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

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.

You'll see much erroneous info on salt conversion. The best way to
convert is to use the same amount BY WEIGHT.

If you can't do that (don't have a scale etc), here's a pretty close
conversion factor:

kosher - table - subtract 20%
table - kosher - add 20%

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

kosher - table - subtract 20%
table - kosher - add 20%


Sorry that's reversed. Actually it's:

kosher - table - add 20%
table - kosher - subtract 20%

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:


Reg wrote:

kosher - table - subtract 20%
table - kosher - add 20%


Sorry that's reversed. Actually it's:

kosher - table - add 20%
table - kosher - subtract 20%


You're almost right either way - depending on which you're "adding" to
or "subracting" from...

What's the conversion for table salt to kosher salt?

If you want to use kosher salt for table salt, multiply the
table salt quantity by 1.5.

1 teaspoon table salt = 1 1/2 teaspoons kosher salt
1 1/2 teaspoon table salt = 2 1/4 teaspoons kosher salt
2 teaspoons table salt = 3 teaspoons kosher salt

If you want to use table salt for kosher salt, multiply the
kosher salt quantity by 2/3

1 teaspoon kosher salt = 2/3 teaspoon table salt
1 1/2 teaspoon kosher salt = 1 teaspoon table salt
2 teaspoon kosher salt = 1 1/3 teaspoon table salt

http://www.goodeatsfanpage.com/FAQ/FAQ400s.htm

~john!

--
What was it like to see - the face of your own stability - suddenly look
away...

On Sat, 18 Oct 2003 19:06:15 GMT, Reg wrote:



Reg wrote:

kosher - table - subtract 20%
table - kosher - add 20%


Sorry that's reversed. Actually it's:

kosher - table - add 20%
table - kosher - subtract 20%


It depends on the brand of kosher salt. Which is a pain when you are
trying to go from kosher to regular. Diamond is usually 2 to 1. Morton
is closer to 20%. On one of the FAQs they list the weights of a cup of
salt as table - 10oz, Morton - 7.7 oz, Diamond - 5 oz.

levelwave wrote:

You're almost right either way - depending on which you're "adding" to
or "subracting" from...

So you take Alton Brown's word as gospel, eh? You could do worse I guess.
He does have at least some credibility compared to other chefs.

Here's how my figures were arrived at, measuring with a salometer (which
works better than reading from a celebrity chef's webpage)

Measurements
============

All measurements at 60 deg F

1/4 C Morton non iodized salt = 72 grams = 2.54 oz
dissolved in 4 C water (i.e. 1 C salt / gallon water proportion)
measures 27 on salometer
which is 7.127 % sodium chloride solution by weight
which is 0.639 lbs salt / gallon

1/4 C Morton kosher salt = 56 grams = 1.98 oz
dissolved in 4 C water (i.e. 1 C salt / gallon water proportion)
measures 21 on salometer
which is 5.543 % sodium chloride solution by weight
which is 0.536 lbs salt / gallon

Conclusions
===========

To Convert Table - Kosher
multiply by 0.84

To Convert Kosher - Table
multiply by 1.19

As you can see, to use kosher salt for table salt you multiply by
about 1.2, not 1.5 as you say. So you're "almost right".

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" wrote in message
...


Reg wrote:

kosher - table - subtract 20%
table - kosher - add 20%


Sorry that's reversed. Actually it's:

kosher - table - add 20%
table - kosher - subtract 20%

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Either way you have expressed it in a confusing manner. If the recipe calls
for kosher salt, use 20% less table salt. If the recipe calls for table
salt, use 20% more kosher salt. By volume, of course.


--
Peter Aitken

Remove the crap from my email address before using.

"levelwave" wrote in message
...
Reg wrote:


Reg wrote:

kosher - table - subtract 20%
table - kosher - add 20%


Sorry that's reversed. Actually it's:

kosher - table - add 20%
table - kosher - subtract 20%


You're almost right either way - depending on which you're "adding" to
or "subracting" from...

What's the conversion for table salt to kosher salt?

If you want to use kosher salt for table salt, multiply the
table salt quantity by 1.5.

1 teaspoon table salt = 1 1/2 teaspoons kosher salt
1 1/2 teaspoon table salt = 2 1/4 teaspoons kosher salt
2 teaspoons table salt = 3 teaspoons kosher salt

If you want to use table salt for kosher salt, multiply the
kosher salt quantity by 2/3

1 teaspoon kosher salt = 2/3 teaspoon table salt
1 1/2 teaspoon kosher salt = 1 teaspoon table salt
2 teaspoon kosher salt = 1 1/3 teaspoon table salt

http://www.goodeatsfanpage.com/FAQ/FAQ400s.htm

~john!

Unfortunately these precise conversions are meaningless because there are
different brands of kosher salt with different grain size. I believe your
numbers are close for Morton's but will be off for other brands. Best to put
in less than you think is needed and taste.


--
Peter Aitken

Remove the crap from my email address before using.

On 18 Oct 2003 11:57:59 -0700, (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?

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.

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.

Kosher salt isn't particularly expensive, and is favored for its
controllability -- that is, a 'pinch' is a pinch, and not a bunch of
stuff sticking to your fingers. Aside from freely flowing out of a
salt shaker, and in my climate I *still* have to keep rice in the
shaker to keep it from glomming together, there's no reason to prefer
table salt for any use. Kosher also is good for a bread or roll
topping.

"Reg" wrote in message
. ..
levelwave wrote:

You're almost right either way - depending on which you're "adding" to
or "subracting" from...

So you take Alton Brown's word as gospel, eh? You could do worse I guess.
He does have at least some credibility compared to other chefs.

Here's how my figures were arrived at, measuring with a salometer (which
works better than reading from a celebrity chef's webpage)

Measurements
============

All measurements at 60 deg F

1/4 C Morton non iodized salt = 72 grams = 2.54 oz
dissolved in 4 C water (i.e. 1 C salt / gallon water proportion)
measures 27 on salometer
which is 7.127 % sodium chloride solution by weight
which is 0.639 lbs salt / gallon

1/4 C Morton kosher salt = 56 grams = 1.98 oz
dissolved in 4 C water (i.e. 1 C salt / gallon water proportion)
measures 21 on salometer
which is 5.543 % sodium chloride solution by weight
which is 0.536 lbs salt / gallon

Conclusions
===========

To Convert Table - Kosher
multiply by 0.84

To Convert Kosher - Table
multiply by 1.19


I agree with your conclusions but using the salometer (whatever that is!)
was totally unnececssary. All you needed was the weights.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

Unfortunately these precise conversions are meaningless because there are
different brands of kosher salt with different grain size. I believe your
numbers are close for Morton's but will be off for other brands. Best to put
in less than you think is needed and taste.

Not meaningless, no. But inferior to using weight instead of volume,
which is why I recommended using weight.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

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.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

As you can see, to use kosher salt for table salt you multiply by
about 1.2, not 1.5 as you say. So you're "almost right".


So I take it your assumptions are based on the fact that the OP is using
the Morton brand of Kosher Salt?... If you're correct (which he never
revealed which brand he was using) then yes - you were "right"... but
until he confirms that fact... you sir, were "almost right"...

~john!



--
What was it like to see - the face of your own stability - suddenly look
away...

In article , Frogleg
writes:

Kosher salt is large-grained and has no additives.

Depending on brand Kosher Salt does indeed contain anti-clumping additives.


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

levelwave wrote:

So I take it your assumptions are based on the fact that the OP is using
the Morton brand of Kosher Salt?... If you're correct (which he never
revealed which brand he was using) then yes - you were "right"... but
until he confirms that fact... you sir, were "almost right"...

Actually I tested a range of brands and the figures came out pretty much
the same. If you have any measurements that support your (I mean Alton's)
figures, I'd like to see them.

--
Reg email: RegForte (at) (that free MS email service) (dot) com