These are the times that it is nice to fire up Google and ask it those questions. Google will provide answers - pretty quickly. In this case, Google had 1,850,000 answers for me in 0.84 seconds. That is a little quicker than getting the Encyclopedia Britannica out.
Anyway Wikipedia tells us everything that we want to know about kosher salt. Kosher salt, as we all know, has a larger grain than regular table salt. Kosher salt usually contains no added iodine. Surprisingly, nearly all salt is kosher, including normal table salt. On the other hand, salt can be called Kosher Salt and not be kosher at all! Confused yet? Me too. But then it goes on to tell you that Kosher Salt should really be called Koshering Salt. The adjective Kosher isn't describing what it is. It is describing what it does.
Jews aren't supposed to eat anything with blood in it, and it all comes from these verses in Genesis:
Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant. Only you shall not eat flesh with its life, that is, its blood. Genesis 9:3-4So this is where Kosher Salt or, better, Koshering Salt is used. Wikipedia describes it as such:
The traditional use of kosher salt is for removing surface blood from meat by desiccation, as part of the koshering process for meat. The meat is soaked in cool water, drained, covered with a thin layer of salt, then allowed to stand on a rack or board for an hour. The salt remains on the surface of the meat, for the most part undissolved, and absorbs fluids from the meat. The salt grains are then washed off and discarded, carrying away the fluids absorbed.I like learning little tidbits of information like this. Thanks Google.
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