Coarse Salt
Coarse Salt Record from Hot Sauce Survey
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Images Sourced from the Kosher salt Wikipedia Record.
| Ingredient Name | Coarse Salt |
|---|---|
| Ingredient Type | Salt |
| Wikipedia Summary | Kosher salt or koshering salt (outside North America called kitchen salt, cooking salt, flake salt, rock salt or kashering salt) is coarse edible salt without common additives such as iodine. The term kosher salt gained common usage in North America and refers to its use in the Jewish religious practice of dry brining meats, known as kashering, and not to the salt itself being manufactured under any religious guidelines. Different brands of salt vary dramatically in density; for one brand the same volume measure may contain twice as much salt (by mass) as for another brand. The meat is typically soaked in cool water, drained, completely covered with a thin layer of salt, and then allowed to stand on a rack or board for an hour or more. According to Cook's Illustrated, Diamond Crystal salt is made by Cargill in St. Clair, MI and Morton Salt is from Chicago,IL. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Date Added | 9 Months, 4 Weeks Ago |
| Date Last Updated | 4 Months Ago |
| Contributor | teamdominators |
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