[{"data":1,"prerenderedAt":192},["ShallowReactive",2],{"/blog/why-your-salt-brand-matters":3,"/blog/why-your-salt-brand-matters-related":175},{"id":4,"title":5,"body":6,"category":160,"date":161,"description":162,"draft":163,"extension":164,"featured":163,"hero":165,"heroAlt":165,"meta":166,"navigation":167,"path":168,"seo":169,"series":165,"sitemap":170,"stem":171,"terms":172,"tools":173,"updated":165,"__hash__":174},"blog/blog/why-your-salt-brand-matters.md","Why your salt brand matters more than you think",{"type":7,"value":8,"toc":152},"minimark",[9,13,18,32,95,98,102,110,123,134,138,141,145,149],[10,11,12],"p",{},"If you've ever followed an American recipe to the letter and ended up with something inedibly salty, the recipe probably wasn't wrong. Your salt was different from the cook's.",[14,15,17],"h2",{"id":16},"salt-is-salt-until-you-measure-it-with-a-spoon","Salt is salt, until you measure it with a spoon",[10,19,20,21,26,27,31],{},"Gram for gram, salt seasons the same whatever it looks like. The difference is shape. ",[22,23,25],"glossary-term",{"slug":24},"table-salt","Table salt"," is made of tiny dense cubes that pack tightly. Diamond Crystal ",[22,28,30],{"slug":29},"kosher-salt","kosher salt"," is made of light, hollow flakes that trap air. So a spoonful of each holds a very different amount of salt:",[33,34,35,48],"table",{},[36,37,38],"thead",{},[39,40,41,45],"tr",{},[42,43,44],"th",{},"Salt",[42,46,47],{},"1 tsp weighs about",[49,50,51,59,67,75,83],"tbody",{},[39,52,53,56],{},[54,55,25],"td",{},[54,57,58],{},"6 g",[39,60,61,64],{},[54,62,63],{},"Fine sea salt",[54,65,66],{},"5.7 g",[39,68,69,72],{},[54,70,71],{},"Morton kosher",[54,73,74],{},"4.8 g",[39,76,77,80],{},[54,78,79],{},"Diamond Crystal kosher",[54,81,82],{},"2.8 g",[39,84,85,92],{},[54,86,87,91],{},[22,88,90],{"slug":89},"flaky-salt","Flaky salt"," (e.g. Maldon)",[54,93,94],{},"3 g",[10,96,97],{},"That's more than double the salt in a teaspoon of table salt compared with Diamond Crystal.",[14,99,101],{"id":100},"which-salt-was-the-recipe-written-for","Which salt was the recipe written for?",[10,103,104,105,109],{},"Many American recipe developers use Diamond Crystal, and many say so in their notes. Some use Morton, which is denser. British recipes tend to assume fine ",[22,106,108],{"slug":107},"sea-salt","sea salt"," or table salt. If the recipe doesn't say:",[111,112,113,117,120],"ol",{},[114,115,116],"li",{},"Start with about half the salt it asks for if you're using table salt.",[114,118,119],{},"Taste as you go, especially in sauces and soups.",[114,121,122],{},"For baking and brines, where you can't taste as you go, work it out by weight.",[124,125,127],"callout",{"type":126},"tip",[10,128,129,130,133],{},"Salt is one of the few ingredients where a recipe in grams is worth looking for. If a bread or ",[22,131,132],{"slug":132},"brine"," recipe gives a weight, use it, whatever salt you have.",[14,135,137],{"id":136},"convert-it-in-a-few-seconds","Convert it in a few seconds",[10,139,140],{},"Pick the salt the recipe was written for and the amount, and the converter shows how much of every other salt gives you the same weight.",[142,143],"tool-embed",{"slug":144},"salt-converter",[14,146,148],{"id":147},"the-short-version","The short version",[10,150,151],{},"Don't swap salts spoon for spoon. Halve table salt in a Diamond Crystal recipe, use about three-quarters for Morton, and when it matters, weigh.",{"title":153,"searchDepth":154,"depth":154,"links":155},"",2,[156,157,158,159],{"id":16,"depth":154,"text":17},{"id":100,"depth":154,"text":101},{"id":136,"depth":154,"text":137},{"id":147,"depth":154,"text":148},"kitchen-know-how","2026-10-21","A tablespoon of Diamond Crystal holds half the salt of a tablespoon of table salt. Here's why, and how to season any recipe correctly with the salt you have.",false,"md",null,{},true,"/blog/why-your-salt-brand-matters",{"title":5,"description":162},{"loc":168},"blog/why-your-salt-brand-matters",[29,24,89,107,132],[144],"79QhGSf20Tc1jPgB0AIb2PAKDqWJFhAIsgA9mmYtZso",[176,181,187],{"path":177,"title":178,"description":179,"category":160,"date":180,"hero":165,"heroAlt":165},"/blog/why-bakers-weigh-flour","Why bakers weigh their flour (and how to convert cups when you can't)","A cup of flour can weigh anywhere from 115 g to over 140 g depending on how you fill it. Here's what that does to a cake, and how to convert cups to grams properly.","2026-10-14",{"path":182,"title":183,"description":184,"category":185,"date":186,"hero":165,"heroAlt":165},"/blog/new-tools-ingredient-converter-and-kitchen-timer","New tools: the ingredient converter and kitchen timer","Two new free tools on the website. Convert cups to grams for over a hundred ingredients, and run several named kitchen timers at once.","from-gk","2026-10-22",{"path":188,"title":189,"description":190,"category":185,"date":191,"hero":165,"heroAlt":165},"/blog/welcome","Welcome to Guided Kitchen","Why I'm building a calmer home for the recipes you cook, what's in it today, and how you can help shape what comes next.","2026-10-20",1793287167957]