Diamond kosher salt to David’s kosher salt
My recipe book uses Diamond kosher salt for all of its recipes but makes adjustment for Morton’s kosher salt. What should the adjustment be for David’s kosher salt?
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My recipe book uses Diamond kosher salt for all of its recipes but makes adjustment for Morton’s kosher salt. What should the adjustment be for David’s kosher salt?
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I don't know this product.
Compare David's to one or both of the other two, by sight, volume and/or weight.
Then use the measurement of the salt it is identical or closest to.