Text 24010, 112 rader
Skriven 2012-04-25 07:52:24 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Kosher Salt
===================
-=> Glen Jamieson wrote to Ruth Hanschka <=-

 GJ> All very confusing for anyone trying to find out the original reasons
 GJ> why certain religious customs are observed...

 GJ> Ah, that seems to be a logical explanation.  The lamb shanks I buy are
 GJ> normally non-bloody.  Perhaps Halal has a similar aversion to blood
 GJ> being left in meat.

 RH> here  often comes pre-kashered if you're buying kosher meat.  We
 RH> gentiles buy it  because it saves us the trouble of brining it.  That's
 RH> especially true for  turkeys, because fitting a 20-pound turkey into
 RH> the fridge is bad enough  without having to fit in a bathtub for it.
 RH> You could just brine the lamb  and leave it at that.

 GJ> Thanks for that info.

 GJ> One of these days I will try brining..... and so what is special about
 GJ> kosher salt?  I have never seen it in our shops.

More than you ever wanted (or expected) to know about Kosher salt -- The third
paragraph is the answer to your specific query.

Sodium chloride -- aka salt -- is a crystalline compound that comes from the
oceans. Salt can be harvested from seawater through evaporation, or it can be
mined from inland deposits left by ancient oceans. Most salt we use in our
kitchens and dining rooms is mined, except salt sold as "sea salt," which comes
from  seawater. (UDD note: *ALL* salt, at root, is sea salt - that is, it
originally precipitated from sea water.)

Different types of salt are created during the refining process. Some varieties
include additives that make them flow freely through salt shakers, and others
have added iodine, which can prevent hypothyroidism. Most are ground into very
fine grains, but a few types are left in a more natural form made of large,
rocky crystals. Fine-grained salts include table salt, iodized salt, pickling
salt, and popcorn salt. Rock salt and kosher salt are coarse-grained. Sea salt
can be found in both fine and coarse forms. While all of these taste, well,
salty, the degree of saltiness and the precise flavor can vary.

Kosher salt usually has no additives, and it has big crystals with large
surface areas. This size and shape allows it to absorb more moisture than other
forms of salt, and this makes kosher salt excellent for curing meats. That is
essentially where the name comes from. The salt itself is not kosher, meaning
it doesn't conform to Jewish food laws, but this salt is used to make meat
kosher. The Jewish holy book, the Torah, prohibits consumption of any blood,
which is why kosher meat must be slaughtered and prepared in a specific manner.
A common way of removing the final traces of blood from meat is to soak and
salt it.

That's not the only use for kosher salt, however. The flavor is distinct from
ordinary table salt, and some cooks prefer to use it in all their cooking. Like
other coarse salts, kosher salt can be used in recipes that call for a salt
crust. You can even use it to salt the edge of a margarita glass.

Nutritionally speaking, kosher salt is no different than table salt, although
it does not provide iodine. The human body needs salt to regulate the
electrolyte balance inside and outside of its cells. But studies have shown
that diets low in salt lower a person's blood pressure. As with many health
issues, scientists and doctors don't universally agree on the health benefits
and problems related to salt intake. 

http://ask.yahoo.com/20030310.html

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Spicy Chicken (Barbara Wasser's Kosher Kitchen)
 Categories: Oriental, Poultry, Chilies, Vegetables, Wine
      Yield: 2 Servings
 
     12 oz Boned, skinned chicken
           - breasts
      1 sm Hot chile; chopped
      3    Scallions; sliced 1"
      1    (1/2") pc fresh ginger root;
           - chopped
      3 cl Garlic; chopped
      1 tb Sherry
      2 tb Soy sauce
      1    Red bell pepper; sliced
      1 tb Oil
 
  Clean and trim chicken of all visible fat, slice. In a
  large frying pan, saute ginger, garlic, scallions and
  peppers until translucent. Add chicken and continue stir
  frying for a couple of minutes.
  
  Add sherry and 3 tablespoons water. Cover and cook for 5
  to 10 minutes, stirring occasionally. Add the soy sauce
  and cook covered another 5 to 10 minutes. Serve with rice.
    
  For a greater amount of sauce to pour over the rice, use
  more ginger, more garlic, and double the amount of liquid,
  sherry, water, and soy sauce. Additional hot pepper to
  taste may also be added.
  
  Serves 2
  
  I have a wonderful little cook book produced by John Teng
  who operated a little neighborhood Chinese Restaurant in
  Waltham, MA in the 70's and early 80's.
  
  Adapted from John Teng's Cooking

  The Jewish-Food List and Archives

  Uncle Dirty Dave's Archives
 
MMMMM

... Now, look, "Union" is spelled with 5 letters. It is not a four-letter word.
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