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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-26-2012, 10:16 PM | #1 |
On the road to being a farker
Join Date: 02-08-10
Location: Hickory, NC
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Kosher Salt?
I'm learning here...... What makes this better than regular Mortons iodized salt? I see it used a lot so theirs gotta be a good reason.
David |
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12-26-2012, 10:21 PM | #2 |
is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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Personally,I think it has a cleaner, less intrusive taste - compliments the meat (or whatever) with less over-powering. For this reason, you may need to adjust your quantities (i generally use 1.5X) if following a recipe that calls for table salt
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12-26-2012, 10:22 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I prefer the size and shape of the salt crystal in kosher salt
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12-26-2012, 10:27 PM | #4 |
is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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google the topic you requested and you will have your answers. Not to be a SA. you will have all the answers including the diff. of sea salt also.
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12-26-2012, 10:34 PM | #5 |
On the road to being a farker
Join Date: 02-08-10
Location: Hickory, NC
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I can do that, not a problem. I just thought it may have been used in BBQ'n for a particular reason because that's where I've seen it used the most.
David |
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12-26-2012, 10:39 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Well, he could do that, but, perhaps the information he seeks is this.
The reason I prefer the shape and size of kosher salt is that I try to build the backbone of all my ribs to be about the same particle size as medium grind black pepper (#16 screen). I do this as I feel the rub handles better and distributes over the meat better. Regular table salt is too fine, which can lead to uneven spots.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-26-2012, 10:43 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I actually learned about kosher salt from fine dining chefs, who taught me that if you season by hand, the larger size and flaky texture lends itself to both better control in the kitchen, a more delicate feel on the palate and better flavor. Many of them felt they could taste the iodine in table salt
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-26-2012, 10:43 PM | #8 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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There's also a reported difference between Diamond Crystal and Morton but someone else will have to tell you what it is.
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12-26-2012, 10:46 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Particle size, every salt manufacturer has a different size particle. Measuring by weight is your friend here
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-27-2012, 01:56 AM | #10 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Yup, definitely grain size and cleaner taste. If it interests you, there is a great book called "Salted" by the author Mark Bitterman that can give you everything you ever want to know about salt and more.
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12-27-2012, 02:10 AM | #11 |
Is lookin for wood to cook with.
Join Date: 06-28-04
Location: Hollywood, CA
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Maybe this will help...
http://dinersjournal.blogs.nytimes.c...ure-your-salt/ |
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12-27-2012, 03:10 AM | #12 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Once you switch you won't go back.
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12-27-2012, 06:24 AM | #13 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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The Virtual Weber Bullet site had a great discussion on salt a couple of years ago. Very informative.
http://virtualweberbullet.com/salt.html
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12-27-2012, 07:30 AM | #14 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Kosher salt, traditionally, was used because of the coarse grain that allows it to "cut' into the surface of the meat. Different brands will weigh out differently and so in recipes (like sausage blends) it's good to weigh all ingredients. A tablespoon of Morton's kosher salt will be a different weight than a table spoon of another brand, but an ounce is an ounce.
Kosher salt does not have iodine and so the flavor is a bit different...also there are not anti-clumping agents. Last and not least - it's "cool" to use kosher salt and fling it at your meat or pot! Find what you like and stick with it. A chef I spend time with said the biggest reason he uses kosher salt in the kitchen is that it feels different than sugar and so a cook won't throw sugar or salt into the wrong dish!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-27-2012, 08:04 AM | #15 |
Full Fledged Farker
Join Date: 05-30-11
Location: Cleveland TN
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How does sea salt fit in to this realm?
BTW - I never use iodized salt in any of my rubs, injections or brines.
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