Weights of various brands of salt

[johnec00]

Tabulation of the weights per volume of several brands of salt.
Courtesy of Chris Legnicki of the facebook Polish Sausage Club group.

[SheilaAnn]

And here is some “why” behind the chart above.

https://amazingribs.com/more-technique-and-science/more-ingredients-glossaries/science-of-salt/

[Mosca]

For the longest time, when a kosher salt brand was specified it seemed like it was always Morton’s. Now I’m seeing more and more Diamond Crystal.

My take on this is that it’s only a couple bucks, spent once, to keep both in the pantry; and since either/or will be getting used regardless, the only extra cost would be whatever is leftover when I stop using salt forever. So it’s just a matter of a couple square inches of pantry space.

[SheilaAnn]

I was kitchen raised on DC, but since coming here and learning so much more, I have a box of Morton’s for when a recipe specifically calls it out. Like here. And it’s just a few extra inches of pantry space 😉

[Polarbear777]

Any recipe that needs more than a little I convert to mass and then weigh the salt. Then I can use whatever kind is available.

[fzxdoc]

This.

[texastweeter]

Tony Montana can just eyeball it.

[Michael_in_TX]

The significant difference between Diamond and Morton's kosher has always fascinated me. Over the years I've thought about switching to DC, especially now that HEB carries it, but with more and more YouTuber's using weight, there really is no reason to.

When I first started watching Brian Lagerstrom, it drove me crazy that he used weight for nearly everything. Now it drives me crazy with other YouTuber's don't!

[fzxdoc]

When I started using Diamond Crystal Kosher salt, I was amazed at the volume of salt needed for a dish. It explained why, in videos, so many chefs grabbed a huge "pinch" of salt to bring any nearly-completed dish "to taste".

I still default to Morton's Kosher but prefer Diamond Crystal especially for dry brining.
Kathryn

[Richard Chrz]

I use DC in most of the food and meals on or to finish a plate, also including bread, and pizza dough. I use Morton’s if I’m seasoning big pots of water, or sauce, soup stocks, dry brining, roasting, etc.

Salt Fat Acid Heat book was really great on salt, and how much to use,

[SheilaAnn]

I'll have to revisit that section of the book!

[Richard Chrz]

SheilaAnn I felt her chapter on salt, timing in use, etc, the confidence in using it with DC, etc to be worth the book alone.

It’s of course good from beginning to end, her knowledge goes years beyond my questions.