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Morton Kosher vs. Diamond

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  • 1cup Nov 1, 2010 11:03 AM
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I found a brine recipe that gives the quantity for Diamond Crystal kosher salt. Unfortunately, that brand is not carried in my area. I know there is a significant difference in weight between Diamond and Morton--which I can get. Does anyone know how I should adapt the recipe? It calls for "1/2 cup kosher salt (such as Diamond Crystal)" to 7 cups of water plus 2 cups ice cubes for a 6 lb. turkey breast.

Thanks in advance.

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  1. I've been wondering about this too. Your post inspired me to go find out! The Weber Grill site
    http://www.virtualweberbullet.com/sal...
    lists the following info:
    By volume: 2 parts table salt = 3 parts Morton kosher = 4 parts Diamond Crystal kosher.
    By weight: 1 cup tablesalt = 10 ounces.

    So, in your recipe
    1/2 cup DC = 4/8 cup DC = 3/8 cup Morton or 6 tablespoons.

    1 Reply
    1. re: Brock Lee Robb

      Thank you so much.

    2. It seems like Mortons is squeezing out diamond from a lot of markets...fewer and fewer grocery stores in my area carries diamond now.

      2 Replies
      1. re: joonjoon

        +1 from the PNW.

        1. re: joonjoon

          I noticed Penzeys in my area carries Diamond - I'll buy some on that far-off day when my Morton's is finished. It does not appear to be available on their website

        2. I've noticed in my area that the Diamond Crystal salt is in the kosher foods section of the grocery stores, while the Morton salt is in the baking aisle. Go figure.

          1. I like so much more the Diamond Crystal. I sometimes crush the salt a little more between my fingers as I use it, and it hurts to do that with Morton after a couple of pinches. But like some of the rest of you, I can only get Morton at the store. So, I buy it at Penzey's even if I don't need it immediately.