<sqwertz@clueless> writes:
>
>Interesting question, though. Is a kosher bird brine-able? Methinks
>the CS person at Empire (incorrectly) states the bird is already
>brined when it fact it's simply salted.

Brined and salted are synonyms... any difference you perceive is merely your
perception. The true question is one of "salinity". And in fact a salt
solution can be made ever saltier (see link below). Only so much salt can be
introduced into animal flesh regardless of method... the kashering method
simply introduces salt at a accelerated rate, that's all. Introduction of
flavoring ingredients is an entirely different topic, having absolutely nothing
whatsoever to do with salting, even though they may be applied
simultaneously... animal flesh can be flavored with no salt... believe it or
not pepper may be added without adding salt.

http://www.madsci.org/posts/archives...6325.Ch.r.html


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Sheldon
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"Life would be devoid of all meaning were it without tribulation."