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KOSHER SALT: |
Is a pure mined salt. or least
it should be. It gets its name from a process called Koshering. This
process is a Jewish religious process, where meat is soaked in a brine
for 24 hours before cooking. This salt is very common in commercial
kitchens because the salt comes flaked, rather than in granule form.
It is easier to hold the salt flakes in your fingers, allowing even
disbursement over your food. Kosher salt has a clean taste, which is
felt toward the top of the tongue, Kosher salt dissolves after a fair
amount of time. However, it is clear. |
                     
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