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Text 29146, 77 rader
Skriven 2012-09-08 15:58:00 av Dave Drum (61570.cooking)
     Kommentar till en text av Janis Kracht (1:261/38)
Ärende: Tasting
===============
-=> Janis Kracht wrote to Dave Drum <=-

 RH> moderation, still a lot lower than the average American diet but a lot
 RH> more than I used to. We use sea salt a lot when I have to use straight
 RH> salt (bread making) and Hawaiian Ono Seasoning (sea salt with other
 RH> things added in, now carried at World Market stores) for flavoring at
 RH> the table.

 > Just want to point out that *ALL* salt is sea salt. Unless the salt is
mpure
 > (pink salt, gray salt, your Hawaiian Ono, etc.) then "sea salt" is just a
 > marketroid ploy.

 JK> Well, yes and no, I think (grin)..

Yes, and Yes. Really. It all starts from evaporated sea water - even the stuff
they mine from under Detroit of Louisiana.
 
 JK> "Table salt has been evaporated at high temperatures to separate the
 JK> over 72 beneficial trace minerals found in the sea. It is then washed,
 JK> removing unwanted debris and the essential minerals, dried in a kiln,
 JK> and bleached for color. Potassium iodide and sugar is then added to
 JK> stabilize and anti-caking agents such as aluminum silicate are added to
 JK> make a conveniently flowing product." sez some company in Maine
 JK> ..http://www.maineseasalt.com

Not all table salt is iodized. And I b'lieve I will stay away from the salt
that has sugar added. I am plenty sweet enough and have to take pills to combat
that tendency.
 
 JK> "Sea salt: [...] Natural sea salt does not contain additives and
 JK> retains 2-8% naturally-occurring trace minerals by volume. A natural
 JK> sea salt has irregular shapes, is moist, clumps in your hand, and
 JK> sometimes has an off-white appearance."  i.e., it's not bleached like
 JK> table salt or processed as much.

And you have just described what I spoke of above: "Unless the salt is impure
(pink salt, gray salt, your Hawaiian Ono, etc.) then "sea salt" is just a
marketroid ploy."
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Salt-Baked Chicken
 Categories: Five, Poultry, Herbs, Citrus
      Yield: 4 servings

      4 c  Kosher salt
      3 lb Chicken
      1 ts Dried thyme
      1 lg Lemon; ends trimmed,
           - pierced with a fork
    1/2 c  To 1 c water

  Preheat oven to 450øF/230øC. Line roasting pan with foil.
  Then cover the foil with a thick layer of salt. Sprinkle
  chicken cavity with thyme. Stuff with whole lemon. Place
  chicken, breast side down, on top of salt. Cover all
  exposed surfaces completely with remaining salt. Sprinkle
  with water to seal and place in oven. Bake uncovered about
  one hour.

  Remove chicken from oven. Let sit for 10 minutes, then
  break crust. Remove all of salt, wiping with a paper
  towel, if necessary. Cut into pieces.

  Makes 4 servings.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... A common murderer, possibly, but a very uncommon cook. - H. H. Munro (Saki)
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