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Recipe calls for 2 T. kosher salt - how much TJ's sea salt (blue container) would you use?

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From some quick searches, I see the difference is the size of the granule.

I put together a batch of mustard this morning - the double batch called for 2T. kosher salt. I only had Trader Joe's sea salt on hand and used about 1 1/2 T. of the salt (thinking it was SO much salt!).

Thoughts?

I plan to make another double batch in a couple days and want to adjust the salt. Ideally, I'd like to use 1 T. sea salt.. instead of 2T kosher, but that may not be enough??

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  1. I'd start with 1T of the TJ salt and then taste... since it's a mustard and not something that must be cooked, you can always add a little more later. How did your first batch taste with the 1 1/2T? Not salty enough?

    What is the yield of your recipe? 2T of salt sounds like a lot, but that all depends on if you are making a cup or a gallon.

    2 Replies
    1. re: iluvcookies

      It's currently sitting for a couple days, and will get mixed up later... good point on tasting. It's a spicy brown recipe which means it needs to sit and mellow for a few weeks... so the 'real' flavor profile might not be revealed until much later. (I'm making jars for Christmas)...

      My final yield is supposed to be 7 c. of mustard.

      1. re: The Oracle

        You will probably be fine... with such a strong flavor profile the extra salt should not be missed.

    2. Just start low and taste. Add more if needed

      1. This is exactly why recipes should use weight, not volume for measurements. 2 grams of kosher, rock, sea, table, or pink himalayan salt is exactly the same anywhere in the world.