Manufacturing and Use
Rather than cubic crystals, kosher salt has a flat platelet shape. Salt crystals are forced into this shape under pressure, or grown flat in an evaporative process. Kosher salt is usually manufactured with a grain size larger than table salt grains.
The traditional use of kosher salt is for removing surface blood from meat by desiccation, as part of the koshering process for meat. The meat is covered with a thin layer of salt, then allowed to stand on a rack or board for an hour. The salt remains on the surface of the meat, for the most part undissolved, and absorbs fluids from the meat. The salt grains are then washed off and discarded, carrying away the fluids absorbed. (Compare this process to full desiccation of meat, which yields Salt-cured meat).
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