Peter Aitken wrote:

> "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.
>
>

That's a good point. Perhaps add half the salt, and let folks salt to
taste at the table? (I find that if you leave out *all* the salt when
cooking, for some reason some things can never be seasoned to my taste at
the table)

Bob