Quote:
Originally Posted by TherapyforGlencross
I’ve always wondered, does the salt matter? Could I use table or Himalayan salt if I don’t have kosher? At the end of the day it’s all NaCl. Or are there texture differences that make a difference?
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The volume measurements are different. So if you're weighing it, it's the same, but if you're using spoon measures, use half of the kosher salt measurement - e.g. in the serious eats recipe, use 1 tsp of table salt.