On Thu, 28 Apr 2005 01:48:49 GMT, "Edwin Pawlowski"
wrote:


"Brick" wrote in message

Try this url Hunibal. It describes most of the known types of
salt in detail. If the url doesn't work, go to Epicurious.com and
select their food dictionary. (tinyurl's don't always work.
Look up salt. This link is a shortcut to that article.

http://tinyurl.com/7fxec


Good information, but I do take issue with something.

They say kosher salt has no additives. Diamond has none, but Morton's does
have anti-caking additives. They blandly say that Kosher slat is used by
some Jews for preparing meat. Well? ? ? ? ? How about what preparation?
All salt can be kosher. A certain type of salt though, is used for
koshering meats. The flake of kosher salt, rather than grain of table salt,
makes it better for drawing the blood from the meat in the koshering
process.

Morton's is also a little finer. A tablespoon of Morton's does not
equal a tablespoon of Diamond.