Subbing Popcorn Salt For Table Salt...ratio The Same?

Baking By divinecc Updated 31 Mar 2011 , 2:08pm by divinecc

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divinecc Posted 24 Mar 2011 , 2:53pm
post #1 of 7

Finally going to try popcorn salt instead of table salt. When replacing in a recipe do you use less popcorn salt because it is ground fine....?

6 replies
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indydebi Posted 24 Mar 2011 , 7:38pm
post #2 of 7

Here's a conversion chart from Morton, the salt company (bottom of the page on the link):

http://www.mortonsalt.com/salt_guide/index.html#conversion_chart

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divinecc Posted 30 Mar 2011 , 5:38pm
post #3 of 7

Thanks, I appreciate it! Sorry I didn't respond sooner, CC didn't send me a reminder for some reason. icon_confused.gif

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scp1127 Posted 31 Mar 2011 , 4:00am
post #4 of 7

A different product... Diamond kosher salt... only this brand. It is a flaked salt that dissolves in food. It really makes a difference.

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scp1127 Posted 31 Mar 2011 , 4:00am
post #5 of 7

A different product... Diamond kosher salt... only this brand. It is a flaked salt that dissolves in food. It really makes a difference.

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SammieB Posted 31 Mar 2011 , 4:28am
post #6 of 7

Just curious, but what is the advantage of popcorn salt? Just a different flavor?

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divinecc Posted 31 Mar 2011 , 2:08pm
post #7 of 7

It dissolves easier in buttercream...usually if I use table salt it stays gritty.

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