The cooking thread

oldcorollas said:
Actually it is... 🙃
baconsalt.com

Bacon Salt | J&D’s Specialty Foods LLC

J&D’s Specialty Foods is all about the flavor of bacon! Our Bacon Salt products make everything taste like bacon. Whether you're a bacon lover, vegetarian, or follow a kosher diet, you can savor the flavors of J&D's Bacon Salt and enjoy the taste of bacon without sacrificing your dietary...
baconsalt.com baconsalt.com
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Yeah, but buying that one would be like buying Capilano sugar syrup, ahem - "honey"(blend). :p
 
Holy shit! I am in.


Kosher salt is a coarse rock used for the koshering process. It draws blood out of the carcass.
 
Peasants !
Kosher salt has larger, flakier crystals, is less dense, and does not contain iodine or anti-caking agents, sometimes less sodium to
 
RastaRuss said:
Peasants !
Kosher salt has larger, flakier crystals, is less dense, and does not contain iodine or anti-caking agents, sometimes less sodium to
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I watched the documentary Salt Fat Acid Heat on Netflix - which was great btw, recommend watching if you enjoy cooking - and the chef was a fan of seasoning meat with Kosher salt.

She was saying Kosher salt was good for marinating meat as there's a greater margin for error and it's easy to get an even coating with it.

Got the cookbook based on the show, which suggests all salts aren't equal.
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Tubbsy said:
I watched the documentary Salt Fat Acid Heat on Netflix - which was great btw, recommend watching if you enjoy cooking - and the chef was a fan of seasoning meat with Kosher salt.

She was saying Kosher salt was good for marinating meat as there's a greater margin for error and it's easy to get an even coating with it.

Got the cookbook based on the show, which suggests all salts aren't equal.
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But if the chef was from Australia, not the US he would have called it cooking salt.
RastaRuss said:
Peasants !
Kosher salt has larger, flakier crystals, is less dense, and does not contain iodine or anti-caking agents, sometimes less sodium to
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Just like cooking salt here and the rest of the world has different densities and shapes according to brand.
Some salt has tiny amounts of impurities which effect flavour but in such small quantities that the effect on Na is negligible. What you're effectively saying here is that some NaCl has less Na. That's not how things work.
 
Freediver said:
It's the yank name for cooking salt which is used for kAshering, note the a.
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Well off to Google i go and...apparently it is melichah. Also the a/o seems to be the difference of hebrew/English. It turns out there is a Jewish Wikipedia.


But the true salt talk should be about the pink Himalayan salt...
 
Freediver said:
But if the chef was from Australia, not the US he would have called it cooking salt.
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Google tells me Kosher and Cooking are different things, but I don't care enough to argue about this with you.

I've had good results using the advice from that book and will continue to use it.
 
pink poodle said:
Well off to Google i go and...apparently it is melichah. Also the a/o seems to be the difference of hebrew/English. It turns out there is a Jewish Wikipedia.


But the true salt talk should be about the pink Himalayan salt...
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Go to your local Indian grocer and get some black salt. When you open the pack you're going to think it smells off but trust me, it's good.
 
Freediver said:
Go to your local Indian grocer and get some black salt. When you open the pack you're going to think it smells off but trust me, it's good.
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I do have some black salt. I came across it on the rim of a margarita. It is good.
 
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