[Sca-cooks] sea salt vs. white-salt

[Nancy Kiel]

When we pickle things at work, we use kosher salt, and it has very large
crystals.  Would that be like a period salt?     Anne S., slaving away over
a hot bar grate


>>for food preservation because the salt crystals were larger due to the
>>slower evaporation time.


Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson


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