FoodBanter.com - View Single Post

U.S. Janet B.

On Thu, 21 Feb 2019 19:18:53 -0600,
wrote:

>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>wrote:
>
>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>
>>>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>>>
>>>>
>>>>Really, really good and pretty simple to make. It called for frozen green peas
>>>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>>>just 3/4 teaspoon.
>>>>
>>>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>>>amount; not lacking salt nor too salty.
>>>>
>>>>A store bought crust topped this pie because I am lazy.
>>>
>>>
>>>kosher salt is salt by another name, you would never tell the
>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>salt. The only salt that may have a slightly different flavor is
>>>iodized salt.
>>>
>>>Bummer I guess no one read my other post.
>>
>>Whether you can taste the difference or not . . .
>>Kosher salt is larger grained than ordinary table salt and weighs far
>>less for an equal volume of table salt. So substituting one for the
>>other means you need to make adjustment in amounts.
>
>
>so basically what you are saying is it is coarse sea salt?
>
>except kosher salt may contain additional chemicals. That is not
>something I would want in my salt. If the recipe calls for kosher salt
>just use coarse sea salt....
>
>Kosher salt is sodium chloride without iodine but may contain
>anticaking agents
>
>Sea salt is by far the most natural and best tasting salt because it
>contains no added chemicals

Let me clarify. Kosher salt is a flake. I believe it has been
through an evaporative process. To my knowledge there are no
additives. I was pointing out that there is a difference when
substituting kosher vs. table salt and vice versa because of weight
and size which you should note since you say you are an experienced
cook to avoid making serious errors. However. Talking about
additives. Sea salt comes from the sea shore and whatever washed up
with it. It would be better to look up ingredients and know what is
in them rather than off the cuff speculation. You are speculating
that iodized salt is the only salt that might taste different.