What Are the Requirements to Make a Food Kosher? There are many misconceptions about what kosher foods are and what exactly makes them kosher. Contrary to popular belief, having a rabbi bless the food does not make it kosher. Kosher Animals. Of land animals, only the ones that chew cud and have cloven hooves are considered kosher. Cattle, deer, bison, goat and sheep are all considered kosher. When it comes to creatures of the sea, anything with fins and scales may be eaten, so seafood such as catfish, lobster, crab and shark are off limits. Shelled creatures such as clams and scallops aren't kosher. Scavenger birds or birds of prey are not kosher, but fowl such as geese, turkey, ducks and chicken are allowed. Milk, eggs, fat and organs from any forbidden animal are not considered kosher. Kosher Slaughtering. Animals that were killed by another animal or that died of natural causes may not be eaten. The animals must be killed according to strict rules. The person who does the slaughtering is called a shochet. The method for killing animals is considered the quickest, most painless and most humane way of slaughtering. It is done in a quick, even, deep cut across the throat with a very sharp blade. Making Meat Kosher. All blood must be removed from the animal, because the Torah specifies that the soul is contained in the blood. Meat is made kosher by broiling, soaking or salting. The process must be completed within 7. Policymix Report No 2 2011 - Ebook download as PDF File (.pdf), Text File (.txt) or read book online. The basics of kosher food, including an overview of the biblical laws determining which foods are kosher, to the modern evolution of kosher practice. Our tooth structure and intestines display that we are for the most part designed for a whole foods plant based diet. The sciatic nerve may not be eaten but it’s difficult to remove, so kosher slaughterers usually sell the hindquarters to nonkosher butchers. Kosher Fruits and Vegetables. Fruits and vegetables are all kosher, but the bugs and worms that often get on these foods are not. All fruits and vegetables must be carefully inspected to ensure that no bugs or worms are on them before they can be considered kosher. Separating Dairy and Meat.
Data on diet selection in Algyroides. Meat and dairy products must be eaten separately and not combined in recipes or food products. There is a waiting period of three to six hours between eating one and then the other. Kosher Utensils. Utensils to cook and store food in must also be kosher. Pans for cooking meat may not be used to cook dairy foods. This does not apply to cold foods. The kosher status is only a problem in the presence of heat, passed from the food to the utensil or from the utensil to the food. Kosher Certification. All products that have passed the inspection of a rabbi or organization will have a specific symbol on it, usually a letter K within a circle, star or other outer symbol. These are trademarks placed on food labels with the organization’s permission, showing that the food is kosher. Other Kosher Rules. Although there are other rules that pertain to what makes a food kosher, some depending on the individual’s beliefs or the strictness of the rabbi or organization, the above rules are widely observed and most common. Photo Credits. Jupiterimages/Photos. Types of Salt and How to Use Them. Kosher Salt. Use it for: All cooking. Kosher salt dissolves fast, and its flavor disperses quickly, so chefs recommend tossing it on everything from pork roast to popcorn. Origin: Either the sea or the earth. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. Kosher salt got its name because its craggy crystals make it perfect for curing meat. Cooks prize crystals like these; their roughness makes it easy to pinch a perfect amount. To buy: Look in your local supermarket. Kosher salts cost about $1 a pound. If you don’t mind a few clumps, buy Diamond Crystal; it has no anticaking agents, which can leave a chemical aftertaste. Crystalline Sea Salt. Use it for: Adding a pungent burst of flavor to just- cooked foods. These crystals will complement anything from a fresh salad to a salmon fillet. Origin: Coasts from Portugal to Maine, California to the Pacific Rim. Texture: Fine or coarse. The size of the irregular crystals affects how fast the salt dissolves. It varies in color, depending on the minerals it contains (iron- rich red clay, for example, gives Hawaiian sea salt a pinkish hue). These natural impurities can add subtly briny, sweet, or even bitter flavors to the salts. To buy: Check gourmet shops or on- line (thespicehouse. Hawaiian sea salt). Expect to pay $2 to $1. Many markets sell La Baleine, a relatively inexpensive brand ($3 for 2. Flaked Sea Salt. Use it for: Bringing a complex flavor to steamed vegetables or shellfish. Take a pinch, crush the crystals between your fingertips, and let them fall on freshly cooked food. This salt will add a hint of briny flavor. Origin: England’s Essex coast is where the most popular brand, Maldon, is harvested. Texture: Soft, sheer, pyramid- like flakes. This is the fastest- dissolving of all of the salt grains. To buy: Search specialty- food stores and the Internet. You’ll pay $6 for 8. Fleur de Sel. Use it for: A special- occasion table salt. Spoon it into a salt cellar to be pinched, then sprinkled over food just before eating. Delicately flavored, it adds a perfect hint of saltiness to freshly sliced tomato or melon. Origin: Coastal salt ponds in France. The caviar of sea salt, fleur de sel is hand harvested. Conditions have to be just right (lots of sun and wind) for it to . Its earthy, pleasing flavor lingers on the tongue. To buy: Search specialty- food stores and the Internet (try chefshop. From $1. 1 for 4. Rock Salt. Use it for: Making ice cream and deicing. Rock salt is paired with ice in old- fashioned hand- cranked ice cream makers to regulate the temperature. You can also use it to deice your sidewalks and driveway in the winter months. Origin: Mined from deposits in the earth, rock salt is not sold for use directly on food. It’s usually packaged in an organic, unprocessed form. Texture: Large, chunky, nonuniform crystals. Minerals and other harmless impurities can give it a grayish color. To buy: It’s sold in supermarkets and hardware and home stores for less than $1 a pound. Pickling Salt. Use it for: Brining pickles and sauerkraut. It will also brine a turkey, but beware: Pickling salt is far more concentrated than the more commonly used kosher salt, so you’ll need to use less. Origin: Like table salt, pickling salt may come from the earth or the sea. But unlike table salt, it isn’t fortified with iodine (a nutritional need for humans) and doesn’t contain anticaking chemicals, both of which would turn pickles an unappetizing color. Virtually 1. 00 percent sodium chloride, it’s the purest of salts. Texture: This variety is fine grained, like table salt. To buy: Many supermarkets sell it in large boxes or bags, but it can be hard to find in cities. It costs less than $1 a pound.
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