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Topic: SALT (Read 4954 times)
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DalPuri
Elite Curry Master
Posts: 1443
SALT
«
on:
December 17, 2011, 11:28 PM »
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
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KormaDown
Chef
Posts: 13
Re: SALT
«
Reply #1 on:
April 01, 2015, 11:49 AM »
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.
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