Interactive Conversion Charts

Diamond Crystal and Morton kosher salts have very different crystal structures. Diamond Crystal uses an alberger process that creates hollow, pyramid-shaped flakes that stack loosely, weighing only about 3g per teaspoon. Morton uses rolled flakes that are denser and more compact, weighing about 4.8g per teaspoon. This means Morton is roughly 1.6 times saltier by volume than Diamond Crystal. Always convert by weight when precision matters, or use the specific conversion for your salt brand.

Yes, but you must adjust the amount. Table salt is about twice as dense as Diamond Crystal kosher salt by volume. If a recipe calls for 1 tablespoon of Diamond Crystal, use only about 1½ teaspoons of table salt. Better yet, convert to weight: both salts are chemically identical (sodium chloride), so equal weights produce equal saltiness. Note that table salt may contain anti-caking agents that can cause slight cloudiness in brines, though this doesn't affect flavor or safety.

A US cup equals 236.6 ml (often rounded to 240 ml), while a UK cup is 284 ml—about 20% larger. This difference can significantly affect recipes. Most modern British recipes use metric measurements, but older cookbooks may use the imperial cup. When following recipes from other countries, check whether they specify US or metric measurements. Our converter uses US standard measurements, which are most common in American recipes.

Different countries have varying food safety regulations based on local pathogens, traditional cooking practices, and risk tolerance. For example, the USDA recommends cooking pork to 145°F (63°C), while some European guidelines may differ slightly. The temperatures we provide follow current USDA FSIS guidelines, which are designed for the US food supply. The key principle remains: cooking to these temperatures kills harmful bacteria like Salmonella and E. coli, making food safe to eat.

For standard wet brines, a variation of 10-15% is generally acceptable without major impacts on the final result. However, for techniques like equilibrium brining or curing where precision is essential, aim for within 5% accuracy—this is where weighing salt becomes important. Over-salting is more problematic than under-salting: an over-brined protein becomes unpleasantly salty and the texture can turn mushy, while a slightly under-brined protein simply needs a bit more seasoning at serving time.

Weight measurements (grams or ounces) are almost always more accurate and reliable than volume measurements (cups, tablespoons). A cup of flour can vary from 120g to 180g depending on how it's scooped and settled. Professional bakers and chefs rely on scales for consistency. For brining especially, weighing your salt ensures accuracy regardless of the brand or how finely it's ground. A basic digital kitchen scale costs under $20 and dramatically improves recipe reliability.

The danger zone is between 40°F and 140°F (4°C and 60°C). Within this temperature range, bacteria can double in number every 20 minutes. The USDA advises that perishable foods should not remain in this zone for more than 2 hours total (or 1 hour if the ambient temperature is above 90°F). When brining, always keep your brine and protein refrigerated below 40°F. When cooking, move foods through the danger zone quickly and don't leave cooked foods sitting out.

Yes, any pure salt works for brining—the chemical action is the same. However, specialty salts are generally more expensive and their subtle flavor differences are typically undetectable after brining. Fine sea salt and Himalayan salt are denser than kosher salt, so adjust your measurements using our converter. Avoid salts with added herbs, smoke, or other flavorings unless the recipe specifically calls for them, as these additives may affect the brine's balance.

Use our unit converter to translate each measurement. Key conversions: grams to ounces (divide by 28.35), milliliters to cups (divide by 237), and Celsius to Fahrenheit (multiply by 1.8, then add 32). For best results, convert everything to weight-based measurements if possible, then use a kitchen scale. Remember that some rounding is okay—a few extra grams of water won't ruin your brine, but getting salt measurements close to correct is important.

The most common causes are: using the wrong salt conversion (e.g., substituting table salt 1:1 for kosher salt), brining too long, or using a brine that's too concentrated. Double-check your salt measurements using weight rather than volume. Follow recommended brining times—longer isn't always better. As a rescue, you can soak over-brined meat in plain cold water for 30 minutes to an hour, which draws out some excess salt. For next time, reduce either the salt concentration or the brining duration.