Once meat is cooked prior to kashering, it cannot be made kosher. The meat must first be soaked for a half hour in cool not ice water in a utensil designated only for that purpose. After allowing for excess water to drip off the meat, the meat is thoroughly salted so that the entire surface is covered with a thin layer of salt.
Only coarse salt should be used. Both sides of meat and poultry must be salted. All loose inside sections of poultry must be removed before the kashering process begins. Each part must be soaked and salted individually.
If the meat or poultry was sliced during the salting process, the newly exposed surfaces of the cut must now be soaked for a half hour and salted as well. The salted meat is left for an hour on an inclined or perforated surface to allow the blood to flow down freely. The cavity of the poultry should be placed open, in a downward direction.
After the salting, the meat must be thoroughly soaked, and then thoroughly washed to remove all of the applied salt. According to Jewish law, meat must be kashered within 72 hours after slaughter so as not to allow the blood to congeal. If meat has been thoroughly soaked prior to the 72 hours limit, an additional seventy-two hours time stay is granted to complete the first step of the salting process.
Liver may only be kashered through broiling, because of the preponderance of blood in it. Both the liver and meat must first be thoroughly washed to remove all surface blood. They are then salted slightly on all sides.
Subsequently, they are broiled specifically on a designated liver-broiling perforated grate over an open fire, which draws out the internal blood. When kashering liver, slits must be made in the liver prior to broiling. The meat or liver must be broiled on both sides until the outer surface appears to be dry and brown.
After broiling, the meat or the liver is rinsed off. The Kosher Butcher: Years ago, salting of meat and poultry was performed in the home of the consumer. More recently, the kosher butcher performed salting in the butcher shop. Today, the entire process of slaughtering, bedika , nikkur and salting has shifted to the slaughterhouse. This allows for uniform consistency of high standards. Nonetheless, the kosher butcher plays a critical role in distributing the product.
The butcher must be a person of integrity and the store should be under reliable Rabbinic supervision. Packaging: From the time of slaughter, kosher meat and poultry must be properly supervised until it reaches the consumer. A metal tag called a plumba , bearing the kosher symbol is often clamped on the meat or fowl to serve as an identifying seal of supervision. Alternatively, the meat or fowl is packed in tamper-proof packaging with the kosher logo prominently displayed.
Kosher Costs: Because kosher meat and poultry have many processing requirements shechita , bedika nikkur and salting , which must be performed by specially trained individuals, the labor costs associated with kosher meat and poultry are significantly greater.
This accounts for the higher cost of kosher meat and poultry. Unfortunately, this is a prevalent misconception. Even those food items that are kosher in their raw states could be rendered non-kosher when prepared on equipment used for non-kosher food. For these reasons, reputable kosher supervision is required. Meat and Milk in the Kosher Kitchen The Torah forbids: 1 cooking meat and milk together in any form; 2 eating such cooked products, or 3 deriving benefit from them.
As a safeguard, the Rabbis extended this prohibition to disallow the eating of meat and dairy products at the same meal or preparing them on the same utensils. Furthermore, milk products cannot be consumed after eating meat, for a period of time. There are different traditions for how long to wait between meat and dairy, but the most prevalent custom is to wait six hours. Meat may be eaten following dairy products with the one exception of hard cheese that is aged 6 months or more, which requires the same waiting time as that of dairy after meat.
Unless one is a vegetarian and meat is totally excluded from his kitchen, a kosher kitchen must have two different sets of utensils, one for meat and poultry and the other for dairy foods.
There must be separate, distinct sets of pots, pans, plates and silverware. Ideally, it is best to have two kitchen sinks, one for meat and the other for dairy. If this is not feasible, and one uses one sink for both meat and dairy, dishes and utensils should be placed and washed on a rack, so as not to touch the sink. Separate racks are to be used for meat and dairy use.
Care must be taken to make sure that the water should not be allowed to rise to reach the level of the rack, and dishes cannot be soaked in a sink used for both dairy and meat. Eggs The eggs or other by-products of non-kosher birds or fish are not kosher. Caviar, therefore, must come from a kosher fish and this requires reliable supervision.
Commercial liquid eggs also require supervision. Eggs of kosher fowl that contain a blood spots must be discarded, and therefore eggs should be checked before use. Shortening and Oil: Government regulations concerning the labeling of food ingredients have undergone strict changes. Not only must the label specify the type of shortening, i. Thus, it is commonplace to find mention of cottonseed oil, lard, coconut oil, and other oil sources. The result of this explicit label display is that the consumer can easily detect what is blatantly non-kosher.
However, it is important to be aware that the kosher status of a product containing even pure vegetable shortening can only be verified by reliable kosher certification. The reason for this is that manufacturers of vegetable shortening often process animal fats on common equipment. Pure vegetable products may satisfy USDA guidelines for purity, however, in terms of Jewish law, vegetable oil may be non-kosher because it is processed on non-kosher equipment.
Emulsifiers: Emulsifiers are complex substances that are used in many types of food production. They can perform a number of critical functions, among them acting as a surfactant reducing the surface tension of a liquid thus making oil and water soluble. This includes chicken, geese, quail, and turkey.
Animals must be prepared by a shochet in order for it to be kosher. A shochet is a person who has been trained and certified to butcher meat according to specific Jewish laws. Further, all utensils used to butcher or prepare the meat must be kosher, meaning it must be designated only for use with meat and meat products, as meat cannot be prepared alongside dairy or with the same utensils that have been used with dairy products. Milk, cheese, butter, and yogurt are all permitted dairy products, but certain rules need to be adhered to in order for them to truly be kosher.
These include:. Pareve is a term used to describe neutral foods, like eggs and fish. In other words, pareve foods are those that do not contain meat or dairy products. When it comes to eggs, eggs are permitted as long as they come from kosher fish or fowl. Additionally, each egg should be inspected to make sure there are no traces of blood, as this would mean they are no longer keeping kosher unless all traces of blood are washed away.
Both fish and eggs are acceptable to be eaten alongside either meat or dairy. Because plant-based foods do not contain meat or dairy, they are considered pareve alongside fish and eggs. The guidelines for plant-based foods are much less restrictive than those for meat and dairy, but there are still some rules. For bread and grains, these are generally kosher when in their purest form.
That said, though, some products do contain animal shortening or may have been produced through non-kosher processing methods. Additionally, if baking pans were greased using animal products during the baking process, this would also render the product non-kosher. Create a personalised ads profile. Select personalised ads.
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