Morton · 1.2 g
Morton Coarse Kosher Salt
What it is
This is a type of salt that has larger, coarser crystals than table salt. It is made from evaporated sea water. The larger crystals make it easier to handle and control the amount of salt you are adding to food. It dissolves more slowly than fine salt, which can be beneficial in certain cooking applications. The absence of iodine is a characteristic that some cooks prefer.
How people cook with it
Coarse kosher salt is a versatile seasoning used in a wide range of culinary preparations.
- Seasoning meats before cooking
- Brining poultry
- Curing fish
- Salting pasta water
The larger crystals of coarse kosher salt make it ideal for rubbing directly onto meats like roasts, steaks, and poultry. This helps to draw out moisture and create a flavorful crust during cooking. It is also commonly used in brining solutions for chicken and turkey, where its slow dissolution ensures even salt penetration. For preserving foods or creating a flavorful crust on baked goods, its texture is advantageous. It can also be used to salt water for boiling pasta or vegetables, adding flavor from the start.
How it differs from similar foods
Compared to fine table salt, coarse kosher salt has a less dense crystal structure and larger flakes. This means that a teaspoon of kosher salt contains less actual salt than a teaspoon of table salt. Its texture also allows it to adhere better to the surface of food, making it easier to distribute evenly without over-salting.
Who it is for
Home cooks and professional chefs alike reach for this salt for its ease of use and flavor enhancement.
How to keep the rest
To maintain its quality, store the salt in a cool, dry place away from direct sunlight and moisture. Ensure the container is tightly sealed to prevent clumping and absorption of odors. Proper storage will keep the salt free-flowing and ready for use.