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Another Salt Question

post #1 of 4
Thread Starter 

I'm trying to make Classic French Madeleines. The recipe calls for 1/4 tsp kosher salt.  I have table salt and sea salt.  Does it make a difference which one I use?

post #2 of 4
Kosher and sea salt crystals are closer in size and will measure out almost the same while regular table salt is ground and if you try to use it the dish will end up overly salty.
post #3 of 4

The key is the weight of salt more than the volume, you are looking for equivalent weights in terms of volume.

 

Remember: 1 cup (volume) = 8 ounces (volume) = 16 tablespoons = 48 teaspoons

 

  • Table salt = 10 ounces(weight)/cup (8 ounces volume). Therefore, 1 teaspoon weighs 0.2083 ounces.
  • Diamond Kosher salt = 5 ounces (weight)/cup (8 ounces volume). Therefore, 1 teaspoon weighs 0.10415 ounces, or 1/2 the weight of the same volume of table salt. For the same weight of salt, you need twice the volume, i.e. 1 teaspoon table salt = 2 teaspoons Diamond Kosher salt.
  • Morton Kosher salt = 8 ounces (weight)/cup (8 ounces volume). Therefore 1 teaspoon weighs 0.1667 ounces or 8/10 of the weight of table salt. For the same weight of salt, you need 1 1/4 times the volume, i.e. 1 teaspoon table salt = 1 1/4 teaspoons Morton Kosher salt.

 

In your recipe, you need 1/4 teaspoon kosher salt. If the Kosher salt is Diamond Kosher, I would use:

  • 1/8 teaspoon table salt (1/2 the volume), OR
  • 5/32 teaspoon Morton Kosher, slightly more than 1/4 teaspoon

 

On the other hand, if the recipe calls for Morton Kosher salt, I would use:

  • a scant 1/4 teaspoon of table salt, OR
  • a scant 1/2 teaspoon of Diamond Kosher salt

 

Now, are you thoroughly confused??? crazy.gif

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 4

I did not know that about the two salts.  Thanks. 

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