12 March 08 - Spicy

[Wrench]

Kosher doesn't cut it for everything though; for instance, kosher salt doesn't dissolve in cold liquids, where table salt will.

Last I checked NaCl was NaCl. How does the other stuff affect the dissolving?

It has to deal with the processing and the additives and anti-clumping agents; since table salt is finer and has been processed more, and its grains are looser than a cheerleader on prom night, it dissolves very quickly.

If you ever get a chance to, taste a few grains of table salt on your tongue, then taste a few grains of kosher. Although molecularly very similar, kosher salt has a much "cleaner" salt taste, it dissolves more slowly in your mouth, the crystals cling to your tongue more. Or, if you don't like the idea of tasting salt, next time you cook a steak, while it's raw put kosher salt on one side and table salt on the other, and let it sit for five minutes, then feel both sides. On the kosher side, you'll still be able to feel the grains, while the table salt will be mostly dissolved.

[stile99]

Kosher doesn't cut it for everything though; for instance, kosher salt doesn't dissolve in cold liquids, where table salt will.

Last I checked NaCl was NaCl. How does the other stuff affect the dissolving?

Well, if you want to just cut it down to a chemical basis, there's no difference.

Let's say one were to dump a 55 gallon drum (sans drum) of H2O on your head. Would you prefer liquid or solid state? Remember, chemically it is the same...

[StruckingFuggle]

Let's say one were to dump a 55 gallon drum (sans drum) of H2O on your head. Would you prefer liquid or solid state? Remember, chemically it is the same...

Interestingly, if it was plus drum, the ice would be better.

Still, I question the apt-ness of your analogy.

[adciv]

Last I checked NaCl was NaCl. How does the other stuff affect the dissolving?

Well, if you want to just cut it down to a chemical basis, there's no difference.

Let's say one were to dump a 55 gallon drum (sans drum) of H2O on your head. Would you prefer liquid or solid state? Remember, chemically it is the same...

The NaCl is still in the same phase. Water & Ice are not. Not applicable.

[Deacon]

Yeah, it's a pretty bad analogy. The whole "NaCl is NaCl" bit is a misleading and/or ignorant because table salt and kosher salt and sea salt, area-specific sea salt, etc, all have different contents. NaCl may be the base, but it is NOT the whole thing. If I coated grains of sugar in a thin layer of teflon and then began to say you're crazy because they no longer dissolved and no longer tasted sweet, because hey, after all it's sugar, you'd probably hit me with something heavy.

[adciv]

The minerals and such are randomly distributed throughout the salt. There is no layer blocking the diffusion into the watter as in your example.

This

since table salt is finer and has been processed more, and its grains are looser than a cheerleader on prom night, it dissolves very quickly.

seems to have more to do with it than the additives.

[petso]

i tried this a few weeks ago on the BBQ ... keep in mind, it was also -20 degrees celcius at the time but hey, i cook on the BBQ in almost any weather... it's also trout not salmon but salmon would also work good

ingredients:
one each orange, lemon, lime, onion and clove of garlic ... ok, i used 3 cloves of garlic
fresh dill
olive oil
trout filet (the whole thing, with skin on)
aluminium foil
salt and pepper to taste

preheat BBQ to medium-high heat. slice the orange, lemon, lime, onion and crush the garlic. spread one third of the orange, lemon, line onion and garlic on a piece of aluminium foil. place filet ontop with skin down. cover with fresh dill and remaining 2 thirds of orange, lemon, yadda, yadda. salt and pepper to taste. fold aluminium foil up to form an enveloppe. note, it doesn't have to be completely closed, but enough to catch some of the steam. cook on the BBQ for 20 minutes... ish...

the skin just peels off when you take your piece and it tastes REALLY good. i think i'm going to add fresh lemongrass with the dill or even replace with some safron next time around to play with it a little.

also, on another note, this wasn't from a book or anything... or at least not one that i've read. this came from my mind with a bit of experimentation.

[FelixLeech]

You know, it occurred to me that we seem to have some fine culinary experts who have fine, refined pallets posting here.

Should we maybe consider a thread for recipes? Share our finer cuisine?

[Deacon]

Such threads exist.

[StruckingFuggle]

Man, petso, that sounds really good...

Sadly, I generally don't have easy access to a grill at the moment.



I wonder how it would fare in a pan over medium heat, or in the over - but then at what temp, and for how long...?

[FelixLeech]

Such threads exist.

Hey, I did some searching but I apparently did not pick the right terms to search with.

Could you link said thread if you know where it is?

Danke.

[adciv]

http://reallifeforums.com/viewforum.php?f=46
http://reallifeforums.com/viewtopic.php?f=3&t=20165