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Morton’s Kosher Salt

Christina Collins
Christina Collins
A

ll salt is not created equal. The type of salt you cook with will absolutely impact your finished dish. If a recipe calls for 1 tbs kosher salt, which is what “better quality” recipes would assume you would be cooking with, and you use 1 tbs iodine salt or Himalayan pink salt, then your final dish is likely to be much more salty than the original recipe intended. And vise versa.

I only cook with Mortons Course Kosher Salt. Ever. That is why I can recommend it with confidence.

Whatever you choose to cook with, be mindful and remember you can always put the salt in, but you can’t take the salt out! The best cooks taste everything as they go. This will ensure a perfectly seasoned dish every time.

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