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| − | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Kosher salt Recipes|Browse All Kosher salt Recipes]]''' |
+ | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Kosher salt Recipes|Browse All Kosher salt Recipes]]''' </p></div> |
| + | == Name variations == |
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| − | [[Image:|thumb|250px|right|]] |
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| + | * pickling salt |
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| − | + | * rock salt |
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| + | * coarse salt |
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| + | == About kosher salt == |
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Wikipedia Article [http://en.wikipedia.org/wiki/Kosher_salt About Kosher salt on Wikipedia] |
Wikipedia Article [http://en.wikipedia.org/wiki/Kosher_salt About Kosher salt on Wikipedia] |
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| − | Kosher salt (sodium chloride) is the most commonly used salt in commercial kitchens today. Typically kosher salt, unlike common table salt, contains no additives (for example, iodine). Salt is obtained through various methods, mining inland deposits left from prehistoric oceans, or by evaporating sea water. The latter is typically referred to as sea salt, and has a different flavor from mined salt. |
+ | Kosher salt (sodium chloride) is the most commonly used salt in commercial kitchens today. Typically, kosher salt, even unlike common table salt, contains no additives (for example, iodine). Salt is obtained through various methods, mining inland deposits left from prehistoric oceans, or by evaporating sea water. The latter is typically referred to as sea salt, and has a different flavor from mined salt. |
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| ⚫ | This salt gets its name not from following the guidelines of kosher foods as written in the Torah but rather because of its usage for making meats kosher by helping to extract the blood from the meat. Nearly all salt is kosher, including ordinary table salt. Kosher salt grains are larger than regular table salt grains, so when meats are coated in kosher salt, the salt does not dissolve readily. The salt remains on the surface of the meat longer, allowing fluids to leach out of the meat. |
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| − | ==[[:Category:Production of Kosher salt|Production of Kosher salt]]== |
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| − | ==[[:Category:Buying Kosher salt|Buying Kosher salt]]== |
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| − | ===[[:Category:Kosher salt Variations|Kosher salt Variations]]=== |
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| − | ==[[:Category:Preparing Kosher salt|Preparing Kosher salt]]== |
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| − | ==[[:Category:Cooking Kosher salt|Cooking Kosher salt]]== |
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| − | ==[[:Category:Storing Kosher salt|Storing Kosher salt]]== |
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| − | ==[[:Category:Kosher salt Nutrition|Kosher salt Nutrition]]== |
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| − | *[[:Category:Kosher salt Nutrient Charts|Kosher salt Nutrient Charts]] |
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| − | ===[[:Category:Kosher salt Nutritional Research|Kosher salt Nutritional Research]]=== |
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| − | ==[[:Category:Kosher salt Recipes|Kosher salt Recipes]]== |
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| − | '''Add a Kosher salt Recipe to Cookbookwiki:''' |
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| − | <verbatim>createpageform-Koshersalt</verbatim> |
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| − | *[[:Category:Kosher salt Recipes|Kosher salt Recipes]] |
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| − | *[[:Category:Kosher salt Recipes by Preparation Time|Kosher salt Recipes by Preparation Time]] |
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| − | *[[:Category:Kosher salt Recipes by Cost|Kosher salt Recipes by Cost]] |
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| − | *[[:Category:Kosher salt Recipes by Dish Type|Kosher salt Recipes by Dish Type]] |
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| − | ====Kosher salt Related Recipes==== |
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| ⚫ | This salt gets its name, not from following the guidelines of kosher foods as written in the Torah, but rather because of its usage for making meats kosher by helping to extract the blood from the meat. Nearly all salt is kosher, including ordinary table salt. Kosher salt grains are larger than regular table salt grains, so when meats are coated in kosher salt, the salt does not dissolve readily. The salt remains on the surface of the meat longer, allowing fluids to leach out of the meat. |
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| − | *[[:Category:Kosher salt|Kosher salt]] |
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| − | [[Category: |
+ | == [[:Category:Kosher salt Recipes|Kosher salt Recipes]] == |
| + | [[Category:Salt]] |
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Latest revision as of 04:18, 30 November 2018
Name variations
- pickling salt
- rock salt
- coarse salt
About kosher salt
Wikipedia Article About Kosher salt on Wikipedia
Kosher salt (sodium chloride) is the most commonly used salt in commercial kitchens today. Typically, kosher salt, even unlike common table salt, contains no additives (for example, iodine). Salt is obtained through various methods, mining inland deposits left from prehistoric oceans, or by evaporating sea water. The latter is typically referred to as sea salt, and has a different flavor from mined salt.
This salt gets its name, not from following the guidelines of kosher foods as written in the Torah, but rather because of its usage for making meats kosher by helping to extract the blood from the meat. Nearly all salt is kosher, including ordinary table salt. Kosher salt grains are larger than regular table salt grains, so when meats are coated in kosher salt, the salt does not dissolve readily. The salt remains on the surface of the meat longer, allowing fluids to leach out of the meat.