A strange phenomenon has started to take shape in the recipe world, affecting both home cooks and professionals alike. Kosher salt, a staple of the culinary world in America for the past few decades has a wildly different influence on recipes depending on which brand you use. The two main brands, Diamond Crystal and Morton are both affordable, quality kosher salts but Morton Kosher Salt is nearly twice as salty as Diamond Crystal according to TASTE.
Years ago I started noticing that every single time I made a recipe that called for kosher salt my food would come out way too salty. So I made it a habit to under-salt every single recipe, whenever possible. Then I came across a post from Smitten Kitchen saying that not all salts are created equally. Chances are, she says, if you follow a recipe calling for kosher salt, and it turns out too salty, you are probably using Morton Kosher Salt.
So I grabbed myself a canister of her recommended Diamond Crystal Salt, and guys, I never went back. Diamond Crystal is just as easy to get and affordable too. The grains of salt are lighter and flakier and I never end up with a dish that is too salty to eat.
But, then I forget that not everyone who uses my own recipes knows that. So, I have been making it a point to list specifically “Diamond Crystal Kosher Salt” in any of my recipes calling for kosher salt, so that the over-saltiness doesn’t happen to you too.
My recommendation is to get yourself a big ol’ box of Diamond Crystal Kosher Salt and use that exclusively. But if you continue to use Morton or another brand, salt with caution. I would recommend cutting the salt in half in any recipes you find using kosher salt, because most recipe developers have caught on to this, and create their own recipes using the less salty Diamond Crystal Salt.
No Comments