Wednesday, November 09, 2005

Measuring kosher salt

What is it they say about great minds? This morning's Washington Post addresses a topic close to my post last evening -- measuring quantities of table salt. In this case, Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, discusses how to adjust recipe amounts of salt when using the two types of kosher salt available (hint: use 1.5 times as much Morton Kosher Salt and twice as much Diamond Crystal Kosher Salt). And, says Wolke, don't bother using sea salt in cooking; if you use it, add it at the table.


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