Text 17013, 95 rader
Skriven 2008-11-28 23:26:36 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: KOSHER SALT 81128
=========================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 DD> From this I deduce (possibly wrongly) that the iodine has something to
 DD> do with the Kosher/non-Kosher difference. Not the size of the grain,
 DD> nor the presence or absence of anti-caking agents.
 GJ> With all the information I have been receiving about Kosher salt, I
 GJ> have been first enlightened, then further confused.  I thought I
 GJ> couldn't get any more confused - until I read the above.  Thank You!!

 DS> "Kosher salt gets its name not because it follows the guidelines for 
 DS> kosher foods as written in the Torah (nearly all salt is kosher, 
 DS> including ordinary table salt), but rather because of its use in 
 DS> making meats kosher, by helping to extract the blood from the meat. 
 DS> Because kosher salt grains are larger than regular table salt grains, 
 DS> when meats are coated in kosher salt the salt does not dissolve 
 DS> readily; the salt remains on the surface of the meat longer to 
 DS> draw fluids out of the meat." 
 DS> (http://en.wikipedia.org/wiki/Kosher_salt)

So that is the wiki version?  It is on the I'net, so it must be true!

 DS> "Here we have two examples of kosher salt, both coarse and fine. 
 DS> And, ooh, it looks like we even have one of the pyramid shapes 
 DS> that is indicative of a specific kind of vacuum pan processing. 
 DS> What unifies all of them is that they are generally flat, which 
 DS> means that they will stick to the side of meat and slowly dissolve. 
 DS> That means they're good for pulling juices out of meat and that 
 DS> is what defines them as "kosher" or "koshering" salt."
 DS> (Alton Brown, from the transcript of the 'Good Eats' episode
 DS> 'Eat This Rock!' - online at 

So it all comes down to:

1. If I really, really want to kosher meat I can use any salt.
2. If the salt is dissolved in the liquid it doesn't matter what it is.
3. In most cases calling for "Kosher salt" is unnecessarily pretentious.

I can't get it, anyway...

 DS> It has nothing to do with the iodine.

Glad to hear that.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Eggplant Caponata
 Categories: Mains, Sides, Italian, Euro-c, Newsgroups
      Yield: 4 Servings
 
      2 lb Eggplant
           ;sliced lengthwise in
           ;1/4" slices
      3 tb Olive oil
    3/4 c  Chopped yellow onions
      5    Garlic cloves
           ;roasted
      1 c  Diced celery
  1 1/2 c  Seeded and chopped tomatoes
           ;fresh or canned
      2 tb Drained capers
      3 tb Toasted pine nuts
      2 tb Golden raisins
           ;or currants
     16    Kalamata olives
           ;chopped
      2 tb Light-brown sugar
    1/3 c  Red wine vinegar
           Kosher salt
           Red chile flakes
 
  Preheat the oven to 400 degrees. Lay the eggplant slices on the baking
  sheet in a single layer. Roast for
       20    to 25 minutes or until tender and lightly browned. Remove.
  Dice and reserve. In a large saute pan over medium heat, heat the oil
  and saute the onions, garlic, and celery until the onions are
  translucent, stirring occasionally. Add the tomatoes and cook for 2
  to 3 minutes. Add the eggplant, capers, pine nuts, raisins, olives,
  brown sugar, and vinegar. Over moderate heat, cook for 6 to 8
  minutes, stirring frequently. Season to taste with salt and chile
  flakes. Refrigerate, covered, for 4 hours or overnight. Bring to room
  temperature before serving. May be kept, refrigerated, for up to 5
  days. This recipe yields 6 to 8 servings.
  
  Ashbury@hotmail.com 2236+ Things to do with Eggplant
  http://home.att.net/~ashburysaubergines/index.html
  
  From: Ashbury@hotmail.Com
 
MMMMM
 

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