12

Potato chips have to be fried in lots of oil. If you are using little, you are doing it wrong and your chips are less tasty than they could be. As Preston Fitzgerald mentioned in a comment, salt doesn't dissolve in oil. It could be that it will fall to the bottom. Alternatively, the convection in the hot oil could move it around. But still, the salt will ...


11

Kosher salt is pure, like table salt, but without any iodine and (usually) without any anti-caking agents. Kosher salt crystals are also coarse, but flat, which makes them easy to dissolve or season/coat meat. Unprocessed sea salt is simply coarse; the shape of the crystals (whole or ground) does not stick to meat particularly well and the impurities make ...


10

The reason people choose Kosher/Sea/Rock salt over table salt is mainly down to the crystal size and the lack of additives like iodine. Kosher salt is less soluble and less dense than table salt. The large crystals in these salts mean that unless there is a fair bit of water present they don't completely dissolve. This means it is less likely you'll over ...


7

Kosher salt is processed differently and has no iodine in it, so some people like the flavor better. It's not going to make that much difference, any salt will do. Just don't oversalt it, you want to taste the meat, not the salt.


6

You can use Kosher salt or sea salt or even table salt but keep in mind that they are interchangeable by weight NOT volume. Volumetric measurements fail because of different sizes and shapes of salt crystals. Kosher salt crystals are, as you pointed out, larger and end up with larger gaps between the crystals when measured by volume than the smaller table ...


6

Alton Brown just generally prefers kosher salt, for reasons that don't really apply to peanut butter, which will be ground down anyway. What matters is the total weight of salt. Remember, kosher salt tends to weight approximately 1/2 as much (depending on brand) as table salt, per unit of volume. So you can replace the kosher salt with sea salt, or any ...


4

"Kosher" salt has nothing to do with parve rules except maybe in the application of "koshering" AKA dry-brining (as a devout atheist, I haven't a clue on that one). It is coarser than regular table salt (making measurements slightly different) and it contains no added iodine. Certain food snobs (ehem) tend to find it somewhat superior in taste. In general, ...


4

You don't describe the recipe, so it's hard to say why the author insisted on Kosher salt. If you're supposed to rub the salt on the steak to remove surface blood, then kosher salt is more effective than table salt. If the salt is just a seasoning, Kosher salt (which has bigger granules than table salt) will add a grittiness that some people enjoy. Either ...


4

Another way to achieve what you're looking for... My mother in law will cut her beans and add salt to them. Because the beans have been washed in water, there's enough water to dissolve the salt. She'll then deep fry the beans for a specific dish, and when the beans are done frying, they're salty enough. She does this with eggplant and bitter gourd as well, ...


3

Kosher salt (or koshering salt) is a more American-known name for what we in Britain call flaked sea salt. It's not jewish or anything like that, it's just the kind of salt they use in the koshering process to draw the blood out of the animal. The difference with table salt (as explained by Alton Brown) is that sea salt is more naturally grown (like a wheat ...


3

The difference in salt is more related to how the salt is being used. So for the purpose of quickly salting before cooking or at the table any type of salt will do. However if you are salting your meat at least an hour in advance and letting it rest before cooking (which I HIGHLY recommend you do) then using the larger grains of Kosher salt has a positive ...


3

The best peanut butter, in my subjective opinion, contains peanuts and nothing else. Liquidize the nuts in a food processor until it's as smooth as you want it; and you're done. Peanut butter made this way might go a bit stiff if you leave it, but give it a good stir and it'll go back to normal. Good wholefood brands sell ready-made peanut butter of this ...


2

Salt is salt if dissolved into a liquid or blended into a paste. Kosher salt is just larger crystals, it tastes and works the same as any other salt. It is mostly called for because it has become "fashionable". Kosher salt does have specific culinary uses, but not as a dissolved or blended ingredient. There is no global standard on table or kosher salt ...


2

Kosher salt is fine. The salt crystals should dissolve without a problem. You should season at the beginning and end of cooking - add salt with, say, the onions and spices, then season to your taste at the end, after any reduction of gravy.


2

The texture of the salt used is key here. Try using dust-fine salt (use a mortar or grinder) instead of the usual, still relatively coarse table or kosher salts: it will actually adhere to the fried food instead of being accidentally eaten alongside, and you have more control over the dosage. And no, salt in oil might help dehydrate the food a little ...


1

The professional catering services will leave the freshly cut potato chips to soak in a sugary/saline solution for 12 hours prior to frying. If you want to add even more finesse, McDonald's is rumored to add additional additives such as phenethyl alcohol & dimethicone to its French Fries.


1

Melbury and Appleton sell it on line. They have a minimum order level of £10 before VAT and postage. London customers can order on-line and collect from their warehouse which is at marlborough Road, Islington. http://www.melburyandappleton.co.uk/kosher-salt---136kg-3-lb-9980-p.asp I have not ordered anything from them myself but do need Kosher Salt for a ...


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