Kosher Salt

[shayneh2006]

Kosher Salt?????.


I see this stuff mentioned in just about every curing recipe that comes out of the US........ but its so hard to get here.


What does the granules look like????

Up until now, I have just been using cooking salt for all my curing needs. Actually, my latest wet pickle for a home made Ham,,, I used rock salt which is on the pricey side.


Then I found this.




Flossy Salt . The granules are different to what I have experienced in any salt I have seen. More like flakes. Could this be similar to Kosher.

Oh and BTW,,,,, this stuff is a bargain and really economical to use.

This 20kg bag was only $10, which equates to 50 cents/kg





Shayne

[keithgh]

Kosher salt is made by compacting granular salt, producing large, irregularly shaped flakes which allows the salt to easily draw blood when applied to butchered meat (koshering process). The structure dissolves easily and provides flavor without oversalting because of it's large surface area.

Read more: <a href="http://www.food.com/library/salt-359?oc ... inkback</a>

Keith

[urbangriller]

....and Flossy Salt or Flaked Salt is as close as you get here (Flossy is way cheaper).

Used in brines and rubs because it dissolves fast.

Chris

[BarbieCrazy]

Shayne, where do you get this?

[keithgh]

kosher salt Notes:

This salt was developed for the preparation of kosher meats, but many cooks prefer it over table salt. It has coarser grains, so it's easier to use if you, like professional chefs, toss salt into pots with your fingers, measuring by touch. Most kosher salt is also flaked, giving each grain a larger surface area. This helps the salt adhere better, so it's great for lining margarita glasses, and for making a salt crust on meats or fish. Kosher salt also is preferred over table salt for canning and pickling. Like pickling salt, kosher salt is free of iodine, which can react adversely with certain foods. Some brands of kosher salt contain yellow prussiate of soda, an anti-caking agent, but unlike the anti-caking additive in table salt, it doesn't cloud pickling liquids. The only drawback to using kosher salt for pickling or canning is that the grains are coarser and flakier, and can't be packed as tightly into a measuring cup as pickling salt. This raises the risk that the salt won't be properly measured. To get around this problem, measure by weight instead of volume. With its large grains, kosher salt isn't a good choice for baking. Look for boxes of it in the spice section of your supermarket. Substitutes: pickling salt OR Margarita salt OR table salt (smaller grains, use half as much; doesn't cling as well to food; iodized salt can cause pickles to cloud.)

http://www.foodsubs.com/

Keith

[Narmnaleg]

I've been using the Cheetham flossy salt for a few years now and prefer it to the regular stuff.
I use the Cheetham premium rock salt for curing pancetta and guanciale.

Last time I bought it was a couple of years ago (still have plenty of bags left) from this place:
http://www.yellowpages.com.au/nsw/lakem ... sting.html

[Jester]

You can get real kosher salt from USA foods (who have just moved again). They stock both Diamond and Mortons brands.

Refer Alton Brown...
[youtube]http://www.youtube.com/watch?v=zDPf95YF ... detailpage[/youtube]
Hmm - I don't know why that doesn't work... anyway here's a link

http://www.youtube.com/watch?v=zDPf95YFxqM

[BarbieCrazy]

I've been using the Cheetham flossy salt for a few years now and prefer it to the regular stuff.
I use the Cheetham premium rock salt for curing pancetta and guanciale.

Last time I bought it was a couple of years ago (still have plenty of bags left) from this place:
http://www.yellowpages.com.au/nsw/lakem ... sting.html

Thanks. Any idea in Brissie where to get the flossy salt?

[urbangriller]

I've been using the Cheetham flossy salt for a few years now and prefer it to the regular stuff.
I use the Cheetham premium rock salt for curing pancetta and guanciale.

Last time I bought it was a couple of years ago (still have plenty of bags left) from this place:
http://www.yellowpages.com.au/nsw/lakem ... sting.html

Thanks. Any idea in Brissie where to get the flossy salt?

Do you have Cash and Carry?......if not you need a Butchers supply or wholesale food distributor, you might even have a salt supply company.

Cheers
Chris

[Jester]

Diamond kosher on the left, Morton's coarse in the middle, Maldon flakes on the right

[Nath]

I've been using the Cheetham flossy salt for a few years now and prefer it to the regular stuff.
I use the Cheetham premium rock salt for curing pancetta and guanciale.

Last time I bought it was a couple of years ago (still have plenty of bags left) from this place:
http://www.yellowpages.com.au/nsw/lakem ... sting.html

Thanks. Any idea in Brissie where to get the flossy salt?

Do you have Cash and Carry?......if not you need a Butchers supply or wholesale food distributor, you might even have a salt supply company.

Cheers
Chris

Hey Chris have you seen flossy salt @ the Campbell's cash and Carry in Perth? (Canningvale or Balcatta) I haven't seen it in there.


Nath

[Nath]

Diamond kosher on the left, Morton's coarse in the middle, Maldon flakes on the right

I like the maldon flakes, but not for the price (does flossy salt have any comparison?)


Nath

[Stockman]

Nath
MBL in Canning Vale have Flossy Salt for $8.50 for 15kg. They also have 5kg bags.

Manus

[Nath]

Thanks Manus!


Nath

[Jester]

Can someone post a pic of the flossy salt for a comparison?