CaWino said:
Being a self taught cook, I am always curious about things I read in recipes. I think this is the first time I have seen where you add the salt at the end of the cooking...It always seems to be one of the first things entered. Why....or, what does adding it late do opposed to putting it in early? Thanks for furthering my culinary knowledge. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Diamond Crystal kosher salt contains 280mg of sodium per 1/4 tsp. Morton kosher salt contains 480mg of sodium per 1/4 tsp, and Trader Joe's kosher salt contains 730mg of sodium per 1/4 tsp.

Lima French Atlantic sea salt contains 330mg of sodium per 1/4 tsp, and La Baleine fine sea salt contains 580mg of sodium.

A) Kosher salt is easier to handle than table salt. The large, course grains lend themselves to finger-pinching and sprinkling. You can grab a good amount with a three finger pinch and toss it around as needed, as where table salt seems like powder in comparison.

B) Kosher salt is less salty than table salt. Therefore, you have more room for error. And correcting the seasoning on a dish you've oversalted is very difficult.

C) Kosher salt is large enough to be somewhat visible, so you can use it for seasoning and garnishing purposes simultaneously.

SoCalCarol said:
I appreciate reading everyone's posts here, but I was wondering...(and I'm sorry if it has been covered here at one time or another)...When a recipe calls for let's say a teaspoon of salt...is it assumed, unless otherwise stated, that it would be just regular Morton-type salt? Can anyone tell me what the differences are between the salts? Kosher, sea salt..etc? Thanks for anything to clear up which salt for which uses! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />