using Kosher salt in a pinch
 

I let myself run low on iodized salt. I was wondering if I finely
ground some Kosher salt, what precautions should I use for a recipe?
Cut down in quantity?

I managed to find enough salt to tide me over in those little packets
ya save and forget about....

using Kosher salt in a pinch
 

"Kalmia" > wrote in message
...
>I let myself run low on iodized salt. I was wondering if I finely
> ground some Kosher salt, what precautions should I use for a recipe?
> Cut down in quantity?
>
> I managed to find enough salt to tide me over in those little packets
> ya save and forget about....

I never us iodized, only kosher or sea salt. No need to grind it either.
Just use about 25% more by volume. OTOH, I cut the salt in most recipes
anyway. It is usually not a critical measure.

using Kosher salt in a pinch
 

Kalmia wrote:
> I let myself run low on iodized salt. I was wondering if I finely
> ground some Kosher salt, what precautions should I use for a recipe?
> Cut down in quantity?
>
> I managed to find enough salt to tide me over in those little packets
> ya save and forget about....

I only use kosher salt. Why do you keep kosher salt for if not to use
for cooking??

Tracy

using Kosher salt in a pinch
 

"Kalmia" > wrote in message
...
>I let myself run low on iodized salt. I was wondering if I finely
> ground some Kosher salt, what precautions should I use for a recipe?
> Cut down in quantity?
>
> I managed to find enough salt to tide me over in those little packets
> ya save and forget about....
>
>
Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher salt
tastes better. Try it.

using Kosher salt in a pinch
 

On Wed, 19 Aug 2009 17:05:58 -0700, "Theron" >
wrote:

>
>"Kalmia" > wrote in message
...
>>I let myself run low on iodized salt. I was wondering if I finely
>> ground some Kosher salt, what precautions should I use for a recipe?
>> Cut down in quantity?
>>
>> I managed to find enough salt to tide me over in those little packets
>> ya save and forget about....
>>
>>
>Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher salt
>tastes better. Try it.
>
>
We only have rock salt (kosher is the same) generally. But we have an
ancient rock pestle and you just slowly grind the rock salt down into
the size you want. Doesn't work well in cookies & baking:) but
everything else does just fine. I agree that it tastes better too.

aloha,
Cea

using Kosher salt in a pinch
 

"pure kona" > wrote
>
> We only have rock salt (kosher is the same) generally.

No, they're not the same. Are you certain you have rock salt... rock salt
is not fit for human consumption, it's called rock salt because it's just as
it comes from the mine, it contains rocks and other impurities.... rock salt
is used for industrial purposes as well as street ice melting.

using Kosher salt in a pinch
 

"Theron" > wrote in message
...
>
> "Kalmia" > wrote in message
> ...
>>I let myself run low on iodized salt. I was wondering if I finely
>> ground some Kosher salt, what precautions should I use for a recipe?
>> Cut down in quantity?
>>
>> I managed to find enough salt to tide me over in those little packets
>> ya save and forget about....
>>
>>
> Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher
> salt tastes better. Try it.

Do you have a spoon that measures the .03?

using Kosher salt in a pinch
 

In article
>,
Kalmia > wrote:

> I let myself run low on iodized salt. I was wondering if I finely
> ground some Kosher salt, what precautions should I use for a recipe?
> Cut down in quantity?
>
> I managed to find enough salt to tide me over in those little packets
> ya save and forget about....

Salt is salt. Don't worry about it...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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using Kosher salt in a pinch
 

On Thu, 20 Aug 2009 01:04:36 GMT, "brooklyn1"
> wrote:

>"pure kona" > wrote
>>
>> We only have rock salt (kosher is the same) generally.
>
>No, they're not the same. Are you certain you have rock salt... rock salt
>is not fit for human consumption, it's called rock salt because it's just as
>it comes from the mine, it contains rocks and other impurities.... rock salt
>is used for industrial purposes as well as street ice melting.
>
I call it "rock salt" because of its irregular formation. The kind I
buy is carefully made of ocean salt that is thrown up into round lava
rock formations in Hawaii. Some even contains clay that makes the
rock salt reddish.

I may have used the wrong term, but we in Hawaii use it all the time.
We don't know of "ice melting" rock salt:). No need.

Thanks.

aloha,
Cea

using Kosher salt in a pinch
 

Cea wrote:

> I call it "rock salt" because of its irregular formation. The kind I
> buy is carefully made of ocean salt that is thrown up into round lava
> rock formations in Hawaii.

That's not a mental image I needed! How much do the people throwing up get
paid? ("Five dollars an hour, and all the ocean salt you can eat.")

Bob, TOTALLY misinterpreting

using Kosher salt in a pinch
 

On Aug 19, 9:50*pm, "Ed Pawlowski" > wrote:
> "Theron" > wrote in message
>
> ...
>
>
>
> > "Kalmia" > wrote in message
> ...
> >>I let myself run low on iodized salt. *I was wondering if I *finely
> >> ground some Kosher salt, *what precautions should I use for a recipe?
> >> Cut down in quantity?
>
> >> I managed to find enough salt to tide me over in those little packets
> >> ya save and forget about....
>
> > Use 1.33 *tsp Kosher salt for each tsp table salt in any recipe. Kosher
> > salt tastes better. Try it.
>
> Do you have a spoon that measures the .03?

C'mon, Ed. 0.33 is close enough for jazz to 3/8. I have a 1/8 tsp
measure.

Cindy Hamilton

using Kosher salt in a pinch
 

On Wed, 19 Aug 2009 19:26:40 -0400, Tracy wrote:

> Kalmia wrote:
>> I let myself run low on iodized salt. I was wondering if I finely
>> ground some Kosher salt, what precautions should I use for a recipe?
>> Cut down in quantity?
>>
>> I managed to find enough salt to tide me over in those little packets
>> ya save and forget about....
>
> I only use kosher salt. Why do you keep kosher salt for if not to use
> for cooking??
>
> Tracy

it's better for margaritas than table salt.

your pal,
blake

using Kosher salt in a pinch
 

"Cindy Hamilton" wrote:
"Ed Pawlowski" wrote:
> "Theron" wrote:
> > "Kalmia" > wrote:
> >
> >>I let myself run low on iodized salt. I was wondering if I finely
> >> ground some Kosher salt, what precautions should I use for a recipe?

Then you'd need to weigh it... ground salt is very fine, much finer than
ordinary table salt,
ground salt is sold as popcorn salt.

> >> I managed to find enough salt to tide me over in those little packets
> >> ya save and forget about....
>
> > Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher
> > salt tastes better. Try it.
>
> Do you have a spoon that measures the .03?

C'mon, Ed. 0.33 is close enough for jazz to 3/8. I have a 1/8 tsp
measure.

==========

Why do you need a 1/8 tsp measure, are you a heroine dealer?

Ed was being tongue in cheek... no one who can cook even a little bit
measures salt with a volume measure unless the recipe calls for more than
can fit in the hand... People salt their food all the time without
measuring... I've never yet seen anyone salt their food by filling a measure
with the salt shaker, although many shake the salt into their hand, to see
what comes out and to ensure the cap doesn't fall off the shaker. If the
quantity of salt needs to be more precise than what one can measure with the
hand/eye then they need to use a scale, the same way salt is sold, by
weight... it's really not possible to measure salt accurately by volume,
salt crystal size varies widely between brands, even within the same brand
every lot of salt (pardon the pun) is different. For culinary use the only
time precise accuracy is important with salt is for preserving or for
preparing large quantities... for the typical quantities of food prepared at
home the hand and eyeball is plenty accurate enough... and of course for
home cooking the most accurate measure of all is taste. The experienced
cook never adds all the salt noted the first time they try a recipe, one can
always add more salt next time or salt at the table but salt cannot be
removed. Probably the most common error in cookbooks is printing 1 Tbs when
it should be 1 tsp.... anytime you see 1 Tbsp of salt in a home cookbook
recipe your alarm system should fire.

using Kosher salt in a pinch
 

On Wed, 19 Aug 2009 22:02:52 -0700, "Bob Terwilliger"
> wrote:

>Cea wrote:
>
>> I call it "rock salt" because of its irregular formation. The kind I
>> buy is carefully made of ocean salt that is thrown up into round lava
>> rock formations in Hawaii.
>
>That's not a mental image I needed! How much do the people throwing up get
>paid? ("Five dollars an hour, and all the ocean salt you can eat.")
>
>Bob, TOTALLY misinterpreting

lol- the ocean tosses the salt water onto the rocks.... better?

aloha,
Cea

using Kosher salt in a pinch
 

On Aug 19, 5:14*pm, Kalmia > wrote:
>
That's how I'd use it. It doesn't sprinkle out of the salt shaker
very well.

--Bryan

using Kosher salt in a pinch
 

On Aug 20, 11:06*am, "brooklyn1" > wrote:
> "Cindy Hamilton" wrote:
> "Ed Pawlowski" wrote:
> > "Theron" wrote:
> > > "Kalmia" > wrote:
>
> > >>I let myself run low on iodized salt. I was wondering if I finely
> > >> ground some Kosher salt, what precautions should I use for a recipe?
>
> Then you'd need to weigh it... ground salt is very fine, much finer than
> ordinary table salt,
> ground salt is sold as popcorn salt.
>
> > >> I managed to find enough salt to tide me over in those little packets
> > >> ya save and forget about....
>
> > > Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher
> > > salt tastes better. Try it.
>
> > Do you have a spoon that measures the .03?
>
> C'mon, Ed. *0.33 is close enough for jazz to 3/8. *I have a 1/8 tsp
> measure.
>
> ==========
>
> Why do you need a 1/8 tsp measure, are you a heroine dealer?

It came on a ring with the other measuring spoons. I use it
occasionally,
e.g., when making curry and want just a little bit of some spice. Or,
I
often cut recipes down (since there are just two of us) and something
that was 1/4 tsp becomes 1/8.

> Ed was being tongue in cheek... no one who can cook even a little bit
> measures salt with a volume measure unless the recipe calls for more than
> can fit in the hand...

Of course. However, some people are exceptionally carefully about
measuring, whether it's necessary or not.

Cindy

using Kosher salt in a pinch
 

"Cindy Hamilton" > wrote in message
...
On Aug 20, 11:06 am, "brooklyn1" > wrote:
> "Cindy Hamilton" wrote:
> "Ed Pawlowski" wrote:
> > "Theron" wrote:
> > > "Kalmia" > wrote:
>
> > >>I let myself run low on iodized salt. I was wondering if I finely
> > >> ground some Kosher salt, what precautions should I use for a recipe?
>
> Then you'd need to weigh it... ground salt is very fine, much finer than
> ordinary table salt,
> ground salt is sold as popcorn salt.
>
> > >> I managed to find enough salt to tide me over in those little packets
> > >> ya save and forget about....
>
> > > Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher
> > > salt tastes better. Try it.
>
> > Do you have a spoon that measures the .03?
>
> C'mon, Ed. 0.33 is close enough for jazz to 3/8. I have a 1/8 tsp
> measure.
>
> ==========
>
> Why do you need a 1/8 tsp measure, are you a heroine dealer?

It came on a ring with the other measuring spoons. I use it
occasionally,
e.g., when making curry and want just a little bit of some spice. Or,
I
often cut recipes down (since there are just two of us) and something
that was 1/4 tsp becomes 1/8.

> Ed was being tongue in cheek... no one who can cook even a little bit
> measures salt with a volume measure unless the recipe calls for more than
> can fit in the hand...

Of course. However, some people are exceptionally carefully about
measuring, whether it's necessary or not.

Cindy

True, most gals measure.

using Kosher salt in a pinch
 

"Ed Pawlowski" > wrote in message
...
>
> "Theron" > wrote in message
> ...
>>
>> "Kalmia" > wrote in message
>> ...
>>>I let myself run low on iodized salt. I was wondering if I finely
>>> ground some Kosher salt, what precautions should I use for a recipe?
>>> Cut down in quantity?
>>>
>>> I managed to find enough salt to tide me over in those little packets
>>> ya save and forget about....
>>>
>>>
>> Use 1.33 tsp Kosher salt for each tsp table salt in any recipe. Kosher
>> salt tastes better. Try it.
>
> Do you have a spoon that measures the .03?
>
How about one and a third.

using Kosher salt in a pinch
 

On Thu, 20 Aug 2009 20:21:31 GMT, brooklyn1 wrote:

> "Cindy Hamilton" > wrote in message
> ...
> On Aug 20, 11:06 am, "brooklyn1" > wrote:

>>
>> Why do you need a 1/8 tsp measure, are you a heroine dealer?
>
> It came on a ring with the other measuring spoons. I use it
> occasionally,
> e.g., when making curry and want just a little bit of some spice. Or,
> I
> often cut recipes down (since there are just two of us) and something
> that was 1/4 tsp becomes 1/8.
>
>> Ed was being tongue in cheek... no one who can cook even a little bit
>> measures salt with a volume measure unless the recipe calls for more than
>> can fit in the hand...
>
> Of course. However, some people are exceptionally carefully about
> measuring, whether it's necessary or not.
>
> Cindy
>
> True, most gals measure.

in your case, the 1/8 tsp measure would come in quite handy for them.

blake