Ahhh... What's Koshering?
Actually Koshering applies to lots more than just the meat.
http://www.kosherkitchen.info/A_Step_by_Step_Guide_to_Kosher_your_Kitchen.pdf
Kashrut are the Jewish Dietary laws about food. Kosher food is food that has been prepared according to those laws.
One of the laws about meat is that as much blood as possible has to be drawn out. So it is packed in salt to basically dry it thus removing as much blood as possible. So “Koshering” meat is the act of making the meat Kosher or fit for consumption according to Kashrut (the dietary laws).
Kosher salt is not the best for baking, except as a topping for breads and rolls, etc., because it doesn't dissolve as well as finer table salt.By volume, Kosher salt is lighter in weight than table salt. One level teaspoon of table salt weighs 6 grams, and the Kosher salt weighs 4 grams per level teaspoon (I just did this on my scale). If a recipe calls for 1 teaspoon of salt, use 1-1/2 teaspoons of Kosher salt if that is your preference. this is particularly important in bread recipes, because the bread will not have the flavor if it is under salted. Just keep in mind if you prefer Kosher salt, increase the volume by 50%. If you weigh ingredients, it won't matter at all.
I have been using it for over a year, and have not had any problem with dissolving. It's personal preference.Kosher salt is not the best for baking, except as a topping for breads and rolls, etc., because it doesn't dissolve as well as finer table salt.
Perhaps, but even Morton says not to use their Kosher salt in baking (although I believe there is such a thing as fine kosher salt). This is from their FAQ page -- check out the Salt Guide, too:I have been using it for over a year, and have not had any problem with dissolving. It's personal preference.
That page includes this about Kosher salt in baking:
Perhaps, but even Morton says not to use their Kosher salt in baking (although I believe there is such a thing as fine kosher salt). This is from their FAQ page -- check out the Salt Guide, too:8) When should I use Kosher Salt?
You may use Coarse Kosher Salt in place of table salt in recipes. Morton® Coarse Kosher Salt may be used whenever a coarse flake salt is desired, such as garnishing the rim of margarita glasses; as a topping for bread, rolls, bagels and soft pretzels; or for brining meat and poultry. Morton® Coarse Kosher Salt may also be used to kosher meat and poultry, and in cooking where salt is used to encrust meat, fish or chicken. We do not recommend using Morton® Coarse Kosher Salt in baking recipes, unless used as a topping, where a coarse salt would be desired. For more suggested uses click here for the Morton Salt Guide.
Not so fast, FryBoy. I agree that JoeV's bread looks incredible, but how does it taste??? In the interest of putting this salt thing to the test, I volunteer to actually eat Joe's bread. A lot of it. Joe, I am PMing you my address.In any case, I've seen pictures of your bread, and I have no doubt that it's every bit as good as it looks, even if you use old road salt that you've scraped off your frozen highways!
Good point! Joe, please overnight a couple of your best loaves to Terry and me.Not so fast, FryBoy. I agree that JoeV's bread looks incredible, but how does it taste??? In the interest of putting this salt thing to the test, I volunteer to actually eat Joe's bread. A lot of it. Joe, I am PMing you my address.
I appreciate this, FryBoy! NCT can always count on you to pitch in!Good point! Joe, please overnight a couple of your best loaves to Terry and me.
Then Warren better send FryBoy and me some bread, too. In the interest of being thorough, of course. (I've seen Warren's amazing kitchen and equipment - I'll bet he bakes a mean loaf of bread, too!)If I'm not mistaken Warren also uses kosher salt in his bread too. He is also a hell of a baker and cook. I use kosher salt or sea salt in my cooked foods and my wife needs iodized in her diet due to thyroid problems so she adds a bit to cooked dishes only.
I just don't see any particular reason to use it -- or to avoid it if you know how it converts. As I think you pointed out early in this thread, salt is salt, and the main difference is texture -- which hardly matters in most recipes.If I'm not mistaken Warren also uses kosher salt in his bread too. He is also a hell of a baker and cook. I use kosher salt or sea salt in my cooked foods and my wife needs iodized in her diet due to thyroid problems so she adds a bit to cooked dishes only.