/ck/ - Food & Cooking

>>20196006
I don't know the physics behind it, but those big ole chunks work better to draw moisture out of the meat than the super-fine stuff. /sci/ might be able to give an explanation if no one /here/ can.

>>20196006
No and you used a scale, correct? You are salting by weight, right?

>>20196006
Those crystals are way too thick for dry brining.
I use David's or Diamond Crystal.

>>20196070
>you used a scale, correct? You are salting by weight, right?
heavy sweating
>>20196072
I was looking for diamond, but they're hard to find over here in canada as far as I can tell. One store site says it stocks Windsor which while subpar is apparently still better than most others, but when I went to go check it they didn't have it in stock in the actual store.

You think it would be best to crush it up a bit before putting it on or is it basically condemned to being used for salting water

>>20196104
>You think it would be best to crush it up a bit before putting it on
With crystals that thick? It wouldn't be a bad idea, as long as you aren't totally pulverizing the salt. All dry brining really is is creating a wet brine on the surface of the meat, it draws out the moisture, the salt dissolves into the water, then the meat reabsorbs it. Put it onto a rack instead of paper towels too if you could, you don't want to lose much of the liquid.

>>20196104
Salt by weight between 1.2 and 1.3 percent, more if the meat is fatty, less if it's lean
Large crystals are fine you want the meat to absorb the salt as slowly as possible, if you pulverize the salt it will happen to quickly and it will dry out
Also get it the fuck off of paper towels, you want to air dry it so it reabsorbs the water and only the crust dries out

>>20196149
>Large crystals are fine you want the meat to absorb the salt as slowly as possible, if you pulverize the salt it will happen to quickly and it will dry out
I usually salt it for about an hour in advance, since I get it sunday morning & then eat it for lunch the same day

>>20196139
>Put it onto a rack instead of paper towels too if you could, you don't want to lose much of the liquid.
>Also get it the fuck off of paper towels, you want to air dry it so it reabsorbs the water and only the crust dries out
yeah I just use the paper towels because I dry and salt at the same time, then let it air dry with the salt, then dry again right before cooking

>>20196162
An hour is literally the worst amount of time to salt and rest it, you don't get much salt absorption and you get the most water extraction
It's 4 hours at room temperature or overnight in the fridge

>>20196190
From what I've heard, the worst is ~5-45 minutes because then you catch it after the water is drawn out (first few minutes), but before the water draws the salt back in.
Everywhere I check, it says an hour is fine but overnight in the fridge is obviously better.

Coarse salt like this feels like it's not ideal for a 1 hour rest though, think I'll crush it up a bit next time

>>20196006
I don't think that's kosher salt. Looks like rock salt. Your instinct is right. Kosher is lighter physically and flakey.
>>20196070
>salting by weight
This anon lacks soul. Trial and error leading to eyeballing it perfectly every time is the way.

>>20196006
I seriously hope you didn’t fall for the Morton meme and you bought the chad diamond crystal.

>>20196209
Don't sear with butter, either, you are literally boiling the steak in water until the water in the butter boils off
Either make it with a pan sauce after resting or serve it with a compound butter

>>20196006
That's not kosher salt, anon.

>>20196232
>>20196222
>I don't think that's kosher salt.
>That's not kosher salt, anon.
That's what they labeled it as, couldn't really find anyone talking about so it was a bit of a gamble
>>20196227
I finish it with butter at a lower temperature after it's already seared, yes maybe compound butters are "better" but this feels like less effort, just toss in some butter & herbs, baste it for a little bit & serve.
>>20196223
I can't find either, I'm trying anon. I'd have to pay 20-25$ per 3 lbs through amazon & that honestly feels like quite the ripoff, since this noname brand is 4.5 & windsor is 6.5 (when it's stocked)

>>20196259
Kosher salt is flaky salt. You want stuff that looks like pic related, what you got looks like rock salt.

>>20196006
that doesn't look like kosher salt.

>>20196259
that's not kosher salt.

>>20196006
Theres no way this is kosher salt. OP looks like he's using rock salt/de icing salt.

>>20196332
>>20196325
>>20196306
well fuck, guess I keep looking & use this for salting water, scammed yet again

>>20196052
I would assume the opposite is true due to more surface area for the finer grounds

>>20196006
it's fine. use more than that, in fact. no, it won't make it overly salty, but you do need to rinse it off and then pat+air dry before it goes in.
in the future though, just use whatever is cheapest. salt IS sale is salt. the differences in the end product are ultimately very minor

>>20196259
>I’m trying anon
It’s not your fault. Morton and others used to be good but for some reason they all decided to switch to giant dogshit salt granules and still call it kosher salt when it should be properly labeled as road salt.
I really wish I wasn’t paying $10~$15 for 3lbs of salt, but a box lasts me a year and I’d rather not be annnoyed every time I cook.

>>20196006
good goy

>>20196439
thanks anon
>>20196426
question is would you pay double that?
https://www.amazon.ca/dp/B0011BPMUK
This is the cheapest I can find it, as far as I can tell

Jesus christ you autistic FUCKS
It's just SALT
An entire fucking thread about the physical properties of fucking SALT
Are you kidding me
You niggers really will talk about anything

It’s good

>>20196006
>Amerigolems refer to normal unrefined salt as jew salt
Man, you can't make this shit up

>>20196506
small differences like density matter, anon

>>20196539
That’s not what it means, you low IQ European. “Kosher salt” is referred to as such because the size and shape were convenient when preparing kosher meat.

>>20196539
Jew salt is a specific grain size of salt without additives. Rock salt or "plain" salt are also available, it's just a term to differentiate the size of the grains that became popular because jews used to brine meat a lot more than other immigrant groups. That's how America came up with a lot of it's names, "X is done by Y immigrant group, so we'll call it "X-style" product".
Fun fact, the term "kike" is specifically because when asked to sign the entry-forms with the customary "X", the Jewish immigrants would refuse, because they associated an X with the cross of Christianity. Instead, they drew a circle as the signature on the entry-forms. The Yiddish word for "circle" is kikel (pronounced KY - kel), and for "little circle", kikeleh. Before long the immigration inspectors were calling anyone who signed with an 'O' instead of an 'X' a kikel or kikeleh or kikee or, finally and succinctly, kike.

>>20196917
you're literally using a jew word to describe normal salt

>use pink salt
>no problems ever
>no jew food in my kitchen
>have a nice grinder that makes it however I want
Take the pink pill, faggots.

>>20196949
quick correction: rock salt is mined from the earth which is where it gets its name from, not the size of the grains

>>20197027
Proper rock salt (Halite) yeah, but some US companies market kitchen-use coarse ground salt with no additives as "rock salt" instead of "kosher salt" even if it's not technically "halite".

>>20196052
Table salt contains much more iodine, which creates the salt "flavor." Salt is used to bring out more of the flavor of what it is added to, and does not need to be a flavor, in and of itself. Table and sea salts introduce their own flavors, which kosher salt does not; but it still adds the chemical properties to what you are cooking. It also helps reduce your sodium intake, if you haven't already developed high blood pressure. But it doesn't help much if you already have passed that threshold.

that much salt, directly on meat, will result in overly salty taste.

>>20196006
regular old table salt works just as well, if not, better. there's no giant crystals left to lift the steak from the pan

>>20196968
You're feeding pearls to swine

>>20197016
pink salt has no iodine added enjoy your goiter

>>20198670
I ain't a 70 year old grandma and I ain't a nigger. I can drink milk without dying. Plus I eat a lot of liver. You do like liver, don't you?

>>20196917
So... exactly what he said.

>>20196006
That is rock salt its meant for a grinder lmao

>>20198642
>feeding pearls to swine
>feeding
t. swine

I refuse to buy salt that doesn't supply iodide, a necessary nutrient.

>>20198670
Just eat a fish every now and then.

>>20196006
That's a little bit on the extra coarse side it will work fine for what you're doing.