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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I am a longtime fan of Diamond Crystal Kosher! I love how it is [b]virtually impossible to oversalt your food[/b] when using it. As another PP noted it is what most recipe testers use as well.
Last year I couldn't find it anywhere other than Wegmans too, and stocked up on a few boxes.
I also weigh my ingredients when baking, but I find salt to be a bit tricky to weigh if the quantity stated is less than 1/2 teaspoon, the scale isn't that sensitive.[/quote]

Well, I disagree, because I was used to using Mortons Kosher and at one time tried a box of Diamond, and I totally oversalted everything. I couldn't adjust. It's like, visually, a quantity of Diamond looks the same quantity of Mortons, but is much saltier. [/quote]

It's the reverse, actually, if you're converting a recipe: Diamond kosher salt is, for lack of a better word, "fluffier" than Morton's kosher salt.

Maybe it tasted saltier because it has more surface area so more of it was touching your tongue?[/quote]

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