For those of you who wonder why some recipes call for almost double the amount of salt, here’s a great explanation. I’ve dealt with this many times, and a good example is the Compost Cookie recipe from Momofuku via Regis and Kelly, which calls for 2 teaspoons of Kosher salt. They’re using Diamond brand kosher which is coarser than what a lot of people use (Morton Kosher). So if you use 2 teaspoons of Morton, your cookies will be too salty. If you use 2 teaspoons of table, they’ll be barely edible.
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Great Article About Brands of Salt in the NYT
Published on April 29, 2010
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That’s a really interesting article. I almost always use Morton kosher salt; it’s readily available in my area. Now I’m curious about the diamond brand and will have to look for it at the store. I made chocolate caramel mousse last night and finished it with a sprinkle of large grain sea salt (which seems, for some reason really salty tasting. Not the mousse, but the individual grains.) I think the diamond kosher salt worked have worked well in the recipe.