I realize this is a statewide subreddit but with any luck I'll find something close. I'm looking for a box of diamond crystal kosher salt aka the superior kosher salt. The prices on amazon are insane and any other website including diamond's own has insane shipping prices. hook me up.
Posted Apr 24, 2020, 2:43 AM UTC
If you know anyone one in restaurants/baked goods ask them if they have any spare boxes or if they would be willing to order some from their wholesale provider.
If you don’t care about the certain brand I guess you can buy coarse salt from any brand. Otherwise, I happen to have seen this particular brand’s coarse salt in my local Asian grocery stores here in Iowa City/Coralville.
Diamond salt is about 50% less dense as other brands. It has no generic replacement because math is confusing.
I've only ever seen it in a small container at a Walmart in Des Moines. This is a Morton state, apparently.
Unless you are looking for a specific consistency Kosher salt is just un-iodized NaCL no matter what the brand is...
Morton's works fine (should be in every major supermarket) and I use it for everything, even cleaning out my bong once a week.
That's simply not true. Chemically they are identical, but for cooking, different types of salt for different tasks. Diamond Crystal is my go to for cooking.
I’m not trying to argue but even food network says there is no difference and it only even matters if you are following a strict recipe
https://www.foodnetwork.com/fn-dish/news/2016/07/kosher-salt-vs-table-salt-whats-the-difference
“While it doesn’t matter which kind of salt you choose when you’re salting food to taste (all salts basically taste the same), when it comes to recipes in which salt is added strictly by measurement, you want to make sure you pay attention to what kind of salt the recipe calls for”
Even then you can substitute table salt for kosher, just look up the conversion provided
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personally I don't measure any spice out when I'm cooking, I eyeball measurements and taste as I go. I keep salt in a ramekin and just throw it in. When I worked in a restaurant we used diamond crystal and I guess I got used to that "feeling" as a measurement because when I've had to use Morton I oversalt. When I'm baking I measure things out but as others have stated 1 teaspoon of salt is gonna vary wildly depending on what salt.
I know what you're talking about because a lot of good baking recipes mention it specifically. When I do hearth type bread or other baking recipes the salt amount is often given in grams so substitutions aren't a big deal. In general, because the granules of Diamond are large, I've read to use half the amount of Mortons (or coarse sea salt that i often have around). I haven't found it locally, even at places like Gateway or Fresh Thyme and Whole Foods. Given the crazy price hikes now, it's probably best to just convert or use gram weights where you can.
On a semi related note, I read an article recently that talks about kosher salt being overhyped. It's used a lot in pro kitchens because it is consistent and inexpensive.https://www.google.com/amp/s/www.tastingtable.com/cook/national/what-is-kosher-salt%3famphtml=true
I still use kosher all the time, it's fine for cooking to my average needs. Just thought that was interesting. You could get some good coarse sea salt locally too. Allspice is doing $5 delivery and free curbside. I love their spices and I would bet they have plenty of salts too. :)
I googled it and saw it on Amazon. You could do that.