jmcquown wrote on Sun, 3 May 2009 11:27:39 -0400:
> "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.
I think the large grain size is supposed to be convenient for
kosherizing but I wouldn't know and have never tried either for that
purpose.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not