iandol on fri 19 jan 01
Gayle,
Please enlighten me.
Kosher salt.
How does it get this way. Is it blessed by the Rabbi or do you import it =
from the Dead Sea? Is it better in some way than Comon Salt? Would it =
give a superior Galze?
Just being inquisitive again.
Regards,
Ivor.
KLeSueur@AOL.COM on sat 20 jan 01
In a message dated 1/20/01 3:15:20 PM, iandol@TELL.NET.AU writes:
<< Kosher salt.
How does it get this way. Is it blessed by the Rabbi or do you import it from
the Dead Sea? >>
Kosher salt is coarse salt, having no additives (table salt has iodine and {I
believe} cornstarch). It is called kosher salt because it is used to "kosher
meats" as required by Jewish law. This involves coating the meat with salt to
draw the blood to the surface. It is not "blessed" by a rabbi (although
Morton Salt does package it under Rabbincal supervision) and does not come
from the Dead Sea.
Chefs and others use kosher salt because they like the coarse grain and
because it has a slightly different, some same purer, flavor. Sea salt is
another form of salt which has a large grain and a different taste.
Kathi LeSueur
Snail Scott on sat 20 jan 01
At 05:47 PM 1/19/01 +1030, you wrote:
>Kosher salt.
>How does it get this way. Is it blessed by the Rabbi or do you import it
from the Dead Sea? Is it better in some way than Comon Salt? Would it give
a superior Galze?
>Ivor.
Kosher salt is called that because it is used to
make other things kosher, mainly meats. Even meats
bought at a kosher butcher must be covered in salt
to draw out any remaining blood in order to be kosher
when served. (You've seen the effect in action if
you've ever drawn spilled wine out of a carpet by
pouring salt on it.)
This is why you don't go to a Jewish restaurant for
steak Tartare! (Broiled food doesn't count, though;
I guess the blood comes out during cooking.)
Many cooks prefer kosher salt to ordinary table salt
because of its coarser texture.
-Snail
Donald Goldsobel on sun 21 jan 01
Kosher salt is a description of the size of the salt grain. It is used to
kosher meat, i.e. meat is sprinkled with salt and the salt draws out
residual blood.
By the way, corned beef is so called because the grains of salt used to
pickle the beef are\were the size of grains of --you guessed it--corn.
Donald
Please enlighten me.
Kosher salt.
How does it get this way. Is it blessed by the Rabbi or do you import it
from the Dead Sea? Is it better in some way than Comon Salt? Would it give a
superior Galze?
Just being inquisitive again.
Regards,
Ivor.
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Steve Mills on thu 25 jan 01
Interestingly Table Salt in the UK has Light Magnesium Carbonate mixed
in with it to promote smooth flowing from the salt pot! Cooking salt
doesn't... guess which one I use!
Steve
Bath
UK
In message , KLeSueur@AOL.COM writes
>In a message dated 1/20/01 3:15:20 PM, iandol@TELL.NET.AU writes:
>
><< Kosher salt.
>
>How does it get this way. Is it blessed by the Rabbi or do you import it =
>from
>the Dead Sea? >>
>
>Kosher salt is coarse salt, having no additives (table salt has iodine an=
>d {I
>believe} cornstarch). It is called kosher salt because it is used to "kos=
>her
>meats" as required by Jewish law. This involves coating the meat with sal=
>t to
>draw the blood to the surface. It is not "blessed" by a rabbi (although
>Morton Salt does package it under Rabbincal supervision) and does not com=
>e
>=66rom the Dead Sea.
>
>Chefs and others use kosher salt because they like the coarse grain and
>because it has a slightly different, some same purer, flavor. Sea salt is
>another form of salt which has a large grain and a different taste.
>
>Kathi LeSueur
--
Steve Mills
Bath
UK
m.mshelomi on mon 22 jan 07
Kosher salt
From Wikipedia, the free encyclopedia
Kosher salt (sodium chloride) (or more correctly, Koshering Salt), is =
one of the most commonly used varieties of salt in commercial kitchens =
today. Kosher salt, unlike common table salt, typically contains no =
additives (for example, iodine), although kosher salt produced by Morton =
contains sodium ferrocyanide as a free-flow agent. Kosher salt has a =
much larger grain size than regular table salt, and a more open granular =
structure.
Kosher salt gets its name, not because it follows the guidelines for =
kosher foods as written in the Torah (nearly all salt is kosher, =
including ordinary table salt), but rather because of its use in making =
meats kosher, by helping to extract the blood from the meat. Because =
kosher salt grains are larger than regular table salt grains, when meats =
are coated in kosher salt the salt does not dissolve readily; the salt =
remains on the surface of the meat longer, allowing fluids to leach out =
of the meat.
Kosher salt can be used in nearly all applications, but it is not =
generally recommended for baking with recipes that use small amounts of =
liquid (wet ingredients). If there is not enough liquid, the kosher salt =
will not dissolve sufficiently, and this can result in small bits of =
salt in the resulting product. In certain applications this is =
undesirable. In recipes where there is enough liquid to dissolve all the =
salt, table salt can be replaced by kosher salt, but the volume must be =
adjusted. Because kosher grains occupy more volume (for equal weight) =
the volume of kosher salt should be increased. Because kosher salt =
grains can vary in size considerably from one brand to another, it is =
recommended that one check the box for a conversion guideline, which is =
generally provided. If there is no guidance provided, twice as much =
kosher salt (by volume) to replace table salt serves as a rough =
estimate. Conversely, to replace kosher salt with table salt in a =
recipe, the required quantity of salt should be reduced by half.
Chefs often prefer kosher salt because its texture allows the chef to =
pinch a larger quantity of salt and evenly sprinkle the flakes on food. =
Also, because of the absence of iodine, kosher salt tends to make =
flavors cleaner and brighter than iodized salt, which has a slightly =
metallic flavor.
Ivor and Olive Lewis on tue 23 jan 07
My thanks to all of you who supplied information.
Australia is a great producer of Salt. Some is from evaporation of Ocean =
waters. In the Lower North Region of South Australia natural brines rise =
to the surface and are evaporated by intense sunlight. It is scraped =
into mounds to drain, then harvested to make into Cattle Licks. In =
Victoria some of the finest and purest brine available comes from deep =
strata and is obtainable as Pyramid Brand in fine grain, flake and =
coarse varieties, free from additives.
The extravagant use of salt by some celebrity chefs who dip their =
fingers into a dishful and scoop out unmeasured quantities concerns me. =
But that is because our major source of potable water in S.Aus, the =
Murray Darling system, is highly polluted with salt to the extent that =
it is approaching WHO limits of potability.
It is an education to read the contents labels on all manufactured foods =
and beverages.
Best regards,
Ivor
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