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Grain reaction: is there a culinary reason to use kosher salt?
The Guardian Weekly
|June 21, 2024
If a recipe specifies kosher salt, is somebody having a laugh, or is there a gastronomic reason to use it? Pablo, Lancaster, England, UK
Kosher salt is not actually "kosher" (as in, it's not religiously treated). Historically, the name stems from the Jewish practice of removing surface blood when dry brining meat (such as with brisket), and that process is known as kashering.
Cette histoire est tirée de l'édition June 21, 2024 de The Guardian Weekly.
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