I usually ignore the salt measurements except when baking, and just salt to taste, but that's because I've been cooking since I've been old enough to drag a chair to the stove and push vegetables around on a skillet. This is potentially disastrous to people who don't know as much about cooking!
Sometimes your recipes call for a specific type of salt - and there could be an actual reason why. Not if it's trendy salt, usually, but if it's "sea salt," Diamond kosher salt, or Morton's kosher salt, there's a specific reason and you should actually pay attention. Who knew?
I mean, I've been cooking for multiple decades and I had no fucking clue before this morning, so if you didn't know, don't feel bad! Hell, Bon Appetit
magazine didn't even know until 2013, and they're goddamn Bon Appetit
This is going to make a world of difference in my pickling, that's for sure. No wonder my pickled turnips always turn out too salty.The Kosher Salt Question
Tagline: Prized for its purity and flaky texture, kosher salt has been a home-cooking standard for decades. But the two major brands, Diamond Crystal and Morton, are very different products. Your ruined meatballs can attest.