#salting

[diemelusine]

Kapustnitsa (1909) by Nicolai Fechin. Imperial Academy of Arts.

[inspofromancientworld]

Ancient Agriculture: Drying and Curing

Source: https://www.researchgate.net/publication/318410023_The_history_of_using_solar_energy

Water constitutes a large proportion of a food's weight and allows for that food to decompose much easier, so dehydrated food provides a lighter weight source of food year round even before settled agriculture that is relatively safe from bacteria, yeast, and mold. Dehydrating food is one of the oldest ways of preserving foods, with the earliest evidence going back to 12,000 BCE. The earliest forms of food dehydration were likely leaving the food out in the sun in dry climates. Foods were often flattened or sliced and hung to dry to allow air to circulate and pull away moisture more thoroughly. Almost every ancient culture around the world dried nearly every type of food to preserve it, and some, like the ancient Egyptians, provided dried foods for the dead to have food in the afterlife.

Source: https://www.volpifoods.com/blog/history-of-curing-meat/

Curing comes in several forms and both preserves and flavors the foods, typically meat, fish, and vegetables, while drawing out moisture. Though drying is a type of curing, curing most often involves using something like smoke or salt, especially with meat and fish.

By Jan van der Crabben - Own work, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=304380

Smoking is a form of processing that can be used alone or with drying or salting as the smoke is antimicrobial and an antioxidant. The antioxidant property helps keep oily fish from going rancid, allowing it to be salted and then stored for weeks or months without modern refrigeration. It likely goes as far back as the Paleolithic period. There are two main types of smoking, cold and hot, with cold smoking being between 20-30 °C and does not cook the food, just infuses the smoke through the food, flavoring it. Often this is done after the food has been dried first, over a period of days, and salting can be done after to preserve the food. Hot smoking happens between 52-80 °C and can happen from 1-24 hours. Because of the higher temperature, foods that are hot smoked are safe to eat. Higher temperatures result in moisture and fat cooking away, resulting in the food shrinking, buckling, or splitting.

Source: https://dasunkeerthi.weebly.com/sunglasses.html

Salting uses salt or brine, a salty solution, to preserve food as salt kills most bacteria, pathogenic organisms, and fungi by pulling water out of cells via osmosis, where water flows along a concentration gradient to higher to lower concentrations. Evidence of salt curing exists in the writings of the ancient Greeks, as in the writings of Diodore of Sicily in the 1st century BCE, who wrote in his Bibliotheca historica that the Cosséens, a group of nomadic shepherds made of 'warriors et de brigands' in the Persian mountains, 'salted the flesh of carnivorous animals'. The ancient Greeks also prepared salted meat and fish in a dish they called tarichos (τάριχος). The Romans called the dish salsamentum, a word that later included the sauces and spices as well as the salted fat used for its preparation. Sausage making, which also included salting the meat prior to making it. Salted meat was also traded across ancient Europe, with people like the Gauls exporting salt pork to the Romans, who would further process it.

[organizeworkers]

Radicals across the country are joining the labor movement and building shop-floor power. Hear from salts and worker-organizers about how YOU can join the fight! Whether you want to organize your job or get one to organize, the labor movement needs you.

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Radicals across the country are joining the labor movement and building the shop-floor power needed to fight the right. Hear from salts and

[eucanthos]

eucanthos

Salting Madonna

Antonello da Messina: Salting Madonna, ca. 1460

Adwoa Aboah The Sunday Times Style, 2022 - GAWBY

Shohei Otomo: Heisei Mary, 2019

Élisabeth Vigée Le Brun: Peace & Prosperity, 1780 [sleeve]

Jan van Eyck, Madonna’s robe, Annunciation, 1434

Jean-Baptiste Marc Bourgery anatomy table

[18-21 Oct 2024]

[byoldervine]

Do you really think that there's a difference between salting and hating?

The line gets blurred between the two, no doubt about it, but I prefer to think of salting as criticism - I like to think that the difference is that you’re making a case for yourself

Hate is an emotion. It’s how you perceive something, logical or not, and the act of hating on things is usually framed as unwarranted emotional outbursts without the need for logic behind it. Thats what hating is to me in terms of media

But salting, I see as explaining why you don’t like it; I see it as going through what didn’t work and often even giving alternatives that work better based on your criteria. Salting works as maybe a little aggressive but ultimately constructive criticism. At least that’s how I like to define it

To me, haters are coming from a place of emotion without logic, whereas salters are coming from a place where their emotions stem from logic of some form, and they’re willing to provide it. Obviously though that doesn’t always end up being how it goes in practice

[flayote]

A bit confused, in your (very helpful) tanning process doc, you say that using fine regular salt iodized or not is ok? Everywhere i read, table salt is a big no no and it always says to use un-iodized, does iodized salt work just as well?

yup, it works exactly the same! i mentioned that in the doc precisely because it remains a very prevalent myth that you can't use iodized salt in tanning, but it's just that: a total myth. i've heard all sorts of things like it'll cause the fur to slip, or the tan just won't work, or it'll turn the skin blue (?? what). but for nearly all of the several hundred hides i've tanned, i've used iodized salt since it's just the cheapest bulk salt i can get locally, so by now i think it's pretty safe to say that it's fine lol. the myth was already thoroughly debunked like 15 years ago on taxidermy.net by chemists and professionals including the creator of Rittels tanning products, but it stubbornly persists because of course no one's gonna try using iodized salt and see that it's fine if someone told them it'll ruin their hide. they'll just pass along the warning.

technically, iodine does react with some tanning agents, so that's probably where the idea that iodized salt can't be used in tanning came from i guess. however, in practice, the amount that's present in table salt is so miniscule (only 60 grams of iodine are added per TON of salt), it's not going to have any effect on the tanning process at all. it's like someone reading that almonds contain cyanide and then telling everyone that almonds are poisonous and eating one will kill you because cyanide is deadly. while it is true that cyanide is deadly in certain amounts, it's totally harmless in the trace amounts present in almonds.

[adrinoir]

Critiquing vs “Salting”

(This scene is a perfect example btw)

Since I just saw a post about Miraculous salters, it made me think. (I’ll stop talking about it after this lol)

Stupid thing first. Maybe it’s just me, but as long as they’re not being mean to other people or being extremely annoying about it, I occasionally like seeing whatever bullshit they have to say. It’s entertaining, even if I don’t agree with it lol

But, it’s also good to find people with good critiques and perspectives. There’s a difference between having an actually good critique vs being real salty.

Something important I learned in graphic design is you shouldn’t say “I don’t like your work” and then not give any reason behind why you think it’s bad. There’s people on here that will make replies or send asks bluntly saying how they don’t like something without any further reasoning. That’s not critiquing, that’s just being rude.

A good critique is explaining a flaw you notice, but saying why it’s a problem and how it can be improved, plus also mentioning what’s good.

Not everyone is going to have the same opinions on a show, but if you’re good at talking about it and not attacking people, that is something I can get behind.

However, not everyone takes well to critiques, or would rather not be critiqued for their work, that’s fine! I don’t blame you.

Not everyone is going to enjoy salt either. Critiquing can be a bit biased but salting is usually a very biased thing that’s typically done based on someone’s own opinion. And there’s usually a group of people who will have that same opinion on that thing.

Also, salt can involve attacking other people, which isn’t cool and is what I was getting at in this post (and also people who are too wrapped up in praising the show and get on people’s case for not having similar ideas.) Attacking other people is never okay, and it’s important to learn when a line is being crossed.

It can all be exhausting at times too. I don’t always want to critique/salt on the show or see other ones, especially when my mental health isn’t great. Know your limits, too.