Almost Done with Morton’s Box

[STEbbq]

I am pretty much the only user of this salt. Should I buy another Morton box or venture out to the Diamond or Maldon adventures? Vote below.

[DavidNorcross]

Here is another option

https://redmond.life/collections/real-salt-kosher

[STEbbq]

What makes it different than the others?

[TripleB]

So I've been using fake Kosher salt all these years. No wonder my cooks don't come out right.

[barelfly]

Last year, finding any type of kosher salt was a challenge here in NM. We found stock at the Walmart where our lake house is, so we bought the lot. All Mortons, but a we did buy a shaker of David’s prior to this, although, I don’t know where that shaker went….may be at the lake house?

Either way, whatever you can find. I’ve only used Diamond once, otherwise I’m a Mortons use.

[Dewesq55]

Is all about what you get used to. I'm a Diamond Crystal user and I just know what a pinch of it feels like. On the rare occasions when I have tried to use Mortons, it just feels weird in my hand.

[JCBBQ]

Ha! Just bought my first box of DC, and said, “this feels weird”

[Santamarina]

I have the exact same experience…but from the other side. I’m a Morton’s guy, and a couple times I’ve used Diamond at a friends house and it feels off.

[RonB]

I switched to Diamond form Morton's. It's been long enough that I forgot who suggested it and why, but I trusted the source.

Might have been Kenji?

[johnec00]

Stick with the Morton's, salt is salt except for the grind size. If you apply by volume, grind is what matters. If you use weight, then it makes no difference at all.

[WayneT]

Agree, it’s pretty much a commodity.

[MBMorgan]

Yep ... stick with Morton's. That said, stick to measuring by weight and it really doesn't make a difference which brand of salt you choose.

[Mosca]

I’d stick with Morton’s because that is what I know.

Maldon is not an exact analog of kosher salt. The crystals are irregularly sized and it costs more, and the taste is slightly less salty. Some crystals are the size of a thumbnail!

If you do buy Maldon, the big tub is the way to go. It will last several years.

Maldon Salt, Sea Salt Flakes, 3.1 lb, Bulk Tub, Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals https://a.co/d/eak9Kcy

[JCBBQ]

Morton’s. Did I see or read somewhere that DC is less salty? IDK but I prefer the texture of Morton’s. I DO like Maldon for finishing though. I have a small box for that.

[johnec00]

DC is less salty if you measure by volume. DC is 0.7grams salt per 1/4 teaspoon while Morton's Kosher is 1.2 grams salt per 1/4 teaspoon. If you measure by weight though, they are identical except that the Morton's includes an anti caking agent.

[JCBBQ]

johnec00 aaah! Thanks for clarifying

[acorgihouse]

Diamond for years here, I prefer it but likely because I'm used to it. I like the texture of the crystals, and I know how much to use to get what I want. I used to be able to buy at Costco, but it disappeared a bit ago so usually amazon at this point. I agree it is really what you are accustomed to, what you simply like, and what is most easily available to you. As long as you stick to kosher, so you don't get that coating and whatnot from the more processed salts, which doesn't dissolve in the same fashion and has additives nobody needs (MHO.)

[TripleB]

I'm a Diamond Dog too (reference to the late David Bowie). Question: thinking of getting a Corgi, but I'm getting old and worried that it is too much dog for me. Your opinion/input?

[jgreen]

I prefer Mortons, but just personal preference. I would use Maldon as a finishing salt rather than for dry brining.

[surfdog]

All of the above. That said, I generally only use Maldon as a finishing salt.

[SheilaAnn]

I was “kitchen raised” on DC, so it’s my go to. Watch retail, they have switched up the packaging, it’s still red and white, but inverse and with updated fonts. I met with them at the trade show I was at a couple weeks ago. They are adding a product



I haven’t baked with it yet. It has the texture of a fine sea salt.

[Dewesq55]

Last time I was looking for it in the grocery store I couldn't find it at first because of the new packaging.

[SheilaAnn]

Dewesq55 the restaurant pack is still the white on red that we are used to.

[SheilaAnn]

Also, check out Meathead articles. I know one of them has great info on DC v. Morton’s.

https://amazingribs.com/technique-and-science/salting-brining-curing-and-injecting/

[Meathead]

Every single one of my recipes uses Morton so if you switch to anything else you need to do conversions.