Topic: SALT

[DalPuri]

Why you need a scale: the salt story


 

Here?s the visual: a recipe calls for a tablespoon of salt. Currently in my house I have three kinds of salt: Diamond Kosher, Maldon Salt Crystals and some very fine grain Japanese sea salt (I?m not being esoteric, I have a Japanese grocery store across the street and their sea salt is cheap.)  I measured out one level tablespoon of salt and then weighed them:

19 g sea salt

12.5 g salt crystals

9 g kosher salt

It's a little more than twice the volume of salt if I used sea salt instead of kosher salt. Wonder why that chicken recipe you made came out so salty?

taken from here:
http://aromacucina.typepad.com/aroma_cucina/2009/12/why-you-need-a-scale-the-salt-story.html

[KormaDown]

This is a very good point and also very useful. I guess you could either calibrate the weight of each to a volume. i.e 19g of sea salt is 1tsp, 19g salt crystals is 1.6tsp and 19g of Kosher salt is 2.1tsp. Or you could just use one type of salt.  Thanks for the post.