|
|
Article: FOOD 101; Salt, the Final Episode
- Article from:
- The Washington Post
- Article date:
- October 4, 2000
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
|
This is the last (I hope) in a series of columns on salt. My two
preceding columns on sea salt spurred several readers to ask about
kosher salt.
First of all, kosher salt is misnamed; it should be called
"koshering salt" because it is used in the koshering process, which
involves blanketing raw meat or poultry with salt in order to draw
out the blood. (Salt draws liquid out of foods by osmosis, a
naturally arising force that transports water molecules out of places
where they are plentiful, e.g., inside the meat cells, and into
places where they are less plentiful, e.g., a strong, salty brine.)
Kosher salt may be either mined or taken from the sea; nobody
seems to care. Its crystals, ...