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Topic: 2019 Offseason Stream of Unconsciousness
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betarhoalphadelta · « **Reply #1708 on:** July 23, 2019, 12:56:03 PM »

Quote from: Cincydawg on July 23, 2019, 12:33:01 PM

Kosher salt is in platelet form to exsanguinate meat. It's isn't any more Kosher than regular salt. I forget the additive they use, ferricyanide comes to mind for some reason.

I had to look it up... Exsanguinate is to drain the blood from an animal. That's not what kosher salt is doing. And additives are typically only anti-caking agents, not an actual additive to change the properties or usage of the salt.

"Kosher salt" as you point out is not necessarily "kosher". It has basically just become a trade name for coarse salt. I've never heard the term "platelet form" used with salt before, so that one is new to me.

FearlessF · « **Reply #1709 on:** July 23, 2019, 01:29:57 PM »

Kosher as far as salt I don't know the difference except the coarseness

Kosher doesn't hold much meaning for me. When working in meat packing they would have a "kosher" shift where the only difference was that the Rabbi blessed the knife that was used to "stick" and bleed the beef.

I suppose there's a Rabbi to bless the process of making the salt.

Cincydawg · « **Reply #1710 on:** July 23, 2019, 01:35:05 PM »

No rabbi blesses kosher salt. It's not any more kosher in that sense than regular salt. He is a micrograph showing my point:

Rather than cubic crystals, kosher salt has a flat plate-like shape and may also have a hollow pyramidal shape. The flat form is usually made when cubic crystals are forced into this shape under pressure, usually between rollers. The pyramidal salt crystals are generally made by an evaporative process called the Alberger process. This salt is usually manufactured with a grain size larger than table salt grains.^[13]

^{Kosher salt’s original purpose was really to kosher meat, meaning to remove the blood from meat, so it’s really koshering salt. Certain salt companies labeled the boxes of this coarse salt kosher salt rather than koshering salt, and the name stuck.}

Cincydawg · « **Reply #1711 on:** July 23, 2019, 01:35:37 PM »

The OT tells folks not to eat blood from meat.

bayareabadger · « **Reply #1712 on:** July 23, 2019, 01:35:43 PM »

Quote from: FearlessF on July 23, 2019, 01:29:57 PM

Kosher as far as salt I don't know the difference except the coarseness

Kosher doesn't hold much meaning for me. When working in meat packing they would have a "kosher" shift where the only difference was that the Rabbi blessed the knife that was used to "stick" and bleed the beef.

I suppose there's a Rabbi to bless the process of making the salt.

Was the actual slaughter and different? I know the approach is supposed to be cutting one main vein so the cow doesn’t suffer. That said, I don’t know if that’s how you do it for all the animals.

Cincydawg · « **Reply #1713 on:** July 23, 2019, 01:37:31 PM »

What we commonly called kosher salt is actually coarse koshering sea salt, so named because salt of this size is used in koshering meat for adherents of Jewish kashrut (dietary laws). For some reason, the ing on koshering was dropped along the way by a few companies, and the change became the new normal. So in this context, kosher refers to the size of the grain. When you buy kosher salt, you know you’re getting a larger salt grain that is flat or pyramidal. This is the ideal size of salt grain for koshering meat, as its greater surface area allows it to draw out more blood.

Koshering meat is a multi-faceted process that ensures that the protein is fully compliant with kashrut. Once butchering is complete, kosher preparation involves soaking the uncooked meat in water and then coating it in salt to draw the blood, as consuming the lifeblood of the animal is prohibited in Judaism. The salted meat hangs for one hour, and then is washed three times in clean, cold water until no salt remains. Following this, the butcher can dry it and further prepare it for selling.

FearlessF · « **Reply #1714 on:** July 23, 2019, 01:47:47 PM »

Quote from: bayareabadger on July 23, 2019, 01:35:43 PM

Was the actual slaughter and different? I know the approach is supposed to be cutting one main vein so the cow doesn’t suffer. That said, I don’t know if that’s how you do it for all the animals.

no the actual slaughter was exactly the same

I worked on "kill floors" or slaughter houses that slaughtered beef and pork. The hogs are shocked with electricity until unconscious and the beef are "knocked" in the head with a metal pin that knocked them unconscious so that neither of them suffer.

The blood letting by cutting the jugular while hanging upside down is to get as much blood as possible out of the carcass for quality of the meat and also to harvest as much of the blood as possible. It's very valuable.

I'm sure they drain the blood of chickens and goats and other animals as well after knocking them out.

betarhoalphadelta · « **Reply #1715 on:** July 23, 2019, 01:48:28 PM »

Interesting, thanks @Cincydawg

I thought calling it "kosher" was more referring to Jewish tradition of brining and curing meats (such as corned beef and pastrami) rather than actually used in the process of preparing the carcass of meat for butchering.

Learn something new every day...

FearlessF · « **Reply #1716 on:** July 23, 2019, 01:50:59 PM »

Quote from: Cincydawg on July 23, 2019, 01:37:31 PM

What we commonly called kosher salt is actually coarse koshering sea salt, so named because salt of this size is used in koshering meat for adherents of Jewish kashrut (dietary laws). For some reason, the ing on koshering was dropped along the way by a few companies, and the change became the new normal. So in this context, kosher refers to the size of the grain. When you buy kosher salt, you know you’re getting a larger salt grain that is flat or pyramidal. This is the ideal size of salt grain for koshering meat, as its greater surface area allows it to draw out more blood.

Koshering meat is a multi-faceted process that ensures that the protein is fully compliant with kashrut. Once butchering is complete, kosher preparation involves soaking the uncooked meat in water and then coating it in salt to draw the blood, as consuming the lifeblood of the animal is prohibited in Judaism. The salted meat hangs for one hour, and then is washed three times in clean, cold water until no salt remains. Following this, the butcher can dry it and further prepare it for selling.

that's great but I doubt sprinkling any amount and any type of salt on a decent sized piece of meat will draw out 100% of the blood.

Might be best to just go vegan

betarhoalphadelta · « **Reply #1717 on:** July 23, 2019, 01:55:17 PM »

Quote from: FearlessF on July 23, 2019, 01:50:59 PM

that's great but I doubt sprinkling any amount and any type of salt on a decent sized piece of meat will draw out 100% of the blood.

Might be best to just go vegan

Again, gotta quote Amazing Ribs...

https://amazingribs.com/technique-and-science/cooking-science/basic-meat-science

Quote

Most of the liquid in meat is water. The reddish color in meat and its juices is not caused by blood. It is the protein myoglobin dissolved in water. Myoglobin is found only in muscle, not in the blood stream. The blood is pretty much all drained out in the slaughter house. If the stuff on your plate when you sliced a steak was blood, it would be much darker, like human blood, and it would coagulate, like human blood. If the fluids were blood, then pork and chicken would be dark red. It's mostly just water, so let's stop grossing out our kids, and just call it juice. OK? Every time you call meat juices blood, a bell rings and a teenager becomes a vegan.

Cincydawg · « **Reply #1718 on:** July 23, 2019, 02:19:51 PM »

Other interesting facts are that only primates menstruate and menstrual blood will not clot. For good reason.

FearlessF · « **Reply #1719 on:** July 23, 2019, 02:33:24 PM »

Quote from: bwarbiany on July 23, 2019, 01:55:17 PM

Again, gotta quote Amazing Ribs...

https://amazingribs.com/technique-and-science/cooking-science/basic-meat-science

so the salt and water rinsing is merely to remove any blood that the meat may have been exposed to at the surface.

Obviously the slaughter tries to get as much blood as possible out of the veins and arteries. That is why they don't kill the animal before bleeding. The heart keeps pumping until death.

Also, obvious is the fact that not all the blood is removed from the small veins and arteries.

MrNubbz · « **Reply #1720 on:** July 23, 2019, 06:28:32 PM »

Quote from: Cincydawg on July 23, 2019, 02:19:51 PM

Other interesting facts are that only primates menstruate and menstrual blood will not clot. For good reason.

Seems like as good as place as any to bring this up

Cincydawg · « **Reply #1721 on:** July 23, 2019, 07:00:30 PM »

The wife was in PT yesterday and I waited in the waiting. The ladies there other than the wife were talking about how often dogs go into heat and had that confused with the human menstrual cycle. Obviously, it's very different.

I worked on a technology that found its way into a "feminine hygiene product" so I had to learn about the fluid that was to be absorbed. I had some interesting lunch time conversations with female coworkers about the topic. I wonder if today my questions would have gotten me fired.

I did some bizarre things on the job back in the day. That is why I preferred to stay hidden "in the lab".

We once had a Director who was all about "celebrations". He concocted elaborate schemes to celebrate birthdays and holidays. They were having a Winter Soltice party next door in the conference room one December and none of us went. My boss came into my office very irate and told me I and my "guys" needed to come next door and participate. You were supposed to have brought some kind of hot dish. I infer not many participated.

I told my boss we had work to do and couldn't make it. He was quite annoyed with me. The Director was a total dufus. We despised him.

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Topic: 2019 Offseason Stream of Unconsciousness

betarhoalphadelta

Re: 2019 Offseason Stream of Unconsciousness

FearlessF

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Cincydawg

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Cincydawg

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bayareabadger

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Cincydawg

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FearlessF

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betarhoalphadelta

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FearlessF

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Cincydawg

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FearlessF

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MrNubbz

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