Kosher versus table salt in baking
Do you use Kosher or table salt in baking? Both Ina Garten and Martha Stewart uses Kosher salt, but I have found that it does not distribute as well as the smaller grains of table salt.
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14 Comments:
suschef, I've had this same problem in the past. The first time I made Ina's brownies they were more like dark chocolate with sea salt brownies due to all of the still-intact salt crystals! Deliciously different, but not quite what I was going for.
I've found that if you pour out the amount of kosher salt you need and crush it before adding, your baked goods will come out much better. Or perhaps we're just using the wrong brand of kosher salt?
car1fsu at 12:55PM on 09/03/09
My understanding is kosher salt's "saltiness" is only about two-thirds that of table salt per even measure. Unsure of the reason why; just something I picked up in my surfing.
That said, I use Alessi brand kosher sea salt for everything, except "kashering" meat (I don't purchase ritually slaughtered meat, but I like the flavor soaking and salting gives the meat. Sort of a rapid brining method, kinda). It is about double the price of Morton's Kosher Salt, and you use a lot when kashering, so Morton's works for that.
I do the same as car1fsu and put the kosher sea salt crystals in a mortar and pestle when I need a finer grind. Remeasure after grinding.
Gator Pam at 1:13PM on 09/03/09
I agree with Gator Pam- I use Kosher salt for just about everything, but discovered it's not nearly as 'salty' as regular iodized salt. Found this out after dumping WAY too much into some mashed potatoes, only to taste and think it could use a little more.
So I use regular table salt for baking since I'm not sure of the exact measurement translation.
FoodStuffs at 1:49PM on 09/03/09
I use "regular" salt for baking; kosher salt to sprinkle on foods that don't require disolving, i.e. popcorn. Sometimes I grind kosher salt in my coffee grinder if I'm concerned about it disolving.
SavtaShayna at 2:45PM on 09/03/09
Kosher salt is saltier per volume as the grains are larger; a teaspoon of table salt has more actual salt in it, and less space in between the grains.
sailordave at 2:55PM on 09/03/09
I mean table salt is saltier per volume. Duh.
sailordave at 2:58PM on 09/03/09
I use popcorn salt for baking. The grain is very fine and it distributes really well. Kosher salt or various sea salts for everything else.
tapioca at 4:15PM on 09/03/09
I use kosher salt exclusively. I don't own table salt. Maybe a box up way high in a cabinet but I'll bet it's one large clump by now.
therealchiffonade at 6:28PM on 09/03/09
I tried sea salts, grey salt, fleur de sel, and all the other salts I'd see while shopping or watching TV. It's cool to use them for different things, mostly for showing off.
I always fall back on Morton Kosher for everyday use because of its taste and its toothsomeness--I like that little bit of crunch in my cookies and pie crusts and on steaks.
For cakes, puddings, frostings and such, I use table salt. I also use it to obliterate the slugs and snails that are slurping up the cabbage and lettuce in my garden.
For garnishing French fries and crudites or when I really want to show off, I break out the Maldon. It's really good.
betteirene at 2:39AM on 09/04/09
I use table salt for baking. I tend to undersalt everything else and use maldon sea salt at the table, because I love the taste of salt on my tongue, rather than salty foods.
lemonfair at 8:37AM on 09/04/09
Many thanks to all of you for your insight! One more question, a friend brought me fairly large salt crystals from overseas and I am not sure what to do with such big crystals. Any ideas what to use it for or should I grind it down?
suschef at 11:41AM on 09/04/09
Kosher all the way for savory and table salt for baking except as a topping for say a cupcake with caramel frosting with salt bits on top then Kosher. At restaurants I use the table salt if need be.
pjracz10 at 6:00PM on 09/04/09
To convert kosher salt to table salt measurements in recipes, use 1.5 times the amount of Morton kosher salt, or 2 times the amount of Diamond Crystal kosher salt. I like Le Baliene French sea salt (fine grind, blue package) as my standard table salt. I never use iodized salt.
salpico at 6:39PM on 09/04/09
Kosher salt- cooking
table salt (non-iodonized) - baking
finishing- kosher salt
CJ McD at 3:08PM on 09/05/09