Has anyone had issues with the texture of Morton's brand of kosher salt? The current box i have seems to be mostly table salt with a few flakes of course salt mixed in.
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Not yet. I suffered through a box of diamond salt that I felt was way too fine. I went back to Morton's and found flaky goodness.Last edited by Attjack; July 31, 2020, 09:39 PM.
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I have used Morton's kosher salt for quite awhile and never really thought about the varying texture/size of the applied product. Actually I'd be surprised if each piece of salt (I hesitate to call them grains) were all identical. If it is actually "kosher" salt does the difference in size really make any difference? In my case the little I use at any one time should make no real difference in the concentration. Am I missing something?
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I noticed on the most recent box of Morton's Kosher Salt I bought it included "Coarse" on the label and had a photo of the granule size on the back of the box. It was sold as Morton's Coarse Kosher Salt and definitely had larger granules than the last box of Morton's Kosher Salt that I had purchased. Those grains were so small that I thought I had bought table salt by mistake.
It looks as though Mortons have gotten more specific by adding the word Coarse to the Morton's Kosher Salt label. Even the box looks different.
I went to the Morton's website and the Morton Salt Conversion Table still suggests 1 1/4 tsp of their Coarse Kosher salt as a substitute for 1 tsp Morton's Table Salt for amounts above 1 teaspoon.
Kathryn
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I noticed that, too. Had been using up a box of Morton's Kosher when I found an older box in the back of the pantry a couple of weeks ago. When I opened it I was surprised at the difference in the size of the crystals, but I figured the newer box was a fluke. Yesterday I saw the new, different box, with "coarse" in the name, at the grocery. I'll probably pick up a fresh box next time to compare the two.
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I have been using Diamond Kosher for several years now. I haven't been able to find it lately and I bought Morton's Kosher. I instantly noticed a granular size difference, as the Mortons seemed to be larger and more coarse. The first couple of cooks were a little saltier than I'm used to, so had to make adjustments on the pinching amount.
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Himalayan pink rock salt is a great addition to your kitchen. If you’re not familiar with it, google it. I use Morton’s also, never really noticed any problems with texture.
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