I really appreciate your feedback! Can be difficult to make videos about such technical topics btu I think its so valuable to becoming a better cook! If you appreciated this I'm starting to focus on more long form youtube videos again and would love your feedback if you've got the time :) Hope you enjoy and if you have any cooking questions please feel free to ask!!
Thanks for your class by video: questions by a novice… A) re section 6 of your class…. Here in Australia it is extremely hard to find Kosher Salt. As you said, Americans (and their recipes) it is used extensively. What can I use in place of it, is the answer “anything”???
Great question! The main qualities I love about kosher salt are how its nice and easy to pinch and it has a little bit of texture when not fully dissolved. To replicate this get yourself a coarser salt like rock salt or a larger flakey salt and lightly break it down with a pestle and mortar.
If you're worried about not being able to replicate a recipe because you don't have kosher salt, just use what you have and substitute using weight (which is consistent between salts) as opposed to volumetric measurements (which differ between salts)
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I loved this video, and the tip you gave to the other commenter about all salts being equal in terms of salinity by weight was fantastic!
I really appreciate your feedback! Can be difficult to make videos about such technical topics btu I think its so valuable to becoming a better cook! If you appreciated this I'm starting to focus on more long form youtube videos again and would love your feedback if you've got the time :) Hope you enjoy and if you have any cooking questions please feel free to ask!!
Thanks for your class by video: questions by a novice…
A) re section 6 of your class…. Here in Australia it is extremely hard to find Kosher Salt. As you said, Americans (and their recipes) it is used extensively. What can I use in place of it, is the answer “anything”???
Great question! The main qualities I love about kosher salt are how its nice and easy to pinch and it has a little bit of texture when not fully dissolved. To replicate this get yourself a coarser salt like rock salt or a larger flakey salt and lightly break it down with a pestle and mortar.
If you're worried about not being able to replicate a recipe because you don't have kosher salt, just use what you have and substitute using weight (which is consistent between salts) as opposed to volumetric measurements (which differ between salts)