Guest guest Posted April 16, 2001 Report Share Posted April 16, 2001 , " ~Jennifer Meyrose~ " <jmeyrose@e...> wrote: > Does anyone have a crockpot recipe that uses kosher salt? > I have a whole box of it and can only think of making Margaritas with it! > :-) Jenny: One of the main things I use it for is for salting the water to boil pasta, etc. in. Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2001 Report Share Posted April 16, 2001 At 03:02 PM 4/16/01 -0500, you wrote: >Does anyone have a crockpot recipe that uses kosher salt? >I have a whole box of it and can only think of making Margaritas with it! You can use kosher salt in place of regular salt in most recipes (other than baking). Many cooks (myself included) like it better for taste (it has more flavor due to the larger shape) and health (because of the stronger flavor you can use less) reasons. Just use it one-for-one in any recipe. I learned that trick from a cordon bleu-educated chef I was lucky enough to work with at a veggie restaurant. Veronica **************************************** Lurking in dark alleys nationwide. http://www.gothbowl.com **************************************** http://www.yummyfordogs.org Delightful dishes for the discerning canine palette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2001 Report Share Posted April 17, 2001 Do you notice much of a difference from regular salt? greenlee [greenlee] Monday, April 16, 2001 5:21 PM Re: kosher salt , " ~Jennifer Meyrose~ " <jmeyrose@e...> wrote: > Does anyone have a crockpot recipe that uses kosher salt? > I have a whole box of it and can only think of making Margaritas with it! > :-) Jenny: One of the main things I use it for is for salting the water to boil pasta, etc. in. Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2001 Report Share Posted April 19, 2001 , " ~Jennifer Meyrose~ " <jmeyrose@e...> wrote: > Do you notice much of a difference from regular salt? To be honest, I just can't remember since I've been using the kosher salt for so long now. LOL! I think I read this in a pasta cookbook, perhaps Pasta Verde, about using kosher salt instead of regular for salting pasta cooking water. I don't remember why though -- I'll check that book when I get home (I'm at work now) and if that's where I got it from, I'll let you know what it says. Karen > > > Jenny: > > One of the main things I use it for is for salting the water to boil > pasta, etc. in. > > Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2001 Report Share Posted April 21, 2001 , " ~Jennifer Meyrose~ " <jmeyrose@e...> wrote: > Do you notice much of a difference from regular salt? Jenny: I finally got around to looking this up in the book I told you about -- Pasta Verde by Judith Barrett. Here is her explanation for using kosher salt for cooking pasta (page 29 of book): " I like to use kosher salt, with its large, coarse crystals in cooking; it's pure salt, unlike the iodized varieties, which contain additives. The quantities of salt listed in recipes in this book are approximate and given as " salt to taste " . And I mean just that: always taste before salting and add only as much as you find necessary. " For cooking dry pasta, her recipe is to use 6 to 8 quarts of water and 1 tablespoon of kosher salt per pound of pasta. So, even though the pasta cooking doesn't have anything to do with crockpot cooking -- it sounds like you could just use the kosher salt in place of regular salt in crockpot cooking. Hope the pasta info is helpful too. Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2001 Report Share Posted April 23, 2001 Thanks for the info. Karen. I recently braised some brussel sprouts and Martha (Stewart) called for Kosher salt. greenlee [greenlee] Saturday, April 21, 2001 5:11 PM Re: kosher salt , " ~Jennifer Meyrose~ " <jmeyrose@e...> wrote: > Do you notice much of a difference from regular salt? Jenny: I finally got around to looking this up in the book I told you about -- Pasta Verde by Judith Barrett. Here is her explanation for using kosher salt for cooking pasta (page 29 of book): " I like to use kosher salt, with its large, coarse crystals in cooking; it's pure salt, unlike the iodized varieties, which contain additives. The quantities of salt listed in recipes in this book are approximate and given as " salt to taste " . And I mean just that: always taste before salting and add only as much as you find necessary. " For cooking dry pasta, her recipe is to use 6 to 8 quarts of water and 1 tablespoon of kosher salt per pound of pasta. So, even though the pasta cooking doesn't have anything to do with crockpot cooking -- it sounds like you could just use the kosher salt in place of regular salt in crockpot cooking. Hope the pasta info is helpful too. Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2001 Report Share Posted April 23, 2001 , " ~Jennifer Meyrose~ " <jmeyrose@e...> wrote: > Thanks for the info. Karen. I recently braised some brussel sprouts and > Martha (Stewart) called for Kosher salt. Yep, Martha really likes kosher salt too. :-) A lot of her recipes call for it. Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2002 Report Share Posted November 1, 2002 At 21:27 31/10/02 +0000, you wrote: >Now…can anyone tell me where I would find “Kosher Salt” in the store and >what is the difference between that and regular salt? Kosher salt is often called coarse salt (because that's what it is!). It should be in the same place as all the other salt in supermarkets, but smaller stores may not carry it. >It has been my experience that the Kosher salt is right along side the >regular salt...I have no problem finding it in a regular grocery store. I >also " thought " that kosher had something to do with the processing of the >product...Um...That last thing could be wrong...I forgot my lesson in salt >from the food network!...lol...But, every since I saw the show with Alton >Brown...I use course kosher salt to cook with only...It has actually less >sodium in it than regular table salt...and is " flavorful " when used >sparingly...so..hope I have been of some help. Kosher salt *may* have slightly less sodium per teaspoon than regular salt...but only because it has less *salt* (and more air) per teaspoon. It is less processed because it doesn't need " free flow " chemicals (it doesn't flow). Otherwise, it is exactly the same as standard salt. Because it usually doesn't have chemicals, it is preferred for making pickles; the free flow agents can cause the pickle juice to become cloudy. Brandel in Jerusalem ....reporting live from the war zone... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2002 Report Share Posted November 1, 2002 Thanks for the informaiton Brandel. <<but only because it has less *salt* (and more air) per teaspoon. It is less processed because it doesn't need "free flow" chemicals (it doesn't flow). Otherwise, it is exactly the same as standard salt. Because it usually doesn't have chemicals>> I was thinking it would be better than salt because of my high blood pressure, but it does not sound as if it having "about the same amount of sodium" would really help in that department. However would it not still be the better choice if you were wanting something without all the "processing" of regular salt? Something more natural or is it enough to make a difference? With kindness, Beth PS- And are you really writing from Jerusalem!? That is really neat! "Brandel D. Falk" <ImaBDF wrote: At 21:27 31/10/02 +0000, you wrote:>Now…can anyone tell me where I would find “Kosher Salt” in the store and >what is the difference between that and regular salt? Kosher salt is often called coarse salt (because that's what it is!). It should be in the same place as all the other salt in supermarkets, but smaller stores may not carry it.>It has been my experience that the Kosher salt is right along side the >regular salt...I have no problem finding it in a regular grocery store. I >also "thought" that kosher had something to do with the processing of the >product...Um...That last thing could be wrong...I forgot my lesson in salt >from the food network!...lol...But, every since I saw the show with Alton >Brown...I use course kosher salt to cook with only...It has actually less >sodium in it than regular table salt...and is "flavorful" when used >sparingly...so..hope I have been of some help. Kosher salt *may* have slightly less sodium per teaspoon than regular salt...but only because it has less *salt* (and more air) per teaspoon. It is less processed because it doesn't need "free flow" chemicals (it doesn't flow). Otherwise, it is exactly the same as standard salt. Because it usually doesn't have chemicals, it is preferred for making pickles; the free flow agents can cause the pickle juice to become cloudy.Brandel in Jerusalem...reporting live from the war zone...contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2004 Report Share Posted December 10, 2004 Thank you, Brenda Lee, for your explanation. I think I know what you mean, we call it " cooking salt " (melach bishul). I have never heard about celtic sea salt .... Wishing you all a shabbat shalom ~ Dorith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2004 Report Share Posted December 11, 2004 At 03:55 11/12/04, you wrote: >I think I know what you mean, we call it " cooking salt " (melach bishul). I >have never heard about celtic sea salt .... I don't know what cooking salt is. You need to use *coarse* salt--the stuff used to kasher (salt and soak) meat. (I can't find a bag of it to check exactly what it's called in Hebrew...) Brandel in Jerusalem The vegetarian freezer e-cookbook has arrived!! http://www.30daygourmet.com/Manuals/Vegetarian_Cooking.asp Quote Link to comment Share on other sites More sharing options...
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