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maxine in ri (Visitor)

grain size Kosher salt?

In < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it DoD < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it writes: more space around the larger crystals. =A0Most cooks find that to equal the mass of table salt, one should use 1-1/2 times the volume of kosher salt. That seems a little backwards to me. I usually have to use a lesser volume of K salt... I might experiment with this over the next week. Depends on if you're putting the salt into a solution or applying it to a surface. A teaspoon of table salt weighs more than a teaspoon of kosher salt, so if you're going to dissolve it into a sauce or something you need to use more kosher salt. OTOH, if you're applying it to the surface of a food, e.g., salting your steak before you grill it, the table salt will dissolve, run off, get absorbed etc. while the kosher crystals will retain more of their integrity. Result when you put that piece of grilled steak in your mouth, if there are still crystals on the outside your tongue will pick up the nice salty taste more strongly, even though there's actually less sodium chloride overall

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