How much regular table salt should I use when brining chicken pieces?
I don't have kosher salt, just regular iodised table salt. Does this really make a difference? I thought salt was salt.
Additionally, I have never found non-iodised salt for sale in South Africa. There is, however, a big fad in "Himalayan Crystal Salt" at the moment in South Africa (http://en.wikipedia.org/wiki/Himalayan_salt). Would this be better to use?