Anybody got a good way to roast a 4.5lb eye of round roast? When I've
had them in the past they have been very dry but my wife bought one
instead of a bottom round...

Thanks!

"CM" > wrote

> Anybody got a good way to roast a 4.5lb eye of round roast? When I've had
> them in the past they have been very dry but my wife bought one instead of
> a bottom round...

The only way I have made any round roast like that is
to roast it to rare and slice it as thin as possible. See through.
I'd give it the granulated garlic and salt rub on the outside.

But then, you probably don't want advice from someone who
doesn't really like round roast.

nancy

Steve Wertz wrote:
> On Mon, 02 Jul 2007 13:42:11 -0700, CM wrote:
>
>> Anybody got a good way to roast a 4.5lb eye of round roast? When I've
>> had them in the past they have been very dry but my wife bought one
>> instead of a bottom round...
>
> In a dehydrator, as beef jerky. That's the only thing EoR is good
> for, IMO.
>
> -sw

Oooo I disagree. I liked to cook it at 200°F for an hour per pound. I
think most people pot roast it, ergh.

--
Posted via a free Usenet account from http://www.teranews.com

"Nancy Young" > wrote in message
...
>
> "CM" > wrote
>
>> Anybody got a good way to roast a 4.5lb eye of round roast? When I've had
>> them in the past they have been very dry but my wife bought one instead
>> of a bottom round...
>
> The only way I have made any round roast like that is
> to roast it to rare and slice it as thin as possible. See through.
> I'd give it the granulated garlic and salt rub on the outside.
>
> But then, you probably don't want advice from someone who
> doesn't really like round roast.
>

My mom always made this kind of roast, and it was always tough and nasty. It
*looks* like a nice, sliceable roast, at least the shape is nice.

"cybercat" > wrote

> "Nancy Young" > wrote

>> "CM" > wrote
>>
>>> Anybody got a good way to roast a 4.5lb eye of round roast? When I've
>>> had them in the past they have been very dry but my wife bought one
>>> instead of a bottom round...
>>
>> The only way I have made any round roast like that is
>> to roast it to rare and slice it as thin as possible. See through.
>> I'd give it the granulated garlic and salt rub on the outside.

> My mom always made this kind of roast, and it was always tough and nasty.
> It *looks* like a nice, sliceable roast, at least the shape is nice.

I know, like a cruel joke. That's why I thought, roast it rare
and slice it way thin, it might be good for sandwiches.

nancy

"Nancy Young" > wrote
> I know, like a cruel joke. That's why I thought, roast it rare
> and slice it way thin, it might be good for sandwiches.

Does it turn out good?

CM > wrote in news:46896227$0$31244
:

> Anybody got a good way to roast a 4.5lb eye of round roast? When I've
> had them in the past they have been very dry but my wife bought one
> instead of a bottom round...
>
> Thanks!
>
A Damsel recipe. very tasty. Even if served with side dish veggies and a
chewy bread for dipping. Consider defatting the broth.

@@@@@ Now You're Cooking! Export Format

Italian Beef Sandwiches

Crockpot, meats

1 tablespoon olive oil
5 pounds round roast, trimmed
1 1/2 cups water
7 cloves garlic -- crushed
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes
1/2 teaspoon onion powder

Heat olive oil in skillet; brown the roast on all sides. Place roast
in large crockpot. Combine water and remaining ingredients; stir
well. Pour over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into
a storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large
saucepan. Pour strained broth over meat, and cook gently until heated
through.

Serve meat slices, piled high on crusty rolls, with heated broth for
dipping.

Optional: Provolone cheese; giardiniera or peperoncini.

Cuisine:
'American - Midwest'



** Exported from Now You're Cooking! v5.81 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"cybercat" > wrote

> "Nancy Young" > wrote
>> I know, like a cruel joke. That's why I thought, roast it rare
>> and slice it way thin, it might be good for sandwiches.
>
> Does it turn out good?

Okay, not too bad. I think Alan's got the right idea,
Italian roast beef. Good answer!

nancy

On Mon, 2 Jul 2007 17:19:52 -0400, "Nancy Young" >
wrote:
>
>"cybercat" > wrote
>
>> "Nancy Young" > wrote
>>
>> My mom always made this kind of roast, and it was always tough and nasty.
>> It *looks* like a nice, sliceable roast, at least the shape is nice.
>
>I know, like a cruel joke. That's why I thought, roast it rare
>and slice it way thin, it might be good for sandwiches.
>
I was fooled by the name when I was young and naive and thought I
could roast it rare. It was awful! I'm guessing that braising is the
best way to cook it, but I just bypass eye of round for chuck now.

--
See return address to reply by email

"hahabogus" > wrote in message
...
> CM > wrote in news:46896227$0$31244
> :
>
> > Anybody got a good way to roast a 4.5lb eye of round roast? When I've
> > had them in the past they have been very dry but my wife bought one
> > instead of a bottom round...
> >
> > Thanks!
> >
> A Damsel recipe. very tasty. Even if served with side dish veggies and a
> chewy bread for dipping. Consider defatting the broth.
>
> @@@@@ Now You're Cooking! Export Format
>
> Italian Beef Sandwiches
>
> Crockpot, meats
>
> 1 tablespoon olive oil
> 5 pounds round roast, trimmed
> 1 1/2 cups water
> 7 cloves garlic -- crushed
> 1 tablespoon salt
> 1 tablespoon dried oregano
> 1 tablespoon dried basil
> 2 teaspoons red pepper flakes
> 1/2 teaspoon onion powder
>
> Heat olive oil in skillet; brown the roast on all sides. Place roast
> in large crockpot. Combine water and remaining ingredients; stir
> well. Pour over roast; cook on HIGH for 5 hours or until tender.
>
> Remove roast from crockpot, cover, and refrigerate. Strain broth into
> a storage container and refrigerate until ready to use.
>
> Slice chilled meat very thinly and place into crockpot or large
> saucepan. Pour strained broth over meat, and cook gently until heated
> through.
>
> Serve meat slices, piled high on crusty rolls, with heated broth for
> dipping.
>
> Optional: Provolone cheese; giardiniera or peperoncini.
>
> Cuisine:
> 'American - Midwest'
>
>
>
> ** Exported from Now You're Cooking! v5.81 **
>
>
>
> --
>
> The house of the burning beet-Alan
>
> It'll be a sunny day in August, when the Moon will shine that night-
> Elbonian Folklore
==================
I agree the eye has no fat and so I can never make any gravy from it. I did
make a recipe using an eye of the round on the grill once, and it came out
very good. I marinated it Catalina dressing with a little garlic and maybe
a little vinegar; and then I grilled over indirect heat on the grill and it
was excellent. The Catalina dressing gave it lots of flavor. I did find
the following recipe link on line that is similar but does not use Catalina
dressing. I did not grill carrots with it as the following recipe shows.
http://busycooks.about.com/library/p...lbeefroast.htm
>

cybercat wrote:
> "Nancy Young" > wrote in message
> ...
>> "CM" > wrote
>>
>>> Anybody got a good way to roast a 4.5lb eye of round roast? When I've had
>>> them in the past they have been very dry but my wife bought one instead
>>> of a bottom round...
>> The only way I have made any round roast like that is
>> to roast it to rare and slice it as thin as possible. See through.
>> I'd give it the granulated garlic and salt rub on the outside.
>>
>> But then, you probably don't want advice from someone who
>> doesn't really like round roast.
>>
>
> My mom always made this kind of roast, and it was always tough and nasty. It
> *looks* like a nice, sliceable roast, at least the shape is nice.

I swear that's why she bought it...it was nicely shaped.

On Jul 2, 4:31 pm, "Michael \"Dog3\" Lonergan"
> wrote:
> CM > dropped this turd news:46896227$0$31244
> : in rec.food.cooking
>
> > Anybody got a good way to roast a 4.5lb eye of round roast? When I've
> > had them in the past they have been very dry but my wife bought one
> > instead of a bottom round...
>
> > Thanks!
>
> Eye of round is an okay roast IMO. It's not what I would choose for a pot
> roast type of meal. Roast it to medium rare and slice it thin. Season
> with garlic and pepper. Now and then I think before seasoning it I may
> have rubbed the outside of the roast with canola oil but don't remember.
> The left over eye of round makes really decent sandwiches if sliced thin.

Do you REALLY like the taste of canola oil? I think it's in the
category with soybean oil of bad tasting cheap oils. Peanut is not
much more expensive, and is , IMO, much more neutral.
>
> Michael

--Bryan

In article om>,
CM > wrote:

> Anybody got a good way to roast a 4.5lb eye of round roast? When I've
> had them in the past they have been very dry but my wife bought one
> instead of a bottom round...
>
> Thanks!

Slow cooked pot roast.
Crock pots work too.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, "cybercat" >
wrote:

> "Nancy Young" > wrote
> > I know, like a cruel joke. That's why I thought, roast it rare
> > and slice it way thin, it might be good for sandwiches.
>
> Does it turn out good?

My favorite way to eat top or bottom round is raw.
Steak Tartar, if you like raw beef, but not everybody does.

Dip is raw egg yolk and shoyu whipped together with a little oyster
sauce.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

CM wrote:
> Anybody got a good way to roast a 4.5lb eye of round roast? When I've
> had them in the past they have been very dry but my wife bought one
> instead of a bottom round...

Actually eye round is a better cut for oven roast than bottom round,
bottom round is really only fit for pot roast.

Eye round is one my favorite beef roasts for sandwiches, it's lean,
and has no gristly parts. Any beef roast is tough if cooked well
done, eye round is no exception. Just cook it rare and slice it
thin. Eye round is a very tasty cut and is good hot with gravy, but
my favorite way is cold with horseradish sauce. Remove the
silverskin, tie loosely (beef tied too tight squeezes out its juices
as it cooks), and season with a little kosher salt and a lot of fresh
coarse ground black pepper, and a little celery seed (Penzeys English
roast beef seasoning is perfect). Place in a "V" rack fat side up in
a roasting pan, pop in a meat therrmometer and place into a 375F oven,
then immediately lower to 325F. Roast about 25 minutes per pound,
remove from oven when thermometer reads 145F. Tent loosly with foil
and allow to rest a half hour. Then slice thinly (1/32") with a
*sharp* knife. It's easier to slice rare beef thin once it's chilled
so for cold sandwiches cool in fridge overnight before slicing any
remainder. Everyone who cooks needs at least one carbon steel carving
knife... the most expensive stainless steel knife on the planet cannot
be sharpened anywhere as sharp as an ordinary
carbon steel knife. Anyone who tells you that eye round is too tough
simply doesn't know how to cook.

Sheldon

"Omelet" > wrote in message
news
> In article >, "cybercat" >
> wrote:
>
>> "Nancy Young" > wrote
>> > I know, like a cruel joke. That's why I thought, roast it rare
>> > and slice it way thin, it might be good for sandwiches.
>>
>> Does it turn out good?
>
> My favorite way to eat top or bottom round is raw.
> Steak Tartar, if you like raw beef, but not everybody does.
>

I'm sure I would be fine with it raw as rare as I like beef, but I'd
prefer it rare.

On Jul 2, 6:24?pm, CM > wrote:
> cybercat wrote:
> > "Nancy Young" > wrote in message
> ...
> >> "CM" > wrote
>
> >>> Anybody got a good way to roast a 4.5lb eye of round roast? When I've had
> >>> them in the past they have been very dry but my wife bought one instead
> >>> of a bottom round...
> >> The only way I have made any round roast like that is
> >> to roast it to rare and slice it as thin as possible. See through.
> >> I'd give it the granulated garlic and salt rub on the outside.
>
> >> But then, you probably don't want advice from someone who
> >> doesn't really like round roast.
>
> > My mom always made this kind of roast, and it was always tough and nasty. It
> > *looks* like a nice, sliceable roast, at least the shape is nice.
>
> I swear that's why she bought it...it was nicely shaped.

Yeah, and at 4 1/2 pounds your wife was dreaming of the slab of beef
she coulda had, instead of your pink dinky weenie. LOL

"CM" > wrote in message
ng.com...
> cybercat wrote:
>> "Nancy Young" > wrote in message
>> ...
>>> "CM" > wrote
>>>
>>>> Anybody got a good way to roast a 4.5lb eye of round roast? When I've
>>>> had them in the past they have been very dry but my wife bought one
>>>> instead of a bottom round...
>>> The only way I have made any round roast like that is
>>> to roast it to rare and slice it as thin as possible. See through.
>>> I'd give it the granulated garlic and salt rub on the outside.
>>>
>>> But then, you probably don't want advice from someone who
>>> doesn't really like round roast.
>>>
>>
>> My mom always made this kind of roast, and it was always tough and nasty.
>> It *looks* like a nice, sliceable roast, at least the shape is nice.
>
> I swear that's why she bought it...it was nicely shaped.

I was going to say that I know that's why my mother bought it! It looked so
pretty on the table! She grew up during the depression, then rationing
during WWII, so I don't think she grew up watching her mother do tender
roasts. She was never good at red meat, and neither was I until recently.

CROCK POT, on low, all day!




"CM" > wrote in message
ng.com...
> Anybody got a good way to roast a 4.5lb eye of round roast? When I've had
> them in the past they have been very dry but my wife bought one instead of
> a bottom round...
>
> Thanks!

On Jul 2, 3:42 pm, CM > wrote:
> Anybody got a good way to roast a 4.5lb eye of round roast? When I've
> had them in the past they have been very dry but my wife bought one
> instead of a bottom round...
>
> Thanks!

Teranews won't let me post today for some reason, so this is coming
from Google. Here's what I posted on this topic in 1998:
[begin quote]

I got an eye of round roast, poked holes in it with a knife, and
stuffed it with slivers of garlic. Much garlic. No more garlic than
that, even. The plan was to cook it outside to avoid heating the
house with stove/oven fires.

Then I made a marinade of:

1/4 cup brown sugar
6-8 pepper corns
2 cloves
2 dried chiles (medium hot, red ones like japones)
1 stalk lemongrass, minced
juice of 2 limes
1 Tblsp nuoc mam
1/4 lime with zest, minced
(approximate measures)

All this was buzzed in the blender and poured over the garlicky beef.

I drank one glass of water and opened a beer.

I grilled the roast to an internal temp of 140F (about 37F higher than
the air's temp, BTW), and let it rest.

[Note from 2007: 140F is too done. Way too done. Shoot for 120-125
and let it rest a while before carving]

While it was grilling, I sliced radishes, red onion, and cucumber.
Put these into a bowl and splashed them with rice wine vinegar. Then
I made a vinaigrette of fresh basil (almost burned up, but still there
in spots of the garden), fresh mint (bullet proof, that mint), fresh
red chiles (medium hot hybrid), lime juice, nuoc mam, and olive oil.
Just before the meat was hot enough in the center, I put a trimmed
bunch of green onions on to char them moderately. As the meat rested,
I heated a couple of loaves of French bread on the grill.

I sliced the beef as thin as possible and invited the family to make
sandwiches with lettuce, the cooled beef, the marinated veg, the green
onions, and the vinaigrette.

[end quote]
--

modom

On Jul 2, 3:42 pm, CM > wrote:
> Anybody got a good way to roast a 4.5lb eye of round roast? When I've
> had them in the past they have been very dry but my wife bought one
> instead of a bottom round...
>
> Thanks!

Ruhlman and Polcyn's _Charcuterie_ contains a recipe for bresaola, an
Italian cured beef that calls for an eye of round roast. I'd post it
but I'm not sure you want a recipe that calls for curing beef in the
fridge for a week, discarding the liquid, rubbing on a second cure,
curing for another week, and then hanging for three more weeks. I
admit that I am intrigued with the idea, however.

Here's a link to Mario Batali's take on bresaola: http://www.babbonyc.com/in-bresaola.html
--

modom

CM > wrote:
>Anybody got a good way to roast a 4.5lb eye of round roast? When I've
>had them in the past they have been very dry but my wife bought one
>instead of a bottom round...

I chop them into half-inch cubes and make chili out
of them. They're super-lean, so roasting them is
tricky at best.

--Blair

BOBOBOnoBO® wrote:


> Do you REALLY like the taste of canola oil?

It's my choice for a neutral oil. No bad taste at all.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Sheldon wrote:
> ...season with a little kosher salt...

What's the advantage in using kosher salt here?

On Jul 3, 12:19 pm, anon k > wrote:
> Sheldon wrote:
> > ...season with a little kosher salt...
>
> What's the advantage in using kosher salt here?

Kosher salt is just coarse ground salt, and is typically not very good
salt.

Salt that is not dissolved is gritty and unpleasant. Very fine ground
salt dissolves very quickly, so you never experience the grittiness.
Baleine makes a nice fine sea salt:
http://www.saltworks.us/shop/product.asp?idProduct=64

Cheaper (the same stuff as coarse Kosher salt), but even finer ground
is:
http://www.valleypopcorn.com/Store.c...1&ProductID=16

Keep in mind that different grinds measure differently.

--Bryan

"anon k" > wrote in message
.. .
> Sheldon wrote:
>> ...season with a little kosher salt...
>
> What's the advantage in using kosher salt here?

For Sheldon, the advantage is that he is a Jew.

Kosher salt differs from regular salt in that it is coarse and it is
blessed.

In article >,
anon k > wrote:

> Sheldon wrote:
> > ...season with a little kosher salt...
>
> What's the advantage in using kosher salt here?

No additives/aluminates. It's more pure so it tastes better.

Plus it keeps evil spirits out of your food. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

cybercat wrote:
> "anon k" > wrote in message
> .. .
>> Sheldon wrote:
>>> ...season with a little kosher salt...
>> What's the advantage in using kosher salt here?
>
> For Sheldon, the advantage is that he is a Jew.
>
> Kosher salt differs from regular salt in that it is coarse and it is
> blessed.

No, it isn't normally blessed, it's just coarse and low-quality because
it's used for drawing the blood out of meat during the koshering process!

Coarse salt is a touch easier to grab with your fingertips, and is good
for texturing salt-crusted and salt-sprinkled dishes, so I wondered if
he wanted to keep the salt localized in spots. It seemed an unusual
need for a roast.

But then all of the TV chefs seem to specify kosher salt for absolutely
everything now, even if it's going to be dissolved. Maybe they're in
partnership with the kosher salt industry.

In article >,
anon k > wrote:

> cybercat wrote:
> > "anon k" > wrote in message
> > .. .
> >> Sheldon wrote:
> >>> ...season with a little kosher salt...
> >> What's the advantage in using kosher salt here?
> >
> > For Sheldon, the advantage is that he is a Jew.
> >
> > Kosher salt differs from regular salt in that it is coarse and it is
> > blessed.
>
> No, it isn't normally blessed, it's just coarse and low-quality because
> it's used for drawing the blood out of meat during the koshering process!
>
> Coarse salt is a touch easier to grab with your fingertips, and is good
> for texturing salt-crusted and salt-sprinkled dishes, so I wondered if
> he wanted to keep the salt localized in spots. It seemed an unusual
> need for a roast.
>
> But then all of the TV chefs seem to specify kosher salt for absolutely
> everything now, even if it's going to be dissolved. Maybe they're in
> partnership with the kosher salt industry.

It has no additives, no iodine, no sodium silica aluminates.
It's pure salt and you can taste the difference.

Read the ingredients on most packages of salt sometime. IMHO there is
really no reason to "add" anything to pure salt.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

anon k > wrote in news:TIwii.32274$YL5.4099
@newssvr29.news.prodigy.net:

> cybercat wrote:
>> "anon k" > wrote in message
>> .. .
>>> Sheldon wrote:
>>>> ...season with a little kosher salt...
>>> What's the advantage in using kosher salt here?
>>
>> For Sheldon, the advantage is that he is a Jew.
>>
>> Kosher salt differs from regular salt in that it is coarse and it is
>> blessed.
>
> No, it isn't normally blessed, it's just coarse and low-quality because
> it's used for drawing the blood out of meat during the koshering
process!
>
> Coarse salt is a touch easier to grab with your fingertips, and is good
> for texturing salt-crusted and salt-sprinkled dishes, so I wondered if
> he wanted to keep the salt localized in spots. It seemed an unusual
> need for a roast.
>
> But then all of the TV chefs seem to specify kosher salt for absolutely
> everything now, even if it's going to be dissolved. Maybe they're in
> partnership with the kosher salt industry.
>
>

most table salt has additives from corn starch to prevent clumping to
iodine for health reasons. Kosher salt is additive free so you only taste
salt. Kosher salt comes in flakes, coarse and fine. The size and shape of
each though varies from manufacturer. The cheapest bang for your buck is
coarse pickling salt as it too is additive free and cost less than kosher
or sea salt.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Omelet wrote:
> *anon k wrote:
> > Sheldon wrote:
> > > ...season with a little kosher salt...
>
> > What's the advantage in using kosher salt here?
>
> No additives/aluminates. It's more pure so it tastes better.
>
> Plus it keeps evil spirits out of your food. ;-)

Actually some brands of kosher salt do contain anti-caking
compounds.... but I use kosher salt for cooking due to the larger
crystal size being more easily handled and being more visible,
permitting more visual accuracy regarding quantity used and and more
equal distribution, especially when seasoning meats for cooking.
Professional cooks typically use kosher salt for exacty the same
reasons. Professional kitchens do not use sea salt because they don't
want to get sued... sea salt is impure salt... no one should use sea
salt regularly (especially those taking prescription medications and
pregnant or nursing women) without first discussing it with their
medical professional. Btw, all salt is kosher... keeps evil
cyberslugs at bay.

Omelet wrote on Tue, 03 Jul 2007 13:09:45 -0500:

??>> Sheldon wrote:
??>>> ...season with a little kosher salt...
??>>
??>> What's the advantage in using kosher salt here?

O> No additives/aluminates. It's more pure so it tastes better.

O> Plus it keeps evil spirits out of your food. ;-)

Morton's Kosher salt *has* additives but it works fine when you
need a coarse salt for regular cooking. There's no point in
using it instead of table salt if it is to be dissolved.

Blessings don't concern me or its ritual use but it is good for
sprinkling on vegetables before broiling and as a basis for
roasting things on salt (like salmon).

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Omelet wrote:
> In article >,
> anon k > wrote:
>
>> cybercat wrote:
>>> "anon k" > wrote in message
>>> .. .
>>>> Sheldon wrote:
>>>>> ...season with a little kosher salt...
>>>> What's the advantage in using kosher salt here?
>>> For Sheldon, the advantage is that he is a Jew.
>>>
>>> Kosher salt differs from regular salt in that it is coarse and it is
>>> blessed.
>> No, it isn't normally blessed, it's just coarse and low-quality because
>> it's used for drawing the blood out of meat during the koshering process!
>>
>> Coarse salt is a touch easier to grab with your fingertips, and is good
>> for texturing salt-crusted and salt-sprinkled dishes, so I wondered if
>> he wanted to keep the salt localized in spots. It seemed an unusual
>> need for a roast.
>>
>> But then all of the TV chefs seem to specify kosher salt for absolutely
>> everything now, even if it's going to be dissolved. Maybe they're in
>> partnership with the kosher salt industry.
>
> It has no additives, no iodine, no sodium silica aluminates.
> It's pure salt and you can taste the difference.

Iodine isn't something to be afraid of. It occurs naturally in a lot of
salt deposits. And indeed you can taste a difference, but that's not
because kosher salt is the only special one. Different salts by nature
taste different, depending on what they contain. I think that the
notion of one salt being more 'pure' than another belongs more in
chemistry, than in the kitchen.

> Read the ingredients on most packages of salt sometime.

The salts that I use are pure sea salts. I mostly depend on a French
one and a Greek one. They don't have flowing agents added, and they do
cake up in summer.

Sheldon wrote:

> Professional kitchens do not use sea salt because they don't
> want to get sued... sea salt is impure salt... no one should use sea
> salt regularly (especially those taking prescription medications and
> pregnant or nursing women) without first discussing it with their
> medical professional.

That sounds a bit extreme to me. Plenty of restaurant kitchens use sea
salt, and in some countries, that's pretty much the only kind of salt
that you can get. This is not just a the third world thing - there's a
place in New Zealand that you can visit that makes sea salt, it supplies
the whole country. They have huge piles of the stuff, in big white
cones, sitting out in the open where it's dried by the sun.

They add iodide because the soils are iodine-deficient.

And pregnant and nursing women have been taking sea salt for centuries.
What are the impurities that you're thinking of? The plankton?

On Tue, 03 Jul 2007 18:50:45 -0400, anon k > wrote:

>The salts that I use are pure sea salts. I mostly depend on a French
>one and a Greek one.

How does the sea salt from Jamacia and/or Gibrlatar alter the taste?

anon k wrote:
> No, it isn't normally blessed, it's just coarse and low-quality because
> it's used for drawing the blood out of meat during the koshering process!
>
> Coarse salt is a touch easier to grab with your fingertips, and is good
> for texturing salt-crusted and salt-sprinkled dishes, so I wondered if
> he wanted to keep the salt localized in spots. It seemed an unusual
> need for a roast.
>
> But then all of the TV chefs seem to specify kosher salt for absolutely
> everything now, even if it's going to be dissolved. Maybe they're in
> partnership with the kosher salt industry.

Maybe all of the TV chefs know something about cooking that you don't
know.

-bwg

anon k > wrote:
>
>What's the advantage in using kosher salt here?

It's flaked, so it lays flat on the surface of the meat and
between the layers of meat if you layer it.

For seasoning, the flat aspect ratio makes it cover more
area with a little less salt. The texture of salt can
make a difference in mouthfeel and the delivery of the
salty taste. Pickling salt (very fine grained), table salt
(small cubic grains), coarse salt (large cubic grains),
rock salt (big chunks), kosher(ing) salt (flaky grains),
and diamond crystal salt (very light hollow pyramidal
flaky grains) all bring a different flavoring quality.

There's nothing chemically special about it.

--Blair

Ward Abbott wrote:
> On Tue, 03 Jul 2007 18:50:45 -0400, anon k > wrote:
>
>> The salts that I use are pure sea salts. I mostly depend on a French
>> one and a Greek one.
>
> How does the sea salt from Jamacia and/or Gibrlatar alter the taste?

Sea salts just taste different depending on where they're from. Just
like different seawaters taste different.

It wouldn't surprise me if part of the flavor comes from the local soil
that it was dried in too.

-bwg wrote:
> anon k wrote:
>> No, it isn't normally blessed, it's just coarse and low-quality because
>> it's used for drawing the blood out of meat during the koshering process!
>>
>> Coarse salt is a touch easier to grab with your fingertips, and is good
>> for texturing salt-crusted and salt-sprinkled dishes, so I wondered if
>> he wanted to keep the salt localized in spots. It seemed an unusual
>> need for a roast.
>>
>> But then all of the TV chefs seem to specify kosher salt for absolutely
>> everything now, even if it's going to be dissolved. Maybe they're in
>> partnership with the kosher salt industry.
>
> Maybe all of the TV chefs know something about cooking that you don't
> know.

That's why I was asking for an explanation. Would you like to share one?

Blair P. Houghton wrote:
> anon k > wrote:
>> What's the advantage in using kosher salt here?
>
> It's flaked, so it lays flat on the surface of the meat and
> between the layers of meat if you layer it.
>
> For seasoning, the flat aspect ratio makes it cover more
> area with a little less salt. The texture of salt can
> make a difference in mouthfeel and the delivery of the
> salty taste. Pickling salt (very fine grained), table salt
> (small cubic grains), coarse salt (large cubic grains),
> rock salt (big chunks), kosher(ing) salt (flaky grains),
> and diamond crystal salt (very light hollow pyramidal
> flaky grains) all bring a different flavoring quality.
>
> There's nothing chemically special about it.
>
> --Blair

The kosher salts that I've looked at have been roughly cubic crystals
rather than flaked. My Jewish friends tell me that its shape makes it
good for drawing blood out of the meat during koshering, and that it has
nothing at all to do with flavoring.

For surface seasoning, the crystal shape makes a big difference. But
from what I can tell, there is no advantage in using kosher salt instead
of a cheaper salt if it's a minor seasoning ingredient being dissolved.
And yet it's so often specified! So what's the mystery?