Almost Done with Morton’s Box

[texastweeter]

I have tried various others, but you always have to re adjust your recipes. I stick with the locally produced Morton.

[Meathead]

Salt is salt. NaCl. Sodium and Chloride. Two atoms. There are many expensive boutiquey salts. Tasted straight you might notice mild differences due to impurities. I challenge anyone to taste the differences when used in cooking. And all salt comes from the sea therefore all salt is sea salt. And there is no legal definition of sea salt in the US so food producers can label any salt they want sea salt. Do you think sea salt is purer? Salt that is made by evaporating seawater has the added benefit of whatever is in the sea remaining on the salt including fish poop. More here https://amazingribs.com/more-techniq...ience-of-salt/

[FireMan]

Ah, nuthin like sayin it in French! 🙃

[johnec00]

Fish poop in the modern sea salt, and dinosaur poop in the salt mined from ancient seas. Yummy!

[bbqLuv]

And this is why I use Morton's.
I also have pink sea salt because it is pretty. LOL

[FireMan]

My two cents worth, I use Morton’s fer cookin and Himalayan fer finishing.
I do have a few fancy, shmancy jars of flavored salt, use em when I can remember bout em.

[STEbbq]

Thank you all. I am not really surprised at the results. Kosher salt doesn’t seem like one of those items where it adds value to be adventurous.

[gboss]

I use Morton's for meat/brining and DC for "season as you go" cooking.

[Caffeine88]

I use Morton's, because my fingers and eyeballs know what I'm going to get. I rarely measure.

The only adventure to add is Malden's. It's just salt, so it's salty....but the shape of the crystals is cool as heck. They crunch more because of the crystal structure. More of each grain is 'airy', so you get less saltiness per grain. It's awesome to finish with, because of the crunch and the ability to fine tune the application. It's harder to oversalt by accident.

[realdocBBQ]

I bought some DC, I didn't really get into it. It seems to have quite a distribution width of crystal sizes, where Morton's seems to be much more consistent. Does anyone else notice this? With Diamond, I got some larger crystals (more Morton's size) and a bunch of smaller and a bunch of very fine. Like, I didn't feel like I had the same consistency with the sprinkle from a shaker in trying to coat my food. So, I'll prolly stick with Morton's barring some unforeseen change or new information.

<edit> I will add that this difference in salt covering I believe led to at least 1 or 2 instances of my food being 'oversalty' because I was not paying as close attention, and didn't know how to adjust my coverage by eye.

[shify]

For normal cooking, seasoning your food as you cook or bake, it doesn't matter as long as you account for difference in salt content by volume (no adjustment needed if measuring by weight). I use Diamond Crystal as that is what I started using and it just feels right to me. I got Morton's once when I ran out of DC and it just felt off to me when using by the pinchful.

Maldon is a finishing salt only - is perfect to topping a steak right before serving. I got a big bucket of it from Costco for like $10 recently so that should keep me supplied for the better part of a decade.

[mrteddyprincess]

You wouldn't like Diamond Crystal. (It's sometimes in short supply and I don't want anyone else switching to it.) :-) Just kidding. If you like Morton's stick with it. I've been doing DC for years now and I don't want to switch.

B

[J-Melt]

I have wanted to try DC, but the price being way more than Morton’s keeps me buying from them.

[Bkhuna]

DC disappeared from the grocery stores down here a few years ago. I refuse to pay online prices; it's salt, not liquid gold. I'm use to Morton's now and won't switch back if and when it becomes available.