Spiced Coffee Rub - Salmon or Steak

[ecowper]

that's awesome. thanks for the feedback. It's in the notebook now

[fzxdoc]

Served this up this weekend, on a steak for me and salmon for hubby. Ten thumbs up from both of us!

Thanks, ecowper.

Kathryn

[Willy]

Yep, I hear ya, ecowper. Somewhat off topic, but, regarding change, I am so tired of the various software outfits "improving" their interfaces. What I have works and I don't want to relearn something every few months. Aaahh, such is the horrible life of a geezer. LOL

[ecowper]

Willy yup .... but for me who is used to pouring some Morton's in the palm of my hand and adding to what I'm cooking, that difference is disconcerting.

[Willy]

Interesting SheilaAnn. I received that share about two weeks, so the sablefish (and maybe something else), in my case, is actually the May share. Curious to see how they spread deliveries out, eh? In any case, I am supremely happy with Sitka Salmon Shares. Tough to get good fish in the high desert and SSS delivers the best! I am so thankful that Meathead posted about them.

[Willy]

Gotcha! The reason is that DC is much less dense per unit volume than Morton's due to grain size/shape. DC weighs 2.8 grams per tsp vs. 4.8 for Morton's. If you're in a store that carries both brands, compare the size of the two boxes, which both have three pounds of salt. FWIW, a tsp of Morton's table salt weighs six grams.

[ecowper]

First time I used it, I did same amount as I would Morton’s and did not get the seasoning effect that I expected

[Willy]

OK, ecowper. I understand you prefer Morton’s. Fine... why then is DC "masquerading" as salt?

[ecowper]

It's the fact that I often don't go by weight and I am so used to Morton's

[JakeT]

I totally misread your post, we are in agreement haha! That's what I get for browsing and not reading...

[Willy]

JakeT I agree 100%. Saltiness depends on weight. Period! I defy anyone to tell the difference when salt--kosher or not--is measured by weight and stirred into any dish.--again, finishing salts aside

[JakeT]

It has to do with the method the salt is made apparently. 2 tsp Diamond Crystal = ~1 tsp Morton's kosher

The brand becomes important when in a recipe so the ratios/flavor profiles are correct.

All of it becomes moot if you cook by weight though!

https://www.tasteofhome.com/article/types-of-kosher-salt/

[Willy]

"Is there any brand besides Morton's? I bought Crystal one time and was like "what is the thing masquerading as salt"?

Seriously? As far as I can tell, the majority of "chefs" prefer Diamond Crystal, not that I can realize the difference. I can't notice the difference when tasted blind, aside from the fact that Morton's is almost twice as much salt by weight per unit volume as DC. Do you really believe that you can tell what brand of salt, much less if it was kosher salt, was used in a dish? Not counting any salt used as a finishing salt.

So, how does one "kosher salt" differ chemically from another brand? Is NaCl different dependent on brand?

Sorry to be so "pointed", but this is a pet peeve of mine.

[ecowper]

is there any brand besides Morton's? I bought Crystal one time and was like "what is the thing masquerading as salt"?

[Willy]

"Kosher salt"????? What brand?