"Robert Klute" > wrote in message
...
> On Mon, 24 Nov 2003 18:56:11 GMT, "Dimitri" >
> wrote:
>
> >Most recipes that I have read say to use:
> >
> >2. cups Kosher Salt or 1 cup of regular salt per 2 gallons of water.
> >
> >Alton Brown adds 1/2 cup of light Brown sugar and 1 cup Kosher salt to 1
> >gallon of iced water and 1 gallon of vegetable stock.
> >
> >Martha Stewart says 2 gallons water 2 cups bourbon, 2 cups + 2 TBS.
course
> >salt and 1 cup of sugar.
>
> I am probably telling you stuff you already know, but here goes anyway.
>
> 2 cups of Diamond kosher salt equals 1 cup of regular salt. So that is
> 1 cup of kosher salt per gallon of water.
>
> Alton is doing 1 cup of kosher salt per gallon of water. He knows that
> the vegetable stock already has lots of salt, in fact he warns against
> using low/no salt broths.

I part company with him there; I think broths/stocks should be prepared
without salt. In fact, I think salt should be added closer to when the food
will be served.

Jack Saline