Kosher Salt ??

Recipes and techniques using brine.

Kosher Salt ??

Postby mark gadd » Tue Dec 05, 2006 8:04 pm

What is kosher salt.Working in Swizzels Matlow tmoz do I get the resident Rabbi to bless my saxa.
:lol:
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Postby TomSak » Tue Dec 05, 2006 8:29 pm

Kosher salt (sodium chloride) (or more correctly, Koshering Salt), is one of the most commonly used varieties of salt in commercial kitchens today. Kosher salt, unlike common table salt, typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure.
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Postby mark gadd » Wed Dec 06, 2006 10:04 pm

Cheers.

I think Franco should have a glossary of terms for plonkers
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Postby this41uk » Sat Dec 09, 2006 11:33 pm

I've just bought an old book �Farmhouse Fare" (last edition 1966) it has recipes for curing hams and bacon even a whole Pig: :!: :!:
But there are about 8 different types of salt mentioned from table salt to saltpetre.

Having found your explanation of kosher salt which has solved one, can someone tell me what the following are. :?:

Common Salt
Coarse Salt
Bay Salt
Salt Prunella

And if needed where I can buy them.

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Postby saucisson » Sun Dec 10, 2006 12:15 pm

Prunella salt or sal prunella

David. wrote:Potassium Nitrite.
If saltpetre is heated, it converts to potassium nitrite. From early times, a second form of saltpetre was used, called sal prunella. This was produced by fusing saltpetre into balls. This fusing process produced minute quantities of potassium nitrite, which enabled the curing process to start more quickly.
David.


Bay salt is sea salt
And I'm guessing here : Coarse salt is crystalline salt whether sea or rock
and common salt is the cheap regular cooking salt.

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