How do you covert kosher salt to table salt in a recipe?

Answer 1

Yes, although there are some important measuring considerations if you are doing precise baking (more below).

Salt, being a mineral, is parve (or pareve - neutral). Kosher salt is so-called not because it is kosher, but because it is intended for koshering meat, ie; removing all traces of blood - which isn't kosher and must not be consumed by Jews, and as such is commonly and more accurately known as koshering salt outside the USA.

Another difference is that it doesn't usually contain iodine additives, which some find to have an unpleasant flavor. Iodine was added to salt around 1924. The government requested the addition for nutritional reasons due to the growing need for iodine sources in American diets, which were typically low in natural sources. Iodine was added to give a nutritional source of iodine, critical to thyroid function, and needed for iodine deficiency disorders. Those with diets low in seafood, seaweed, fish, etc. need to receive the supplement to prevent goiters and other thyroid problems.

Otherwise, Kosher salt is chemically identical to the table salt which can be bought in most shops. As such, Kosher salt can safely be used in place of table salt in any recipe, you may just need to make a slight adjustment to add more Kosher salt if the flavor is not as salty as desired. Start with equal measures of Kosher salt to the amount of table salt called for in the recipe and adjust to taste at the table or as you add the final seasoning in the preparation if it is not salty enough.

However, to answer your specific question, the same is not true when using table salt in place of Kosher salt. If you use equal measures, the end result will likely be a dish that is slightly overly salty to the taste and it may affect precise baking. Kosher salt is usually comprised of larger crystals and baking recipes that involve small amounts of fluids may result in the Kosher salt not completely dissolving and remaining as crystals in the food or it might not provide the salt needed for a precise baking process correctly. Some people use a rule of thumb to add Kosher salt at a ratio of one and a half times the amount of table salt called for in the recipe, but that will actually vary some from brand to brand of Kosher salt.

Kosher crystals occupy a larger space in the measuring spoon since they are larger individually, and they are shaped differently than table salt crystals. If you use table salt with its more compact granules, you could end up with slightly too much salt. It is better to start with half as much table salt as the amount of Kosher salt called for in a recipe at first and then add extra table salt if needed by taste. It is much better to start out with too little salt than with too much.

Most Kosher salt labels will give a conversion since each brand can have different sized and shaped crystals. If the label does not include that, you can use the rules of thumb and suggestions above or use the manufacturer contact information on the label to call and ask how their product measures compared to typical table salt.

Answer 2

All salt is kosher so long as nothing is added to it to render it non-kosher such as flavourings. However, using "kosher salt", the very coarse salt used to kasher meat, is not recommended for baking as it does not dissolve easily.

Answer 3

If it is the same coarseness as the table salt then you should treat the kosher salt as you would use the regular salt.

Answer 4

Any serious difference exist, be sure; the both are sodium chloride.

Answer 5

One pound of each is the same.

Answer 6

its the same thing