PENMART01 wrote:

> This is true... but with most recipes even a half assed cook should never need
> to measure salt other than by eye/hand, regardless which type. Why doesn't the
> OP state the recipe, eh? The last time I actually used a measuring spoon for
> salt (and it's been many years since the last time) was with my recent tapioca
> pudding, but then I measured all the ingredients, but it was for 10 quarts...
> not your typical household pudding quantity... and still I didn't measure the
> salt very carefully, I remember it was 4 1/2 tsps, but all I did was hold the
> spoon over the pot and pour and flip.... cooking ain't rocket science... BAM!

For day to day cooking I rarely measure salt.

More precise measurement/conversion of salt becomes important when curing
meats. The curing time can be as long as several weeks. You don't want to wait
three weeks and then find out the salinity was off and your 20 lbs of
product didn't come out right.

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