Author Topic: SALT  (Read 3828 times)

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Offline DalPuri

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« on: December 17, 2011, 11:28 PM »
Why you need a scale: the salt story


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:

Offline KormaDown

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« Reply #1 on: April 01, 2015, 11:49 AM »
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.


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