"zxcvbob" > wrote in message
...
> 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.
> >
> > -Wendy
>
>
> I like to use about 1/2 the salt any recipe calls for (except in sausage
or
> cured meats, where the salt is a critical measurement), and then add more
> salt at the end to taste. If you do that, it doesn't make any difference
> what kind of salt you use.
>
> Best regards,
> Bob
>

A good idea but not possible with many dishes such as meatload, souffle,
quiche, bread, lasagna, etc. In these cases the right amount of salt has to
go in before the cooking.


--
Peter Aitken

Remove the crap from my email address before using.