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%

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