Well..... I did some reading but never found a clear answer to my
kosher salt questions while grilling meat. Hope you can help.

1. I understand you put kosher salt on your steak for an hour and wash
it off just before grilling? Should it be left on at any time?

2. I plan on using a Santa Maria type seasoning for flavor. Should
the kosher salt still be used? Is it washed off prior to grilling?

3. What about a tri tip that is to sit in marinade for a day? Do I
add the kosher salt before and wash it off?

4. Anyother tricks of the trade for grilling and using kosher salt?

I am very concerned that the meat will become too salty and unedible
but am excited if it works as good as some say. Anyway..... thanks a
binch.

Bobby

On Aug 19, 12:37*am, Robertsomebody > wrote:
> Well..... I did some reading but never found a clear answer to my
> kosher salt questions while grilling meat. *Hope you can help.
>
> 1. I understand you put kosher salt on your steak for an hour and wash
> it off just before grilling? *Should it be left on at any time?
>
> 2. I plan on using a Santa Maria type seasoning for flavor. *Should
> the kosher salt still be used? *Is it washed off prior to grilling?
>
> 3. *What about a tri tip that is to sit in marinade for a day? *Do I
> add the kosher salt before and wash it off?
>
> 4. Anyother tricks of the trade for grilling and using kosher salt?
>
> I am very concerned that the meat will become too salty and unedible
> but am excited if it works as good as some say. *Anyway..... thanks a
> binch.
>
> Bobby

Bobby, I've never tried it, but did find an article which might help
you. Do report back.
http://steamykitchen.com/163-how-to-...me-steaks.html

Rick

"Nunya Bidnits" > wrote in message
>
> But towards the end I saw this gem:
>>Use kosher or sea salt, not table salt <- that is important. It will not
> work well with tiny tiny >grains of table salt. Plus, table salt tastes
> like
> shit.
>
> Alrighty, then.
>

I have to agree with him on that point. At least iodized salt. It has a
metallic taste.

On Wed, 19 Aug 2009 23:07:17 -0400, Ed Pawlowski wrote:

> I have to agree with him on that point. At least iodized salt. It has a
> metallic taste.

Ironically, sodium is a metal, iodine is non-metal.

-sw

"Nunya Bidnits" > wrote in message
> I also think it's dumb that the writer said "use Kosher or Sea Salt, not
> table salt". Kosher just means it's approved for Passover use.


All salt is kosher and can be use for Passover. Kosher salt is for use in
koshering meat. The flake of the grain is good for drawing blood from meat
so it can be made kosher.

Coarse salt does have a different mouth feel, does not taste of iodine and
can affect the way you taste food.

On Aug 18, 10:37*pm, Robertsomebody > wrote:
> Well..... I did some reading but never found a clear answer to my
> kosher salt questions while grilling meat. *Hope you can help.
>
> 1. I understand you put kosher salt on your steak for an hour and wash
> it off just before grilling? *Should it be left on at any time?
>
> 2. I plan on using a Santa Maria type seasoning for flavor. *Should
> the kosher salt still be used? *Is it washed off prior to grilling?
>
> 3. *What about a tri tip that is to sit in marinade for a day? *Do I
> add the kosher salt before and wash it off?
>
> 4. Anyother tricks of the trade for grilling and using kosher salt?
>
> I am very concerned that the meat will become too salty and unedible
> but am excited if it works as good as some say. *Anyway..... thanks a
> binch.
>
> Bobby

Kosher salt is milder than normal table salt and when used needs to be
measurements need to be adjusted for as it's volume is greater. So you
need to measure out more of it to equal table salt weight.
Other than that it's used exactly as you would table salt.

"Duwop" > wrote in message
...
On Aug 18, 10:37 pm, Robertsomebody > wrote:
> Well..... I did some reading but never found a clear answer to my
> kosher salt questions while grilling meat. Hope you can help.
>
> 1. I understand you put kosher salt on your steak for an hour and wash
> it off just before grilling? Should it be left on at any time?
>
> 2. I plan on using a Santa Maria type seasoning for flavor. Should
> the kosher salt still be used? Is it washed off prior to grilling?
>
> 3. What about a tri tip that is to sit in marinade for a day? Do I
> add the kosher salt before and wash it off?
>
> 4. Anyother tricks of the trade for grilling and using kosher salt?
>
> I am very concerned that the meat will become too salty and unedible
> but am excited if it works as good as some say. Anyway..... thanks a
> binch.
>
> Bobby

Kosher salt is milder than normal table salt and when used needs to be
measurements need to be adjusted for as it's volume is greater. So you
need to measure out more of it to equal table salt weight.
Other than that it's used exactly as you would table salt.
>
>
The specific gravity of Kosher salt is 1.65. The specific gravity of table
salt is 2.165. By volume you have to use 1.33 tsp of Kosher salt to each tsp
of table salt. By weight they are identical, containing only NaCl.

Ed

On Aug 19, 3:06*pm, "Theron" > wrote:

> The specific gravity of Kosher salt is 1.65. The specific gravity of table
> salt is 2.165. By volume you have to use 1.33 tsp of Kosher salt to each tsp
> of table salt. By weight they are identical, containing only NaCl.
>
> Ed- Hide quoted text -

Yeah, you're Kent.

On 19-Aug-2009, "Theron" > wrote:

> "Duwop" > wrote in message
> ...
> On Aug 18, 10:37 pm, Robertsomebody > wrote:
> > Well..... I did some reading but never found a clear answer to my
> > kosher salt questions while grilling meat. Hope you can help.
> >
> > 1. I understand you put kosher salt on your steak for an hour and wash
> > it off just before grilling? Should it be left on at any time?
> >
> > 2. I plan on using a Santa Maria type seasoning for flavor. Should
> > the kosher salt still be used? Is it washed off prior to grilling?
> >
> > 3. What about a tri tip that is to sit in marinade for a day? Do I
> > add the kosher salt before and wash it off?
> >
> > 4. Anyother tricks of the trade for grilling and using kosher salt?
> >
> > I am very concerned that the meat will become too salty and unedible
> > but am excited if it works as good as some say. Anyway..... thanks a
> > binch.
> >
> > Bobby
>
> Kosher salt is milder than normal table salt and when used needs to be
> measurements need to be adjusted for as it's volume is greater. So you
> need to measure out more of it to equal table salt weight.
> Other than that it's used exactly as you would table salt.
> >
> >
> The specific gravity of Kosher salt is 1.65. The specific gravity of
> table
> salt is 2.165. By volume you have to use 1.33 tsp of Kosher salt to each
> tsp
> of table salt. By weight they are identical, containing only NaCl.
>
> Ed

Don't assume that all 'Kosher' salt is the same. Diamond Crystal Kosher
salt is
significantly lighter volumn for volumn then Mortons Kosher salt. As said
before it's all NaCl and weight for weight it's the same thing in recipes.

--
Brick (Experience hath shewn, that even under the best forms of government
those entrusted with power have, in time, and by slow operations, perverted
it into tyranny.)
Thomas Jefferson

On Wed, 19 Aug 2009 15:06:34 -0700, Theron wrote:

> The specific gravity of Kosher salt is 1.65. The specific gravity of table
> salt is 2.165. By volume you have to use 1.33 tsp of Kosher salt to each tsp
> of table salt. By weight they are identical, containing only NaCl.

And despite numerous attempts to educate you on the various brands
of Kosher salt, you still keep spitting out these litanies of
misinformation.

-sw

"Sqwertz" > wrote in message
...
> On Wed, 19 Aug 2009 15:06:34 -0700, Theron wrote:
>
>> The specific gravity of Kosher salt is 1.65. The specific gravity of
>> table
>> salt is 2.165. By volume you have to use 1.33 tsp of Kosher salt to each
>> tsp
>> of table salt. By weight they are identical, containing only NaCl.
>
> And despite numerous attempts to educate you on the various brands
> of Kosher salt, you still keep spitting out these litanies of
> misinformation.
>
> -sw
>
>
Yes, different brands of Kosher salt have slightly different specific
gravities. In general 1.33 tsp Kosher/1tsp table is about what you should
use.

Theron wrote:

> "Sqwertz" > wrote in message
> ...
>
>>
>>And despite numerous attempts to educate you on the various brands
>>of Kosher salt, you still keep spitting out these litanies of
>>misinformation.
>>

>
> Yes, different brands of Kosher salt have slightly different specific
> gravities. In general 1.33 tsp Kosher/1tsp table is about what you should
> use.

They vary quite a bit. Note the difference between
morton kosher and diamond crystal kosher.

Type/Brand Grams per cup
===============================================
Morton Table 295
Morton Kosher 215
Morton Curing and Pickling 284
Morton TQ 183
Diamond Crystal Canning/Pickling 284
Diamond Crystal Kosher 129
Prague Powder #1 256

On Wed, 19 Aug 2009 23:08:51 -0700, Theron wrote:

> Yes, different brands of Kosher salt have slightly different specific
> gravities. In general 1.33 tsp Kosher/1tsp table is about what you should
> use.

Gravities? You mean volumes.

A cup of Morton Kosher Salt weights about 8 ounces. A cup of
Diamond Kosher salt weighs 4.8 ounces (*). So saying "in general..
1.33" is just plain wrong (for both salts, even).

(*) "Charcuterie", p. 44. Buy it. Read it. Lessen your density.

-sw

On Tue, 18 Aug 2009 22:37:24 -0700 (PDT), Robertsomebody wrote:

> 4. Anyother tricks of the trade for grilling and using kosher salt?

Kosher salt works just like Atheist salt for most applications
(including this one).

> I am very concerned that the meat will become too salty and unedible
> but am excited if it works as good as some say. Anyway..... thanks a
> binch.

I've heard that there was a short-lived fad of painting your cheap
steaks with salt for 1-2 hours before cooking. But I never saw a
reason to try it as I buy good beef for use as steaks.

-sw