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Different Salts, Different Weights. A Call To Measure...

Interesting item in the New York Times' "Diner's Journal" today discusses the vast differences in weight by volume of the most commonly used salts.

http://dinersjournal.blogs.nytimes.co...

Makes me glad I'm using Diamond's Kosher Salt almost exclusively.

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  1. Yes big difference. I've used Diamond and Mortons Kosher salt. Big difference in weight between the two. For brines I weigh out my salt on a scale. I never measure salt when cooking so it's not been a problem. Just eye it and salt to taste.

    1. When a recipe calls for a measure of salt, it typically refers to table salt. A gram of salt is a gram of salt, whether it's granulated, flaked, fluffed, puffed or powdered. A teaspoon of salt however will weigh differently depending on the type of salt selected. If you have the weight of a teaspoon of table salt you can substitute any other salt (by weight) for the same measure without having to make any conversion.

      1 Reply
      1. Here are the sodium content proportions of some various salts.

        Soy Sauce "Morton Kosher" "Diamond Kosher" Table Salt Sea Salt

        77 mg 480 mg 312 mg 590 mg 590 mg 1/4 tsp
        307 mg 1920 mg 1248 mg 2360 mg 2360 mg 1 tsp
        920 mg 5760 mg 3744 mg 7080 mg 7080 mg 1 tbl

        5 Replies
        1. re: tonka11_99

          Let me see if I can set the basics of this table up again.
          For 1/4 teaspoon of the following sodium sources:
          Soy Sauce 77 mg
          Morton Kosher 480 mg
          Diamond Kosher 312 mg
          Table or sea salt 590 mg

          1. re: tonka11_99

            Guess I'll stick with DC, and maybe I'm going to start cutting back on my sodium intake as well.

            1. re: bushwickgirl

              or you could use 1/2tsp of table salt when the recipe calls for 1.

              I do use Kosher. Currently my box is Diamond. Next time I may go back to Morton. Diamond tends to clump.

              Generally I use Kosher when salting by 'feel' - pinch by pinch from the jar. I use table salt for the shaker, and most measuring. I have others for decorative purposes, including a big slab of pink salt (a Christmas present).

              1. re: paulj

                In the shaker, for recipes for baked goods and desserts, I'm using table salt. For everything else, it's Diamond Kosher.

                1. re: paulj

                  Poster Karl J suggested placing the kosher salt into double ziploc baggies. Mine clumps as well; no caking agent in DC, but nothing a good shake of the box won't cure.

          2. I had the identical experience: my market temporarily out of Diamond Crystal, bought Morton's, ruined lots of food until I caught on.

            1. Maybe salt confusion is the reason so many recipes say "salt to taste." I love it when cookbook authors tell you which salt they use, right down to brand.

              ~TDQ

              1 Reply
              1. re: The Dairy Queen

                It's an important, and often overlooked, bit of information. Matha Stewart is clear that it's table salt only in her cookie book.