On 19-Aug-2009, "Theron" > wrote:

> "Duwop" > wrote in message
> ...
> On Aug 18, 10:37 pm, Robertsomebody > wrote:
> > Well..... I did some reading but never found a clear answer to my
> > kosher salt questions while grilling meat. Hope you can help.
> >
> > 1. I understand you put kosher salt on your steak for an hour and wash
> > it off just before grilling? Should it be left on at any time?
> >
> > 2. I plan on using a Santa Maria type seasoning for flavor. Should
> > the kosher salt still be used? Is it washed off prior to grilling?
> >
> > 3. What about a tri tip that is to sit in marinade for a day? Do I
> > add the kosher salt before and wash it off?
> >
> > 4. Anyother tricks of the trade for grilling and using kosher salt?
> >
> > I am very concerned that the meat will become too salty and unedible
> > but am excited if it works as good as some say. Anyway..... thanks a
> > binch.
> >
> > Bobby
>
> Kosher salt is milder than normal table salt and when used needs to be
> measurements need to be adjusted for as it's volume is greater. So you
> need to measure out more of it to equal table salt weight.
> Other than that it's used exactly as you would table salt.
> >
> >
> The specific gravity of Kosher salt is 1.65. The specific gravity of
> table
> salt is 2.165. By volume you have to use 1.33 tsp of Kosher salt to each
> tsp
> of table salt. By weight they are identical, containing only NaCl.
>
> Ed

Don't assume that all 'Kosher' salt is the same. Diamond Crystal Kosher
salt is
significantly lighter volumn for volumn then Mortons Kosher salt. As said
before it's all NaCl and weight for weight it's the same thing in recipes.

--
Brick (Experience hath shewn, that even under the best forms of government
those entrusted with power have, in time, and by slow operations, perverted
it into tyranny.)
Thomas Jefferson