On Sat, 18 Oct 2003 19:06:15 GMT, Reg > wrote:

>
>
>Reg wrote:
>
>> kosher -> table - subtract 20%
>> table -> kosher - add 20%
>>
>
>Sorry that's reversed. Actually it's:
>
>kosher -> table - add 20%
>table -> kosher - subtract 20%


It depends on the brand of kosher salt. Which is a pain when you are
trying to go from kosher to regular. Diamond is usually 2 to 1. Morton
is closer to 20%. On one of the FAQs they list the weights of a cup of
salt as table - 10oz, Morton - 7.7 oz, Diamond - 5 oz.

Robert Klute > wrote in message >. ..
> On Sat, 18 Oct 2003 19:06:15 GMT, Reg > wrote:
>
> >
> >
> >Reg wrote:
> >
> >> kosher -> table - subtract 20%
> >> table -> kosher - add 20%
> >>
> >
> >Sorry that's reversed. Actually it's:
> >
> >kosher -> table - add 20%
> >table -> kosher - subtract 20%
>
>
> It depends on the brand of kosher salt. Which is a pain when you are
> trying to go from kosher to regular. Diamond is usually 2 to 1. Morton
> is closer to 20%. On one of the FAQs they list the weights of a cup of
> salt as table - 10oz, Morton - 7.7 oz, Diamond - 5 oz.

Gee, if Diamond is 2:1 but Morton's is 1.2:1 with regard to table
salt, then converting from Mortons kosher salt to a table salt has to
be easier than switching between diamodn kosher salt and Morton kosher
salt. And, when a recipe calls for kosher salt, how is one to know
which brand?

-bwg

On 20 Oct 2003 10:53:58 -0700, (Barry Grau) wrote:

>Gee, if Diamond is 2:1 but Morton's is 1.2:1 with regard to table
>salt, then converting from Mortons kosher salt to a table salt has to
>be easier than switching between diamodn kosher salt and Morton kosher
>salt. And, when a recipe calls for kosher salt, how is one to know
>which brand?

Good question. I always assume Diamond, or 2 to 1, then adjust to
taste. I would prefer if recipes used weight or standard table salt by
volume and then let me substitute. Taste wise there is no difference,
once it is dissolved. I do use both, a 25lb bag of table salt is very
cheap and keeps forever (or until it gets wet). I like that kosher
salt's larger grain makes it harder for me to oversalt a dish when small
amounts are called for, so my salt cellar contains Kosher salt. Its
large grain and slow dissolving also makes for interesting salt bursts
when sprinkled top of food, but not so intense as coarse sea salt.
Lastly, certain recipe ratios are easier for me to remember when I use
Diamond kosher salt, but that doesn't mean I don't substitute regular
salt.

In article >,
(Barry Grau) writes:

>Gee, if Diamond is 2:1 but Morton's is 1.2:1 with regard to table
>salt, then converting from Mortons kosher salt to a table salt has to
>be easier than switching between diamodn kosher salt and Morton kosher
>salt. And, when a recipe calls for kosher salt, how is one to know
>which brand?

Doesn't much matter... experienced cooks generally don't use kosher salt in
recipes where salt quantity is critical, ie. baking, confections, etc....
kosher salt should be used as per taste only, or by weight. For all quantity
recipes salt should always be weighed.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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