"Reg" > wrote in message
. ..
> levelwave wrote:
>
> > You're almost right either way - depending on which you're "adding" to
> > or "subracting" from...
>
> So you take Alton Brown's word as gospel, eh? You could do worse I guess.
> He does have at least some credibility compared to other chefs.
>
> Here's how my figures were arrived at, measuring with a salometer (which
> works better than reading from a celebrity chef's webpage)
>
> Measurements
> ============
>
> All measurements at 60 deg F
>
> 1/4 C Morton non iodized salt = 72 grams = 2.54 oz
> dissolved in 4 C water (i.e. 1 C salt / gallon water proportion)
> measures 27 on salometer
> which is 7.127 % sodium chloride solution by weight
> which is 0.639 lbs salt / gallon
>
> 1/4 C Morton kosher salt = 56 grams = 1.98 oz
> dissolved in 4 C water (i.e. 1 C salt / gallon water proportion)
> measures 21 on salometer
> which is 5.543 % sodium chloride solution by weight
> which is 0.536 lbs salt / gallon
>
> Conclusions
> ===========
>
> To Convert Table -> Kosher
> multiply by 0.84
>
> To Convert Kosher -> Table
> multiply by 1.19
>

I agree with your conclusions but using the salometer (whatever that is!)
was totally unnececssary. All you needed was the weights.


--
Peter Aitken

Remove the crap from my email address before using.