Naked Science Forum
General Science => General Science => Topic started by: Geezer on 09/11/2010 19:02:54
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I notice all the cooks on the TV (in the US) seem to use Kosher salt. They seem to imply that it has superior characteristics, but I think it's just salt.
Is this just an affectation, or is really any more salty than, er, salt?
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What is "Kosher"? Thanks for comments. Joe L. Ogan
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Bottled seawater is the latest culinary fad in the UK ...
Chefs eager to enhance the authentic taste of their bisques and bouillabaisses will soon have the opportunity to buy purified sea water from the Outer Hebrides. Launched at the Taste of Edinburgh festival yesterday, Acquamara claims to be the world's first designer sea water and will retail at £4.95 per three-litres.
http://www.independent.co.uk/life-style/food-and-drink/news/the-new-gourmet-delight-ndash-bottled-sea-water-1987501.html
I don't think it'll work on chips (french fries).
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Bottled seawater is the latest coulinary fad in the UK ...
Chefs eager to enhance the authentic taste of their bisques and bouillabaisses will soon have the opportunity to buy purified sea water from the Outer Hebrides. Launched at the Taste of Edinburgh festival yesterday, Acquamara claims to be the world's first designer sea water and will retail at £4.95 per three-litres.
http://www.independent.co.uk/life-style/food-and-drink/news/the-new-gourmet-delight-ndash-bottled-sea-water-1987501.html
I don't think it'll work on chips (french fries).
Five quid!! That's hilarious!
I think I'll have to start marketing fresh air from the Rockies in a can. I should call it "Sweet FA"
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It's better than iodized salt, which has a slightly metallic taste to me.
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If someone tells you it is because it has been blessed, contend the thought!
"Kosher salt is ideal for curing meats, because the many faces of the salt help to draw blood out of fresh meat. According to Jewish dietary laws, called Kashrut, blood cannot be consumed, even in small amounts. Meat with blood in it will not be approved for Jewish consumption by a rabbi and cannot carry a Kosher label."
"Because Kosher salt is not heavily refined or iodine treated, it has a flavor which many chefs consider to be more pure. For this reason, it is favored for seasoning in professional kitchens. The coarse grain of Kosher salt also allows chefs to measure out pinches of the salt with ease. Because of the large grain, kosher salt is not well suited to baking or table service, when fine grained salts are more appropriate."
Iodize salt is good to consume, something with the iodine that protects the thyroid, not sure why...
...more (http://www.wisegeek.com/what-is-kosher-salt.htm)
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As with most of these culinary fads, I seriously doubt anyone can tell the difference between one salt and another. Not so long ago it was Balsamic Vinegar was being chucked on everything from chips (French fries) to ice cream.
The plebs, show offs and upper class twits follow blindly while the rest of us get on and eat real food.
Anyone for an egg and bacon ice cream?
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As with most of these culinary fads, I seriously doubt anyone can tell the difference between one salt and another. Not so long ago it was Balsamic Vinegar was being chucked on everything from chips (French fries) to ice cream.
The plebs, show offs and upper class twits follow blindly while the rest of us get on and eat real food.
Anyone for an egg and bacon ice cream?
Fads usually die out after they run a duration. Kosher salt usage hasn't reached that part of a fad's existence, we are talking decades.
I just learned the other day about Fried Ice Cream covered with Carmel
Yep I am not sure of any difference except that the rock salt I put down on the walkway for melting of ice tastes different, then I scream. My taste is a bit different than the next. Some salts do have different strengths on how the chemical reacts on the taste buds, it is a chemical that can be diluted
4 eggs, a fist full of bacon, kosher dill, a cute English muffin just warm enough to melt my butter and a coffee molcka with a spritzer of Jameson's hold the cream.
You can find me upstairs in the morning, 20 dollars poorer, dead with a smile on my face, after that work out.
Good night all, -cough cough>; pleasent dream. [^]
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On the seawater side I used to take around 6l of water up inland every time I came to the coast, as a gift for a Sangoma who I worked with. The only requirement was that the bottles had to have a layer of sea sand at the bottom of the bottle, as this was also a part of the medicine that would be drunk, illmenite and all, along with the sand.