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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?
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joseph_bailey2mo ago
You ever just crush a whole batch of sauce from one tiny mistake like that?
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lisab322mo ago
Haven't we all? A pinch too much salt and the whole thing's toast.
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