Brining before cooking

[eman]

Originally Posted by Gerald

I worked at a salt plant for many years. We packaged salt for almost any use....... Shimpers to help separated the catch, Oil drilling salt, Food industry and we even produced Pharmacentical grade salt [very high standards].

The salt was made from an evaproation process using salt water from under ground leaching process.

My point...... is that all the salt was basically the same. And yes......many of the 25 different bags we used to put the salt in had the "kosher" lable on them. The Ribi would come out each year and tour the plant [he did not know what he was looking at] and we paid some money to get a Kosher blessing.

Question..... why pay big $$$$ for a container of "kosher" salt?

Same goes for "Sea salt". Sea Salt is made in big ponds filled with water from the ocean. After the water evaporates..... you have salt. That is a simple explination....there is more to the process.

Is this salt ever "contaminate".......they tell all the birds to go somewhere else to "poop, and the bull dozers and trucks are 100% clean???? Was the sea water pure???

Sea salt is fairly cheap to produce..... why the high price in the store?

LOL I guess the guy who sent me the recipe is Jewish???
I like the size of the grains of kosher salt for seasoning as you can see how much you put on your food . But , in a brine i'm sure that any non -iodized salt would work.