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Larry Noah
 
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On Thu, 28 Apr 2005 01:48:49 GMT, "Edwin Pawlowski" >
wrote:

>
>"Brick" > wrote in message
>>
>> Try this url Hunibal. It describes most of the known types of
>> salt in detail. If the url doesn't work, go to Epicurious.com and
>> select their food dictionary. (tinyurl's don't always work.
>> Look up salt. This link is a shortcut to that article.
>>
>> http://tinyurl.com/7fxec

>
>
>Good information, but I do take issue with something.
>
>They say kosher salt has no additives. Diamond has none, but Morton's does
>have anti-caking additives. They blandly say that Kosher slat is used by
>some Jews for preparing meat. Well? ? ? ? ? How about what preparation?
>All salt can be kosher. A certain type of salt though, is used for
>koshering meats. The flake of kosher salt, rather than grain of table salt,
>makes it better for drawing the blood from the meat in the koshering
>process.


Morton's is also a little finer. A tablespoon of Morton's does not
equal a tablespoon of Diamond.