Diamond crystal against Morton Kosher’s salt – what is the difference?

If, like me, you grew up with a shaker from iodine salt that was used for cooking, baking and spices, you may find the current selection of salt selection. Since I attended the cooking school, worked in a restaurant and became a food author, I have accepted many new forms of salt. (You say variety is the spice of life, but instead I vote for “salt”.) You probably also have a few different ways around in your pantry. But they are up to date with the latest ragingdiamond Vs. Morton “Koser Salt debate?

There is a general consensus between Pro chefs that Morton diamond crystal salt is superior. In fact, it is so far away that most cookbook authors specifically call up their selection salt in the recipe notes. (I will find here that Eric Kim is a rare exception to the masses of how he finds a preference for Morton Kosher Salt in his cookbook. Korean American). But do you have to worry about which kosher salt you use? To get the facts, I spoke to Rishon HannersA professional recipe developer and food stylist.

What is kosher salt?

Okay, the brass heads: how is it Kosher salt Unlike all other salts in the world? Hanners says: “Kosher salt is a coarse grain, additive-free sea salt, which is mainly used when cooking compared to a fine grain salt such as table salt or iodized salt.” Have you ever wondered why it is called kosher salt? Hanners also has an answer for this: “It is usually not kosher in the Jewish Orthodox sense, but the name comes from the act of the kosher meat in which the salt draws blood from meat.”

Hanners explains that Koscher is the ideal salt that can be used for cooking, spices and glasses, while table or ode salt is sometimes preferred for baking (it has a more consistent texture). She notes that table salt typically also contains an anti -maker that does not want all chefs or bakers, and instead recommends fine sea salt.

Finally there is ready or scaly saltWith which is switched on or well baked, like a steak or chocolate biscuit. Great Britain Maldon Is one of the most popular scaly salt brands, and I admit that I buy a huge tub from Maldon once or twice a year and use it for every single salt task in my kitchen. It seems to be a ridiculous extravagance, but I’m really too lazy to buy and save several ways. Anyway! On the salty matter …

What is the difference between Diamond and Morton Kosher Salt?

“Morton Kosher Salt is salty in taste and a thicker, rough and a bigger flake,” says Hanners. “Diamond is a lighter flake and the grain, although it is still rough, is finer than Morton, so it distributes more evenly, which remains good in food and also dissolves more efficiently.”

But are the Pro chefs correct? Hanners herself admits that she is a “diamond girl all over the way”, but says that a brand is no better or worse than the other: “Salt is great and necessary to cook aromatic food. Ultimately, as long as you season your food, it doesn’t matter what you use.”

Can you replace Morton and Diamant Kosher Salt?

“It is best to find out what salt you use and for which application, but many experts swear by Diamond,” says Hanners, which means that you may have to make a little math if you don’t have the “right” salt at hand. Here is the breakdown of how according to Hanners Morton and Diamond:

“If a recipe requires Diamond and you have Morton: reduce the volume by 25%.

If a recipe requires Morton (which it will probably be) and you have Diamond: you can increase the volume by 25% or plan to taste and increase the salt as desired. If you cook a protein, you can always add a finish salt after cooking after cooking. ”