What is Kosher?
Kosher refers to the guidelines that outline which foods are acceptable, and how foods are prepared, under Jewish law. Kosher does not mean that a Rabbi has blessed the food.
What makes a food Kosher?
There are a number of basic regulations which dictate whether or not a specific species is considered kosher. Mammals are required to have split hooves and chew their cud. Fowl cannot be birds of prey. Fish need to have both fins and scales. These laws include animals such as sheep, cattle, goat, fowl such as chicken or duck, and fish such as tuna or salmon. Species that are excluded include pig, rabbit, ostrich and lobster, among many others.
After the correct species has been identified, Kosher law requires a precise method of slaughter for all animals and fowl, though not with fish.After slaughter, the blood, many of the organs and certain parts which are not allowed to be eaten, are removed. These parts include certain fats and the sciatic nerve.
All fruits and vegetables are considered kosher, but most insects are not. Therefore, most leafy vegetables require a thorough check to ensure that no insects are present.
Once the desired ingredients are selected, separate laws govern the cooking process. These laws include the complete separation of cooking dairy and meat products, the separation of cooking meat and fish products, the preparation of cheeses, breads and wines, among others.
After the correct species has been identified, Kosher law requires a precise method of slaughter for all animals and fowl, though not with fish.After slaughter, the blood, many of the organs and certain parts which are not allowed to be eaten, are removed. These parts include certain fats and the sciatic nerve.
All fruits and vegetables are considered kosher, but most insects are not. Therefore, most leafy vegetables require a thorough check to ensure that no insects are present.
Once the desired ingredients are selected, separate laws govern the cooking process. These laws include the complete separation of cooking dairy and meat products, the separation of cooking meat and fish products, the preparation of cheeses, breads and wines, among others.
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