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#17076

<i>bac...@vms.huji.ac.il</i> (Visitor)

grain size Kosher salt?
eat blood which is part of the Noachide commandments as well as from Sinai: Genesis 9:4; Leviticus 17:10-14; Leviticus 19:26; Deuteronomy 12:16, 23-25. Kosher salt is also used in pickling. Cheers

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#17077

DoD (Visitor)

grain size Kosher salt?
but for some of us with horrid sinuses... It might be an important question.. My allergies and and sinuses have really calmed down.... Well, of course. Now you have a kosher nose. ::::: chuckles:::::: Pretty funny... Thanks David

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#17078

Leon (Visitor)

grain size Kosher salt?

Salt is used only for kashering meat not liver since only direct fire can remove the blood from liver (Shulchan Aruch Yoreh Deah 73:1). It is customary to very slightly salt liver before broiling (YD 73:5). One must make sure the high blood pressure is maintained to prevent the obese abdomen from deflating. It is therefore customary to salt the liver both before and after broiling the life out of it. Liver has many other benefits, helping to maintain the cholesterol level and adding the necessary fiber to the diet. The kosher Ashkenazim know how to live, albeit not a long. Leon

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#17079

Adelle (Visitor)

grain size Kosher salt?

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#17080

Patty (Visitor)

grain size Kosher salt?

What's the difference between kosher salt and other salt? Sea salt...and just regular salt? Is one version more potent than the others? I do know that WRT cooking I definately don't use as much k salt as I do regular salt... Physically (not pertaining to religion) is there any difference? Kosher salt is coarse, primarily created to kasher meat by making it tough and salty. Most kashering also adds gristle and fat to beef and cartilage to lamb chops, cut from the shoulder. Combine this with kosher cooking which insures that the meat is REALLY dead and creates excellent sandal soles. On TV, kosher salt is used in cooking demonstrations because you can see it when the chef drops it on the floor or wipes it off his fingers on his tie. In my house, if I were to do either with kosher salt, the house mother would make her preferences known in clear and understandable language, whereupon I would find myself on my hands and knees washing the previously pristine kitchen floor. Table salt, on the other hand, is used to salt all food before tasting, God forbid it should have any subtle flavors or be prepared lovingly with exotic spices. And don't get me started on pepper. Leon LOL. My brother says he's never had better fried chicken than mine. Nobody else's is as tender and moist. That's because of the koshering. And fine chefs in the last ten years have sworn by brining of turkeys for Thanksgiving because it produces a moister and tenderer bird. LOL Cheers Patty

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#17081

Patty (Visitor)

grain size Kosher salt?

What's the difference between kosher salt and other salt? Sea salt...and just regular salt? Is one version more potent than the others? I do know that WRT cooking I definately don't use as much k salt as I do regular salt... Physically (not pertaining to religion) =A0is there any difference? TIA I guess I should qualify this WRT my thinking... I have been using this thing that sprays salt water up the nostrils and I think it really works. My problem is, I am running out of the packets of sea salt that I mix with the distilled water.. I really like the formula that this kit has with it... I am wondering if I can use other salts (K salt) and would it have the same effect... Sorry.. I know this =A0might be gross... but for some of us with horrid sinuses... It might be an important question.. My allergies and and sinuses have really calmed down.... TIA for anyone that helps... David Kosher salt is coarser than table salt. Without that coarseness, it could not draw the blood out of the soaked meat or out of the liver Salt is used only for kashering meat not liver since only direct fire can remove the blood from liver (Shulchan Aruch Yoreh Deah 73:1). It is customary to very slightly salt liver before broiling (YD 73:5). Josh while broiling. This is step two in obeying the commandments not to eat blood which is part of the Noachide commandments as well as from Sinai: Genesis 9:4; Leviticus 17:10-14; Leviticus 19:26; Deuteronomy 12:16, 23-25. Kosher salt is also used in pickling. Cheers- Hide quoted text - - Show quoted text

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