Text 16765, 78 rader
Skriven 2008-11-23 14:34:56 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: SALTING STEAKS 81123
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Title: How To Turn Cheap Choice Steak Into Gucci Prime Steak
 GJ> An interesting, if excessively verbose article.
 
 JW> That's her writing style. You need to go to her blog site to view
 JW> the cutsey pictures that go with the article to get the full effect.
 GJ> Hmmm.  I wonder...  That comment could be taken two ways...

 JW> Well her little sketches are cutsey and I guess she sort of is too.

Still Hmmm.
 
 GJ> How is kosher salt different from ordinary salt?
 JW> Big flakes, no added iodine.

Others have advised me on that.  Flakes, eh?  Not cubical crystals like
other coarse salt?  Forgive me for labouring this point, but I have
seen it called for quite frequently in American recipes, and there are
no Jewish markets here that I know of, and I haven't seen it in the
secular s/markets.
 
 GJ> I can get cheap, coarse-grained
 GJ> salt here which is used for re-activating water softeners.
 JW> I wonder if its pure enough?

It is cubically crystalline, and light brown.  As pure the sea I swim
in and occasionally inadvertently swallow mouthfuls of.  It comes from
the salt pans a few km up the road.
 
 GJ> So the purpose of the salt is mainly to osmotically remove the
 GJ> near-surface moisture from the meat and allow some salt to penetrate?
 GJ> I would expect a similar result from using a strong brine soak.

 JW> Dry salting sucks out moisture. A weak sugary brine pulls moisture
 JW> in.

Yes, which is why I considered a strong brine.
 
 GJ> What is a grilling thermometer, and how do you use it?

 JW> A probe.

I bought one recently, which I was considering using for roasting.  It
is a spike 140mm long by 3mm diameter, with a dial on the end of it.
Is that the sort of thing you mean?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese Pork Roast
 Categories: Oriental, Pork
      Yield: 8 Servings
 
           Posted by Stewart Hopper
           -
      4 lb Boneless pork roast
      4 ts Sugar
      1 ts Salt
      1 tb Soy sauce
  1 1/2 tb Honey
      1 c  Chicken broth
      3 tb Vinegar
    1/4 c  Water
 
  Combine sugar, salt, honey, soy sauce and broth, pour over roast and
  let marinate for at least one hour, turning occasionally.  Place
  roast in shallow pan, pour sauce over and bake at 350 degress for 2
  1/2 to 3 hours (170 on meat thermometer).  Baste as often as you can
  with a mixture of the vinegar and water to prevent sugar from
  sorching, and to add a slight sweet-sour flavor.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)