sdifox
No Lifer
- Sep 30, 2005
- 101,113
- 18,180
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Originally posted by: Rubycon
ship > boat
That ferry is probably 2000 tons.
We're 93,000 tons. You do the math.
How much does the boat weight without all the humans on it? Fine, ship.
Sea salt demands a premium at typical grocers but can be had cheaply at Costco. In fact, it's not just sea salt, it's Mediterranean sea salt, which indubitably makes all the difference. :roll: But really, it is much better for non-cooking application -i.e. salad and such as. I assume Kosher is a scam. I'll bless my food in accordance with my own delusions, thank you.
I like sea salt. There is a texture difference, so I'll use it for some things where I want that texture (some spice rubs, for example) and I'll use Kosher salt for sauces. It has its place just like everything else. Calling it a marketing gimmick is nonsense.
Originally posted by: Auric
I assume Kosher is a scam. I'll bless my food in accordance with my own delusions, thank you.
Kosher salt is called that not because it's Kosher, but because it's the type of salt used in Kosher meat preparation. It's larger and has a more irregular shape for better blood absorption. It also doesn't have iodine in it. I thought someone already explained this?
Originally posted by: BladeVenom
Originally posted by: Auric
I assume Kosher is a scam. I'll bless my food in accordance with my own delusions, thank you.
Kosher salt is called that not because it's Kosher, but because it's the type of salt used in Kosher meat preparation. It's larger and has a more irregular shape for better blood absorption. It also doesn't have iodine in it. I thought someone already explained this?
Err, how's that diff'rent than reg'lar rockishly sized sea salt? I r dubios of "better blood absorbtion" unless it somehow mystically bypasses reg'lar digestion.
BoomerD
No Lifer
- Feb 26, 2006
- 66,661
- 15,044
- 146
Originally posted by: Auric
Originally posted by: BladeVenom
Originally posted by: Auric
I assume Kosher is a scam. I'll bless my food in accordance with my own delusions, thank you.
Kosher salt is called that not because it's Kosher, but because it's the type of salt used in Kosher meat preparation. It's larger and has a more irregular shape for better blood absorption. It also doesn't have iodine in it. I thought someone already explained this?
Err, how's that diff'rent than reg'lar rockishly sized sea salt? I r dubios of "better blood absorbtion" unless it somehow mystically bypasses reg'lar digestion.
Has nothing to do with digestion...the blood absorption is in the processing of the meat...
Kosher salt is a larger, more porus grain of salt. The larger pores absorb the blood from the meat better than fine grained salt will...
Originally posted by: BoomerD
Originally posted by: Auric
Originally posted by: BladeVenom
Originally posted by: Auric
I assume Kosher is a scam. I'll bless my food in accordance with my own delusions, thank you.
Kosher salt is called that not because it's Kosher, but because it's the type of salt used in Kosher meat preparation. It's larger and has a more irregular shape for better blood absorption. It also doesn't have iodine in it. I thought someone already explained this?
Err, how's that diff'rent than reg'lar rockishly sized sea salt? I r dubios of "better blood absorbtion" unless it somehow mystically bypasses reg'lar digestion.
Has nothing to do with digestion...the blood absorption is in the processing of the meat...
Kosher salt is a larger, more porus grain of salt. The larger pores absorb the blood from the meat better than fine grained salt will...
S'alright, what does meat processing have to do with salt varieties available on their own?
JohnOfSheffield
Lifer
- Jun 26, 2007
- 11,925
- 2
- 0
Ok, i'm in Germany waiting for my kids to wake up and i look at this thread and... ignoramus Americanus really is a fucking species.
NO, iodine does not add taste to NaCL because it's added in amounts where you could not taste it even if you were fucking superman and NO, different NaCL products and their shapes and sizes don't do shit for the result of the damn steak or turkey or whatever you are cooking, they are all about equal.
Now, every mineral can make it into a salt and for health, what you should be concerned with is the Na - K pump, this is the Sodium - Potassium balance.
There are salts out there, usually called "mineral salts" and the name deserves a "duh" in itself, however, most of these do balance potassium and sodium levels in the content and this is a good thing, see, sodium in itself isn't such a bad thing, throw it off balance with potassium though and you get high blood pressure, increased risk of diabetes 2 and a whole heap of other things, keep it in balance and you'll be just fine.
So no matter what they call it, it's the same shit and tastewise, it's supposed to be marinated in it, and the crap about how hit shouldn't be is old, it makes the fat crispier and does absolutely nothing with the meat (juicy meat depends on cooking time, nothing else, you do not have to do it hard to "close the surface" either, it really does not matter, it's just the time that does).
Flakes or small grained, whatever you like, just don't overdo it or it'll taste like shit no matter what you use.
NO, iodine does not add taste to NaCL because it's added in amounts where you could not taste it even if you were fucking superman and NO, different NaCL products and their shapes and sizes don't do shit for the result of the damn steak or turkey or whatever you are cooking, they are all about equal.
Now, every mineral can make it into a salt and for health, what you should be concerned with is the Na - K pump, this is the Sodium - Potassium balance.
There are salts out there, usually called "mineral salts" and the name deserves a "duh" in itself, however, most of these do balance potassium and sodium levels in the content and this is a good thing, see, sodium in itself isn't such a bad thing, throw it off balance with potassium though and you get high blood pressure, increased risk of diabetes 2 and a whole heap of other things, keep it in balance and you'll be just fine.
So no matter what they call it, it's the same shit and tastewise, it's supposed to be marinated in it, and the crap about how hit shouldn't be is old, it makes the fat crispier and does absolutely nothing with the meat (juicy meat depends on cooking time, nothing else, you do not have to do it hard to "close the surface" either, it really does not matter, it's just the time that does).
Flakes or small grained, whatever you like, just don't overdo it or it'll taste like shit no matter what you use.
JohnOfSheffield
Lifer
- Jun 26, 2007
- 11,925
- 2
- 0
Well, no. It's called kosher salt because they can sell it at a higher price if they call it that, they would call it up your arse salt if that would be a good marketing name.
There is no such thing as KOSHER salt, think about it, they slaughtered the animals the right way according to Judaism to retain the salt?
Seriously, you can't be falling for that shit? Please?
BoomerD
No Lifer
- Feb 26, 2006
- 66,661
- 15,044
- 146
John, maybe you like "up your arse salt", but the rest of the civilized world, that just wouldn't pass as serviceable...
Here, for your reading enjoyment:
http://ask.yahoo.com/20030310.html
Dear Yahoo!:
What is kosher salt? Is it better for you than regular salt?
Raymond
Bullhead City, Arizona
Dear Raymond:
Sodium chloride -- aka salt -- is a crystalline compound that comes from the oceans. Salt can be harvested from seawater through evaporation, or it can be mined from inland deposits left by ancient oceans. Most salt we use in our kitchens and dining rooms is mined, except salt sold as "sea salt," which comes from seawater.
Different types of salt are created during the refining process. Some varieties include additives that make them flow freely through salt shakers, and others have added iodine, which can prevent hypothyroidism. Most are ground into very fine grains, but a few types are left in a more natural form made of large, rocky crystals. Fine-grained salts include table salt, iodized salt, pickling salt, and popcorn salt. Rock salt and kosher salt are coarse-grained. Sea salt can be found in both fine and coarse forms. While all of these taste, well, salty, the degree of saltiness and the precise flavor can vary.
Kosher salt usually has no additives, and it has big crystals with large surface areas. This size and shape allows it to absorb more moisture than other forms of salt, and this makes kosher salt excellent for curing meats. That is essentially where the name comes from. The salt itself is not kosher, meaning it doesn't conform to Jewish food laws, but this salt is used to make meat kosher. The Jewish holy book, the Torah, prohibits consumption of any blood, which is why kosher meat must be slaughtered and prepared in a specific manner. A common way of removing the final traces of blood from meat is to soak and salt it.
That's not the only use for kosher salt, however. The flavor is distinct from ordinary table salt, and some cooks prefer to use it in all their cooking. Like other coarse salts, kosher salt can be used in recipes that call for a salt crust. You can even use it to salt the edge of a margarita glass.
Nutritionally speaking, kosher salt is no different than table salt, although it does not provide iodine. The human body needs salt to regulate the electrolyte balance inside and outside of its cells. But studies have shown that diets low in salt lower a person's blood pressure. As with many health issues, scientists and doctors don't universally agree on the health benefits and problems related to salt intake.
http://en.wikipedia.org/wiki/Kosher_salt
Kosher salt (or more correctly, koshering salt), is one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent.
Kosher salt gets its name not because it follows the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather because of its use in making meats kosher, by helping to extract the blood from the meat. Because kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer, allowing fluids to leach out of the meat.
Kosher salt can be used in nearly all applications, but it is not generally recommended for baking with recipes that use small amounts of liquid (wet ingredients). If there is not enough liquid, the kosher salt will not dissolve sufficiently, and this can result in small bits of salt in the resulting product; in certain applications this is undesirable. In recipes where there is enough liquid to dissolve all the salt, table salt can be replaced by kosher salt, but the volume must be adjusted. Because kosher grains occupy more volume (for equal weight) the volume of kosher salt should be increased. Because kosher salt grains can vary in size considerably from one brand to another, it is recommended that one check the box for a conversion guideline, which is generally provided. If there is no guidance provided, twice as much kosher salt (by volume) to replace table salt serves as a rough estimate. Conversely, to replace kosher salt with table salt in a recipe, the required quantity of salt should be reduced by half. Another reliable technique is to use an equal weight; a gram of kosher salt is equivalent to a gram of table salt.
Also, in the developing world, iodine deficiency is a health problem solved by use of iodized salt. Mountainous areas and places where prepared salty foods are not consumed may lack iodine, retarding mental and hormonal development in children in particular. (Why we need iodine)
Chefs often prefer kosher salt because its texture allows the chef to pinch a larger quantity of salt and evenly sprinkle the flakes on food. Also, because of the absence of iodine, kosher salt tends to make flavors cleaner and brighter than iodized salt, which has a slightly metallic flavor. The Food Network's Alton Brown and many others generally recommend the use of kosher salt for this reason.
So while salt is salt...not all salt is the same.
Here, for your reading enjoyment:
http://ask.yahoo.com/20030310.html
Dear Yahoo!:
What is kosher salt? Is it better for you than regular salt?
Raymond
Bullhead City, Arizona
Dear Raymond:
Sodium chloride -- aka salt -- is a crystalline compound that comes from the oceans. Salt can be harvested from seawater through evaporation, or it can be mined from inland deposits left by ancient oceans. Most salt we use in our kitchens and dining rooms is mined, except salt sold as "sea salt," which comes from seawater.
Different types of salt are created during the refining process. Some varieties include additives that make them flow freely through salt shakers, and others have added iodine, which can prevent hypothyroidism. Most are ground into very fine grains, but a few types are left in a more natural form made of large, rocky crystals. Fine-grained salts include table salt, iodized salt, pickling salt, and popcorn salt. Rock salt and kosher salt are coarse-grained. Sea salt can be found in both fine and coarse forms. While all of these taste, well, salty, the degree of saltiness and the precise flavor can vary.
Kosher salt usually has no additives, and it has big crystals with large surface areas. This size and shape allows it to absorb more moisture than other forms of salt, and this makes kosher salt excellent for curing meats. That is essentially where the name comes from. The salt itself is not kosher, meaning it doesn't conform to Jewish food laws, but this salt is used to make meat kosher. The Jewish holy book, the Torah, prohibits consumption of any blood, which is why kosher meat must be slaughtered and prepared in a specific manner. A common way of removing the final traces of blood from meat is to soak and salt it.
That's not the only use for kosher salt, however. The flavor is distinct from ordinary table salt, and some cooks prefer to use it in all their cooking. Like other coarse salts, kosher salt can be used in recipes that call for a salt crust. You can even use it to salt the edge of a margarita glass.
Nutritionally speaking, kosher salt is no different than table salt, although it does not provide iodine. The human body needs salt to regulate the electrolyte balance inside and outside of its cells. But studies have shown that diets low in salt lower a person's blood pressure. As with many health issues, scientists and doctors don't universally agree on the health benefits and problems related to salt intake.
http://en.wikipedia.org/wiki/Kosher_salt
Kosher salt (or more correctly, koshering salt), is one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent.
Kosher salt gets its name not because it follows the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather because of its use in making meats kosher, by helping to extract the blood from the meat. Because kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer, allowing fluids to leach out of the meat.
Kosher salt can be used in nearly all applications, but it is not generally recommended for baking with recipes that use small amounts of liquid (wet ingredients). If there is not enough liquid, the kosher salt will not dissolve sufficiently, and this can result in small bits of salt in the resulting product; in certain applications this is undesirable. In recipes where there is enough liquid to dissolve all the salt, table salt can be replaced by kosher salt, but the volume must be adjusted. Because kosher grains occupy more volume (for equal weight) the volume of kosher salt should be increased. Because kosher salt grains can vary in size considerably from one brand to another, it is recommended that one check the box for a conversion guideline, which is generally provided. If there is no guidance provided, twice as much kosher salt (by volume) to replace table salt serves as a rough estimate. Conversely, to replace kosher salt with table salt in a recipe, the required quantity of salt should be reduced by half. Another reliable technique is to use an equal weight; a gram of kosher salt is equivalent to a gram of table salt.
Also, in the developing world, iodine deficiency is a health problem solved by use of iodized salt. Mountainous areas and places where prepared salty foods are not consumed may lack iodine, retarding mental and hormonal development in children in particular. (Why we need iodine)
Chefs often prefer kosher salt because its texture allows the chef to pinch a larger quantity of salt and evenly sprinkle the flakes on food. Also, because of the absence of iodine, kosher salt tends to make flavors cleaner and brighter than iodized salt, which has a slightly metallic flavor. The Food Network's Alton Brown and many others generally recommend the use of kosher salt for this reason.
So while salt is salt...not all salt is the same.
JohnOfSheffield
Lifer
- Jun 26, 2007
- 11,925
- 2
- 0
LOL, you just confirmed what i said, it's the same fucking thing and anyone who can say he can actually taste the difference between iodine enriched sodium chloride and regular sodium chloride (both come from the same source) is a nutter, no human in this world can taste the difference.
Fine grained or whatever, it still melts in and joins with the fluids of whatever you're eating, it doesn't matter what it is.
Kosher salt is just something they call extra special expensive regular salt.
Seriously, i've heard it all, how you should cook it, close the surface, add the salt last because it drains out the fluids, the truth is, it doesn't matter at all, you can marinate it in salt and all it will do is join with the liquid, in fact you SHOULD marinate it WITH the salt, to get the taste on more than the surface, you can cook it anyway you please and it will still be as dry or as juicy as your time to cook it will let it be.
Indeed all salts made out of NaCL produce the same result, that your dumb arse will pay more to get the same result without the iodine (originally introduced to prevent anemia from overzealous Na intake) or with it, no matter what salt you taste, even a mixed salt with K and Na you would not be able to taste the difference.
Personally, i pretty much drink and sweat enough to need my NaCL and water, and the K comes natually from the meat i eat.
Originally posted by: MikeyIs4Dcats
Originally posted by: Rubycon
ship > boat
That ferry is probably 2000 tons.
We're 93,000 tons. You do the math.
shens.....that's nearly the displacement of a fully loaded Nimitz class supercarrier
I bench pressed it once... trust me, she's right.
JohnOfSheffield
Lifer
- Jun 26, 2007
- 11,925
- 2
- 0
Originally posted by: 91TTZ
Originally posted by: MikeyIs4Dcats
Originally posted by: Rubycon
ship > boat
That ferry is probably 2000 tons.
We're 93,000 tons. You do the math.
shens.....that's nearly the displacement of a fully loaded Nimitz class supercarrier
I bench pressed it once... trust me, she's right.
Yep, she's right and it's not even close to the biggest ships around.
I've served on ships bigger than that before i became an SAS officer.
JohnOfSheffield
Lifer
- Jun 26, 2007
- 11,925
- 2
- 0
And what would deuterium oxide do to you if you drank it?
It's basically 2H2O or D2O if you will, it wouldn't hurt you at all.
It works great as an absorber or moderator if you will since it has greater density than regular water, but there is nothing harmful about it.
Take a bath in it, drink it, shove it up your arse in an enema, it won't hurt you at all.
JohnOfSheffield
Lifer
- Jun 26, 2007
- 11,925
- 2
- 0
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