Text 16942, 86 rader
Skriven 2008-11-27 09:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Kosher Salt
===================
-=> Dale Shipp wrote to Glen Jamieson <=-

 GJ> For it to be Kosher, I would expect that it would have to comply with
 GJ> a Jewish religious ruling, but there are no Rabbis handy to consult.

 DS> Based on further reading, I see that all salt is kosher -- i.e. there
 DS> is nothing that prohibits or restricts its use.  However, what we are
 DS> calling kosher salt here is also often called koshering salt -- i.e. it
 DS> is used in the koshering process of salting the meat to draw the blood
 DS> out.  This is the reason that it is a coarser grain than table salt.

Not only the coarser grains - but, according to my reading, and more
importantly the flat side(s) of those crystals allowing it to lie flat against
the meat and draw the blood from the meat more readily.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb, Sausage And White Bean Stew
 Categories: Pork, Lamb, Beenz, Stews
      Yield: 5 servings
 
      1 tb Olive oil
    1/2 lb Sweet Italian sausage;
           - crumbled
      1 lb Lamb stew meat
      1 c  Small diced onion
    1/2 c  Small diced carrots
    1/2 c  Small diced celery
      1 tb Minced garlic
    1/2 lb White navy beans
      2 ts Rough chopped fresh rosemary
           - leaves
      2 c  Chicken stock
           Salt & pepper
      1 tb Chopped fresh parsley
           - leaves

MMMMM--------------------SKILLET GARLIC BREAD-------------------------
      4 tb Butter
      2 tb Extra-virgin olive oil
     10 cl Garlic, whole
           Crushed red pepper flakes
      1 tb Chopped fresh chives
      1 tb Chopped fresh parsley
           - leaves
      6 sl Thick crusty bread
 
  Recipe courtesy Emeril Lagasse, 2006
  
  Heat the butter and oil together in a large skillet over
  medium heat. Add the garlic, red pepper flakes, and herbs
  and cook for 30 seconds or until fragrant. Add the bread
  to the skillet and cook until golden and bread has absorbed
  some of the seasoned butter. Turn bread pieces over and
  repeat on other side. Drain on paper towels and serve hot
  with the stew.
  
  Add the olive oil to a pressure cooker and, once hot, add
  the crumbled sausage. Saute the sausage until the meat is
  caramelized and most of the fat has rendered from it, about
  4 to 5 minutes. Using a slotted spoon, remove the sausage
  from the pan and transfer to a plate. Set aside. Add the
  lamb meat to the pan and sear until caramelized, about 4
  to 5 minutes. Remove the lamb from the pan and transfer to
  the plate with the sausage. Add the onions, carrots and
  celery to the pan and cook, stirring occasionally, until
  tender, 3 to 4 minutes. Add the garlic and beans and cook,
  stirring, for 1 minute. Add the rosemary, chicken stock,
  reserved sausage and lamb meat to the pan and stir to
  combine. Place the lid on the pan and, when a steady stream
  of steam is emitted from the lid, reduce the heat to low and
  cook for 1 1/2 hours, or until the beans and lamb meat are
  tender. Remove the lid, season with salt and pepper, to
  taste, and garnish with the parsley.
  
  Serve with garlic bread.
  
  Meal Master Format by Dave Drum - 19 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And now, the cherry fondue. Now, this is extremely nasty."
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