|
|
Article: NOT ALL SALT IS THE SAME, SO ADAPT RECIPE AMOUNTS.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- March 7, 2007
CopyrightCOPYRIGHT 2007 The Cincinnati Post. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Robert L. Wolke, Washington Post
Q. Plain old table salt is the standard of measurement in recipes, but many chefs and cookbook authors specify kosher salt or sea salt. Do I use the same amounts?
A. No, they all measure out differently. A few years ago, before the nation's chefs broke out in a rash of irrational exuberance about sea salts, a teaspoon of salt meant a teaspoon of the only salt in most people's kitchens -- most often that blue, cylindrical canister that "Pours When It Rains." It is still the standard of measurement.
But kosher salt is deliberately manufactured in coarser grains, to work better in the koshering process. Because its bigger ...