I gave a friend a recipe that called for kosher salt – she used the requested amount , but used table salt, and hated it.

There really are subtle differences in taste between kosher, table, sea salt, and all the other variations out there. Find your own favorite. However, the most IMPORTANT difference is in how much you use!!!

When a recipe calls for kosher salt, it usually is calling for the coarser, large grain crystal – hence measuring is very different than when using a fine, table salt. As a rule: if it asks for kosher, and you don’t have it, use at least HALF that amount of another salt. Sea salt can be even finer…

I would recommend that you keep some of each in the house – salt is cheap, and they each have a great purpose. Using the wrong kind or too much can ruin a meal! And THAT can be pricey…

Whatever you do, I STRONGLY recommend against buying “garlic salt” or “onion salt” or anything else like that. If you aren’t using fresh, please, please, PLEASE buy “garlic powder”, or “onion powder”, or better yet - garlic FLAKES or onion FLAKES... You can always add more salt, but it’s impossible to remove once there’s too much!!!!

It’s starting to rain – all this consideration for salt, well, I just might melt!!!

Later…