|
Salt ????
I need to know if coarse salt is the same as curing salt. I have curing
salt and need coarse. So wondering if I can use the curing salt in a recipe for chow chow that calls for coarse salt. |
"Kate ......" wrote: > > I need to know if coarse salt is the same as curing salt. I have curing > salt and need coarse. So wondering if I can use the curing salt in a > recipe for chow chow that calls for coarse salt. AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it for curing meat. Not certain why coarse salt would be needed in a recipe that involves liquid. Are you supposed to salt the individual vegetables? Regular salt will do in that case. |
"Kate ......" wrote: > > I need to know if coarse salt is the same as curing salt. I have curing > salt and need coarse. So wondering if I can use the curing salt in a > recipe for chow chow that calls for coarse salt. AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it for curing meat. Not certain why coarse salt would be needed in a recipe that involves liquid. Are you supposed to salt the individual vegetables? Regular salt will do in that case. |
Arri London > wrote in :
> > > "Kate ......" wrote: >> >> I need to know if coarse salt is the same as curing salt. I have curing >> salt and need coarse. So wondering if I can use the curing salt in a >> recipe for chow chow that calls for coarse salt. > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > for curing meat. > Not certain why coarse salt would be needed in a recipe that involves > liquid. Are you supposed to salt the individual vegetables? > Regular salt will do in that case. > Coarse salt/pickling salt dissolves without clouding in Water/vinegar etc...Perhaps that is the reason -- Last year's nuts must go. - Michael Odom |
Arri London > wrote in :
> > > "Kate ......" wrote: >> >> I need to know if coarse salt is the same as curing salt. I have curing >> salt and need coarse. So wondering if I can use the curing salt in a >> recipe for chow chow that calls for coarse salt. > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > for curing meat. > Not certain why coarse salt would be needed in a recipe that involves > liquid. Are you supposed to salt the individual vegetables? > Regular salt will do in that case. > Coarse salt/pickling salt dissolves without clouding in Water/vinegar etc...Perhaps that is the reason -- Last year's nuts must go. - Michael Odom |
Arri London > wrote in :
> > > "Kate ......" wrote: >> >> I need to know if coarse salt is the same as curing salt. I have curing >> salt and need coarse. So wondering if I can use the curing salt in a >> recipe for chow chow that calls for coarse salt. > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > for curing meat. > Not certain why coarse salt would be needed in a recipe that involves > liquid. Are you supposed to salt the individual vegetables? > Regular salt will do in that case. > Coarse salt/pickling salt dissolves without clouding in Water/vinegar etc...Perhaps that is the reason -- Last year's nuts must go. - Michael Odom |
Arri London wrote: > "Kate ......" wrote: > > > > I need to know if coarse salt is the same as curing salt. I have curing > > salt and need coarse. So wondering if I can use the curing salt in a > > recipe for chow chow that calls for coarse salt. > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > for curing meat. > Not certain why coarse salt would be needed in a recipe that involves > liquid. Are you supposed to salt the individual vegetables? > Regular salt will do in that case. Thank you for replying. I felt stupid to ask. But since I was trying to save myself a trip to the store , I hoped some kind soul here would clue me. I do have non iodized salt on hand. I'll just use that. Seems to me it should be fine, too. |
Arri London wrote: > "Kate ......" wrote: > > > > I need to know if coarse salt is the same as curing salt. I have curing > > salt and need coarse. So wondering if I can use the curing salt in a > > recipe for chow chow that calls for coarse salt. > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > for curing meat. > Not certain why coarse salt would be needed in a recipe that involves > liquid. Are you supposed to salt the individual vegetables? > Regular salt will do in that case. Thank you for replying. I felt stupid to ask. But since I was trying to save myself a trip to the store , I hoped some kind soul here would clue me. I do have non iodized salt on hand. I'll just use that. Seems to me it should be fine, too. |
>"Kate ......" writes:
> >>Arri London wrote: >> "Kate ......" wrote: >> > >> > I need to know if coarse salt is the same as curing salt. I have curing >> > salt and need coarse. So wondering if I can use the curing salt in a >> > recipe for chow chow that calls for coarse salt. >> >> AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it >> for curing meat. >> Not certain why coarse salt would be needed in a recipe that involves >> liquid. Are you supposed to salt the individual vegetables? >> Regular salt will do in that case. > >Thank you for replying. I felt stupid to ask. But since I was trying to save >myself a trip to the store , I hoped some kind soul here would clue me. I do >have non iodized salt on hand. I'll just use that. Seems to me it should be >fine, too. Actually you can't assume that just because the salt you have in non-iodized that it replaces pickling salt, most all table salts contain anti-caking compounds, even some "kosher" salt contains anti-caking compounds. Since I see you are preparing "chow chow" then you are pickling, not curing. Typical curing salts are not table salt, those contain nitrites and are added to pickling salt to maintain the red/pink color of meats... although plain pickling salt can be used just as succesfully for meat curing, only the resulting product will be a gorgeous shade of *grey*. For pickling I suggest you use pickling salt, or read the contents of your package of salt carefully to be sure it is non-iodized, AND that it does not contain anti-caking compounds.... remember, even though "kosher" salt contains no iodine it may still contain anti-caking compounds. You can safely use salt containing anti-caking compounds for your chow chow (pickling) but it will impart an off flavor (metalic) and your product will be of poor color... fine is you like "khaki" chow chow. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
>"Kate ......" writes:
> >>Arri London wrote: >> "Kate ......" wrote: >> > >> > I need to know if coarse salt is the same as curing salt. I have curing >> > salt and need coarse. So wondering if I can use the curing salt in a >> > recipe for chow chow that calls for coarse salt. >> >> AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it >> for curing meat. >> Not certain why coarse salt would be needed in a recipe that involves >> liquid. Are you supposed to salt the individual vegetables? >> Regular salt will do in that case. > >Thank you for replying. I felt stupid to ask. But since I was trying to save >myself a trip to the store , I hoped some kind soul here would clue me. I do >have non iodized salt on hand. I'll just use that. Seems to me it should be >fine, too. Actually you can't assume that just because the salt you have in non-iodized that it replaces pickling salt, most all table salts contain anti-caking compounds, even some "kosher" salt contains anti-caking compounds. Since I see you are preparing "chow chow" then you are pickling, not curing. Typical curing salts are not table salt, those contain nitrites and are added to pickling salt to maintain the red/pink color of meats... although plain pickling salt can be used just as succesfully for meat curing, only the resulting product will be a gorgeous shade of *grey*. For pickling I suggest you use pickling salt, or read the contents of your package of salt carefully to be sure it is non-iodized, AND that it does not contain anti-caking compounds.... remember, even though "kosher" salt contains no iodine it may still contain anti-caking compounds. You can safely use salt containing anti-caking compounds for your chow chow (pickling) but it will impart an off flavor (metalic) and your product will be of poor color... fine is you like "khaki" chow chow. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
In article >,
hahabogus > wrote: > Coarse salt/pickling salt dissolves without clouding in Water/vinegar > etc...Perhaps that is the reason Pickling salt, yes; coarse salt, not necessarily. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
In article >,
hahabogus > wrote: > Coarse salt/pickling salt dissolves without clouding in Water/vinegar > etc...Perhaps that is the reason Pickling salt, yes; coarse salt, not necessarily. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
PENMART01 wrote: > >"Kate ......" writes: > > > >>Arri London wrote: > >> "Kate ......" wrote: > >> > > >> > I need to know if coarse salt is the same as curing salt. I have curing > >> > salt and need coarse. So wondering if I can use the curing salt in a > >> > recipe for chow chow that calls for coarse salt. > >> > >> AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > >> for curing meat. > >> Not certain why coarse salt would be needed in a recipe that involves > >> liquid. Are you supposed to salt the individual vegetables? > >> Regular salt will do in that case. > > > >Thank you for replying. I felt stupid to ask. But since I was trying to save > >myself a trip to the store , I hoped some kind soul here would clue me. I do > >have non iodized salt on hand. I'll just use that. Seems to me it should be > >fine, too. > > Actually you can't assume that just because the salt you have in non-iodized > that it replaces pickling salt, most all table salts contain anti-caking > compounds, even some "kosher" salt contains anti-caking compounds. Since I see > you are preparing "chow chow" then you are pickling, not curing. Typical > curing salts are not table salt, those contain nitrites and are added to > pickling salt to maintain the red/pink color of meats... although plain > pickling salt can be used just as succesfully for meat curing, only the > resulting product will be a gorgeous shade of *grey*. > > For pickling I suggest you use pickling salt, or read the contents of your > package of salt carefully to be sure it is non-iodized, AND that it does not > contain anti-caking compounds.... remember, even though "kosher" salt contains > no iodine it may still contain anti-caking compounds. > You can safely use salt containing anti-caking compounds for your chow chow > (pickling) but it will impart an off flavor (metalic) and your product will be > of poor color... fine is you like "khaki" chow chow. > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ``````````` Thank you kindly for the very good lesson . I will remember it. The jar I have of curing salt was left over a long time ago . I put it in an airtight jar and just left it on the shelf, in case . But with the box gone , I had forgotten about the nitrate . I didn't want to go to the store for the salt I needed. Thought why not use this. Glad I ask and you took the time to help me. I will get the proper ingredients. Kate |
>> Actually you can't assume that just because the salt you have in
>non-iodized >> that it replaces pickling salt, most all table salts contain anti-caking >> compounds, even some "kosher" salt contains anti-caking compounds. Since I >see >> you are preparing "chow chow" then you are pickling, not curing. Typical >> curing salts are not table salt, those contain nitrites and are added to >> pickling salt to maintain the red/pink color of meats... although plain >> pickling salt can be used just as succesfully for meat curing, only the >> resulting product will be a gorgeous shade of *grey*. >> >> For pickling I suggest you use pickling salt, or read the contents of your >> package of salt carefully to be sure it is non-iodized, AND that it does >not >> contain anti-caking compounds.... remember, even though "kosher" salt >contains >> no iodine it may still contain anti-caking compounds. >> You can safely use salt containing anti-caking compounds for your chow chow >> (pickling) but it will impart an off flavor (metalic) and your product will >be >> of poor color... fine is you like "khaki" chow chow. >> >> Sheldon >> ``````````` > >Thank you kindly for the very good lesson . I will remember it. The jar I >have of >curing salt was left over a long time ago . I put it in an airtight jar and >just >left it on the shelf, in case . But with the box gone , I had forgotten >about the >nitrate . I didn't want to go to the store for the salt I needed. Thought why >not >use this. Glad I ask and you took the time to help me. I will get the proper >ingredients. Kate If it's unlabled and so old you don't remember its origin than I urge you to toss it in the trash... salt is cheap, buy new. The *ONLY* salt I use for cooking and table use is Diamond Crystal kosher salt; ingredient listing says "SALT". Morton kosher salt ingredients list says "Salt, Yellow Prussiate of Soda (Anti-caking agent). I happen to have a box of Morton kosher salt because someone (actually my brother) brought it as part of a house warming gift, I've kept it for melting ice... the box sets on a shelf in my garage... I don't know about yoose but don't need any steenkin' yellow prussiate of soda on my baked potato. I urge yoose to store all white powdery/crystaline substances in their original container, or in a *clearly* marked jar. I keep my Diamond Crystal in the cupboard in it's original box, with a small quantity ready for use in a small glass mayo jar at the stove, which is clearly marked by my securely taping the identifying part of the actual Diamond Crystal kosher salt box to the jar. For table use when I have guests I put out my oversized restaurant-type salt shaker, but I re-drilled the holes in its stainless steel top so that it works well with kosher salt. Btw, I don't own a pepper shaker, in fact I have no pre-ground pepper, it's fresh ground or nothing... I own more than twenty pepper mills and I use them all. They get rotated as they need refilling... and I keep three different varieties of peppercorns, black tellichery, white malabar, and a couple-three of my own various blends. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
>> Actually you can't assume that just because the salt you have in
>non-iodized >> that it replaces pickling salt, most all table salts contain anti-caking >> compounds, even some "kosher" salt contains anti-caking compounds. Since I >see >> you are preparing "chow chow" then you are pickling, not curing. Typical >> curing salts are not table salt, those contain nitrites and are added to >> pickling salt to maintain the red/pink color of meats... although plain >> pickling salt can be used just as succesfully for meat curing, only the >> resulting product will be a gorgeous shade of *grey*. >> >> For pickling I suggest you use pickling salt, or read the contents of your >> package of salt carefully to be sure it is non-iodized, AND that it does >not >> contain anti-caking compounds.... remember, even though "kosher" salt >contains >> no iodine it may still contain anti-caking compounds. >> You can safely use salt containing anti-caking compounds for your chow chow >> (pickling) but it will impart an off flavor (metalic) and your product will >be >> of poor color... fine is you like "khaki" chow chow. >> >> Sheldon >> ``````````` > >Thank you kindly for the very good lesson . I will remember it. The jar I >have of >curing salt was left over a long time ago . I put it in an airtight jar and >just >left it on the shelf, in case . But with the box gone , I had forgotten >about the >nitrate . I didn't want to go to the store for the salt I needed. Thought why >not >use this. Glad I ask and you took the time to help me. I will get the proper >ingredients. Kate If it's unlabled and so old you don't remember its origin than I urge you to toss it in the trash... salt is cheap, buy new. The *ONLY* salt I use for cooking and table use is Diamond Crystal kosher salt; ingredient listing says "SALT". Morton kosher salt ingredients list says "Salt, Yellow Prussiate of Soda (Anti-caking agent). I happen to have a box of Morton kosher salt because someone (actually my brother) brought it as part of a house warming gift, I've kept it for melting ice... the box sets on a shelf in my garage... I don't know about yoose but don't need any steenkin' yellow prussiate of soda on my baked potato. I urge yoose to store all white powdery/crystaline substances in their original container, or in a *clearly* marked jar. I keep my Diamond Crystal in the cupboard in it's original box, with a small quantity ready for use in a small glass mayo jar at the stove, which is clearly marked by my securely taping the identifying part of the actual Diamond Crystal kosher salt box to the jar. For table use when I have guests I put out my oversized restaurant-type salt shaker, but I re-drilled the holes in its stainless steel top so that it works well with kosher salt. Btw, I don't own a pepper shaker, in fact I have no pre-ground pepper, it's fresh ground or nothing... I own more than twenty pepper mills and I use them all. They get rotated as they need refilling... and I keep three different varieties of peppercorns, black tellichery, white malabar, and a couple-three of my own various blends. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
hahabogus wrote: > > Arri London > wrote in : > > > > > > > "Kate ......" wrote: > >> > >> I need to know if coarse salt is the same as curing salt. I have curing > >> salt and need coarse. So wondering if I can use the curing salt in a > >> recipe for chow chow that calls for coarse salt. > > > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > > for curing meat. > > Not certain why coarse salt would be needed in a recipe that involves > > liquid. Are you supposed to salt the individual vegetables? > > Regular salt will do in that case. > > > > Coarse salt/pickling salt dissolves without clouding in Water/vinegar > etc...Perhaps that is the reason > > Pickling salt might leave the brine clear but coarse salt won't necessarily do that. |
hahabogus wrote: > > Arri London > wrote in : > > > > > > > "Kate ......" wrote: > >> > >> I need to know if coarse salt is the same as curing salt. I have curing > >> salt and need coarse. So wondering if I can use the curing salt in a > >> recipe for chow chow that calls for coarse salt. > > > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > > for curing meat. > > Not certain why coarse salt would be needed in a recipe that involves > > liquid. Are you supposed to salt the individual vegetables? > > Regular salt will do in that case. > > > > Coarse salt/pickling salt dissolves without clouding in Water/vinegar > etc...Perhaps that is the reason > > Pickling salt might leave the brine clear but coarse salt won't necessarily do that. |
hahabogus wrote: > > Arri London > wrote in : > > > > > > > "Kate ......" wrote: > >> > >> I need to know if coarse salt is the same as curing salt. I have curing > >> salt and need coarse. So wondering if I can use the curing salt in a > >> recipe for chow chow that calls for coarse salt. > > > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > > for curing meat. > > Not certain why coarse salt would be needed in a recipe that involves > > liquid. Are you supposed to salt the individual vegetables? > > Regular salt will do in that case. > > > > Coarse salt/pickling salt dissolves without clouding in Water/vinegar > etc...Perhaps that is the reason > > Pickling salt might leave the brine clear but coarse salt won't necessarily do that. |
PENMART01 wrote: > >> Actually you can't assume that just because the salt you have in > >non-iodized > >> that it replaces pickling salt, most all table salts contain anti-caking > >> compounds, even some "kosher" salt contains anti-caking compounds. Since I > >see > >> you are preparing "chow chow" then you are pickling, not curing. Typical > >> curing salts are not table salt, those contain nitrites and are added to > >> pickling salt to maintain the red/pink color of meats... although plain > >> pickling salt can be used just as succesfully for meat curing, only the > >> resulting product will be a gorgeous shade of *grey*. > >> > >> For pickling I suggest you use pickling salt, or read the contents of your > >> package of salt carefully to be sure it is non-iodized, AND that it does > >not > >> contain anti-caking compounds.... remember, even though "kosher" salt > >contains > >> no iodine it may still contain anti-caking compounds. > >> You can safely use salt containing anti-caking compounds for your chow chow > >> (pickling) but it will impart an off flavor (metalic) and your product will > >be > >> of poor color... fine is you like "khaki" chow chow. > >> > >> Sheldon > >> ``````````` > > > >Thank you kindly for the very good lesson . I will remember it. The jar I > >have of > >curing salt was left over a long time ago . I put it in an airtight jar and > >just > >left it on the shelf, in case . But with the box gone , I had forgotten > >about the > >nitrate . I didn't want to go to the store for the salt I needed. Thought why > >not > >use this. Glad I ask and you took the time to help me. I will get the proper > >ingredients. Kate > > If it's unlabled and so old you don't remember its origin than I urge you to > toss it in the trash... salt is cheap, buy new. > > The *ONLY* salt I use for cooking and table use is Diamond Crystal kosher salt; > ingredient listing says "SALT". Morton kosher salt ingredients list says > "Salt, Yellow Prussiate of Soda (Anti-caking agent). I happen to have a box of > Morton kosher salt because someone (actually my brother) brought it as part of > a house warming gift, I've kept it for melting ice... the box sets on a shelf > in my garage... I don't know about yoose but don't need any steenkin' yellow > prussiate of soda on my baked potato. > > I urge yoose to store all white powdery/crystaline substances in their original > container, or in a *clearly* marked jar. I keep my Diamond Crystal in the > cupboard in it's original box, with a small quantity ready for use in a small > glass mayo jar at the stove, which is clearly marked by my securely taping the > identifying part of the actual Diamond Crystal kosher salt box to the jar. For > table use when I have guests I put out my oversized restaurant-type salt > shaker, but I re-drilled the holes in its stainless steel top so that it works > well with kosher salt. Btw, I don't own a pepper shaker, in fact I have no > pre-ground pepper, it's fresh ground or nothing... I own more than twenty > pepper mills and I use them all. They get rotated as they need refilling... > and I keep three different varieties of peppercorns, black tellichery, white > malabar, and a couple-three of my own various blends. > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` Thank you again. You are right. And I didn't tell you .... but the > salt is gone. When you mentioned nitrites before. It was gone. I like lots of > peppers , too. But the salts I stay away from , for the most part. Health > reasons. Kate |
PENMART01 wrote: > >> Actually you can't assume that just because the salt you have in > >non-iodized > >> that it replaces pickling salt, most all table salts contain anti-caking > >> compounds, even some "kosher" salt contains anti-caking compounds. Since I > >see > >> you are preparing "chow chow" then you are pickling, not curing. Typical > >> curing salts are not table salt, those contain nitrites and are added to > >> pickling salt to maintain the red/pink color of meats... although plain > >> pickling salt can be used just as succesfully for meat curing, only the > >> resulting product will be a gorgeous shade of *grey*. > >> > >> For pickling I suggest you use pickling salt, or read the contents of your > >> package of salt carefully to be sure it is non-iodized, AND that it does > >not > >> contain anti-caking compounds.... remember, even though "kosher" salt > >contains > >> no iodine it may still contain anti-caking compounds. > >> You can safely use salt containing anti-caking compounds for your chow chow > >> (pickling) but it will impart an off flavor (metalic) and your product will > >be > >> of poor color... fine is you like "khaki" chow chow. > >> > >> Sheldon > >> ``````````` > > > >Thank you kindly for the very good lesson . I will remember it. The jar I > >have of > >curing salt was left over a long time ago . I put it in an airtight jar and > >just > >left it on the shelf, in case . But with the box gone , I had forgotten > >about the > >nitrate . I didn't want to go to the store for the salt I needed. Thought why > >not > >use this. Glad I ask and you took the time to help me. I will get the proper > >ingredients. Kate > > If it's unlabled and so old you don't remember its origin than I urge you to > toss it in the trash... salt is cheap, buy new. > > The *ONLY* salt I use for cooking and table use is Diamond Crystal kosher salt; > ingredient listing says "SALT". Morton kosher salt ingredients list says > "Salt, Yellow Prussiate of Soda (Anti-caking agent). I happen to have a box of > Morton kosher salt because someone (actually my brother) brought it as part of > a house warming gift, I've kept it for melting ice... the box sets on a shelf > in my garage... I don't know about yoose but don't need any steenkin' yellow > prussiate of soda on my baked potato. > > I urge yoose to store all white powdery/crystaline substances in their original > container, or in a *clearly* marked jar. I keep my Diamond Crystal in the > cupboard in it's original box, with a small quantity ready for use in a small > glass mayo jar at the stove, which is clearly marked by my securely taping the > identifying part of the actual Diamond Crystal kosher salt box to the jar. For > table use when I have guests I put out my oversized restaurant-type salt > shaker, but I re-drilled the holes in its stainless steel top so that it works > well with kosher salt. Btw, I don't own a pepper shaker, in fact I have no > pre-ground pepper, it's fresh ground or nothing... I own more than twenty > pepper mills and I use them all. They get rotated as they need refilling... > and I keep three different varieties of peppercorns, black tellichery, white > malabar, and a couple-three of my own various blends. > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` Thank you again. You are right. And I didn't tell you .... but the > salt is gone. When you mentioned nitrites before. It was gone. I like lots of > peppers , too. But the salts I stay away from , for the most part. Health > reasons. Kate |
Arri London wrote: > hahabogus wrote: > > > > Arri London > wrote in : > > > > > > > > > > > "Kate ......" wrote: > > >> > > >> I need to know if coarse salt is the same as curing salt. I have curing > > >> salt and need coarse. So wondering if I can use the curing salt in a > > >> recipe for chow chow that calls for coarse salt. > > > > > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > > > for curing meat. > > > Not certain why coarse salt would be needed in a recipe that involves > > > liquid. Are you supposed to salt the individual vegetables? > > > Regular salt will do in that case. > > > > > > > Coarse salt/pickling salt dissolves without clouding in Water/vinegar > > etc...Perhaps that is the reason > > > > > > Pickling salt might leave the brine clear but coarse salt won't > necessarily do that. My recipe only says coarse salt. |
Arri London wrote: > hahabogus wrote: > > > > Arri London > wrote in : > > > > > > > > > > > "Kate ......" wrote: > > >> > > >> I need to know if coarse salt is the same as curing salt. I have curing > > >> salt and need coarse. So wondering if I can use the curing salt in a > > >> recipe for chow chow that calls for coarse salt. > > > > > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. Save it > > > for curing meat. > > > Not certain why coarse salt would be needed in a recipe that involves > > > liquid. Are you supposed to salt the individual vegetables? > > > Regular salt will do in that case. > > > > > > > Coarse salt/pickling salt dissolves without clouding in Water/vinegar > > etc...Perhaps that is the reason > > > > > > Pickling salt might leave the brine clear but coarse salt won't > necessarily do that. My recipe only says coarse salt. |
"Kate ......" > wrote in
: > > > Arri London wrote: > >> hahabogus wrote: >> > >> > Arri London > wrote in >> > : >> > >> > > >> > > >> > > "Kate ......" wrote: >> > >> >> > >> I need to know if coarse salt is the same as curing salt. I >> > >> have curing salt and need coarse. So wondering if I can use the >> > >> curing salt in a recipe for chow chow that calls for coarse >> > >> salt. >> > > >> > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. >> > > Save it for curing meat. >> > > Not certain why coarse salt would be needed in a recipe that >> > > involves liquid. Are you supposed to salt the individual >> > > vegetables? Regular salt will do in that case. >> > > >> > >> > Coarse salt/pickling salt dissolves without clouding in >> > Water/vinegar etc...Perhaps that is the reason >> > >> > >> >> Pickling salt might leave the brine clear but coarse salt won't >> necessarily do that. > > My recipe only says coarse salt. > > Since it is Preserving/Pickling time Coarse Pickling Salt should be in almost every Supermarket. It won't cause cloudiness. It is your best bet. -- Last year's nuts must go. - Michael Odom |
"Kate ......" > wrote in
: > > > Arri London wrote: > >> hahabogus wrote: >> > >> > Arri London > wrote in >> > : >> > >> > > >> > > >> > > "Kate ......" wrote: >> > >> >> > >> I need to know if coarse salt is the same as curing salt. I >> > >> have curing salt and need coarse. So wondering if I can use the >> > >> curing salt in a recipe for chow chow that calls for coarse >> > >> salt. >> > > >> > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. >> > > Save it for curing meat. >> > > Not certain why coarse salt would be needed in a recipe that >> > > involves liquid. Are you supposed to salt the individual >> > > vegetables? Regular salt will do in that case. >> > > >> > >> > Coarse salt/pickling salt dissolves without clouding in >> > Water/vinegar etc...Perhaps that is the reason >> > >> > >> >> Pickling salt might leave the brine clear but coarse salt won't >> necessarily do that. > > My recipe only says coarse salt. > > Since it is Preserving/Pickling time Coarse Pickling Salt should be in almost every Supermarket. It won't cause cloudiness. It is your best bet. -- Last year's nuts must go. - Michael Odom |
PENMART01 wrote: > The *ONLY* salt I use for cooking and table use is Diamond Crystal kosher salt; > ingredient listing says "SALT". Morton kosher salt ingredients list says > "Salt, Yellow Prussiate of Soda (Anti-caking agent). I happen to have a box of > Morton kosher salt because someone (actually my brother) brought it as part of > a house warming gift, I've kept it for melting ice... the box sets on a shelf > in my garage... I don't know about yoose but don't need any steenkin' yellow > prussiate of soda on my baked potato. Oh bosh. Your sibling's wife probably used that stuff to coat the rim of her diaphragm.... -- Best Greg |
PENMART01 wrote: > The *ONLY* salt I use for cooking and table use is Diamond Crystal kosher salt; > ingredient listing says "SALT". Morton kosher salt ingredients list says > "Salt, Yellow Prussiate of Soda (Anti-caking agent). I happen to have a box of > Morton kosher salt because someone (actually my brother) brought it as part of > a house warming gift, I've kept it for melting ice... the box sets on a shelf > in my garage... I don't know about yoose but don't need any steenkin' yellow > prussiate of soda on my baked potato. Oh bosh. Your sibling's wife probably used that stuff to coat the rim of her diaphragm.... -- Best Greg |
hahabogus wrote: > "Kate ......" > wrote in > : > > > > > > > Arri London wrote: > > > >> hahabogus wrote: > >> > > >> > Arri London > wrote in > >> > : > >> > > >> > > > >> > > > >> > > "Kate ......" wrote: > >> > >> > >> > >> I need to know if coarse salt is the same as curing salt. I > >> > >> have curing salt and need coarse. So wondering if I can use the > >> > >> curing salt in a recipe for chow chow that calls for coarse > >> > >> salt. > >> > > > >> > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. > >> > > Save it for curing meat. > >> > > Not certain why coarse salt would be needed in a recipe that > >> > > involves liquid. Are you supposed to salt the individual > >> > > vegetables? Regular salt will do in that case. > >> > > > >> > > >> > Coarse salt/pickling salt dissolves without clouding in > >> > Water/vinegar etc...Perhaps that is the reason > >> > > >> > > >> > >> Pickling salt might leave the brine clear but coarse salt won't > >> necessarily do that. > > > > My recipe only says coarse salt. > > > > > > Since it is Preserving/Pickling time Coarse Pickling Salt should be in > almost every Supermarket. It won't cause cloudiness. It is your best bet. > > -- > Last year's nuts must go. > - Michael Odom It is. There no problem in getting the salt I needed . Just lazy on my part. Thanks . |
hahabogus wrote: > "Kate ......" > wrote in > : > > > > > > > Arri London wrote: > > > >> hahabogus wrote: > >> > > >> > Arri London > wrote in > >> > : > >> > > >> > > > >> > > > >> > > "Kate ......" wrote: > >> > >> > >> > >> I need to know if coarse salt is the same as curing salt. I > >> > >> have curing salt and need coarse. So wondering if I can use the > >> > >> curing salt in a recipe for chow chow that calls for coarse > >> > >> salt. > >> > > > >> > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'. > >> > > Save it for curing meat. > >> > > Not certain why coarse salt would be needed in a recipe that > >> > > involves liquid. Are you supposed to salt the individual > >> > > vegetables? Regular salt will do in that case. > >> > > > >> > > >> > Coarse salt/pickling salt dissolves without clouding in > >> > Water/vinegar etc...Perhaps that is the reason > >> > > >> > > >> > >> Pickling salt might leave the brine clear but coarse salt won't > >> necessarily do that. > > > > My recipe only says coarse salt. > > > > > > Since it is Preserving/Pickling time Coarse Pickling Salt should be in > almost every Supermarket. It won't cause cloudiness. It is your best bet. > > -- > Last year's nuts must go. > - Michael Odom It is. There no problem in getting the salt I needed . Just lazy on my part. Thanks . |
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