http://www.kosherblog.net/2004/03/08/kosher_salt/ Finding the finer side of everyday kosher living Wed, 19 Nov 2008 17:30:35 +0000 http://wordpress.org/?v=2.6 http://www.kosherblog.net/2004/03/08/kosher_salt/#comment-1184 James Geras Mon, 31 Dec 2007 16:42:33 +0000 http://www.kosherblog.net/2004/03/08/kosher_salt/#comment-1184 Please help me I have always been able to buy Rite Herring in sour cream sauce at the Stop and shop both in Peabody Ma and in the Stop and Shop in Beverly Ma . Now they do not carry it and carry some inferor brand it is I believe a French brand and it SUCKS Can you please tell me where I can get my Rite Herring in Sour cream sauce in the Peabody Salem Beverly Ma area Please help me I have always been able to buy Rite Herring in sour cream sauce at the Stop and shop both in Peabody Ma and in the Stop and Shop in Beverly Ma . Now they do not carry it and carry some inferor brand it is I believe a French brand and it SUCKS Can you please tell me where I can get my Rite Herring in Sour cream sauce in the Peabody Salem Beverly Ma area

]]> http://www.kosherblog.net/2004/03/08/kosher_salt/#comment-1183 arielb Wed, 28 Apr 2004 02:44:00 +0000 http://www.kosherblog.net/2004/03/08/kosher_salt/#comment-1183 also, kosher salt doesn't have iodine which does affects the tatse. But I doubt anyone will want to use kosher or sea salt for baking also, kosher salt doesn’t have iodine which does affects the tatse. But I doubt anyone will want to use kosher or sea salt for baking

]]> http://www.kosherblog.net/2004/03/08/kosher_salt/#comment-1182 dlevy Thu, 11 Mar 2004 09:42:07 +0000 http://www.kosherblog.net/2004/03/08/kosher_salt/#comment-1182 The real advantage to kosher salt when cooking isn't taste or texture - it's shape and size. It scatters more readily across a piece of meat (or anything, really), providing a more complete and even cover that the tiny, round granules of table salt can provide. The real advantage to kosher salt when cooking isn’t taste or texture - it’s shape and size. It scatters more readily across a piece of meat (or anything, really), providing a more complete and even cover that the tiny, round granules of table salt can provide.

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