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Curing: Diamond Crystal Kosher Salt

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A recommendation by Alyson

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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6 more recommendations

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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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
salt

Updated May 18, 2007

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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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Viewing 1-7 of 7 Recommendations

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