Dissolving Kosher Salt Question

Lawn Ranger

http://articles.sun-sentinel.com/2010-04-15/features/fl-food-you-asked-for-it-r3-041510-20100415_1_alton-pork-cider-vinegar

I've really taken a liking to Alton Brown's 2 Hour Vinegar Brine (see attached). However, I can't seem to be able to ever get the Kosher salt to completely dissolve. I've tried boiling it first in a small amount of water, crushed it with a spoon, and yesterday, I ever ground it to a powder in a food processor before using it. Regardless, I still have a bunch of residue that simply will not dissolve. I'm using Morton salt. Is there a difference in kosher salt that may be contributing to the issue?

Many Thanks.

Mike

thirdeye

If simmering water doesn't do the trick, why not switch to canning salt? It dissolves at lower temperatures and is a pure salt. However, since the grain is smaller you can't use the same measurement as the Morton's kosher. It's best to weigh the amount of kosher you are using in your recipe, then weigh the same amount of canning salt and you are good to go.

AZRP

A cup of salt and a cup of brown sugar into 2 cups of vinegar, I doubt if you will get all of it to dissolve. -RP

Fidel

I agree Randy. The vinegar is most likely saturated.

I would try to do 2 separate suspensions and then combine them to at least get the maximum amount of each of the solids into suspension.

So 1 cup of vinegar with the salt, and a separate cup of vinegar with the sugar. Mix as best you can, then combine them together.

Lawn Ranger

I've tried it lots of ways. I've worked on the
salt seperately for quite a while in boiling water prior to adding to the other ingredients...just won't go. Think I'll try thirdeye's idea.

Lawn Ranger

Thanks, Wayne. I'll give that a shot. It really isn't a huge problem...I was just wondering why.

Mike

Lawn Ranger

Fidel: Been that route, too. No go. Beginning to think it's operator error. :(

Fidel

Isn't the only difference between kosher salt and canning salt the size of the grain? They are both free of additives.

And if you've already tried crushing the kosher salt to a fine powder, I don't know that you'll gain much trying this route.

Lawn Ranger

Don't know the answer. thirdeye said something about dissolving at a lower temp...hmmmmm?

LR

thirdeye

The Morton's folks show canning as the only salt that is additive free, and show canning and kosher as salts recommended for brining. Check out these handy charts.

http://www.mortonsalt.com/salt_guide/index.html

Lawn Ranger

Thanks, Wayne! Buy that Man a Dr. Pepper! :laugh: That is very helpful. Wonder what the additives in Kosher consist of? Think I'll pick up some pickling salt.

Many Thanks again.

Mike

lowercasebill

for what its worth
another forum recently had a kosher salt thread and all the professional chefs who posted preferred diamond crystal brand kosher salt.

thirdeye

I got a nickle that says it's only an anticaking agent in the kosher salt. Remember Morton's slogan... "When it rains, it pours". They do caution using canning in a table shaker as it will clump. (a few grains of rice or a toothpick in there will control that.

Now, ther brands of kosher salt may be 100% pure.

Lawn Ranger

Cool. I've not seen it here.

Lawn Ranger

Can't help but think of the old Ivory Soap slogan...99 and 44/100 ths percent pure! Guess that dates me, huh? :blink:

thirdeye

heheee. This was a good one too, of course we made up our own words to the jingle.

Lawn Ranger

Don't get me started!

Cactus Doug

Mortons kosher salt has a smaller crystal size than diamond crystal kosher. With an equal volume measurement you are getting more salt with mortons. I am suprised that the baking/dough guys have not chimed in yet. If the recipe calls for diamond crystal and you want to substitute mortons you have to use less by volume. I know I have seen a conversion table somewhere before if I can find it I will post.

lowercasebill

they have offices in Scranton 2 hrs form here and i cannot find it either

the alton tutorial is worth the time