"Ed Pawlowski" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> "Mr. Bill" > wrote in message
>> ...
>>> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown" >
>>> wrote:
>>>
>>>> Technically, all salt is "kosher".
>>>
>>>
>>> Your rabbi will disagree vehemently with that statement.
>>>
>>
>> Since I don't have a Rabbi, I can't argue with your sentiment. I'm
>> simply regurgitating what Sheldon has stated here for years. Sue me
>>
>> Jill
>
> I do know that all salt CAN be kosher. I'm not sure of the actual process
> to be able to put that on the label. Maybe the Rabbi has to check out the
> factory and collect his paycheck.
>
> Kosher salt is actually Koshering salt used to make meats kosher by
> drawing out the blood.
>

But doesn't all salt draw out the blood? I'm pretty sure that's why
cookbooks tell you not to salt a hamburger or steak (for example) before
you've browned at least one side of it. Salt draws out the blood, e.g the
moisture.

Jill