Text 16777, 80 rader
Skriven 2008-11-23 23:29:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: SALTING STEAKS 81123
================================
 -=> On 11-23-08  14:34,  Glen Jamieson <=-
 -=> spoke to Jim Weller about SALTING STEAKS 81123 <=-

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

 GJ> Others have advised me on that.  Flakes, eh?  Not cubical crystals
 GJ> like other coarse salt?  Forgive me for labouring this point, but I
 GJ> have seen it called for quite frequently in American recipes, and there
 GJ> are no Jewish markets here that I know of, and I haven't seen it in the
 GJ> secular s/markets.
 
When I hear the word flakes, I think of thin planes, sort of like mica
flake crystals would be.   That is not the way kosher salt looks.   IMO,
it is simply larger grains than normal table salt (plus not having
iodine in it).

 GJ> What is a grilling thermometer, and how do you use it?
 
 JW> A probe.

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

That sounds like it.  You would not leave it in the meat while cooking,
but insert and get a quick read.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Good Neighbor Food Co-op's Oatmeal-Currant Scones
 Categories: Bread, Fruit, Harned 1994, Kentucky, Vegetarian
      Yield: 12 servings
 
      2 c  Oats
      2 c  Sifted, unbleached flour
    1/4 c  Sugar
      1 tb Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      6 tb Cold butter
           -- cut in 1/2" pieces
    2/3 c  Currants
  1 1/4 c  Buttermilk (approximately)
           Half-and-half and sugar
           -- for topping scones
 
  Heat oven to 375 F.
  
  Finely grind 1 cup of the oats in food processor. Blend in flour, 1/4
  cup sugar, baking powder, soda and salt.  Add butter and, using quick
  on-off turns, cut in until mixture resembles coarse meal.
  
  Put mixture in a large bowl.  Mix in currants and remaining 1 cup
  oats. Make a well in center of mixture.  Gradually mix in enough
  buttermilk to form moist dough.
  
  Gently knead dough on lightly floured surface until smooth, about
  eight turns.  Divide into three pieces.  Pat each piece into 3/4"
  thick round on floured surface.  Cut each into four wedges.
  
  Brush with half-and-half and sprinkle with sugar.  Transfer to greased
  baking sheet.  Bake until golden brown, about 28 minutes.  Serve hot.
  
  From Judy Weinstock/Good Neighbor Food Co-op Cafe/Louisville, KY as
  per the request of Louisvillian Debbie Whelan in Alice Colombo's
  07/22/92 "Cook's Corner" column called "Good Neighbor Shares Its
  Secret for Scones" in "The (Louisville, KY) Courier-Journal."  Pg.
  C4. Typed for you by Cathy Harned.
  From: Cathy Harned                    Date: 11-26-94
 
MMMMM


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