Cooking my second turkey this week. Both brined 24 hours in Kosher salt, cane sugar and poultry seasoning. Roasted breast down at 500ºF for the first 45 mins, then flipped and turned down to 300ºF for the remainder.
Stock made and soup underway from the first bird. Second one will be lunch meat and other things for the next while. I just can turn down a 99 cent a pound bird. My restaurant brother in law is in town and will be doing lamb racks for Canadian Thanksgiving tomorrow. When he cooks, I stay outta the way. 🙂
Stock made and soup underway from the first bird. Second one will be lunch meat and other things for the next while. I just can turn down a 99 cent a pound bird. My restaurant brother in law is in town and will be doing lamb racks for Canadian Thanksgiving tomorrow. When he cooks, I stay outta the way. 🙂
To quote Silvio Berlusconi's Afro-American cousin down south: now that's what I calls an unF lard-azz, brothas.
One little question: What is kosher salt?
I see that a lot in (north-)american recipes but never in european ones.
Had a look on a jewish site and they said that all salt is kosher as it is a mineral.
Kosher salt - grain size:
What Is ?Kosher Salt?? - Kosher
My first batch of Hab Sauce is "Stupid Hot" so I'm starting a second batch in which all the seeds and membranes will be removed. This will be a much smaller batch as plant yield is rapidly dropping.
What Is ?Kosher Salt?? - Kosher
My first batch of Hab Sauce is "Stupid Hot" so I'm starting a second batch in which all the seeds and membranes will be removed. This will be a much smaller batch as plant yield is rapidly dropping.
Yes, I think the grain size/shape is just right for drawing out the blood after slaughter. It also typically has no additives at all, pure sodium chloride.
The commonality being the lack of iodine which can ruin the color of pickles, it is recommended when subbing Kosher salt in pickling to measure by weight due to the larger grain size. Practically speaking I don't think that many folks do their own Koshering, in the religious sense these days. It is very different from brineing and the undissolved grain size is important.
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So it's basically what we here would call sea salt ie flakes rather than small crystals.
Cheers Guys!
Cheers Guys!
The Kosher salt in my grocery store (Morton IIRC) has a bit of an anti caking agent but no iodine. This causes some issues in cheese making. Pickling salt is just salt and works well in my cheesemaking.
I think the current popularity of Kosher salt has much to do with its use by many Food Network chefs, and the general feeling that Kosher anything is "higher quality".
I think the current popularity of Kosher salt has much to do with its use by many Food Network chefs, and the general feeling that Kosher anything is "higher quality".
I found that there was a Kosher approved anti-caking agent, yellow prussiate of soda, sounds worse than it probably is.
That's it. Not a problem for consumption, and probably in regular salt, too. It does something to the critters that make cheese taste good, so probably best to avoid it in other fermented products, charcuterie, kimchi, etc.
Supposedly a shortage of ox-tail here.
My first exposure to ox-tail was at Kasteel Oud Wassenaar in 1965. When my sister learned what she had just ate, she was really irritated.
Basically any coarse salt that doesn't fall apart fast, as the ones used for kashering.
Amusing how many Jiddish words/expressions have found their way to other languages.
(prawn to crab two)
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Sort of like my friend's reaction when I told him what milt (soft roe) was, too late for him too.
In these parts Canning salt is fine. Pickling, aka Coarse salt is similar to Kosher but there is a certain amount of salt 'dust' that you don't seem to get in Kosher.
Chapeau, you must have been among the last who wined and dined there.
(during my years at university, my g/f and I drove by it many times on our bicycle trips, part of the scenic route between The Hague and Wassenaar)