Text 15473, 70 rader
Skriven 2014-08-04 23:58:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 15468 av Dave Drum (1:18/200.0)
Ärende: Kosher Salt
===================
 -=> On 08-04-14  08:53,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Gummint Cheese <=-

 DD> But, I usually recognise that that
 DD> call is akin the the call-out for "Kosher" salt or Canola in the
 DD> ingredients. Farce of habit and it often makes no difference - unless
 DD> reason is given in the directions part of the recipe. Often any salt
 DD> will work.

There are two places where I use Kosher salt, and believe that it does
seem to make a difference.  One is when I sprinkle salt on my cast iron
before cooking a hamburger.  Since the Kosher salt is a coarser grain,
it does a better job at elevating the burger.  OTOH, I've lately stopped
using any salt there since we seem to have gotten more salt sensitive as
the years have gone by.   The other place is when using salt in a brine
for meats before smoking them.  The Kosher salt does not have iodine and
is less likely to give an off taste to the meat such as the regular
iodinized table salt might do.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chile-Fried Squid - Sambal Cumi-Cumi
 Categories: Indonesian, Seafood
      Yield: 4 servings
 
    1/2 lb Squid
    1/2 c  Diced onion
      2    Cloves garlic, minced
      4    Semi-hot fresh red chiles,
           -minced, or
      1 ts Sambal ulek
    1/2 ts Kosher salt
      2 tb Oil
      1 ts Paprika, if needed
      2 tb Tamarind Water or lemon
           -juice
 
  1. Clean squid. Remove purplish outer skin and cut sacs into rings.
  
  2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
  together to a coarse paste. To prepare in a blender or food
  processor: Grind together with oil.
  
  3. In a wok or skillet, heat oil over low heat and add paste. (If oil
  was used in grinding paste, add paste to dry pan.) Cook slowly until
  quite fragrant and oil is well stained with red. Add paprika if
  necessary to enhance color.
  
  4. Turn heat to medium-high, add squid and Tamarind Water, and cook
  just until squid is done (about 2 minutes). Serve hot or at room
  temperature.
  
  Serves 4 to 6 with other dishes.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 




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