Calling Foodguy

[dopey]

Please see this question and let us know what you think.

tenk you

 

[fritzl]

in

 

[foodguy]

There are two parts to this question, as I understand it.
1) does koshering season the meat. That answer is no. The salt is applied briefly and washed off. It is only there to remove any blood that might be left after slaughter, in accordance with religious law.
2) it also seems to me there is a question about whether meat in advance would result in more thorough seasoning. The answer to that is, in my experience, yes. You're right that salt pulls moisture out of meat, but much of that moisture (now highly seasoned) is reabsorbed. I ran into this a LOT when i started doing the dry-brined turkeys. Readers would e-mail in a panic (like 100 of them the first year), because halfway through the process there was a lot of liquid in the bottom of their brining bag. Give it another day, and it "disappeared". and if you taste a cross-section of hte meat, you can readily see where it went -- the meat is seasoned through.
sorry i didn't see this until now. i need a spoo signal.

 

[dopey]

Thanks. Is there a difference in taste between kosher salted meat and meat that is not salted? In other words, does the removal of blood, as much or as little as it may be, in the koshering process make a difference in flavor? Does it make the meat any drier?

 

[dopey]

..

 

[Thomas]

bump.

 

[foodguy]

damn dudes. what are you going to do when i'm away for two weeks (starting tomorrow! paris and lake como!).
i have never been able to detect any seasoning in kosher meat -- either beef or chicken (and certainly not pork!). I season them just the same as traif.

 

[b1os]



starting tomorrow! paris and lake como!

Nice! Enjoy Europe. You like tea & cake? Go visit Mariage Frères (I know, I should probably ask them for some kind of compensation because I'm recommending them in every 2nd Paris post)! By the way -- two weeks, that's enough time to visit Bras.

 

[fritzl]



.
i have never been able to detect any seasoning in kosher meat -- either beef or chicken (and certainly not pork!). I season them just the same as traif.

doesn't surprise me.

 

[Reggs]

Foodguy, what's the avatar from? I saw it before. Can't remember the photographer.