Since Mark and I have a goal of RVing when/if we retire, I wanted to start cataloging all our favorite recipes. Putting them here means they take up no space in my dream RV AND I get to share them with you. Many thanks to those who lovingly shared their recipes at potlucks at HIDDEN VALLEY our SAN ANTONIO RV PARK. You're welcome to become a contributor by sending a recipe,along with a picture if possible.
salt got its name because it is
used to cure meat in order to make the meat kosher. A misconception is
that it is consumed by only those who follow the Jewish food laws, which allow
only kosher foods to be eaten. In fact, kosher salt is not named after those
guidelines and practices and does not conform to those standards. Another
misconception of salt, in general, is that it will certainly lead to
hypertension and other health problems. But, salt consumed in moderation is
actually good for the body and its proper functioning. But is there any difference between table salt and the often mentioned in recipes, kosher salt? Below is a list of
several benefits that kosher salt provides:
Every cell in the human body is
dependent on sodium for survival. It serves many functions in the body,
including helping to carry nutrients into the cells. It also helps to keep
minerals and calcium soluble in our blood, regulate muscle contractions, and
plays a role in nerve stimulation. It is also required to produce hydrochloric
acid in the stomach, which is an important component
of digestion. All salts, kosher salt included, helps the body
regulate the electrolyte balance in and surrounding the body’s cells. It also
serves to preserve the body’s blood cells and blood vessels. Low salt intake
can lead to muscle spasms, irregular heart beat, increase risk of heart attack,
and even sudden death.
Kosher salt, as opposed to table
salt, has no additives. Table salt, or iodized salt, often contains
additives. Some common additives in common table salt include potassium iodide,
sodium iodide, and sodium iodate. Also, sodium silicoaluminate or sodium ferrocyanide
is commonly added to table salt as an anti-caking agent and occasionally added
to kosher salt.
Kosher salt, which does not contain
the iodine additives that common table salt contains, tastes lighter, milder
and cleaner than table salt. Kosher salt tends to be less salty overall
than table salt.
Large, Coarse Grains
Kosher salt is comprised of larger
and coarser grains compared to table salt. Due to the larger grain size, kosher
salt is easier to pinch and measure with your fingers, which is why it is a
favorite of many chefs. However, because different brands of kosher salt come
in many different sizes of grains, it is often hard to pinpoint the exact
amount, such as a teaspoon, for a recipe. But with practice and trial and
error, you will begin to get a feel for the correct amount if you use one brand
Kosher salt is ideal for curing
meat due to its large surface area, which allows it to absorb more
moisture than other salts. Curing meats gives them a longer “shelf life.” Using a kosher salt layer before cooking meat breaks down the proteins improving the texture of the meat.
Bringing Out Flavor
Kosher salt is wonderful for
bringing out the natural flavor in many foods and dishes. Without salt, the
overall taste of many foods would be quite bland.
Decrease Cooking Time
Kosher salt will actually increase
the temperature of the water when boiling foods, such as potatoes, pasta or
vegetables. This, in turn, will shorten the amount of time that the food needs
to cook. This can come in handy when you are in a hurry to put dinner on the
table in the evening.