Not All Kosher Salts Are the Same, a Chef Explains—Here’s Why It Makes a Difference in Your Cooking
Not All Kosher Salts Are the Same, a Chef Explains—Here’s Why It Makes a Difference in Your Cooking
What You Need to Know About Kosher Salt
The salt you use matters. And we’re not just talking table versus kosher. When it comes to kosher salt, there are significant differences between the various brands, textures, and flavors that can impact the outcome of your dishes.
Diamond Crystal vs. Morton: A Tale of Two Salts
Kosher salt gets its name from its historical use in koshering meat—drawing out blood according to Jewish dietary laws. Unlike table salt, kosher salt is composed of larger, flat flakes that are easier to pick up and sprinkle. When it comes to kosher salt, Diamond Crystal and Morton are the two dominant brands in the market, each with unique properties that affect their performance.
Shape and Texture
Diamond Crystal’s flakes are produced through a patented process called “rolling evaporation,” which creates large, irregular and hollow flakes. The flakes are light and airy, which makes it easy to grab a pinch and distribute evenly. The softer, more delicate texture of Diamond Crystal makes it ideal for seasoning food directly with your hands.
Morton’s kosher salt is made through a compaction process that forms smaller, denser crystals. The grains are more uniform and harder than Diamond Crystal, which makes Morton feel coarser to the touch. Because the crystals are compact, Morton tends to fall through your fingers less easily, making it slightly more difficult to gauge the quantity by feel.
Flavor Profile and Salinity
Believe it or not, the crystal structure of your salt determines how salty your salt tastes. The structures of Diamond Crystal and Morton are night and day. Diamond Crystal is like snow with its light, fluffy flakes. Its crystalline structure makes it less salty by volume compared to Morton. This makes it forgiving when seasoning dishes—if you’re a little heavy-handed with Diamond Crystal, the saltiness won’t be overwhelming.
Morton kosher salt has denser crystals, which means it is saltier by volume. You’ve got to be feather-fingered when you’re using Morton to season a dish. If a recipe calls for a tablespoon of kosher salt and you use Morton instead of Diamond Crystal without adjusting, you could end up with an overly salty dish. But the increased salinity can give you a leg up and save you some money when you need a punch of flavor quickly.
How to Use Each Brand
Given its light texture and less aggressive saltiness, Diamond Crystal is great for seasoning meat, finishing dishes, and baking. It’s easy to control and extremely forgiving. I’ve added more Diamond Crystal than I should have on more than one occasion, and the final dish still came out just fine.
Morton’s denser crystals are well-suited for situations where you need a more concentrated salt flavor in a smaller volume, like when you find yourself brining, curing, or salting water for pasta. Measure Morton carefully and use it conservatively.
Substituting Diamond Crystal and Morton Kosher Salt
If a recipe specifies Diamond Crystal but you have only Morton on hand (or vice versa), you’ll need to adjust to avoid oversalting. Here’s a conversion rule I follow if I ever find myself in this situation:
- 1 cup Morton’s Kosher Salt = 241 grams = 1¾ cups minus 1 teaspoon Diamond Crystal Kosher Salt
- 1 cup Diamond Crystal Kosher Salt = 137 grams = ½ cup plus 2 teaspoons Morton’s Kosher Salt
When in doubt, err on the conservative side. You can always add more salt, but you can’t take out what you’ve already put in.
Expert Tips for Using Kosher Salt
I won’t lie to you. I’m biased. If I’ve got the choice between the two, I’ll choose Diamond Crystal every time. Its malleability and flavor are unmatched by any other salt on the market. Its texture between my fingers is one of the most satisfying feelings I can think of.
That said, Diamond Crystal is noticeably harder to find in grocery stores (I order mine online). That might make it less practical for you. You’ll have a much easier time finding Morton, and it’s not a bad choice. Generally speaking, it can be a better choice than Diamond Crystal when you’re making something that requires aggressive salinity.
Conclusion
When it comes to kosher salt, the brand and type you choose can make a significant difference in the outcome of your dishes. By understanding the differences between Diamond Crystal and Morton, you can make more informed decisions about which one to use and how to use it.
FAQs
Q: Why is kosher salt different from table salt?
A: Kosher salt is a type of salt that is specifically designed for use in koshering meat, drawing out blood according to Jewish dietary laws. It is composed of larger, flat flakes that are easier to pick up and sprinkle, and it has a cleaner, brighter flavor than table salt.
Q: What is the difference between Diamond Crystal and Morton kosher salt?
A: Diamond Crystal and Morton are two of the most popular brands of kosher salt, each with its own unique properties and characteristics. Diamond Crystal is known for its light texture and less aggressive saltiness, while Morton is denser and saltier by volume.
Q: Can I substitute Diamond Crystal for Morton, or vice versa?
A: Yes, you can substitute Diamond Crystal for Morton, or vice versa, but you’ll need to adjust the amount of salt you use based on the differences in salinity between the two. Here are some general conversion guidelines: 1 cup Morton’s Kosher Salt = 241 grams = 1¾ cups minus 1 teaspoon Diamond Crystal Kosher Salt, and 1 cup Diamond Crystal Kosher Salt = 137 grams = ½ cup plus 2 teaspoons Morton’s Kosher Salt.
Q: Why should I choose Diamond Crystal over Morton?
A: I prefer Diamond Crystal because of its malleability and flavor, which are unmatched by any other salt on the market. Its texture between my fingers is also one of the most satisfying feelings I can think of.
