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Curing: Diamond Crystal Kosher Salt

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A recommendation by seantimberlake

seantimberlake's recommendation

This is the salt to use for all cooking, period. Season every meat with this prior to cooking, and all will go well.

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Super salts

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Updated Jun 16, 2006

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nateappleman's recommendation

First to recommend

We use this salt and sea salt for our house-cured meats.

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A16’s Kitchen Essentials

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Updated May 19, 2006

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iluvbacon's recommendation

You'll never use that crappy table salt again.

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Gifts for the beginning cook

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Updated Dec 22, 2008

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Yournewbestfriend's recommendation

Perfect for rimming your margaritas with a salty treat. Nothing tastes better than an ice cold margarita with that hint of saltiness. Place a generous amount on a plate, wipe the rim of your glass with lime juice, dip in salt.

Yum.

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The Perfect Margarita

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Updated Jul 17, 2008

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Alyson's recommendation

Rim your margaritatini with kosher salt. The little crystals are far more delighful than plain old salt grains. Also, the flavor's richer... not "saltier," per se, just better.

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Margaritatini: none of the melt, all the olé.

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Updated May 18, 2007

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rallymatt's recommendation

Very "salty" flavor. (via seantimberlake)

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thefoodass.com top 10

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salt

Updated Aug 29, 2006

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jonathanwhite's recommendation

For curing cheeses, meats, fish, pickling, curing hides, etc. Medium coarse flake texture, non-iodized—great stuff!

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Down on the Farm

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brining
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Diamond kosher salt
kosher salt
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Updated May 18, 2007

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Viewing 1-7 of 7 Recommendations

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