Morton · 1.2 g
Morton Kosher Salt
What it is
This is a coarse-grained salt, specifically processed to have larger, irregular crystals. Its texture makes it easy to pinch and sprinkle, allowing for more controlled seasoning. The absence of iodine prevents any metallic aftertaste that can sometimes occur with iodized table salt. It is a staple in many kitchens for its versatility and purity of flavor.
How people cook with it
Kosher salt is a fundamental seasoning for a wide range of culinary applications, from everyday cooking to more elaborate preparations.
- Seasoning meats before cooking
- Enhancing the flavor of vegetables
- Brining poultry and pork
- Controlling saltiness in sauces
When cooking, kosher salt is often used to draw out moisture from meats, creating a better sear and crispier texture. Its large crystals dissolve more slowly than fine salt, making it ideal for rubs and marinades where you want a gradual release of flavor. It’s also excellent for salting pasta water, ensuring even seasoning throughout the dish. You can easily control the amount you add by pinching it between your fingers, which is a common technique among chefs.
How it differs from similar foods
Compared to fine table salt, kosher salt has a less dense crystal structure, meaning a teaspoon of kosher salt contains less actual salt than a teaspoon of table salt. This difference in density affects how saltiness is perceived and how much is needed for a recipe. Its larger flakes also provide a more pleasant texture when sprinkled directly onto food.
Who it is for
Home cooks and professional chefs alike rely on kosher salt for its reliable performance and clean taste.
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 preserve its texture. This will keep the salt free-flowing and ready for use.