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....

On Aug 19, 6:14 pm, 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....

Kosher salt is salt

"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....

Jesus. What are your cats eating now?

On Wed, 19 Aug 2009 15:14:29 -0700 (PDT), 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 don't think you need bother to grind it. wikipedia says this:

Kosher salt can be used in nearly all applications, but it is not generally
recommended for baking with recipes that use small amounts of liquid (wet
ingredients). If there is not enough liquid, the kosher salt will not
dissolve sufficiently, and this can result in small bits of salt in the
resulting product; in certain applications this is undesirable. In recipes
where there is enough liquid to dissolve all the salt, table salt can be
replaced by kosher salt, but the volume must be adjusted. Because kosher
grains occupy more volume (for equal weight) the volume of kosher salt
should be increased. Because kosher salt grains can vary in size
considerably from one brand to another, it is recommended that one check
the box for a conversion guideline, which is generally provided. If there
is no guidance provided, twice as much kosher salt (by volume) to replace
table salt serves as a rough estimate. Another reliable technique is to use
an equal weight; a gram of kosher salt is equivalent to a gram of table
salt.

<http://en.wikipedia.org/wiki/Kosher_salt>

some prefer kosher salt at table, saying the larger flakes have 'crunch.'

your pal,
blake

"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....

grind it up more.