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 Posted: Tue Dec 15, 2009 7:45 pm
TeaDidikai Then why not be proud of being a person who has maintained the good parts from their culture in the US? Don't really know too much about it to begin with. I'm aware of that and will be alleviating it as I go on by trying to read history, and check it out- my uni even has a class about Filipino-Americans and problems with integration! I hope to take that soon.
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Posted: Tue Dec 15, 2009 8:15 pm
Does anybody know of the difference in chemical composition between sea salt and kosher salt besides the addition of sodium ferrocyanate?
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Posted: Tue Dec 15, 2009 8:20 pm
Sophist Does anybody know of the difference in chemical composition between sea salt and kosher salt besides the addition of sodium ferrocyanate? Uhh... sea salt makes for a wonderful addition to your dishes, or to sprinkle on top of caramel candies (yum!) - kosher salt is for koshering (completely drying!) your meats. I use it as my standard salt because it's softer on the palate. Probably not helpful, but hey, I'm a cook not a chemist/baker.
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Posted: Tue Dec 15, 2009 9:14 pm
Collowrath Sophist Does anybody know of the difference in chemical composition between sea salt and kosher salt besides the addition of sodium ferrocyanate? Uhh... sea salt makes for a wonderful addition to your dishes, or to sprinkle on top of caramel candies (yum!) - kosher salt is for koshering (completely drying!) your meats. I use it as my standard salt because it's softer on the palate. Probably not helpful, but hey, I'm a cook not a chemist/baker. The reason I ask is that someone on another forum thinks kosher salt is more pure to use in making natron (though it's not really chemically complete natron) as opposed to using sea salt because kosher salt has "better texture and composition" for natron and that sea salt "by definition is impure" because "it contains different mixtures of elements and chemicals from wherever it was mined" and that purified sea salt is table salt. I don't get it...is she saying that table salt is more pure than sea salt because it has iodine? She also says kosher salt is better because it doesn't contain iodine...but then uses that as criteria to dismiss sea salt which also does not contain iodine? I feel like my brain is running in laps because of these comments.
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Posted: Tue Dec 15, 2009 9:19 pm
Sophist Does anybody know of the difference in chemical composition between sea salt and kosher salt besides the addition of sodium ferrocyanate? Sea salt, like most table salts (which contain iodine) and kosher salt (which as you say has sodium ferrocyanate in it), isn't completely sodium chloride, but unlike the two, nothing is added to it, it just has other minerals in it because of the way it's forms. It's essentially an untreated salt that has impurities in it. Not that the impurities are bad, it's just not pure salt. Other salts, such as Himalayan pink and Kala Namak are similar in that they have impurities because they aren't treated. Personally I like smoked sea salt because it takes the place of bacon for my friend who's a former vegetarian and can't quite do bacon yet. It's instant smoky flavour to anything. I've had Himalayan pink, but it's kind of just tastes like salt to me the impurities are pretty trace so they don't cause much of a flavour difference though if you use them in bread making they give you some pretty pink flecks. Another difference is that certain types of sea salt you'll buy kind of damp, due to the way they're harvested, such as fleur de sel.
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Posted: Tue Dec 15, 2009 9:23 pm
Sophist Collowrath Sophist Does anybody know of the difference in chemical composition between sea salt and kosher salt besides the addition of sodium ferrocyanate? Uhh... sea salt makes for a wonderful addition to your dishes, or to sprinkle on top of caramel candies (yum!) - kosher salt is for koshering (completely drying!) your meats. I use it as my standard salt because it's softer on the palate. Probably not helpful, but hey, I'm a cook not a chemist/baker. The reason I ask is that someone on another forum thinks kosher salt is more pure to use in making natron (though it's not really chemically complete natron) as opposed to using sea salt because kosher salt has "better texture and composition" for natron and that sea salt "by definition is impure" because "it contains different mixtures of elements and chemicals from wherever it was mined" and that purified sea salt is table salt. I don't get it...is she saying that table salt is more pure than sea salt because it has iodine? She also says kosher salt is better because it doesn't contain iodine...but then uses that as criteria to dismiss sea salt which also does not contain iodine? I feel like my brain is running in laps because of these comments. 1. Most sea salt does not contain iodine, though you can get treated sea salt. 2. If she wants sodium chloride purity, she'll go for rock salt. That's pure halite. Hell, pink salt is more pure than Kosher, because it's 98% sodium chloride.
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Posted: Tue Dec 15, 2009 9:26 pm
Also, she is aware that the reason you add sodium ferrocyanate in the first place is to gain irregular texture, which allows the salt to be absorbed less, thereby allowing meat to kosher without absorbing the salt. Don't you want natron to absorb?
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Posted: Tue Dec 15, 2009 9:41 pm
Celeblin Galadeneryn Sea salt, like most table salts (which contain iodine) and kosher salt (which as you say has sodium ferrocyanate in it), isn't completely sodium chloride, but unlike the two, nothing is added to it, it just has other minerals in it because of the way it's forms. It's essentially an untreated salt that has impurities in it. Not that the impurities are bad, it's just not pure salt. Other salts, such as Himalayan pink and Kala Namak are similar in that they have impurities because they aren't treated. If we look at the chemical properties of natron from wiki (since I haven't yet found a better or more specific source): "Natron is a naturally occurring mixture of sodium carbonate decahydrate (Na2CO3·10H2O, a kind of soda ash) and about 17% sodium bicarbonate (also called nahcolite[1] or baking soda, NaHCO3) along with small quantities of household salt (halite, sodium chloride) and sodium sulfate." So it would have contained these things. Why then attempt to make natron and yet diverge from its properties so that it would be more "pure"? It was pure enough for the Egyptians! Quote: Personally I like smoked sea salt because it takes the place of bacon for my friend who's a former vegetarian and can't quite do bacon yet. It's instant smoky flavour to anything. That sounds yummy! Thanks for that idea, maybe I can add it to dried tofu or gluten since my boyfriend is veg. Quote: 1. Most sea salt does not contain iodine, though you can get treated sea salt. 2. If she wants sodium chloride purity, she'll go for rock salt. That's pure halite. Hell, pink salt is more pure than Kosher, because it's 98% sodium chloride. I already told her about #1 but she hasn't gotten back to me. I'll mention number two if she has some kind of problem with purity of the mineral. Quote: Also, she is aware that the reason you add sodium ferrocyanate in the first place is to gain irregular texture, which allows the salt to be absorbed less, thereby allowing meat to kosher without absorbing the salt. Don't you want natron to absorb? That's what I'm wondering...I can just imagine her trying to shower with the stuff and having chunks of salt stuck in her hair looking like dandruff. eek
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Posted: Wed Dec 16, 2009 1:33 am
I had a case of foot in mouth disease recently.
I asked my Jewish friend if she would care to go caroling with us. sweatdrop
The part that surprised me was that she does wish to.
seems more people consider Christmas in the U.S. a secular holiday than I had imagined.
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Posted: Wed Dec 16, 2009 9:06 am
I once got my Filipino friend and a group of his church members to carol a few places on my street including my house. It's been such a long time since we've had carolers and I'm sure my parents remember them from England as well.
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Posted: Wed Dec 16, 2009 5:16 pm
Sophist Celeblin Galadeneryn Sea salt, like most table salts (which contain iodine) and kosher salt (which as you say has sodium ferrocyanate in it), isn't completely sodium chloride, but unlike the two, nothing is added to it, it just has other minerals in it because of the way it's forms. It's essentially an untreated salt that has impurities in it. Not that the impurities are bad, it's just not pure salt. Other salts, such as Himalayan pink and Kala Namak are similar in that they have impurities because they aren't treated. If we look at the chemical properties of natron from wiki (since I haven't yet found a better or more specific source): "Natron is a naturally occurring mixture of sodium carbonate decahydrate (Na2CO3·10H2O, a kind of soda ash) and about 17% sodium bicarbonate (also called nahcolite[1] or baking soda, NaHCO3) along with small quantities of household salt (halite, sodium chloride) and sodium sulfate." So it would have contained these things. Why then attempt to make natron and yet diverge from its properties so that it would be more "pure"? It was pure enough for the Egyptians! Quote: Personally I like smoked sea salt because it takes the place of bacon for my friend who's a former vegetarian and can't quite do bacon yet. It's instant smoky flavour to anything. That sounds yummy! Thanks for that idea, maybe I can add it to dried tofu or gluten since my boyfriend is veg. Quote: 1. Most sea salt does not contain iodine, though you can get treated sea salt. 2. If she wants sodium chloride purity, she'll go for rock salt. That's pure halite. Hell, pink salt is more pure than Kosher, because it's 98% sodium chloride. I already told her about #1 but she hasn't gotten back to me. I'll mention number two if she has some kind of problem with purity of the mineral. Quote: Also, she is aware that the reason you add sodium ferrocyanate in the first place is to gain irregular texture, which allows the salt to be absorbed less, thereby allowing meat to kosher without absorbing the salt. Don't you want natron to absorb? That's what I'm wondering...I can just imagine her trying to shower with the stuff and having chunks of salt stuck in her hair looking like dandruff. eek The person on your board is coming at this from a strange angle. As I recall, the Egyptians harvested natron from river, lake and sea beds. I haven't read anything about them processing it to remove the mineral content. So... why would it be "pure" sodium chloride?
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Posted: Wed Dec 16, 2009 9:01 pm
TeaDidikai The person on your board is coming at this from a strange angle. As I recall, the Egyptians harvested natron from river, lake and sea beds. I haven't read anything about them processing it to remove the mineral content. So... why would it be "pure" sodium chloride? I'm in the same boat as you. Though I did find something on wiki saying that the Wadi al Natrun which is in northern Egypt refers to 8 lakes that natron was mined from. This sounds legit but I doubt that all of the state's natron would've come from just there since it seems kind of inconvenient for Upper Egypt to have their source of natron so far away.
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Posted: Wed Dec 16, 2009 10:14 pm
Sophist TeaDidikai The person on your board is coming at this from a strange angle. As I recall, the Egyptians harvested natron from river, lake and sea beds. I haven't read anything about them processing it to remove the mineral content. So... why would it be "pure" sodium chloride? I'm in the same boat as you. Though I did find something on wiki saying that the Wadi al Natrun which is in northern Egypt refers to 8 lakes that natron was mined from. This sounds legit but I doubt that all of the state's natron would've come from just there since it seems kind of inconvenient for Upper Egypt to have their source of natron so far away. Well if she's trying make natron, then she might be worried about salt purity because she's basically going to be adding salt to soda ash, baking soda, and sodium sulfate, but why the hell you would want to mix those, which could produce some not so fun results thanks to the sodium sulfate, instead of just trying to procure actual natron is beyond me. And even so, like Tea said, they generally didn't purify it wholly. It's easy to tell when it's pure because of colour but I'm guess they would just grade the stuff on colour and then sell it at prices that reflect the purity. EDIT: Also, salt isn't even one of the main ingredients. Those are hydrated soda ash and baking soda.
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Posted: Thu Dec 17, 2009 11:33 am
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Posted: Thu Dec 17, 2009 11:52 am
Fleh. Back! How's everybody?
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