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Coarse Salt
Posted: 01 September 2009 04:50 PM   [ Ignore ]
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OK, dumb question of the day.  What is the equivalent of coarse salt for table salt?  I have a recipe that calls for 2 teaspoons coarse salt, how much regular table salt would I use?

Thanks!

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Posted: 01 September 2009 05:53 PM   [ Ignore ]   [ # 1 ]
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I think you will need only half the amount of regular table salt,  definitely less than the measurement of coarse salt.  Hopefully someone else will chime in before long!

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Posted: 01 September 2009 08:26 PM   [ Ignore ]   [ # 2 ]
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i have no idea, but can you weigh it?? wouldn’t it equal out in weight?

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Posted: 01 September 2009 08:30 PM   [ Ignore ]   [ # 3 ]
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I think half is correct, thanks Jeanette.  I thought that, but wanted to hear it from someone else to make sure.  : )

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Posted: 02 September 2009 10:49 AM   [ Ignore ]   [ # 4 ]
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Maybe Rozanne will pipe in here - Cook’s Illustrated has broken down the equivalency even further, depending on which brand of coarse salt you use (diamond vs. mortons).

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Posted: 02 September 2009 10:53 AM   [ Ignore ]   [ # 5 ]
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Mrs. M, there are no dumb questions! I’m sure that using half as much will work fine in your recipe. But it niggled at me that I had seen Rose comment on it somewhere. Turns out there’s a blog entry about Kosher/coarse versus table salt, and Rose’s answer was that you need 1 3/4 times as much coarse as the granulated.

If you can get by the shocking rudeness of one person towards Rose in the thread, there’s other useful info here:
http://www.realbakingwithrose.com/2006/11/salt_of_the_earth.html#more

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Posted: 02 September 2009 10:53 AM   [ Ignore ]   [ # 6 ]
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Here… I found this online:

If you prefer kosher salt, Cook’s Illustrated says two cups of table salt is equivalent to three cups of Morton’s Kosher Salt or four cups of Diamond Crystal Kosher Salt.  (the article was talking about brining a turkey, not making cookies wink ).

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Posted: 02 September 2009 12:14 PM   [ Ignore ]   [ # 7 ]
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Patrincia - 02 September 2009 01:49 PM

Maybe Rozanne will pipe in here - Cook’s Illustrated has broken down the equivalency even further, depending on which brand of coarse salt you use (diamond vs. mortons).

MrsM, I just sent you the links (to your PM) to CI salt review.

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Posted: 02 September 2009 01:03 PM   [ Ignore ]   [ # 8 ]
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Thanks again for everyone’s input.  There seem to be as many opinions as to what the conversion is as grains of salt, LOL.  All kidding aside, that poster RD was very rude, my goodness.  The recipe in question is a Martha Stewart recipe, and of course she would have to be over the top with the ingredient list.  I guess I will just have to make the recipe and judge after tasting it if it needed less or more table salt.

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Posted: 02 September 2009 01:12 PM   [ Ignore ]   [ # 9 ]
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Oh, I missed the fact that you were planning to use table salt in your recipe.  Are you able to get coarse or kosher salt?  I like to use table salt in baking (smaller grains dissolve/distribute better, and we do need some iodine in our diets to prevent goiter), but I really prefer the flavor of Kosher and Sea Salt, so I use them while cooking at the stove-top and at the table.

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Posted: 02 September 2009 01:58 PM   [ Ignore ]   [ # 10 ]
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I have kosher salt here, but don’t want to use it in this recipe, it’s for cookies.

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Posted: 02 September 2009 03:33 PM   [ Ignore ]   [ # 11 ]
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I gotcha.  Does the recipe specify coarse salt?  If not, I’d just measure the exact amount of table salt called for in the recipe.  Enjoy a cookie for me!

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Posted: 02 September 2009 03:43 PM   [ Ignore ]   [ # 12 ]
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Yes, it specifies coarse salt, that’s why I asked the question.  I knew it was less to convert to table salt, but there sure is a lot of discrepancy amongst cooks as to the conversion.

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Posted: 02 September 2009 03:49 PM   [ Ignore ]   [ # 13 ]
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Just out of curiosity, what kind of cookies?

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Posted: 02 September 2009 04:28 PM   [ Ignore ]   [ # 14 ]
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http://www.marthastewart.com/recipe/chocolate-thumbprints-my-home?lnc=ef2e802fb632c110VgnVCM1000003d370a0aRCRD&rsc=cookie+of+the+day_recipe_b

Chocolate Thumbprints.  I have a recipe for these (a chocolate cookie) that uses melted semisweet chocolate in the dough; I wanted to compare it to this one which uses cocoa powder in the dough.  I think that even if I halve the salt, 1 teaspoon is still too much salt.  I want to taste chocolate cookie, not salt.  Thought?

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Posted: 02 September 2009 04:44 PM   [ Ignore ]   [ # 15 ]
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MrsM, maybe the cookies are supposed to be salty, like Dorie Greenspan’s World Peace Cookies. Perhaps you could compare the 2 recipes and come up with an accepted amount of salt. Just a thought. Here’s the recipe for the WPC.

http://www.doriegreenspan.com/2009/02/world-peace-cookies-metric-measures-and-variations.html

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