Kosher Salt

Sheldon said:

zxcvbob said:

Kosher salt is crushed into little flakes,

Kosher Salt is not formed into flakes by crushing, the flakes are
formed by stirring the salt slurry continously during evaporation.

I thought I read at diamondsalt.com, or someplace like that, that the
flakes were formed by crushing. I can't find it now, so maybe I just
imagined that part. The point was that the grains are shaped in little
flakes instead of cubes.

Quoted message said:

Quoted message said:

Other than that, it is no different than non-iodized table salt.
(and there is no reason it couldn't be iodized, it just isn't)

Kosher Salt is not iodized for a reason. Kosher Salt is primarilly
intended for kashering raw meat and during the process the iodine
would impart an off flavor.

I know where the name "kosher" comes from. You are probably right about
not wanting iodine in the meat; my point was that adding iodine wouldn't
make the salt any less "kosher". Iodized table salt with anticaking
additives is still parve, and could be used for kashering meat -- it
just would not be an ideal use for it. (Pickling salt does a fine job
of kashering, it's just not as fast as kosher salt because it dissolves
more slowly)

It's amazing how many web sites say kosher salt is kosher because it has
no additives nor impurities.

Best regards,
Bob

It's amazing how many web sites say kosher salt is kosher because it
has
no additives nor impurities.

Best regards,
Bob

Yeah, ain't it amazing how many pinheads [censored] on the internet, just
like in real life.

Sheldon

On 17 Feb 2005 13:12:27 -0800, "Sheldon" <[email hidden]>

Quoted message said:

zxcvbob said:

Kosher salt is crushed into little flakes,

Kosher Salt is not formed into flakes by crushing, the flakes are
formed by stirring the salt slurry continously during evaporation.

Quoted message said:

Other than that, it is no different than
non-iodized table salt. (and there is no reason it couldn't be

iodized,

Quoted message said:

it just isn't)

Kosher Salt is not iodized for a reason. Kosher Salt is primarilly
intended for kashering raw meat and during the process the iodine would
impart an off flavor.

Howdy,

I just opened a fresh box of Diamond Crystal Kosher salt:

Cubic crystals. Not flakes... 'Sorry.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Scott said:

In article <[email hidden]>,

Dave Smith said:

There is some iodine in table salt. Recipes for smoking fish specify that you
not use table salt.

There *can* be iodine in table salt, depending upon where you live and
the brand you buy.

Yes. As I posted earlier, in the USA table salt may be iodized. In Canada table
salt is always iodized.

So now tell me, what do you use Kosher Salt for? I have a huge box of
it that I bought to put on hot pretzels on Superbowl Sunday. it's now
sitting, unused and unloved, in my kitchen cabinet. Recipe ideas?

On 17 Feb 2005 15:58:19 -0800, "Jude" <[email hidden]>

Quoted message said:

So now tell me, what do you use Kosher Salt for? I have a huge box of
it that I bought to put on hot pretzels on Superbowl Sunday. it's now
sitting, unused and unloved, in my kitchen cabinet. Recipe ideas?

Hello,

(I will try to be brief)

It is salt.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Jude boy said:

So now tell me, what do you use Kosher Salt for? I have a huge box of
it that I bought to put on hot pretzels on Superbowl Sunday.

There is such a thing as pretzel salt:, go here: kingarthurflour.com

it's now

Quoted message said:

sitting, unused and unloved, in my kitchen cabinet. Recipe ideas?

Sprinkle it on your wiseass, Jude boy! <g>

Ahahahahahahahahahahahahahahahahaha. . . .

On Thu, 17 Feb 2005 15:48:12 -0600, zxcvbob <[email hidden]>
connected the dots and wrote:

~Sheldon wrote:
~> zxcvbob wrote:
~>
~>> Kosher salt is crushed into little flakes,
~>
~>
~> Kosher Salt is not formed into flakes by crushing, the flakes are
~> formed by stirring the salt slurry continously during evaporation.
~
~I thought I read at diamondsalt.com, or someplace like that, that the
~flakes were formed by crushing. I can't find it now, so maybe I just
~imagined that part. The point was that the grains are shaped in
little
~flakes instead of cubes.
~
~>
~>> Other than that, it is no different than non-iodized table salt.
~>> (and there is no reason it couldn't be iodized, it just isn't)
~>
~>
~> Kosher Salt is not iodized for a reason. Kosher Salt is primarilly
~> intended for kashering raw meat and during the process the iodine
~> would impart an off flavor.
~
~
~I know where the name "kosher" comes from. You are probably right
about
~not wanting iodine in the meat; my point was that adding iodine
wouldn't
~make the salt any less "kosher". Iodized table salt with anticaking
~additives is still parve, and could be used for kashering meat -- it
~just would not be an ideal use for it. (Pickling salt does a fine
job
~of kashering, it's just not as fast as kosher salt because it
dissolves
~more slowly)
~
~It's amazing how many web sites say kosher salt is kosher because it
has
~no additives nor impurities.
~
~Best regards,
~Bob

I don't usually find anything to quibble about with you Bob, but here
I have a bit of information that may clarify what you are saying.

"Kosher" salt is large crystals, and pure mostly. It's original
purpose was to draw the blood out of meat without mixing with the
liquid, so that it could be rinsed off afterwards.

Nowadays, a number of chefs (it seems all of them on TV) use it
because of it's non-melting qualities and it's lack of iodine, which
does affect the taste slightly. The way one of them put it (I forget
who) is that it gives a tiny burst of flavor when sprinkled on just
before serving.

All salt can be kosher. Not all salt is good for kashering.

I've never seen any sites that say it is kosher because it has no
additives. Whoever they are, they're talking through their hats.

maxine in ri

In article <[email hidden]>,

Dave Smith said:

Yes. As I posted earlier, in the USA table salt may be iodized. In Canada
table
salt is always iodized.

I posted that qualification with that in mind.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

So now tell me, what do you use Kosher Salt for? I have a huge box of
it that I bought to put on hot pretzels on Superbowl Sunday. it's now
sitting, unused and unloved, in my kitchen cabinet. Recipe ideas?

Just about everything. It's just salt, and the advantage of
"kosher" salt in particular is in the larger grains/flakes. It's
easier to pick up with the fingers and sprinkle, and sticks
nicely to various things. I keep it in an offical Alton Brown
Sodium Chloride Containment Unit (no, I'm not THAT big
an Alton geek, but I've always liked the little flip-the-top-up
-with-yer-thumb container he's always using; see
www.altonbrown.com for details). Just be advised that
this form measures (by volume) a bit differently than regular
table salt - since the grains are larger, there's not as much
salt in "a teaspoon of salt" when you're using kosher. Adjust
recipes accordingly (increasing by something like 1.5X seems
about right).

Bob M.

Bob Myers said:

... Just be advised that
this form measures (by volume) a bit differently than regular
table salt - since the grains are larger, there's not as much
salt in "a teaspoon of salt" when you're using kosher. Adjust
recipes accordingly (increasing by something like 1.5X seems
about right).

Morton is about 1.2 to 1, Diamond is 2 for 1. See the thread
"Kosher Salt vs. Table Salt" in this group started 10/18/2003 by
[email hidden] (Rubystars) for a detailed examination,
including experimental results.

Bob Myers said:

I keep it in an offical Alton Brown Sodium Chloride Containment Unit
(no, I'm not THAT big an Alton geek, but I've always liked the little
flip-the-top-up-with-yer-thumb container he's always using; see
www.altonbrown.com for details).

Speaking of AB's kitchen implements, I like those straight-sided measuring
pitchers he uses, the ones which look a bit like laboratory beakers. Anybody
know where they come from? I used to have a similar pitcher from Ikea, but
they're not made anymore.

Bob

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Speaking of AB's kitchen implements, I like those straight-sided measuring
pitchers he uses, the ones which look a bit like laboratory beakers.

Anybody

Quoted message said:

know where they come from? I used to have a similar pitcher from Ikea,

but

Quoted message said:

they're not made anymore.

Are you talking about the cylinders with the sliding pistons
inside (also on his web site, as "Plunger" and "Plunger Jr."😉?
I've been tempted to get those as well, but would like to find an
alternate source (mostly because I would prefer not to have
AB's caricature on my kitchen utensils).

Bob M.

Bob Myers answered me:

Quoted message said:

Quoted message said:

Speaking of AB's kitchen implements, I like those straight-sided
measuring
pitchers he uses, the ones which look a bit like laboratory beakers.
Anybody know where they come from? I used to have a similar pitcher from
Ikea, but they're not made anymore.

Are you talking about the cylinders with the sliding pistons
inside (also on his web site, as "Plunger" and "Plunger Jr."😉?
I've been tempted to get those as well, but would like to find an
alternate source (mostly because I would prefer not to have
AB's caricature on my kitchen utensils).

No, I've actually *got* the piston-cup; my local kitchen supply store
carries them (sans caricature). I'm talking about pitchers made of glass
which look to hold about a quart. They've got dark blue markings on the
sides denoting measurements. They really do look like glass laboratory
beakers, only they've got handles.

Bob

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

No, I've actually *got* the piston-cup; my local kitchen supply store
carries them (sans caricature). I'm talking about pitchers made of glass
which look to hold about a quart. They've got dark blue markings on the
sides denoting measurements. They really do look like glass laboratory
beakers, only they've got handles.

Don't recall seeing those; guess I'll have to watch some more
AB. Do you happen to recall who made the san-caricature
piston-cups, or what they called them?

Bob M.

Bob M. said:

Do you happen to recall who made the san-caricature
piston-cups, or what they called them?

The cup is marked www.kitchenart.com; looking at that site, they're at
www.kitchenart.com/SearchResult.aspx?CategoryID=3

Bob

Bob Myers said:

Quoted message said:

I'm talking about pitchers made of glass which look to hold about a
quart. They've got dark blue markings on the sides denoting
measurements. They really do look like glass laboratory beakers,
only they've got handles.

Don't recall seeing those

I *just* saw them on "Good Eats." In the artichoke episode, when AB starts
making the infused oil, he pours olive oil and canola oil into a pan. The
vessels which contain the oil are the ones I'm talking about. (I was wrong
about the color of the graduated markings. They're white. The markings on my
Ikea measuring pitcher were blue.)

Anybody know where those come from?

Bob

Bob said:

Bob Myers said:

Quoted message said:

I'm talking about pitchers made of glass which look to hold about a
quart. They've got dark blue markings on the sides denoting
measurements. They really do look like glass laboratory beakers,
only they've got handles.

Don't recall seeing those

I just saw them on "Good Eats." In the artichoke episode, when AB
starts making the infused oil, he pours olive oil and canola oil into
a pan. The vessels which contain the oil are the ones I'm talking
about. (I was wrong about the color of the graduated markings.
They're white. The markings on my Ikea measuring pitcher were blue.)

Anybody know where those come from?

Bob

Something like these?

http://www.catglass.com/pages/6/index.htm

http://www.catglass.com/pages/6/page6.html?refresh=1043295639733

--
Dave S

Dave S answered:

Quoted message said:

Quoted message said:

The vessels which contain the oil are the ones I'm talking
about. (I was wrong about the color of the graduated markings.
They're white. The markings on my Ikea measuring pitcher were blue.)

Anybody know where those come from?

Something like these?

http://www.catglass.com/pages/6/index.htm

Yes! Thank you! I've ordered four (allowing for future breakage).

Bob

Bob said:

Dave S answered:

Quoted message said:

Quoted message said:

The vessels which contain the oil are the ones I'm talking
about. (I was wrong about the color of the graduated markings.
They're white. The markings on my Ikea measuring pitcher were blue.)

Anybody know where those come from?

Something like these?

http://www.catglass.com/pages/6/index.htm

Yes! Thank you! I've ordered four (allowing for future breakage).

Bob

You're welcome.
--
Dave S