Text 15509, 96 rader
Skriven 2014-08-05 13:26:09 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av Dale Shipp
Ärende: Kosher Salt
===================
Hello Dale and Dave,

On (04 Aug 14) Dale Shipp wrote to Dave Drum...

 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.

The key word is "often."

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

I concur. Sea salt, if not iodized, also works for this purpose. One
more point is that neither kosher nor sea salt have silicon dioxide
(sand) added "to make free-flowing" like many of the common,
commercially packaged salt brands do.

Our daughter and her husband gave us a Himalayan salt block. Now that IS
a gimmick. We have not yet used it as neither of us uses much salt. The
gimmick is instead of "salting your food," you "food your salt." It can
be used heated or chilled. One of these days, we'll try it. It might be
something to bring to a future picnic for experimentation.

In the meantime, I had this at a korean restaurant, Seoul Garden, in
Raleigh. It is another place that would be well worth a visit if the
picnic were to be here. I don't know if this is exactly the same, but
the picture looked close enough.

MMMMM----- Recipe via Meal-Master (tm) export from Gourmet

   Title: Stir-fried squid (Ojingeo-bokkeum)
Categories: Korean, seafood
    Link: http://www.maangchi.com/recipe/ojinguh-bokkeum

     1    squid (1 lb)
 2 1/2 tb soy sauce
     1 tb sugar
     2 tb hot pepper flakes
     1    green chili pepper,
     1    carrot
     5    clove garlic, minced
     1 md onion
    12    green onions
     1 tb Olive Oil


  Remove the squid's intestines
  Wash and drain the squid. Cut it into strips (about 2-3 cups worth)
  and place them in a bowl.
  Prepare a big plate for your vegetables.
  Cut a carrot thinly and diagonally and place it on a big plate.
  Cut 12 green onions into pieces 5-7 cm in length and put them on the
  plate.
  Slice 1 medium size onion and put it on the plate.
  Slice 1 green chili pepper and put it on the plate.
  Prepare a small bowl and make hot paste by mixing 5 cloves of minced
  garlic, 2 1/2 tbs of soy sauce, 2 tbs hot pepper flakes, and 1 tbs
  sugar.
  Heat a pan or wok over high heat and put 1 tbs olive oil in it.
  Stir fry by adding vegetables in this order: carrots, onions, green
  onions, and chili pepper. Stir fry for about 2 minutes
  Add squid strips and the hot paste and continue to stir fry for a
  few minutes
  Sprinkle some sesame oil and transfer to a serving dish and serve
  with rice.


  Rating: 5/5 stars


  Source: Cooking Korean Food with Maangchi


MMMMM

Regards,

Stephen
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