"jmcquown" > wrote in message
>>
>> 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

Yes, but the flake of the koshering salt just works more efficiently than
the granule shape of table salt.