No I think kosher salt is heavier, and it's used in recipes where you leave
the meat or fish in salt and watter for about 2 hours to make it tender.
Sisi
----- Original Message -----
From: "Judy Hansen" <[email protected]>
To: <[email protected]>
Sent: Monday, March 15, 2010 2:05 PM
Subject: Re: [CnD] Question about Salt
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
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