I found this out the hard way when I was trying out this goan-style curry recipe.
So, every thing's going fine.The curry looks great, the aromas are just right. But wait, when did I miss the class on salts?
Apparently, it turns out that when one substitutes regular salt for kosher, one has to adjust the measures:approximately by half, that is 1 tsp regular for every 2 tsps kosher.
This was a rude awakening for a person that always thought kosher meant good, clean, pure, like pure salt,or clean salt, or good salt. Ok, I figured, so the Times had high standards for food ingredients.
Now, I know.
P.S.: The curry was great, despite the overabundance of salt.
