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So we are good if we weight the salt rather than using volume to quantify it.
Also @>>>>>> the article refers to the artisanal salts as "fancy" not sure which is more proper. I just translated from the Italian word we use for it, forgive me for that.
Speaking of salt, has anyone been cooking on salt blocks? Given how many ppl on here like bbq-ing the odds are quite good
giofox
@Aroogah
All this salt ignorance., and this place calls itself the food thread....pfft!
http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html
This is why I was talking about densities. And it will explain what kosher salt is.