Text 24166, 80 rader
Skriven 2012-04-28 05:45:00 av Dave Drum (60938.cooking)
     Kommentar till en text av Glen Jamieson (60909.cooking)
Ärende: KOSHER SALT
===================
-=> Glen Jamieson wrote to Dave Drum <=-

 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.

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

 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?

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

 DD> all their cooking. Like other coarse salts, kosher salt can be used in
 DD> recipes that call for a salt crust. You can even use it to salt the
 DD> edge of a margarita glass.

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

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

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt-Crusted Baked Trout
 Categories: Seafood, Herbs, Citrus
      Yield: 4 Servings
 
      5 lb Kosher Salt
      4    Whole trout, heads on or off
           - scaled, gutted, 8 oz each
    1/4 c  Olive oil
      1    Fresh lemon; in wedges
           Fresh herbs to your liking
           Fresh ground pepper
 
  Preheat oven to 500øF/260øC. Pour 2/3 of the salt into a
  large, shallow baking pan. Spread the salt fairly evenly
  and place in the oven for 5 minutes.
  
  Wipe the trout to remove excess moisture. Place herbs
  inside of the trout. Remove the pan from the oven and
  arrange the trout on the salt so that they do not touch.
  Cover the fish with the remaining salt and bake for 15
  minutes. Remove from oven.
  
  Using a metal spatula, crack off the salt. Brush off all
  remaining salt and place on serving plate. Drizzle with
  olive oil. Serve immediately garnished with lemon wedge
  and pepper.
  
  Uncle Dirty Dave's Archives

MMMMM

... "...I think, therefore I'm overqualified !!!"
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