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Kosher Salt vs. Table Salt
Posted on 10/29/19 at 9:53 am
Posted on 10/29/19 at 9:53 am
I've run across a couple of recipes lately that specifically ask for Kosher salt. Can I substitute regular Morton's Box salt? Does it make a big differnce? Also been seeing some articles about specialty salts, do they bump up the flavor?
TIA.
TIA.
7
Posted on 10/29/19 at 9:55 am to HECM62
quote:Just don't use the same measurements if it calls for kosher
I've run across a couple of recipes lately that specifically ask for Kosher salt. Can I substitute regular Morton's Box salt? Does it make a big differnce? Also been seeing some articles about specialty salts, do they bump up the flavor?
Posted on 10/29/19 at 9:55 am to HECM62
If you're not Jewish there's no difference. Kosher salt has no iodine. Sea salt tastes better than regular salt but in many foods you can't tell the difference.
Posted on 10/29/19 at 10:11 am to HECM62
Dissolved there will be no difference but as a last-minute surface seasoning Kosher adds texture and the flavor tends to "pop" in a completely different way. It also makes it easier to get an even distribution with surface seasoning.
In measured recipes reduce kosher salt amounts by ~25%.
ETA to clarify when the recipe calls for kosher salt by volume reduce that amount by ~25% if using table salt
In measured recipes reduce kosher salt amounts by ~25%.
ETA to clarify when the recipe calls for kosher salt by volume reduce that amount by ~25% if using table salt
This post was edited on 10/29/19 at 12:06 pm
Posted on 10/29/19 at 10:21 am to HECM62
Regular box salt is denser than kosher due to the grains being smaller. So a teaspoon of box weighs more than a teaspoon of kosher.
Posted on 10/29/19 at 10:52 am to HECM62
quote:
Can I substitute regular Morton's Box salt?
just buy a box of kosher salt it costs a couple dollars.
Posted on 10/29/19 at 10:56 am to HECM62
The Salt part of Salt, Fat, Acid, Heat on Netflix has a pretty good explanation of the different kinds of salt
Posted on 10/29/19 at 11:48 am to cgrand
That's what I did. It should last me quite a while. Thanks for the advice.
Posted on 10/29/19 at 12:20 pm to Trout Bandit
quote:
Regular box salt is denser than kosher due to the grains being smaller. So a teaspoon of box weighs more than a teaspoon of kosher.
Another reason why measuring by weight is significantly better than by volume.
Posted on 10/29/19 at 12:28 pm to KosmoCramer
Another reason why salting to taste is significantly better than dumping in X amount of salt.
Posted on 10/29/19 at 12:56 pm to MobileJosh
Depends what you're making.
Salting bread dough or most baked items to taste isn't feasible.
Salting bread dough or most baked items to taste isn't feasible.
Posted on 10/29/19 at 1:56 pm to timbo
quote:
Be very careful about kosher salt. I use Morton's Kosher salt. But if you use Diamond Crystal, your dishes will come out saltier if you use the same amount...the crystals are smaller.
That's backwards. Diamond Crystal is fluffier than Morton's, so it has more volume - you need to use more, measuring by volume.
The convention is to multiply table salt volume by 1.5 to get the proper volume of Morton's Kosher, and to multiply by 2 to get the proper volume of Diamond Crystal.
Posted on 10/29/19 at 4:35 pm to Obtuse1
Kosher salt isn’t really intended to be used as a finishing salt
Posted on 10/29/19 at 4:57 pm to jchamil
quote:she was so fricking annoying. the show would have been a very well made show if she wasnt the one in the show.
The Salt part of Salt, Fat, Acid, Heat on Netflix has a pretty good explanation of the different kinds of salt
Posted on 10/29/19 at 9:03 pm to Trout Bandit
quote:
So a teaspoon of box weighs more than a teaspoon of kosher.
Found this interesting. So while cooking supper I decided to check this out .
Measured out 1 level tsp Morton Kosher salt and 1 level tsp Morton Table salt.
Using a digital scale both weighed .2 oz.
Maybe different brands will get different results
Posted on 10/29/19 at 9:28 pm to timbo
quote:
Be very careful about kosher salt. I use Morton's Kosher salt. But if you use Diamond Crystal, your dishes will come out saltier if you use the same amount...the crystals are smaller.
You have this reversed.
quote:
In each pinch of Diamond Crystal, there's more space between the grains of salt (because the crystals don't sit as snug against each other)—which makes it, writes Santopietro, lighter and less salty than Morton's (and fine sea salt or table salt)—"and therefore more forgiving in the kitchen." You're less likely to over-salt if you use Diamond Crystal. Switch from Diamond Crystal to Morton's without making adjustments and your food might burn a hole through your tongue.
This post was edited on 10/29/19 at 9:29 pm
Posted on 10/29/19 at 9:30 pm to CarRamrod
quote:
The Salt part of Salt, Fat, Acid, Heat on Netflix has a pretty good explanation of the different kinds of salt
she was so fricking annoying. the show would have been a very well made show if she wasnt the one in the show.
Well considering the fact that she wrote the cookbook the show is based on I’d imagine she would be the proper person to make the show.
I use mostly sea salt now both fine to cook with and mostly Malden flakes to finish with. I do have a couple other finishing salts and I have a course grind butcher salt with herbs that I use on big chunks of meat.
This makes a great under $25 Christmas gift if anyone is starting their list.
Posted on 10/29/19 at 10:53 pm to Caplewood
quote:
Kosher salt isn’t really intended to be used as a finishing salt
Yeah, get yourself a sea salt grinder for that.
Posted on 10/30/19 at 8:36 am to Martini
quote:well no shite Sherlock.
Well considering the fact that she wrote the cookbook the show is based on
This post was edited on 10/30/19 at 8:36 am
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