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Article: FOOD FOR THOUGHT KOSHER SALT DEVELOPED TO PREPARE KOSHER MEAT
- Article from:
- Post-Tribune (IN)
- Article date:
- April 13, 1988
CopyrightCopyright, 1988, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION.
Glenna Hanks is a home economist with the Lake County Cooperative Extension Service affiliated with Purdue University. Send your food questions to her in care of the Post-Tribune 1065 Broadway, Gary Ind. 46402.
Q:What is kosher salt and why do recipes call for it?
A:Kosher salt is made of the same compound as plain table salt, but it has a larger crystal with a more jagged exterior. Because of this rough surface, the salt clings more easily to the surface of food. Food companies developed the salt to help in koshering meat. One of the requirements of kosher meat is that as much blood as possible be removed before ...