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Forum
-> The Social Scene
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amother
OP
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 Thu, Feb 11 2021, 10:57 pm
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I’ve never made red meat before. Am I supposed to salt it to get the blood out? Or when you buy it at a kosher market, has it already been salted?
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amother
Maroon
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Thu, Feb 11 2021, 11:01 pm
Unless otherwise stated, in a kosher market you are buying already soaked and salted meat. An exception is liver, which must be broiled because it can't be soaked and salted.
Depending on your location, there may be an exception, so you may want to post where you live to make absolutely sure - or of course you can always ask the butcher to be sure.
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amother
OP
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Thu, Feb 11 2021, 11:03 pm
| amother [ Maroon ] wrote: | Unless otherwise stated, in a kosher market you are buying already soaked and salted meat. An exception is liver, which must be broiled because it can't be soaked and salted.
Depending on your location, there may be an exception, so you may want to post where you live to make absolutely sure - or of course you can always ask the butcher to be sure. |
Thank you!!
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chili-n-cholent
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Thu, Feb 11 2021, 11:07 pm
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Many kosher butchers broil liver as well so double check as there is no need to do it twice
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amother
Slategray
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Thu, Feb 11 2021, 11:10 pm
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Salting the meat is generally part of the kashering process.
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