Text 16601, 71 rader
Skriven 2008-11-18 23:21:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: SALTING STEAKS  8111
================================
 -=> On 11-18-08  21:26,  Glen Jamieson <=-
 -=> spoke to Jim Weller about SALTING STEAKS  81118 <=-

 JW> Step 2: About 1/2 to 1-1/2 teaspoons of kosher/sea salt per side.
 JW> Let it sit at room temperature during salting. You'll begin to see
 JW> water on the surface of the meat and on your plate. Don't use
 JW> anything other than kosher or sea salt, ok?

 GJ> Why not?  How is kosher salt different from ordinary salt?  I have

Kosher salt is coarser grain than normal table salt.   In this country,
most table salt contains iodine additive and that can have an effect on
flavor in treatments such as the above or in brining.

 GJ> never seen it, or even Halal salt.  All our salt comes from the sea,
 GJ> but the ordinary white stuff is refined.  Some of the poncey "gourmet"
 GJ> shops here sell imported French "sea salt", which as far as I can see
 GJ> is just dried Mediterranean Sea, complete with non-NaCl salts and
 GJ> other suspended organic materials.   I can get cheap, coarse-grained
 GJ> salt here which is used for re-activating water softeners.  Would that
 GJ> work on steaks as well as the kosher?

The water softener salt may or may not be food grade with respect to
impurities.

 JW> Season with fresh ground pepper (no more salt is needed). Grill to
 JW> your liking. Hint: get yourself a grilling thermometer. Top with

 GJ> What is a grilling thermometer, and how do you use it?

I'm not sure if he meant a thermometer that sits on top of the grill and
shows temperature, or if he meant a probe that you stick into the meat
to read the temperature internal to the meat.  The former should be
reading 500F or so, the later 130F for rare meat.  With our smoker, we
bought a probe thermometer that has a long wire to a read out dial.  I
can put the probe into the meat, and the dial outside the smoker.  We
also have probe thermometer that we stick in the meat and get an instant
(well, really it takes about 30 seconds) reading.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Peaches with Mascarpone
 Categories: Dessert, Fruit, British
      Yield: 3 Servings
 
      6    Ripe peaches
     85 g  Mascarpone
     85 g  Castor sugar
 
  Preheat the grill - flat out. Halve & stone the peaches, put them cut
  side up into a flat heatproof dish, then put 7g dollops of mascarpone
  cheese
  in the hollows. Sprinkle with half the sugar and place under grill.
  Cook 4 mins, remove from heat & sprinkle wth remaining sugar. Grill
  once more
  until fruit is tender, the cheese is melted & the sugar is golden in
  patches.
  Eat warm.
  MMed IMH, Georges' Home BBS 2:323/4.4
  
  From: Ian Hoare                       Date: 04-05-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:29:47, 18 Nov 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)