(no subject)

[arib]

I had to explain to a classmate today that "no, Kosher salt isn't the only kind of salt that Jews can eat..."

(For the record, kosher salt is used in the process of making meat kosher after it's been appropriately slaughtered. Salt is applied to the meat to draw all the blood out. Kosher salt is more diamond shaped, and will stick better than other kinds of salt, which are more cube shaped.)

Comments

[debka-notion.livejournal.com]

That's the problem with poor translation of declined forms- it really ought to be called kashering salt, no?

[bluepapercup]

I mean, a diamond is just a cube on its point.

[arib.livejournal.com]

Diamond isn't accurate, really. Kosher salt's more... pointy-shaped than the regular stuff.

[mycroft.livejournal.com]

And if you buy a brand that doesn't suck (i.e. not Morton's), it doesn't have iodine or cornstarch added.

Now, is sea salt parve?

[arib.livejournal.com]

Yeah, sea salt comes from seawater, not fish. :-)

(I could imagine that copopods or other microscopic sea-life might get stuck in the salt during the evaporation process, but I'll leave that to the experts)

[arib.livejournal.com]

Also, fish are considered pareve, anyway. :-)

[nsingman.livejournal.com]

You piqued my curiosity! I wasn't sure about the differences, other than the coarse granularity of kosher salt, but the Interweb is a wonderful thing. :-)

All culinary salts are derived by evaporation. Table salt is made by driving water into a salt deposit (in a mine). This process forms a brine which is then evaporated leaving dried "cube-like crystals that look like granulated sugar". The salt is then refined. Kosher salt is made in a similar fashion except the brine is raked continually during the evaporation process. The resulting product has a light and flaky texture.