[Leica] Kosher Salt

[jayanand at gmail.com (Jayanand Govindaraj)]

Larry,
That it gets its name from creating Kosher meat makes sense. Thanks.
Cheers
Jayanand

On Fri, Feb 4, 2011 at 2:24 AM, Lawrence Zeitlin <lrzeitlin at 
gmail.com>wrote:

> What! No Jews on the LUG. Here is the definition of kosher salt from Yahoo.
> Any cook or Rabbi could have told as much.
>
> Kosher salt usually has no additives, and it has big
> crystals<http://www.mos.org/sln/sem/ksalt.html> with
> large surface areas. This size and shape allows it to absorb more moisture
> than other forms of salt, and this makes kosher salt excellent for curing
> meats. That is essentially where the name comes from. The salt itself is
> not kosher <http://www.jewfaq.org/kashrut.htm>, meaning it doesn't conform
> to Jewish food laws, but this salt is used to make meat kosher. The Jewish
> holy book, the Torah, prohibits consumption of any blood, which is why
> kosher meat must be slaughtered and prepared in a specific manner. A common
> way of removing the final traces of blood from meat is to soak and
> salt<http://waltonfeed.com/grain/faqs/iif4.html>
>  it.
>
> That's not the only use for kosher salt, however. The flavor is distinct
> from ordinary table salt, and some
> cooks<http://www.thehawaiichannel.com/food/1853890/detail.html> prefer
> to use it in all their cooking. Like other coarse salts, kosher salt can be
> used in recipes that call for a salt
> crust<http://www.marthastewart.com/page.jhtml?type=content&id=tvs2681>.
> You can even use it to salt the edge of a
> margarita<http://www.supermarketguru.com/page.cfm/173>
>  glass.
>
> Larry Z
>
> P.S. I wonder if it will work to free my stuck car from a snowbank.
>
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