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Too Salty Salt?

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    Too Salty Salt?

    Interesting article I read this morning. Any thoughts?

    Two major brands, Diamond Crystal and Morton, are very different products. Your ruined meatballs can attest.

    #2
    Good read. Thx for the share.

    Comment


      #3
      Thanks for the link. I guess this is why Meathead is very explicit is his use of Morton's only and he advises using weight measures where possible. Weight will carry across all salt types.

      Comment


        #4
        I always have used Morton’s, know how much to use, so I’ll just stick with it. Interesting in salt comparisons in the article. Thanks for sharing.

        Comment


          #5
          Thanks for posting!

          Comment


            #6
            Never had the Diamond stuff. Morton all the way!

            Comment


              #7
              Very good to know, especially for those of us who are Kenji and Morton fans:

              "Serious Eats has taken the step of specifically calling for Diamond Crystal in its recipes for which measuring salt makes a difference. Yet for all that has been written on the two kosher salts, the information hasn’t filtered down to the cooking public."

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                #8
                If you measure by weight, and not by volume, this sith never happens.

                Comment


                  #9
                  Interested.

                  Comment

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