How to pronounce “kosher” in English

You know what I love about cooking, and this is why I'm not a great baker, because it doesn't have to be that exact all the time.Kosher salt's got a larger grain to it.

If it needs more salt, decide whether or not you want to add a bit more acid.Kosher salt, seasoning from up high, as we talked about earlier, a little bit in my pocket.

Dan: See? Some of these -- let's see some screens. All Right, googol, googol, googol, yes, this is lookingkosher. Male #4: The tensions mounting.Dan: We are looking good. Let's see these screens.

And I end up having to use sea salt, which-- I'm not used to flavoring with sea salt, and there's much more salt per teaspoon as opposedto kosher salt. So then you end up needing way less.So I just got used to Diamond Crystal.

And unfortunately, it does take some of that to get a business off the ground and to keep it successful. Having said that, and I've talked to otherwas kosher. So I wanted it to be a place where the whole Jewish community could come, whether they were ultra Orthodox, whether

and some classic old-time favorites as well.Chanie is bringing kosher to the mainstream world.And all I have to say is, anyone who has a recipe called Bougie Tuna Bagel-- putting the word bougie and bagel into the same sentence--

OK, so the Philly cheesesteak sandwich, right?You're new to kosher, you can't mix milk and meat together in the same dish, so you cannot have a Philly cheesesteaksandwich. So I made one with portobello mushrooms.

OK, another question for you.I think that kosher food is going much more global, as opposed to, OK, we always just had-- if you had a restaurant, it was either--

OK, another question for you.Was that kosher for Passover?

OK, another question for you.So they sell kosher for Passover mustard, but I would never use that because it's literally made out of food coloring.

Never going to have another co-sign, but I peel back and it's real bad.It's not kosher when I put in a gram, not a poster.Just do it like you were supposed to get in the way.

can you make this guac burger with beer battered onion rings that I saw Guy make?aren't kosher wouldn't necessarily realize.

to the fire and say, well, sorry, but you analyzed the data using method B, but you said you could analyze it according to method A,that's not kosher-- to publishing failures, to successful replications, as well as failures to replicate.And the power of science and the power of rationality more generally is it can always reflect back on itself.

You have 30 minutes to make your food and eat it and all of that stuff.So I have just kosher salt, here.

So the right way to salt is three fingers and a thumb, always.I like kosher salt because you can feel it.And always from up high so the salt spreads, right?

And that people couldn't actually find what they were looking for, shop the values they believed in, whether it was their dietary values, like, I'm gluten free.Or I'm kosher. Or I'm vegan.Or I like to eat organic.

So you take three of your fingers and your thumb--And I use kosher salt. And kosher salt is-- it's large granules of salt, right?So the right way to season-- I won't put more in here, I'll just do it over here-- is you take it in your hands.

And then I'm going to put them right on the grill and do the same with that radicchio.I'm using kosher salt, by the way.I find that the coarseness of the grain is really easy to handle.

Because it's hard to tell how much you're using.So most cooks use kosher salt.We have arrived. All right!

So you guys know about the ticket system.I'm not kosher though, actually, so no pastrami for Jewdle-- Blueberry, the Jewdle.That's great. If you've been to Katz's, the system is you walk in.

It was a big deal.Is that kosher? Yeah, no, not at all.Not for Blueberry. Sorry, Blueberry.

Just skin side u-- or the cut side up, skin side down, and then we're going to season just with a little bit of salt. I use kosher salt.What kind of kosher salt is this, diamond crystal?Yep. So, diamond crystal is the one we all use in restaurants, it just feels right.

I didn't go kosher or anything like that.

and it's kosher, because there's a lot of bad information-- I'm not saying his information is bad-- but there's a lot of bad information out there,

We sea salt or kosher salt.

Because it was kosher?" "Of course." "But not even to save your life?" "If nothing matters, there's nothing to save."

say you need Kosher salt, and that's also for your pasta water, you need a big crunchy sea salt that you put in a salt grinder, or a pepper grinder to put over things when you

do they have kosher party stores?

but if you use the kosher Diamond, you have to use just about double the amount, because it's fluffed up.

You might know her from her beautiful blog, "Busy in Brooklyn," or her newest book, "Totally Kosher," which we're going to chat about today.This cookbook has all kinds of kosher recipes, modern takes on traditional foods, recipes inspired by her worldwide travels,and some classic old-time favorites as well.

It is a beautiful expression.My father-in-law was a kosher caterer, and I have the same assumption about everythingbeing brown if it's coming from a kosher catering.

So yes, definitely a big difference.And when it comes to kosher, there are so many different levels of observance, and I talk a little bit about the kosher rules.I mean, kosher is so complex that it would require its own book just to talk about all the different rules.

They're a set of rules that people-- and kosher actually means "fit" in Hebrew, and it's basically food that is fit for consumption by an observant Jew who choosesto keep the laws of kosher.And depending how you were raised, how you grew up, there's different interpretations of that.

And I was like, what's it going to look like?Even though I have relatives that keep kosher, but I just-- I was worried I was going to put the forks in the wrong placeand the this. But what I love about how you approach kosher cooking is just making it feel so much more accessible.

But in general, pure salt is all kosher.It doesn't even require kosher certification.The reason that it's called kosher salt is because that's what's used in the koshering process of slaughtering meat and chicken, poultry to remove the blood.

It doesn't even require kosher certification.The reason that it's called kosher salt is because that's what's used in the koshering process of slaughtering meat and chicken, poultry to remove the blood.Any animal, that's how we do it.

Draw out the blood by salting it.That's why it's called kosher salt.I am a Diamond Crystal kosher salt forever.

That's why it's called kosher salt.I am a Diamond Crystal kosher salt forever.Yes, that is my favorite salt. And listen, I say for everyone, it's whatever you get used to.

Sometimes I'll literally pack salt with me, because if I go to Europe and I ask for kosher salt, it is super coarse.And it's nothing like Diamond Crystal kosher salt.And I end up having to use sea salt, which-- I'm not used to flavoring with sea salt, and there's much more salt per teaspoon as opposed

OK, another question for you.I think you were talking about kosher for Pesach, kosher for Passover items, and you were like, this is mustard.

He wears a tie that says "100% kosher." People say to him, "Fuck off, Jew" quite a lot.

I'm not going to keep kosher anymore.

It was still laws of kosher were maintained.

I rim the glass with kosher salt.

You can mix it with kosher salt and create your own rub for pork.

were doing and they were kosher pickles too uh so he worked there for like uh a short time and once they started doing

I think you call it kosher salt here.

olive oil lemon juice garlic kosher salt black pepper and cayenne pepper along

And unfortunately, it does take some of that to get a business off the ground and to keep it successful. Having said that, and I've talked to otherknowing that this was a kosher challah, just made me feel good.