Can different kinds of salt be used interchangeably?
While all salt is equal in its saltiness, each has its place. Salt in baking and cooking brings out flavors. Making the sweet sweeter and the bitter less bitter, it is a versatile and necessary ingredient. For most recipes, using the wrong version of this miracle mineral can change the flavor and consistency of the finished product.
To begin with, kosher salt is not, in fact, kosher. Used for koshering meat (drawing out the blood from the meat) the name just stuck. With larger grains it adheres to surfaces, making it great for seasoning meat. I use this grain in my artisan bread. The consistency is perfect for these loaves.
Sea salt is for finishing, it has a minerality you do not get in kosher, but if you use sea salt in cooking, you are wasting your money. Once dissolved in your pasta water or a sauce, sea salt is just salty. With attractive, flaky variations and a texture that gives a nice bite to your food, use this on salads, grilled and steamed veggies and other finished foods that call for salt.
With small grains that dissolve more easily, this is the best salt for baking. Because this salt dissolves quickly, it makes anything saltier even with a smaller measurement.
Salt Conversion Table
Because the grain size is different with each type of salt, the volume measurement is different. Here is a conversion table*:
|1 teaspoon table salt||1 1/2 teaspoon Mortons Coarse Kosher Salt|
|1 teaspoon table salt||2 teaspoons Diamond Crystal Kosher Salt|
|1 teaspoon table salt||2 teaspoons Maldon Sea Salt|
*ref: America’s Test Kitchen
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