"zxcvbob" > wrote in message
...
> 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
>

It's not an easy problem to solve. Some food, including the ones I
mentioned, do not taste as good when needed salt is added at the table as
opposed to be included from the start. It seems to be the difference between
salt on the surface and salt throughout the body of the food.


--
Peter Aitken

Remove the crap from my email address before using.