Here’s where I’m coming from when I write a recipe:

1.  Salt is Morton Kosher Diamond Kosher.  If you use table salt, Morton, or something else, here you go: 1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton’s kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt (conversion by Jill Santopietro).  Most recipes on here — all the pre-2019 ones — were written with Morton.  All 2019 recipes and later were written with Diamond.

2.  Pepper is freshly-ground.

3.  Citrus juice is squeezed fresh.

4.  Baking pans are half sheet pans, also known as jelly roll pans, cookie sheets, baking trays, what have you.  They measure about 18 x 13 inches, and are about 3/4 inch deep.

5.  Timing is given with a range to the best of my ability to remember what the hell I did when I made the recipe.  Your timing may be different, based on: type of pan, heat level, moisture level, varying amounts of food, act of God, etc.

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