Salt Stuff

"Mark Thorson" wrote


Similar here:
Datum: Dienstag, 1. September 1998 12:25
Betreff: FAQ - Kosher Food


http://www.cyber-kitchen.com/rfcj/kosherfaq.htm

Meat That Is Allowed:
Beef
Veal
Venison
Mutton
Lamb
Goat

Notes:>
1. The animal from which the meat is taken must have been slaughtered in
accordance with prescribed Jewish ritual.

2. All liver must be broiled before use in recipes, because of a prohibition
against ingesting blood.
All meat must be kashered by (1) soaking and salting or by (2) sprinkling
with salt and broiling. Liver may be kashered only by broiling.

Ashkenazim generally soak and salt all meat, while Sephardim omit this if
the meat is to be broiled. Note that if the meat was not kashered within
three days of slaughter, it should be kashered by broiling. For meat which
has been frozen, CYLAH.

3. Because the sciatic nerve and certain parts of the fat must be removed in
order to eat the meat of the hindquarters (this is a laborious job and takes
special training), filet mignon, rump and sirloin steaks, leg of lamb, and
London broil usually are not available in kosher form in North America,
though they may be in other parts of the world.
 
On Tue, 19 Apr 2011 16:23:03 -0700 (PDT) in rec.food.cooking, Chemo
the Clown wrote,

Salt is as much a chemical as anything can get. Salt taste is
chemical taste by definition.
 
On Sun, 24 Apr 2011 11:20:15 -0700 (PDT), spamtrap1888
wrote:


I like Morton's salt. I buy it iodine and all. Frankly, I don't
understand some people's problems with mined salt. It was evaporated
too... it just took longer.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
Re: [email protected]

Ed Pawlowski wrote:


Texture is important as you say. Try rimming two margarita glasses with the
two salts and you'll find the Kosher is pleasant on the palate while the
coarse sea salt is sharp and unpleasant, and in addition sticks to the wet
rim less effectively while Kosher makes an even coating.

Looking at the Morton page from my OP again, in the "Characteristics of
Salt" chart they show that all but their Ice Cream Salt is Kosher Certified.
This reinforces your assertion that "branded" Kosher Salt refers to it's
particular flaked texture, not just particle size. It's not branded that way
for texture, not because it's kosher. By their own reference, Morton makes
at least 10 salts which are kosher.

And looking at the chart labeled "The Uses for Salt" they consider the
branded Kosher salt is the most versatile of all their household salts. I
don't know how many in this thread actually bothered looking at the page or
the charts but they are definitely interesting.

MartyB
 
Re: [email protected]

spamtrap1888 wrote:


WTF? Either you're off your meds too, or you need remedial reading class.
You referred to the blue canister, not me, genius. I never confirmed
anything said by that idiot clown. And I never identified any particular
Morton's product as being anything. Geeze!

Your post? No, stretch is too kind. You seem to be obsessed with correcting
me lately. Give it a rest or at least try to make sense. I'm far more
willing to acknowledge an error and than I am of accepting fictional
attributions.
 
"James Silverton" wrote in message
news:[email protected]...
Sea salt contains a small percent of trace minerals. That affects its taste.
I have sea salt, Kosher salt, and plain Morton's salt side by side in our
pantry. The sea salt has a more complex taste, almost subtle. The Kosher
salt tastes better than the "plain salt", in a fashion I can't explain,
except Kosher crystals are slightly larger. When you taste Morton's Kosher
salt, it tastes better than its non Kosher equivalent.

I use sea salt on top of steak, fish, salads, etc. I use Kosher when the
sauce is part of a recipe. I use plain salt when I'm salting pasta water.

Kent
 
"Brick" wrote in message
news:[email protected]...
Crystal size determines the specific gravity of the NaCl. Kosher has a lower
specific gravity than "table salt". When you add a Kosher salt you generally
have to add about 1.65 times the amount to gain the same taste you do with
"table salt".
Different Kosher salts have different specific gravities and require
different adjustments. Sea salt does as well.

Kent



Kent
 
On Thu, 21 Apr 2011 18:43:47 -0700, David Harmon
wrote:

I think what makes Morton's flavor odd- is the stuff they put so "it
pours when it rains". We are fortunate to have real rock salt made on
another island in the old Hawaiian way. Tasty and flavored somewhat
with clay but not comparable with Morton's which I use when making
cookies or something.

Just my $.02.

aloha,
Cea
 
On Mon, 25 Apr 2011 17:07:00 -0500, Nunya Bidnits wrote:



Central Market is a lot like Whole Foods. Not as much "organic"
stuff. But Hole Foods would never give out samples nor provide that
kind of personal attention.

There are signs all over the place, "NO SAMPLING". And this is their
Headquarters store. Everything cost twice as much as it should
because all the corporate employees get various discounts from 20% to
100% off.


I don't think there's a way to date something as chemically simple as
salt. But with all those other impurities in there and possibly
surrounding structures, maybe so.

I'll stick with using my own 2011 vintage that I make in my garage
using muriatic acid and baking soda. Fucking shit is PURE crystal!

-sw
 
On Apr 25, 10:54?pm, Sqwertz wrote:

...


Don't kid yourself. Muriatic acid is yellow, a rather impure
commercial form of hydrochloric avid. I'm told that the color comes
mostly from iron impurities, but often hard water is used in the
manufacture. In addition to those not refined out, some impurities are
added to increase the "aggressiveness" of the product. Common
impurities include free chlorine, arsenic, nitrates, sulfates, and
barium sulfate. To make your own table salt, use reagent-grade acid.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Mon, 25 Apr 2011 17:46:01 -0700 (PDT), tutall
wrote:


For the dinner table, I purchased pink salt from *Utah*; which is
pretty but a whole lot cheaper. It's a very fine (for lack of a
better word) "grind" and it clumps up. I should probably put some
rice in it, but the salt shaker is clear and that would be ugly.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On 25-Apr-2011, Sqwertz wrote:


I visited the local 'Whole Foods' just once. As you say, everything
cost double. I picked up some small thing and was amazed in the
checkout line, the lady ahead of my had two chickens in her basket
at $12/Ea. I can't imagine what they can do to a four month old
chicken to make it worth that much.

And, I want to watch when some poor sucker checks out your
recipe for PURE crystal. A pint of muriatic acid in a pound of
baking soda should be downright spectacular.


--
Brick(Too soon old and too late smart)
 
'Chemo the Clown[_2_ Wrote:

We don't have Morton or Leslie here, but table salt has done the job
for me ever since I can remember. Is it just me or the are we
complicating things with all this new stuff?




--
Noemi
 
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