Don’t Be Salty

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Using the right type of salt will save your recipe from being too bland or too salty. Some of the more popular types of salt used today are table salt, kosher salt, fine sea salt and pink Himalayan salt.
Here are some quick conversions to help you out in the kitchen:

1 tsp of table salt = 1 ¼ tsp of kosher salt = 1 tsp of fine sea salt = 1 ¼ tsp of pink Himalayan salt

I personally like using kosher salt as I can “control” if you will how much I am salting the food. The coarser grain allows our fingers to have a better feel of the spice and how much we’re using. Additionally, I like using pink Himalayan salt as it has a slightly lower amount of sodium than regular table salt and contains trace minerals such as magnesium, calcium and potassium.

Did you know: If a product contains pure salt it is then technically kosher? To be sure you are using kosher salt (or any other product) just look for one of the many symbols, the most recognizable [in the States] being a letter “U” inside of the letter “O”. Otherwise, the term “Kosher Salt” is short for “Koshering Salt.” With this salt’s coarser and larger grain, it was used “back in the day” in the process of koshering fresh animal meat as it was better at absorbing the animal’s blood (sorry for the visual!). Above all, use the type of salt the recipe calls for. Happy cooking!

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