Can I substitute table salt or sea salt for kosher salt? 1:1?
hardlikearmour is a trusted home cook.
as long as the 1:1 substitution is by weight. kosher salt is lighter per volume than table or sea salt. A general rule by volume is this: if you are using Diamond kosher salt, you will need half as much table salt. if you are using Morton's kosher salt, you will need 3/4 as much table salt.
pierino is a trusted source on General Cooking and Tough Love.
Sea salt would be preferred as it's coarse salt whereas table salt is fine and also contains things like "flowing agents". I wouldn't worry about ratio so much because you are going to taste for salt, right? Also the stuff under the "M" lable is mined while sea salt is harvested. Although it's all sodium chloride sea salt also contains traces of minerals that enhance the flavor. But it depends on the dish you are preparing which so far is unspecific.
I always use extra Kosher salt than what a recipe calls for when it just lists salt, however, I did not know that there is an exact "science" to it. Do Morton's and Diamond's crystals vary a great deal, enough to cause the different ratios? Or is it a taste difference?
Yes. Morton's weighs about 7.5 oz per cup, Diamond weighs about 5 oz per cup, and table salt weighs about 10 oz per cup. If a recipe just calls for salt, that typically means table salt.
Please enter a valid email address.
Well played. You deserve a cookie.
What chef Philip Juma wants you to know about Iraqi food
Where to Begin with Iraqi Cuisine
Pancakes, for Pancake Day
New! Soft & Shaggy Sheepskins
In Praise of Single-Use Kitchen Tools
Shop Whizbangers (Best-Sellers)
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)