Salt Stuff

On 4/20/2011 12:09 AM, Kent wrote:
I've said it before but the reasons why "sea salts" taste different is
the impurities that are included when the brine is evaporated. I've seen
quite brightly colored brines in evaporating pans in Hawaii and NaCl is
colorless. I don't agree that regular salt and large crystal kosherizing
salt taste different at all.
--


James Silverton, Potomac

I'm "not"
[email protected]
 
On 4/20/2011 12:14 AM, Kent wrote:

Accurately that is not true at all. However, large crystals do pack
together less efficiently than small and thus a cup of kosher salt will
weigh a little less than a cup of table salt.

--


James Silverton, Potomac

I'm "not"
[email protected]
 
Re: [email protected]

Brick wrote:


Same here. The ubiquitous round container of table salt in Morton's brand in
my stores is only offered in iodized form.

Around here we have a lower priced "store brand" that doesn't advertise
called Best Choice. They copy virtually every name brand on the shelves.
Others may not have that brand but there is probably something similar in
every area.

I buy their plain table salt and it isn't iodized. IIRC it's only about
$0.75 each.

I prefer to cook with sea salt but I use this stuff for table salt.
 
On Apr 23, 5:03?am, James Silverton
wrote:

The problem is that there don't seem to be any rock salt deposits, at
least not economic ones. All our salt comes from the one evaporation
plant at Grassmere on the north-eastern coast of the South Island.

LW
 
On Fri, 22 Apr 2011 22:02:16 -0400, Cheryl wrote:


Manufacturers are not required to label how well refined their sea
salts really are. Some of them are the exact same thing as table salt
minus the iodine (and drying agents). It just costs $8-$50/lb more
than table salt.

The ones that aren't refined very well have all sorts of other trace
minerals and elements that you don't want in your salt. Let alone
your body. Harvesting salts out of any ocean or sea these days is
pretty risky business, IMO.

-sw
 
Nunya Bidnits wrote:

It's not like the deer are going to hold it in
waiting for it to be collected. I suppose they
have to be fitted with some sort of collecting
pouch.

Could be worse. Could be tigers.
 
On Mon, 25 Apr 2011 23:31:28 -0500 in rec.food.cooking, Omelet
wrote,

But his point was that the stuff from the market is not pure!
How much is it for medical grade from your lab supplier?
 
David Harmon wrote:

What's not pure about it? Except for the boutique
arti$an $alt$, it's recrystallized sodium chloride,
which is pretty darn pure. If you want it more pure,
recrystallize it yourself 2 or 3 more times, and
that will be at least reagent grade. Grades for
injection are not necessarily that pure, but are
tested to be pyrogen-free, which doesn't matter
if you're going to eat it. They also have a chain
of documentation, ISO 9000, liability insurance,
and other crap you don't want to pay for.
 
"tutall" wrote in message
news:9df3c347-762c-4200-94df-69757f90f1e3@t19g2000prd.googlegroups.com...

I have no idea about the venison.

Meat That Is Not Allowed:
Any animal which does not both chew its cud and have a split hoof, such as
rabbit or hare, pig, horse, dog or cat.

Poultry and Other Fowl:

The Torah names the bird species which are not kosher. Since we are not
certain to which birds all of these ancient Hebrew names refer, only birds
which traditionally have been eaten are allowed; primarily, domesticated
fowl.

Please note that they are considered to be *meat*. They must be slaughtered
by a ritual slaughterer (shokhet), and the prohibition against >mixing dairy
products with them applies, as for with other sources of meat.

Fowl That Is Allowed:
Chicken
Turkey
Squab
Quail
Cornish Hens
Doves/Pigeon
Goose
Duck
Pheasant

Note: All liver must be broiled before use in recipes, because of a
prohibition against ingesting blood.

Note: In the U.S., the only fowl which are kosher-slaughtered, commercially,
are chickens, turkeys, ducks and geese.
 
On Apr 26, 10:52?pm, "Ed Pawlowski" wrote:

...


Until the middle ages, fowl was considered parve (neither meat nor
milk) just as fish still is today. The prohibition against mixing meat
with milk comes from the biblical injunction against cooking a kid in
the milk of its mother, and was extended to all mammals. The chance in
medieval times was probably imposed to enforce separation.

...

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Wed, 27 Apr 2011 21:57:34 -0700 (PDT), Jerry Avins
wrote:


Separation as in weaning?

--
I love cooking with wine.
Sometimes I even put it in the food.
 
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