Frogleg wrote:
> On 18 Oct 2003 11:57:59 -0700, (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?
>
>
> Regular 'table salt' is small-grained and has anti-caking agents and
> usually iodine added. Kosher salt is large-grained and has no
> additives. 1 for 1 substitution is fine.
Couple things: Kosher salt sometimes does have other ingredients,
depending on the brand. Substituting 1 for 1 means you'll get less
kosher salt than table salt because of the grain size. The small
grains pack together more tightly, so a tablespoon of table salt will
be heavier than a tablespoon of kosher salt and, therefore, will
contain more salt.
Pastorio
>>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.
>
>
> Kosher salt isn't particularly expensive, and is favored for its
> controllability -- that is, a 'pinch' is a pinch, and not a bunch of
> stuff sticking to your fingers. Aside from freely flowing out of a
> salt shaker, and in my climate I *still* have to keep rice in the
> shaker to keep it from glomming together, there's no reason to prefer
> table salt for any use. Kosher also is good for a bread or roll
> topping.