kosher salt
See also: salt
A coarse-grained, additive-free salt named for its use in the koshering process; the coarser crystals make it easier to pinch and season by feel than table salt.
Buying guidance
Diamond Crystal if you can find it -- the large flakes are easy to pinch and forgiving of small errors. Brands are not interchangeable by volume, because the crystals differ in size: where a recipe calls for 1 1/2 tsp Diamond Crystal, use about 1 tsp Morton (denser crystals, roughly 1.5 times as salty by volume), or about 3/4 tsp fine table or sea salt.
Storage
Unlike herbs and other spices, salt doesn't lose potency or go stale over time, so there's no need to replace it for freshness. The only real storage concern is moisture -- humidity can make it clump, so keep the lid on tight and add a few dry grains of rice to the container if it's kept somewhere damp.
Used in 20 recipes
- Al Pastor
- Beef Stock
- Boiled Peanuts
- Chicken Wings
- Chowder
- Cream of Carrot and Ginger Soup
- Loose Mexican Chorizo (465g pork, metric)
- Mama Veli's Pozole
- Mashed Happiness
- Modern Virginia-Style Brunswick Stew
- No-Knead Artisan Bread
- Paul's Red Bliss Garlic Potatoes
- Roasted Brussels Sprouts
- Roasted Cabbage Wedges
- Roasted Potatoes
- Roasted Sweet Potatoes
- Simple Southern Sage Sausage Patties (450 g Ground Pork)
- Stuffed Shells
- Tomato Basil Soup
- Vinegar Cole Slaw