cook also has to take into account other ingredients such as shoyu, fish sauce, or chicken stock. He has to keep a running tab on salty ingredients added in his mind to season properly. I season by feel and intuition. If I need to get a wee bit picky and if the salt is in larger quantity, I'll pour the salt into my hand first. I don't use measuring spoons for salt - I mean, I gots me pride.
>
>
>

Baking is different than cooking.
Janet US

"dsi1" wrote in message
...

On Friday, September 23, 2016 at 10:17:37 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, September 23, 2016 at 10:07:35 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> > > > In article >,
> > > > sf > wrote:
> > > >
> > > > > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> > > > >
> > > > > > In article >,
> > > > > > sf > wrote:
> > > > > >
> > > > > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> > > > > > >
> > > > > > > > What's the difference in cooking beween kosher salt and
> > > > > > > > common
> > > > > > > > table
> > > > > > > > salt?
> > > > > > > > Grain size? Taste? Does it actually make a difference in
> > > > > > > > recipes?
> > > > > > > > (I've
> > > > > > > > never bought or tasted kosher salt.)
> > > > > > > >
> > > > > > > It's a larger flake. You might like it. Taste is no
> > > > > > > different.
> > > > > >
> > > > > > Unscrew the lid of a shaker of iodized salt and take a good
> > > > > > sniff.
> > > > > > Then
> > > > > > do the same with a shaker of Kosher salt.
> > > > > >
> > > > > > Dunno about you, but I can sure tell the difference. Pure salt
> > > > > > should
> > > > > > have no odor.
> > > > > >
> > > > > > I've used nothing but Kosher salt in cooking for years. Note
> > > > > > that
> > > > > > the
> > > > > > larger flakes means that it'll take more Kosher salt *by volume*
> > > > > > to
> > > > > > have
> > > > > > the same effect. For critical things like some baked goods, the
> > > > > > difference between "regular" salt and the various brands of
> > > > > > Kosher
> > > > > > salt
> > > > > > can be significant.
> > > > > >
> > > > > Baked goods like what? No baked good I've made has suffered from
> > > > > using kosher salt.
> > > >
> > > > And they won't, provided you measure the salt *by weight*.
> > > >
> > > > Isaac
> > >
> > > You forgot to add the little smiley face - people will think you're
> > > actually
> > > serious.
> > >
> > >
> > >
> > >
> > > ===============
> > >
> > > I am intrigued. Why would you not weigh the salt?
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > If I was making a large quantity of food, weighing the salt would make a
> > lot
> > of sense. Otherwise, I just wing it. A good cook should be able to
> > season
> > foods without measuring. A good cook also has to take into account other
> > ingredients such as shoyu, fish sauce, or chicken stock. He has to keep
> > a
> > running tab on salty ingredients added in his mind to season properly. I
> > season by feel and intuition. If I need to get a wee bit picky and if
> > the
> > salt is in larger quantity, I'll pour the salt into my hand first. I
> > don't
> > use measuring spoons for salt - I mean, I gots me pride.
> >
> > =============
> >
> > Ok, for seasoning I don't measure, but I always measure the salt and
> > everything else I put in my bread
> >
> >
> >
> >
> >
> >
>
> I'm betting it's lovely bread too!
>
> =======
>
> It seems to be popular enough)
>
>
>
> --
> http://www.helpforheroes.org.uk

Well then, it looks like I won the bet!

=======================

You certainly did !!!! lol



--
http://www.helpforheroes.org.uk

On Friday, September 23, 2016 at 10:27:04 AM UTC-10, Janet B wrote:
> On Fri, 23 Sep 2016 12:38:01 -0700 (PDT), dsi1 >
> wrote:
>
> >On Friday, September 23, 2016 at 9:08:23 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> >> > In article >,
> >> > sf > wrote:
> >> >
> >> > > On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
> >> > >
> >> > > > In article >,
> >> > > > sf > wrote:
> >> > > >
> >> > > > > On 21 Sep 2016 13:53:25 GMT, KenK > wrote:
> >> > > > >
> >> > > > > > What's the difference in cooking beween kosher salt and common
> >> > > > > > table
> >> > > > > > salt?
> >> > > > > > Grain size? Taste? Does it actually make a difference in recipes?
> >> > > > > > (I've
> >> > > > > > never bought or tasted kosher salt.)
> >> > > > > >
> >> > > > > It's a larger flake. You might like it. Taste is no different.