Text 24290, 99 rader
Skriven 2012-05-01 11:03:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: KOSHER SALT  20429
==========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> Kosher salt usually has no additives, and it has big crystals with
 DD> large surface areas. This size and shape allows it to absorb more
 GJ> Big crystals have a much lower surface area than the same quantity of
 GJ> small crystals, but I would expect a larger quantity of large crystals
 GJ> could be persuaded to stick to the fish or other animal.

 DD> Kosher salt I have seen is more flake-like than cubic. So, plenty of
 DD> surface area.

Aha!  That would be good.  I didn't know about the flake-like shape,
which would make quite a difference.
 
 DD> That's not the only use for kosher salt, however. The flavor is
 DD> distinct from ordinary table salt, and some cooks prefer to use it in
 GJ> Why would the flavour be different if it is nothing but pure NaCl?

 DD> Beats me. It is also claimed by some that it mixes in more easily -
 DD> which I find to be hype and hokum. I see Kosher salt specified in many
 DD> recipes ... probably because it is a faddish thing or the recipe author
 DD> has fallen into the DD> habit of cooking in cliches.   Bv)=

I suspected something like that.
 
 DD> recipes that call for a salt crust. You can even use it to salt the
 DD> edge of a margarita glass.

 DD> And those are good reasons for the use of Kosher salt. However, if
 DD> there is no real reason to use Kosher salt I just grab the table salt
 DD> (14c for a 1 pound box) in place of the Kosher salt (79c (or more) for
 DD> a 1 pound box) which I also
 DD> stock. It's not that much of an economy, however. I do not salt
 DD> heavily when preparing a dish, preferring to let the diner (me, my
 DD> guests, whomever) salt to
 DD> personal taste at table. And for that I present the less expensive
 DD> table salt -
 DD> mostly because the grains of salt flow more freely and easily from the
 DD> standard DD> salt shaker.

I have a bag of "Olsson's pure ROCK sea SALT that someone bought for
me.  "No additives, no preservatives  100% Pure Sea Salt".  It has
cubical crystals.  Dunno why they call it Rock, unless that is
supposed to mean coarse - or is just sales talk.  All salt here comes
from the sea.  More sales talk in the claims - "There are no chemical
processes involved in the manufacture of our product.... pure and
natural."  I use it in a salt grinder someone gave me.  It could be
interesting to experiment with Kosher salt.  I will have to try the
Central Market.  It is no good looking anywhere near the old Adelaide
synagogue, as that has been turned into a night club.

 DD> I have cut down considerably on my salt intake ... and brought my
 DD> sugar consumption to almost nil. Still, I continue to be diabetic and
 DD> hypertensive. 

Kevin has been taking part in a world-wide trial of an anti-diabetes
drug for some months.  He has to inject himself with it daily.
Although he was told that some people would have the placebo and
others the Real Stuff, something is working.  At the beginning of the
trial his blood glucose was over 20 mmol/L, but has now dropped to
7.5.  (Mine remains at 5 - 6 mmol/L)  He said he doesn't feel any
better, and he still imbibes his 2 litres a day of wine.

I have inherited an old style blood pressure measuring kit, complete
with stethoscope, so I can play Doctors and Nurses with my g/daughter.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Doctor Bird Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 10 Servings
 
      3 c  Sifted flour
      1 ts Baking soda
      1 ts Cinnamon
      2 c  Sugar
      1 ts Salt
      2 c  Ripe bananas; diced
      1 c  Cooking oil
      8 oz Can crushed pineapple
  1 1/2 ts Vanilla
      3 lg Eggs
 
  Sift dry ingredients. Add bananas, oil, pineapple and juice, vanilla
  and eggs to dry ingredients. Stir to blend mixture. DO NOT BEAT! Pour
  into greased angel food cake pan and bake at 350oF/175oC. for 1 hour
  and 15 minutes. Set aside to cool on a rack without removing from
  pan. Serve plain, with whipped cream, ice cream or topping of your
  choice. Recipe By: The Workbasket, 1977, Reader Recipes, submitted by
  Marjorie Missey From: http://www.recipesource.com Uncle Dirty Dave's
  Archives From: Dave Drum Date: 02-02-11
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)