Diamond crystal kosher salt shortage?


 
timothy

timothy

TVWBB 1-Star Olympian
I went to three SM and the shelves are empty.
Plenty of Morton kosher salt but no Diamond.
Any one else notice this?
 
Haven’t noticed, for some reason three people gave me various containers of salts this year! I’ve got pretty much as much salt as I can store!
 
Mortons is readily available. Not sure I've ever seen Diamond Crystal on the shelf at any of the stores I go to.

Did a little reading on the diffs. Sounds like Diamond is flakier and less dense and some recipes calling for a teaspoon of salt may be off if the chef with the recipe was using one and the follower uses another.
 
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Brett-EDH said:
I use Morton’s
Click to expand...
And so do I.
I was watching a show on Netflix about fat, acid and salt in cooking and the host says she liked to use diamond because it tasted less salty by volume. It's been awhile since I used it, but wanted to try and ofc the shelves are empty.:rolleyes:
 
If a recipe doesn't specify the brand, and lists kosher salt by volume I guess the safe bet is to presume the recipe was written for Diamond and use less to start with when using Morton.

Hmmmm
 
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EricV. said:
Sold online only:

www.forbes.com

Diamond Crystal Is Here To Stay, But The Internet Is Salty About It

The foodie internet is rejoicing this week after popular cookbook author and Netflix host Samin Nosrat started a twitter fervor that Cargill’s Diamond Crystal salt may be discontinued.
www.forbes.com www.forbes.com
Click to expand...
I read that, but that was back in 2019.
I thought they had that sorted out by now. Weird thing is the empty shelves were still marked for Diamond, so it must be a recent thing.
 
EricV. said:
Sold online only:

www.forbes.com

Diamond Crystal Is Here To Stay, But The Internet Is Salty About It

The foodie internet is rejoicing this week after popular cookbook author and Netflix host Samin Nosrat started a twitter fervor that Cargill’s Diamond Crystal salt may be discontinued.
www.forbes.com www.forbes.com
Click to expand...
“three pounds of salt is a large haul for the home cook, and a big investment in shelf space from a typical retailer.”

That’s cute. I have anywhere from 6-9# on hand of various salts at any given time.

Diamond was always an east coast brand. I learned to use Morton’s and it works just fine. Don’t need flakes made by megaton presses. By weight, they’re just the same.
 
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I've been using Morton's Kosher right from the start. If I need to do a substitution I go by weight. I'm not concerned with the size or shape, as I use salt as a separate ingredient rather than incorporating it into rubs, marinades, sauces or seasoning mixes.
 
I've never used Diamond either but a nearby Meijer shows stock according to the website:

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(And Amazon offers a couple different sizes)
 
It was gone from the stores several years ago about the time the Salt Acid Heat came out. Set off a panic in the cooking world. I ordered mine from the Amazon. Just noticed it back in the stores where I live. I’ll check next time I’m there.
 
I tried Diamond Crystal... truly different than Morton's that I've been using for several years. So, I'm back with Mortons. I will say that Morton's can be inconsistent in terms of grain size which is annoying at times but I'll stick with them because it's readily available here in St. Louis and I don't think chasing down Diamond Crystal is worth the hassle.
 
PHolder said:
It was gone from the stores several years ago about the time the Salt Acid Heat came out. Set off a panic in the cooking world. I ordered mine from the Amazon. Just noticed it back in the stores where I live. I’ll check next time I’m there.
Click to expand...
I did not know it was a foodie thing. I used it before, just never went out of my way to look for it until now.
 
A couple of years ago I noticed it was scarce but in my area it is back. I saw it on Spice House website.
 
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