Morton · 1.2 g
Morton Coarse Kosher Salt
What it is
This is a type of salt that has larger, coarser grains than table salt. The larger crystals make it easier to handle and control when seasoning food. It dissolves more slowly than fine salt, which can be beneficial in certain cooking applications. The absence of iodine in this salt also makes it a preferred choice for many chefs and home cooks.
How people cook with it
Kosher salt is a fundamental seasoning in kitchens everywhere. Its texture and flavor profile make it versatile for a wide range of culinary tasks.
- Seasoning meats before cooking
- Brining poultry
- Enhancing flavor in sauces
- Controlling saltiness in baked goods
When cooking, you can use this coarse salt to season everything from steaks and roasts to vegetables and pasta water. Its larger flakes allow for a more even distribution of salt, preventing over-salting. It's also excellent for creating a flavorful crust on meats or for use in dry rubs. For brining, its size helps it dissolve gradually, ensuring consistent salt penetration. You can also use it to draw moisture out of ingredients like eggplant or zucchini before cooking.
How it differs from similar foods
Compared to fine table salt, Morton's coarse kosher salt has a less dense crystal structure and larger flakes. This means a teaspoon of coarse kosher salt contains less sodium than a teaspoon of fine table salt. The irregular shape of the crystals also adheres differently to food surfaces, providing a distinct textural element.
Who it is for
Home cooks and professional chefs alike rely on this salt for its ease of use and reliable seasoning.
How to keep the rest
To maintain its quality, store the salt in a cool, dry place away from direct sunlight. Ensure the container is tightly sealed to prevent moisture absorption, which can cause clumping and affect its texture. Keep it in its original packaging or a well-sealed airtight container.