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Author Topic: Food/Recipe Thread  (Read 445135 times)

Offline WayBackMachine

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Re: Food/Recipe Thread
« Reply #2460 on: Yesterday at 04:47:45 PM »
Matzah I've done like that, it came out great. But popcorn, it's really 'like fresh'.?
did you ever try it? toaster oven also works

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Re: Food/Recipe Thread
« Reply #2461 on: Yesterday at 07:25:44 PM »
did you ever try it? toaster oven also works
I've tried it with Kettle corn, doesn't really work so well.
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Re: Food/Recipe Thread
« Reply #2462 on: Yesterday at 07:34:19 PM »
did you ever try it? toaster oven also works
I have a small popcorn machine. It makes a lot of popcorn very quickly. So I never bothered with old popcorn...
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Offline WayBackMachine

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Re: Food/Recipe Thread
« Reply #2463 on: Today at 07:29:29 PM »
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WayBackMachine
When comparing regular salt, kosher salt sea salt and pink salt, would they all have the same amount of sodium if measured by weight?

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You've got it! That's exactly right. Regardless of the type of salt (regular, kosher, sea, or pink Himalayan), if you measure them by weight, they will all have practically the same amount of sodium.

Here's the science behind it:

All these salts are primarily sodium chloride (NaCl), the compound responsible for the salty taste. This means around 40% of their weight is sodium by definition.
The variations you see in sodium content per teaspoon or other volume measurements come down to crystal size and potential additives.
For instance, kosher salt's flaky crystals take up more space than finer table salt, so a teaspoon of kosher salt will have less sodium by volume compared to table salt.

Sea salt and pink salt might have trace amounts of other minerals besides sodium chloride, but these are very small quantities and wouldn't affect the overall sodium content significantly.

So, the key takeaway is: By weight, all these salts are roughly equivalent in sodium content. It's the volume and potential for using more due to measuring by volume (like teaspoons) that can create the perception of some being lower in sodium.

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Re: Food/Recipe Thread
« Reply #2464 on: Today at 07:32:55 PM »
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The difference in weight between a teaspoon of regular table salt and a teaspoon of kosher salt can be significant. Here's a breakdown:

Regular Table Salt: A teaspoon of table salt typically weighs around 5 grams (a little less than a teaspoon).
Kosher Salt: Due to the larger, flakier crystals, a teaspoon of kosher salt can weigh anywhere between 2 and 4 grams, depending on the brand and how loosely packed it is in the spoon.
Here's why there's such a difference:

Crystal Size: Table salt has much finer crystals that pack together more densely in a teaspoon. Kosher salt crystals are larger and flakier, leaving more air pockets between them in a teaspoon.
Important points to remember:

Both table salt and kosher salt contain roughly the same percentage of sodium by weight (around 40%).
The difference in weight is due to crystal size, not sodium content.
For the most accurate measurement and consistent salting, using a kitchen scale is recommended, especially when baking.
If you only have measuring spoons and a recipe calls for kosher salt, there are conversion charts available online or in cookbooks. These charts will give you a substitute amount of table salt to use based on the recipe's kosher salt measurement. However, these conversions are not always perfect because packing density can vary slightly.