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Article: USE DIFFERENT AMOUNTS DEPENDING ON TYPE OF SALT.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- November 2, 2005
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Q: When using kosher or sea salt, do you use the same amount as "regular" salt? -- Bert Husch, Grand Junction, Colo.
A: The short answer to your first question is an emphatic "no." You can create some seriously over-salted (or under-salted) food that way.
Chemically, all three salts are nearly identical, almost pure sodium chloride. Some may contain iodine, some anti-caking additives. Sea salts retain trace minerals. But these are minor differences compared to the shape and structure of the salt grains.
Table salt's manufacture is tailored to the tiny holes of the salt shaker -- to pour easily and settle compactly. It is produced through a rapid, ...