"tgt" > writes:

>From: "tgt" >
>Newsgroups: rec.food.baking
>Subject: Request - Soft Chocolate Chip Cookie Recipe
>Date: Sat, 01 Nov 2003 01:34:20 GMT
>
>"The Old Bear" > wrote:
>>
>> See the excellent electron microscope photo on the Boston Museum of
>> Science web page at http://www.mos.org/sln/sem/ksalt.html
>>
>> Keep in mind that this salt is called "kosher" salt because it is used in
>> the preparation of kosher meat. One of the religious requirements of meat
>> being kosher is that the blood is removed. This is done by using salt to
>> absorb the blood from the meat -- and kosher salt's granuals are optimized
>> for this purpose.
>>
>> These irregular shaped crystals are useful for recipes which use salt on
>> the surface -- sprinkled on, stuck on, etc. If the salt is to be desolved
>> into the recipe, the shape of the grains makes no difference except in
>> its effect on measurement as noted by Vox Humana above.
>
>But really, even though not all salt is certified by an agency as kosher,
>there is nothing to make salt - no matter the size of the grain "un-kosher".
>I feel chefs refer to the larger grain of the salt when they call for kosher
>salt. I mean, why else would one call for kosher salt in a pork or
>shellfish recipe?
>
>Jewish cook in Oregon,
>tgt

Yup. I guess that technically it should be called "koshering salt" or "salt
for preparing kosher meat" or something.

The term "Kosher Salt" is like "House Paint" or "Baby Powder" where the
modifying term describes how it is used rather than what it is.

And while House Paint is intended to be used to paint houses and Baby Powder
is commonly used on babies, there is nothing to keep you from using House
Paint to paint your lawn furniture or using baby powder on your adult self.



Cheers,
Will
The Old Bear