Text 16766, 75 rader
Skriven 2008-11-23 14:34:57 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: SALTING STEAKS 81123
============================
 -=> Quoting Bill Swisher to Jim Weller <=-

 BS> JIM WELLER wrote:
 
 >  GJ> How is kosher salt different from ordinary salt?
 > Big flakes, no added iodine.

 BS> And no anticaking ingredient.  Wikipedia says:
 BS> "Since the 1950s it has been common to add a trace of sodium
 BS> ferrocyanide to the
 BS> brine; this acts as an anticaking agent by promoting irregular
 BS> crystals.  Other
 BS> anticaking agents (and potassium iodide, for iodised salt) are
 BS> generally added after crystallization. These agents are hygroscopic
 BS> chemicals which absorb humidity, keeping the salt crystals from
 BS> sticking together.  Some anti-caking agents used are tricalcium
 BS> phosphate, calcium or magnesium carbonates, fatty acid salts, magnesium
 BS> oxide, silicon dioxide, calcium silicate, sodium aluminosilicate, and
 BS> calcium aluminosilicate.  Concerns have been raised regarding the
 BS> possible toxic effects of aluminium in the latter two compounds;
 BS> however, both the European Union and the United States Food and Drug
 BS> Administration (FDA) permit their use." 
 BS> Oddly I noticed they spelled it both as "anticaking" and as
 BS> "anti-caking", maybe
 BS> one is the Australian spelling?  ;-)

I think the Australian spelling would use probably use the hyphen.  :)
Thanks for that clarification.  So if I came across kosher salt I could
expect it to cake up in humid conditions?  When I lived in the humid
tropics the usual way of persuading the salt to come out of salt
shakers was to add a few grains of rice.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shaker Vegetable Barley Soup
 Categories: Shaker, Soups, Beef, Vegetables
      Yield: 6 Servings
 
      1    Good-sized (soup) marrow
           -bone (2-3 lb), cracked
      1 lb Chuck beef, cubed (500g)
      2 tb Butter
  2 1/2 qt Water (10 cups)
  1 1/2 ts Salt
  1 1/2 ts Sugar
    1/4 ts Pepper
      2 tb Minced parsley
    1/4 c  Barley
      1 c  Diced carrots
      2 c  Cooked skinless tomatoes
    1/4 c  Finely chopped onions
    1/2 c  Finely chopped celery
      1 c  Peas
      1 c  Cubed potatoes
    1/2 c  Chopped cabbage
 
  Hancock Shaker Village.
  
  Put soup bone in large kettle. Brown beef lightly in butter, add to
  kettle. Add water, salt, sugar, pepper and parsley. Bring to boil,
  cover and simmer 1 hour. Skim surface occasionally. Add barley and
  simmer 1 hour longer. Add carrots, tomatoes, onions and celery. All
  vegetables should be chopped fine. Cover. Simmer 45 minutes. Add
  remaining ingredients. Simmer 15 minutes longer. Serves 6 - 8.
  
  Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess
  Williams Miller and Persis Wellington Fuller, Macmillan Publishing
  Co., 1985, ISBN 0-02-584980-8.
 
MMMMM
 
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)