Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

salt info

mollysharkmollyshark Posts: 1,519
edited November -1 in EggHead Forum
Since most rubs, seasonings, whatever contain huge amounts of salt, and I am fairly intolerant of large amounts of salt, I did a little snooping. Most cooking we do is done with kosher salt (or maybe sea salt). Found this one little item in kosher salt to be fairly standard:

1/2 cup Morton's kosher = 1 cup Diamond Crystal brand kosher

Mortons is waaay more coarse than Diamond. Since I have a tendency to toss by fist or pinch, this can make a big diff.

Anyway, for some reason felt like passing this along on this fine day.

Shabbat shalom, all



    Hi Molly,

    I found your statement just a little strange sounding, after all salt is only salt. So out of curiosity I entered your "1/2 cup Morton's kosher = 1 cup Diamond Crystal brand kosher" into my search engine and came up with (among others) this site that confirms exactly your point. Who would a thunk it? I know honey is supposed to be sweeter then sugar but to think one brand was saltier then the next had never occurred to me. Cool, very interesting! I am a salt addict and have been since the day I was born, thanks for the heads up, I never would have guessed it.


  • Cpt'n CookCpt'n Cook Posts: 1,917
    Hadn't noticed that. Sounds like a good idea to only use one brand all the time.

    Thanks for the info!
  • nice thread .. this is exactly why i have been moving toward weighing ingredients rather than volume measurement and bought a better scale that does bakers %
  • mollysharkmollyshark Posts: 1,519
    I is just the grind that makes the diff, not the salt content itself. The coarser the grind translates to more air inbetween each salt crystal. More air/less salt.

    I'm reeeeally sensitive to salt and it just hit me when I used one kind in the same rub combo it came out saltier. Started thinking what the...and after some very good zinfandel, went scientific. Did some snooping and some testing and yeppers. I'm sure various sea salts give diff results because of the grind also.

    Isn't life interesting.

Sign In or Register to comment.