Need help subbing sea salt for kosher salt

[Laurielee]

I am making a salted shortbread crust that calls for 1 1/4 tsp kosher salt. I only have sea salt. Is one tsp a good sub amount or should I use less?

TIA

Laurie

[vbak]

Maybe this will help. Depends to on how large your grains are.

mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart

The link isn't active. I'll try again.

http://cooking.stackexchange.com/que...or-kosher-salt

This is a different link, but the one above this around there somewhere.

[SallyT]

I'd use the same amount. I found this chart from Morton, but the issue is that Morton is much coarser than Diamond Crystal kosher salt, which is what most bakers use. I only use Morton for edamame Diamond crystal is about the same texture/composition as fine sea salt.

Morton salt conversion chart

[vbak]

I'd use the same amount. I found this chart from Morton, but the issue is that Morton is much coarser than Diamond Crystal kosher salt, which is what most bakers use. I only use Morton for edamame Diamond crystal is about the same texture/composition as fine sea salt.

Morton salt conversion chart

I couldn't get that to link. Thanks. I only use Morton .

[LeaHamm]

This will be no help in determining the salt substitution in your recipe. Remember - "a recipe is only a guideline", because there are so many variables.

There is a very good reason why recipe directions so often say, "add salt, to taste", (If in doubt - start with a lesser amount and cautiously add more.) What seems right for you might seem very bland to someone else.

Recipes from the 1950's and 60's sometimes need to have the amount of salt reduced by half.

If cooking for someone with high blood pressure, one needs to reduce the amount of salt, as much as possible. No matter how appealing they sound, obviously, Salted Caramels and Salted Brownies won't be at the top of a To-Try-Soon list.

The One-Two-Three Shortbread recently on this site had no salt at all.

I'll bet you have already made the shortbread. What did you decide?

[heavy hedonist]

This will be no help in determining the salt substitution in your recipe. Remember - "a recipe is only a guideline", because there are so many variables.

There is a very good reason why recipe directions so often say, "add salt, to taste", (If in doubt - start with a lesser amount and cautiously add more.) What seems right for you might seem very bland to someone else.

very good points. I would sub equally or just slightly less sea salt, since the tastes of each are different, but both types are less "salty" than regular table salt. in shortbread salt provides part of a structure, and also helps keep the dough from spreading too fast/too far, so you don't want to cut much out of the recipe. If the recipe calls for fine grained kosher, and not large kosher, I wouldn't change the measure at all.

[RiverFarm]

I got the same problem with creating my subbing sea salt for kosher salt. I read a lot of tips and i got a very good result for my subbing sea salt for kosher salt. Thank you very much guys.

Reported.

[mkc]

Depends to on how large your grains are.

This is the key issue. Not only do kosher salt brands have different grain sizes, but sea salt can be pretty much all over the place. I have several sea salts I use and they range from as fine as table salt to as large as rock salt that you'd scatter on your icy sidewalk. If you knew the desired weight of the salt, say 10 grams, you could weigh out the sea salt to be sure. You should be able to find the weight conversions for both Morton and Diamond kosher salts online and then weigh out your sea salt to match.

Michelle