I wonder if it comes in a shaker. Sometimes, I know with the regular variety, you can buy small amounts that way.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of sharon howerton Sent: Monday, March 15, 2010 7:59 AM To: [email protected] Subject: Re: [CnD] Question about Salt I have the same question, actually. I bought kosher salt the other day and expected a tiny jar that would cost a lot but got a box of probably 2 lb which was huge and cost, if memory serves, $2.39! The girl from the grocery store who was shopping with me commented I'd have enough kosher salt for the rest of my life! I also got it because a couple of people have mentioned putting I think it was 1 tbsp in 4 cups water and brining chicken or steak in it to make it tender. My dentist actually mentioned this to a friend of mine who is also one of his patients. The doctor said he was surprised that the meat was not salty, but it was very tender. He soaked it for about two hours, and I think Penny said the same thing with chicken. ----- Original Message ----- From: "Judy Hansen" <[email protected]> To: <[email protected]> Sent: Monday, March 15, 2010 6:49 AM Subject: [CnD] Question about Salt > I'm wondering what the difference is between Kosher, and regular salt. I > notice some recipes call for Kosher salt. > > Blessings, > > Judie > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.790 / Virus Database: 271.1.1/2746 - Release Date: 03/14/10 15:33:00 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
