"Reg" > wrote in message
m...
> Peter Aitken wrote:
>
> > There are many "kitchen myths" that you hear regularly - ideas about
cooking
> > and food that are known to be false but seem to have a life of their
own.
> > For example, "searing meat seals in the juices." I thought it would be
fun
> > and perhaps useful to create a web page that debunks these myths. If you
> > have any favorites I'd love to hear them. If possible, please include
some
> > information or references to back up your "myth-busting" opinion. I want
> > this web page to be objective with research and citations backing it up.
>
> You mentioned my all time fave, "Searing seals in juices". Here's
> a few quick ones that come to mind.
>
> ------------------------------------------------------
> This applies to amoking foods:
>
> "Meat no longer takes up smoke flavor above an internal temp of 140 F"
>
> This is a confusion between smoke flavor and formation of smoke ring.
> It's the smoke ring formation that ceases at 140 F. Although
> the law of diminishing return applies, meat continues to take
> up smoke flavor as long as it's in the presence of smoke.
> ------------------------------------------------------
> Substituting salt types:
>
> "When substituting kosher salt for table salt, use twice as much"
>
> This was covered in a thread yesterday. It's closer to an extra
> 20%, not an extra 100%.

I looked at yesterday's thread and didn't find this conclusion. But based on
Cook's Illustrated, the factor of 2 is correct. At least for Diamond Crystal
Kosher salt. Morton's is a little less than this. Keepo in mind, the
measurement used for this to apply is volume (cups, tablespoons, etc.) NOT
weight.