kitmonster
Assistant Cook
Has anyone regularily used Maldon Sea Salt and kosher salt? Are they the same thing in terms of volume / density / cooking properties? If I have a US recipe that uses kosher salt can I use Maldon instead? I've been reading up on kosher salt and it sounds like Maldon. I don't want to source kosher salt here in the UK to find out it's the same as something I use all the time. Thanks.