Text 16683, 93 rader
Skriven 2008-11-21 21:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: SALTING STEAKS  81118
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Title: How To Turn Cheap Choice Steak Into Gucci Prime Steak

 GJ> An interesting, if excessively verbose article.
 
 JW> That's her writing style. You need to go to her blog site to view
 JW> the cutsey pictures that go with the article to get the full effect.

 GJ> Hmmm.  I wonder...  That comment could be taken two ways...

Well her little sketches are cutsey and I guess she sort of is too.

 GJ> That sounds illogical.  I would expect the fat to impair the
 GJ> penetration of salt solution.

I think you may be right on that point.

 GJ> How is kosher salt different from ordinary salt?

Big flakes, no added iodine.

 GJ> I can get cheap, coarse-grained
 GJ> salt here which is used for re-activating water softeners.

I wonder if its pure enough?

 GJ> So the purpose of the salt is mainly to osmotically remove the
 GJ> near-surface moisture from the meat and allow some salt to penetrate?
 GJ> I would expect a similar result from using a strong brine soak.

Dry salting sucks out moisture. A weak sugary brine pulls moisture
in.

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

A probe.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Hot Salt Beef Bagel
Categories: Sandwiches, Beef, British
  Servings: 1

           Bagel
           Hot salt beef (corned beef)
           Yellow English mustard
           sliced gherkins

We have no shortage of delicious bagels here in New York City. (Is
there a better bagel city in the world?) We also have no shortage of
fat laden, drool inducing corned beef. (Is there a better corned
beef city in the world?) Yet, explain to me how London is the city
that has combined the two into what looks like a pretty outstanding
sandwich. It's called a hot salt beef bagel, and it leaves me
wondering, "How on earth did we got scooped on this?"

Hot salt beef (or corned beef as we 'mericans call it) is found all
over the UK, and hot salt beef sandwiches are as ubiquitous there as
corned beef sandwiches here. But it was the Jews, who took up
residence in the East End of London in the late 1800s, that started
serving their version of the sandwich on freshly made bagels.

Like New Yorkers with Katz's or H&H, most Londoners will point you
to the Brick Lane Beigel Bakery ("beigel" being the Yiddish spelling
of bagel) for the best hot salt beef bagel. Open 24 hours a day,
this East End institution is as famous for breakfast as it is for
the lines of clubgoers queued up for a late night snack on their way
home from a long night of drinking. You can get your bagel topped
with all of the standards (cream cheese and or assorted smoked
fishes), but the serious sandwich is the one with hot salt beef,
yellow English mustard and sliced gherkins. At only E 2.50, it may
be the only bargain in all of London.

Brick Lane Beigel Bakery, 159 Brick Lane, London

About the author: Zach Brooks is the proprietor of Midtown Lunch,
where he blogs about affordable lunchtime eats in Midtown Manhattan.
The guy knows his sandwiches.

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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