Frogleg wrote:

> 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.

The additives in salt are in trace amounts, on the order of 0.01. If
you feel the need to change 1.19 to 1.18 or 1.20, feel free.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sat, 18 Oct 2003 20:40:59 GMT, Reg > wrote:

>
>Frogleg wrote:
>
>> 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.
>
>The additives in salt are in trace amounts, on the order of 0.01. If
>you feel the need to change 1.19 to 1.18 or 1.20, feel free.

I bow to your scientific approach to the matter. I was thinking that
"salt is salt," and that it wouldn't make much difference in a recipe
It's this wretched weight/volume measure confusion we live with. An
ounce of salt is an ounce of salt by weight, but not necessarily by
volume. Since we rarely *measure* by weight, then a volume
correction/conversion is in order. Weird, no? I mean we *buy* 5lb
(weight) of sugar and flour, but we *use* cups (volume) in cooking.
Oil comes in volumes (quart, 1pt 12oz), but butter as weight (1lb).

Frogleg wrote:

> I bow to your scientific approach to the matter. I was thinking that
> "salt is salt," and that it wouldn't make much difference in a recipe
> It's this wretched weight/volume measure confusion we live with. An
> ounce of salt is an ounce of salt by weight, but not necessarily by
> volume. Since we rarely *measure* by weight, then a volume
> correction/conversion is in order. Weird, no? I mean we *buy* 5lb
> (weight) of sugar and flour, but we *use* cups (volume) in cooking.
> Oil comes in volumes (quart, 1pt 12oz), but butter as weight (1lb).

When making large batches I always use weight, but it's not very
convenient or practical in small smounts sometimes. So
I wanted to get a good idea of how to accurately measure it
using volume, and I knew most of the conversion figures I saw
for salt were wrong simply by tasting. There is an oft repeated
figure going around bbq circles, published in major cookbooks, etc,
that says that to use kosher in place of regular you use twice
as much. Great way to ruin your food!

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg > wrote in
. com:

> There is an oft repeated
> figure going around bbq circles, published in major cookbooks, etc,
> that says that to use kosher in place of regular you use twice
> as much. Great way to ruin your food!
>
> --
>

By volume Kosher salt (larger grains) has less weight per tsp than table
salt (smaller grains), but there are many styles of kosher salt, medium
grain, large grain and flaked. So a set rule wouldn't apply.

Hahabogus > writes:

>Reg > wrote in
.com:
>
>> There is an oft repeated
>> figure going around bbq circles, published in major cookbooks, etc,
>> that says that to use kosher in place of regular you use twice
>> as much. Great way to ruin your food!
>>
>> --
>>
>
>By volume Kosher salt (larger grains) has less weight per tsp than table
>salt (smaller grains), but there are many styles of kosher salt, medium
>grain, large grain and flaked. So a set rule wouldn't apply.

This is true... but with most recipes even a half assed cook should never need
to measure salt other than by eye/hand, regardless which type. Why doesn't the
OP state the recipe, eh? The last time I actually used a measuring spoon for
salt (and it's been many years since the last time) was with my recent tapioca
pudding, but then I measured all the ingredients, but it was for 10 quarts...
not your typical household pudding quantity... and still I didn't measure the
salt very carefully, I remember it was 4 1/2 tsps, but all I did was hold the
spoon over the pot and pour and flip.... cooking ain't rocket science... BAM!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> This is true... but with most recipes even a half assed cook should never need
> to measure salt other than by eye/hand, regardless which type. Why doesn't the
> OP state the recipe, eh? The last time I actually used a measuring spoon for
> salt (and it's been many years since the last time) was with my recent tapioca
> pudding, but then I measured all the ingredients, but it was for 10 quarts...
> not your typical household pudding quantity... and still I didn't measure the
> salt very carefully, I remember it was 4 1/2 tsps, but all I did was hold the
> spoon over the pot and pour and flip.... cooking ain't rocket science... BAM!

For day to day cooking I rarely measure salt.

More precise measurement/conversion of salt becomes important when curing
meats. The curing time can be as long as several weeks. You don't want to wait
three weeks and then find out the salinity was off and your 20 lbs of
product didn't come out right.

--
Reg email: RegForte (at) (that free MS email service) (dot) com