Beginner cook w/question!!!?!
Answers: I have a recipe for cookies that calls for kosher salt...can i use regular salt? or does kosher salt have different properties...and yes, i know what kosher means i'm just wondering if it will mess up my cookies by not using it
Nope, you can use regular old table salt and it won't hurt a thing :) Good question though!
Yes. Kosher and table salt have different aspects between them. Table salt has iodine, for one, and table salt does not. Kosher salt is also very much more coarse than table salt and bonds and disperses chemically better than table salt. You CAN use regular salt if you must, just use a little extra. The exact ratio I'm not sure.
I use Kosher salt all the time in cooking and I can tell you its more potent than table salt. In other words, you'd use less Kosher than regular.
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You can use regular salt. Kosher salt just has a more coarse consistency. It wont hurt ur cookies at all!
no,regular table salt is fine.
NOOOOOOO> well, yes you can use regular, but NOOOOO don't use more, use less!!!!!! I am a chef, and I use kosher because it slowly dissolves into food, to create another layer of flavor. If you put the same amount of regular salt into the same dish it would be inedible!!!!!!!!! The salt would dissolve too fast and would ruin the dish. If the salt is to be added to the inside of the cookie [dough] [which I would never use kosher salt in baking anyway!] then use half the amount or less. If it is to be sprinkled on top, then use your fingers and pinch some salt in them and lightly dust the tops of the cookies.
As far as "kosher" it means that a jewish priest has blessed the salt and it is safe for practicing members of the jewish faith to consume.
use regular salt. the only time where you may want to change, is if it was asking for sea salt
Hmmm.... As a long time baker/cook I thought this was a no-brainer but before I started typing, I checked in Wikipedia. It turns out now that I'm not so sure. Interesting.
Well, I knew that kosher salt was different in that its grains dissolve more more slowly because of their uneven crystal shapes, and I knew that it had less additives...( I only use sea salt or kosher salt for that reason ) BUT I didn't know that it isn't recommended for most baking. WOW!
This just taught me a little lesson about giving advice to others...I think I need to check and make sure I KNOW something before spouting off...
Well, back to question. Since your recipe required the use of kosher salt there is probably a reason but maybe not. The person who wrote it may be like me and just automatically uses it.
Wikipedia said that because it doesn't dissolve as fast its not usually used in baking for recipes that don't have much liquid in them. You'd have bits of undissolved salt in your cookies. I can think of a few recipes that might be good with---like peanut butter cookies.
Just to be safe I would go ahead with your recipe and use the regular salt but reduce the amount...if the person who wrote the recipe was counting on the salt not dissolving totally and you add regular salt in the same amount--- it will taste too salty.