Ah, I get it. makes sense then. Was just a bit odd to read. Never heard the term Kosher salt before and I read a lot, including israeli newspapers.
The âkosherâ part is the purity and the non-iodized. An oddity of the US in particular.
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So just a Jewish way to write pure then I suppose. I have just never seen or read about this term ever and was quite surprised to see it on a cooking recipe. 
Hello Magnus, you were missed.
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I think it is even more basic than that. I have been told the early production was aimed at the process of making kosher meats, but the salt that the Jewish community wanted was similar to that used in many European methods of preparation. So the North American name for it simply became âkosher saltâ, and you will see it faithfully used for countless recipes for things about as far away from kosher as one can imagine. Just one of those oddities like âFrench friesâ.
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Hello to you too ! 
I used to marinate meats before. Now I just brine them overnight , even for a curry or a biryani.
Only ever done it for chicken, but it makes an amazing difference.
Works for red meat too.
Weird the way Americans are obsessed with smoking things / BBQ and the rest of the world are just happy to cook the fucking thing.
Brine it for a month, use hickory wickery petals in a butane drum on low until Everton win the league⌠yawn.
Cook it, fucking eat it, stop pissing about.
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You know, FX Buckley do a damn fine steak, and they donât exactly have the simplest process either.
Yes, but to be fair, theyâre twats.
The end.
Close the thread
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Side of salmon, brined, dill, lemon, smoked it at 225 degrees until skin crispy and fish cooked to medium. Absolutely delicious. Tender, melt in mouth, new depths of flavor cooking things in the smoker.
Also, no bother at all, no hassle. Set the temp and leave it. An app communicates with my watch or phone when it is done to the required temperature.
I might have to quit my job. Thereâs much more to discover with this stuff 
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that concept works for some meats, but for the flat section of a packing brisket (12-18lb) you canât just âcook it and eat itâ. the whole process behind the low-and-slow cook it trying to break down what would normally be a very tough cut of meat and a low heat cook to turn it into something that will almost shred in your fingers.
if you refer to an old polynesian style of cooking where they pit-cook an entire pig in wet banana leaves on top of rocks, buried in the groundâŚwell thatâs not that much different.
Looks like it is reaching for the salt
You just know that the foot gets recycled, surely?
Shit.
Really think this Italian Chef guy knows his onions (anyone see what I did there)⌠His videos are excellent - Here he is doing to Gordon Ramsey what Ramsey is so used to doing to his staff
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