Can we talk about the day I started weighing my salt brine instead of measuring it?

Used to go by volume for years until I made a 5 gallon batch of hot sauce that came out way too salty because the salt density changed with the weather. Now I weigh everything on a $20 kitchen scale and it's been consistent ever since. Anyone else run into this issue with kosher salt versus fine salt?

2 comments

2 Comments

joseph_bailey6d ago

You ever just crush a whole batch of sauce from one tiny mistake like that?

lisab326d ago

Haven't we all? A pinch too much salt and the whole thing's toast.