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Old 12-12-2008, 01:00 PM   #1
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Kosher Salt in Baking - Saltier?

I've been using kosher salt (Morton's) for all my cooking and was using up the leftover table salt for baking. Well, made some chocolate chip cookies (Toll House recipe from Nestles) and used the kosher salt for the first time. The cookies actually taste saltier to me. I used the same amount (1 tsp) but with the kosher salt this time. Is kosher salt "saltier" than table salt? Do I need to adjust the amount for baking? I never noticed any difference in any other recipe. Thanks!!

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Old 12-12-2008, 01:04 PM   #2
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I don't know much about different types of salt, except that they are all salt. If I remember correctly (from what I have read here), it could be because of a difference in density. So although you are measuring it the same, you may actually be getting more salt per measure.

Barbara
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Old 12-12-2008, 01:07 PM   #3
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Salt is salt. Any salt is just as salty as any other salt. Different salts measure differently by volume though. A tsp of table salt will have more salt in it than a tsp of kosher salt because of the size and shape of the crystals.

I am not sure why your cookies tasted saltier. All things being equal they should have been less salty if you measured by volume and not weight.
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Old 12-12-2008, 01:32 PM   #4
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I think you'll find that -

4 Tsp table grind salt = 1 oz. (.25 oz. = 1 Tsp)
7 Tsp kosher salt = 1 oz. (.25 oz. = 1.75 Tsp)
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Old 12-12-2008, 01:44 PM   #5
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To put an even finer point on it, Diamond Crystal Kosher salt has bigger grains than Morton's so delivers less salt per teaspoon.
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Old 12-12-2008, 02:35 PM   #6
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Quote:
Originally Posted by Andy M. View Post
To put an even finer point on it, Diamond Crystal Kosher salt has bigger grains than Morton's so delivers less salt per teaspoon.
I noticed that too, so I saved the Mortons for the sidewalk.
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Old 12-12-2008, 02:46 PM   #7
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I've noticed that I have the same problem when I bake using kosher salt...hmmmm
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Old 12-12-2008, 03:36 PM   #8
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Thanks Glorie, glad I'm not the only one!!
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Old 12-12-2008, 06:32 PM   #9
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I googled and found this. Salt of the Earth: Real Baking with Rose Levy Beranbaum
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Old 12-12-2008, 06:48 PM   #10
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Because kosher salt has larger crystals, it tends to make bake goods taste saltier because when you are creaming the butter, it takes longer to melt so you get larger crystals that seem to make your baked good taste salty. I do not like to use it for that reason.
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