"Peter Aitken" > wrote in message
om...
> "pavane" > wrote in message
> m...
> >
> > "Sylvia" > wrote in message
> > ...
> > > "Kosher" just means "prepared under rabbinical supervision" (and
> > > although the definition doesn't specifically say so, presumably what
the
> > > rabbi is supervising is adherence to the Jewish dietary laws). I've
> > > never heard that brining is part of that, although I'm not a kosher
> > > butcher so I could have missed something. <g>
> > >
> >
> > Brining is an integral part of koshering fowl,
> > this article explains everything in great detail:
> > http://www.kashrut.com/articles/Empire_poultry/
> >
> > pavane
> >
> >
>
> They are not brined (soaked in a salt solution). They are salted - rubbed
> with dry salt then rinsed - which is another matter.
>

They are moistened then rubbed with dry salt, allowed to
sit for an hour or so in a moist salt-coated environment,
then rinsed off and dried. The effect is virtually the
same although the technique is indeed different. This is
probably not worth a semantic quibble. To all extents
and purposes a kosher bird is considered to be brined.

pavane