On Fri, 21 Nov 2003 18:50:02 GMT, "pavane" >
wrote:
>
>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.

No, the purpose of 'koshering' is to draw blood (read moisture) out of
the bird. The moistening prior to salting is to allow for better
adhesion of the salt. It is not enough to add moisture to the bird.

In 'brining', the bird is left in a non saturated salt brine long enough
to establish equilibrium and allow for transfer of moisture in to the
tissue through osmotic transfer.