Originally Posted by Klyde
The main topic of this post is mainly having to do with what kind of regular salt to use.
Thanks for the link!
At the end of the day, all "salt" is "salt", aka sodium chloride. That said, there is no such thing as "regular" salt due to different processing methods and what anti-caking additives, if any, are added.
Unless specified otherwise, most recipes, when calling for salt, are referring to Kosher salt, of which the two primary brands are Morton's and the lesser known, and harder to find, brand, Diamond Crystal. Diamond Crystal is the Kosher salt is used in most professional kitchens and is the salt of choice used by most cookbook authors. Unfortunately, the brand itself is seldom mentioned as the main difference between the two, when measuring by volume, can be dramatic.
As others have pointed out in this thread, and as Ruhlman states in the first edition of the book, "It's best to weigh salt rather than to measure by volume because salts differ in weight by volume. I use Morton's Kosher Salt; a cup weighs almost 8 ounces. Brian uses Diamond Crystal Kosher Salt; a cup of this salt weighs 4.8 ounces. That's a big difference".
He also states "If you do not have a scale to weigh your salt, we recommend using Morton's Kosher Salt for these recipes." That puzzles me because when I asked him a number of years ago about the known errors and inconsistencies with the cure amounts called for he shrugged me off by responding, "All of the recipes shown in the book are Brian's, but we'll look into that when we do a revised edition".
So, for a short answer, use Kosher salt and trust your scale. If you're using a recipe that calls only for salt by volume, assume it's Kosher, and specifically, Diamond Crystal. If you can't find Diamond Crystal, use Morton's and adjust accordingly.