This page is to help with some of the confusion and issues you may have with common questions that come up around here.
Abbreviations I commonly use:
T=tbsp=tablespoon (3t = 1 T)
This is not a low sodium or even a health food blog. But a few general comments.
Most recipes will still taste fairly good with the salt cut in half. The exception is baked goods where you can cut it down a bit usually but even that is more noticeable.
All recipes on this blog have nutritional estimates. With salt, if it says “salt”, it is table salt. If it say Kosher salt, it will be Morton Kosher salt or the equivalent of Diamond Crystal Kosher salt.
If the recipe says “to taste” for the amount of salt, it is my estimate of average usage.
1 teaspoon table salt = 1 1/4 teaspoon Morton kosher salt = 2 teaspoon Diamond Crystal kosher salt
If a recipe called for Kosher or coarse salt, it is using Morton as a reference. I usually buy Diamond Crystal and adjust accordingly.
Also, things like sea salt etc. usually are in the Morton salt range.
BUT since salt is mostly to taste, use what you want.
Ovens and Oven Temperatures
What is a convection oven? Normal ovens (conventional ovens) cook by heating the walls and the air in an oven. However, there is an “envelope” of cool air around food that takes a while to penetrate. A convection oven uses a fan to move the air around in the oven allowing the food to cook quicker and more evenly. Nice if you have it but not required.
If you don’t have convection, usually add 25 degrees for a conventional oven. If the temperature is high say 425, I would add a few minutes to the cooking time instead. Remember you are cooking to a final temperature usually NOT A TIME.
Baking: Basically, don’t play with the temperature of things like cookies and cake.