If you follow many recipes are use table salt instead of kosher salt I guarantee it will come out salty.
Serious Eats has an article and it really validates a part of both of our points[1]:
>"So long as your salt is going to be dissolved and distributed evenly into the final dish...there's no reason to use kosher salt...Just remember, check your recipes and make sure to compensate for table salt's density when adding it."
If you have access to Good Eats, Alton Brown explains it pretty well.[2]