Curry Recipes Online
Beginners Guide => Glossary => Topic started by: DalPuri on December 17, 2011, 11:28 PM
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Why you need a scale: the salt story
(http://www.curry-recipes.co.uk/imagehost/pics/213ce7e0af47d83e1b2b16d67d4c6634.jpg)
Here?s the visual: a recipe calls for a tablespoon of salt. Currently in my house I have three kinds of salt: Diamond Kosher, Maldon Salt Crystals and some very fine grain Japanese sea salt (I?m not being esoteric, I have a Japanese grocery store across the street and their sea salt is cheap.) I measured out one level tablespoon of salt and then weighed them:
19 g sea salt
12.5 g salt crystals
9 g kosher salt
It's a little more than twice the volume of salt if I used sea salt instead of kosher salt. Wonder why that chicken recipe you made came out so salty?
taken from here:
http://aromacucina.typepad.com/aroma_cucina/2009/12/why-you-need-a-scale-the-salt-story.html (http://aromacucina.typepad.com/aroma_cucina/2009/12/why-you-need-a-scale-the-salt-story.html)
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This is a very good point and also very useful. I guess you could either calibrate the weight of each to a volume. i.e 19g of sea salt is 1tsp, 19g salt crystals is 1.6tsp and 19g of Kosher salt is 2.1tsp. Or you could just use one type of salt. :) Thanks for the post.