2013年3月30日星期六

Kosher Slaughter Nikkur

Nikkur is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve).[1]
It is much easier to perform nikkur on the front part of the animal. It is also easier to perform on non-domestic animals such as deer as the cheilev does not need to be removed from such animals.

Kosher Slaughter: A behind the scenes look at Kosher food preparation 


The Hebrew term shechita (anglicized: pron.: /ʃəxˈtɑː/; Hebrew: שחיטה‎, [ʃχiˈta]), also transliterated shechitah, shehitah, shehita, is the ritual slaughter of mammals and birds for food according to Jewish dietary laws (Deut. 12:21, Deut. 14:21, Num. 11:22) The animal must be killed "with respect and compassion" by a shochet (Hebrew: שוחט‎, "ritual slaughterer"), a religious Jew who is duly licensed and trained. The act is performed by severing the trachea, esophagus, carotid arteries, jugular veins and vagus nerve in a swift action using an extremely sharp blade ("chalef") only by the highly qualified shochet. This results in an instant drop in blood pressure in the brain and the irreversible expiration of consciousness. According to Jewish religious sources, the animal is now insensible to pain and exsanguinates in a lenient, prompt and precise action. The animal can be in a number of positions; when the animal is lying on its back, this is referred to as shechita munachat; in a standing position it is known as shechita me'umedet. Before slaughtering, the animal must be healthy, uninjured, and viable.

What it takes to prepare a Jewish Kosher meal







A chef from the TV-Show "Private Chefs of Beverly Hills" learns what it takes to prepare a Kosher meal

KOSHER Meat Preparation: חליטת בשר Halita

KOSHER Meat Preparation: חליטת בשר Halita



HALITA refers to the searing of uncooked meat in boiling water.

The purpose of Halita is directly connected to the Torah prohibition against the consumption of blood.

Clarification on the details of this Biblical prohibition can be found in chapter 6 of Hil. Ma'akhaloth Asuroth in the Mishneh Torah.

According to the Geonim and the Rambam, Halita is required for all meats, even poultry. Fish and grasshoppers are exempt ;)

Halita is also unnecessary for meats that one plans to roast over an open fire or in any manner of roasting that allows for the juices to flow away from the meat while the meat is being cooked.

2012年6月16日星期六

Caution about Gelatine. in Dairy products

Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
it is not Kosher. Contain animal bones marrows.

Kosher gelatine made from seaweed (carrageen) is vegetarian, and must be used instead.

Care should be taken with products such as yogurt, as they can often contain gelatine.

Capsules made of gelatin.
  • Certain professional and theatrical lighting equipment use color gels to change the beam color. These were historically made with gelatin, hence the term color gel.
  • Gelatin typically constitutes the shells of pharmaceutical capsules in order to make them easier to swallow. Hypromellose is a vegan-acceptable alternative to gelatin, but is more expensive to produce.
  • Animal glues such as hide glue are essentially unrefined gelatin.
  • It is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers. Despite some efforts, no suitable substitutes with the stability and low cost of gelatin have been found.
  • Used as a carrier, coating or separating agent for other substances; for example, it makes beta-carotene water-soluble thus imparting a yellow colour to any soft drinks containing beta-carotene.
  • Gelatin is closely related to bone glue and is used as a binder in match heads and sandpaper.
  • Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen.
  • Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-19th century.[8] In modern times it occasionally found in some glossy printing papers, artistic papers, playing cards, and it maintains the wrinkles in crêpe paper.

Kosher fish a;- Sea perch also known as Ocean Perch

Sea perch also known as Ocean Perch

 Today NTUC Fairprice have Qing Zhen Kosher fish - Sea perch also known as Ocean Perch, I found it in the Kosher list on iPad, Kosher fish most of them have fork tail, fine hair line teeth, have fin and scales. The scales after removing the inner skin remains intact.

As far as Kosher fish is concern I do not allow the person to remove any interior part of the fish or do any scaling. I bring home to do the scaling and remove the interior part of the fish organ. Any chip off or cut out part consider the fish is blemish, I will not accept. BTW this is male fish.

Kosher fish I ensure personally inspect the fish, handle myself, have good observation on the anatomy of kosher fish.

To be consider Kosher fish, all fish must have detachable scales and fins. Fish with scales that do not not come away from the skin are not Kosher:

These shall ye eat of all that are in the waters: whatsoever have fins and scales in the waters, in the seas and in the rivers, them shall ye eat" (Vayikra 11:9)

Click below link to read more.

The Kosher Carnivore - only Kosher information about meat

Title   The kosher carnivore : the ultimate meat and poultry cookbook / June Hersh.
Author  Hersh, June.
Publisher   New York : St. Martin's Press, 2011.
Physical Description   xiv, 239 p. : col. ill. ; 24 cm.
Notes   Includes index.
Summary   "The first meat-only kosher cookbook, with one hundred and twenty recipes deliciously designed to appeal to cutting edge cooks of all faiths who are turning to kosher meat for superior flavor and results. Experienced home cooks have long praised the virtues of kosher meat, prized for high quality and humane and well-supervised raising, butchering, and trimming. The innovative recipes in The Kosher Carnivore will delight families who keep kosher as a fresh and modern alternative to traditional kosher preparations and will appeal to a broader group as well--including the lactose-intolerant--with the author's terrific mixture of classic, elegantly ethnic and just-a-little-bit-fashionable entries, such as:--In Beef: Classic Pot Roast, Grilled Steak Chimichurri, Slow-day BBQ Brisket--In Veal and Lamb: Veal Meatballs, Grilled Lamb Riblets, Lamb Sliders--In Chicken: Simple Roast Chicken, Simpler Roast Chicken, Simplest Roast Chicken--In Turkey and Duck: Country-style Turkey Meatloaf, Oven-roasted Spicy Turkey Sausage, Pan-seared Duck Breasts with Figs and Madiera--In Soup and Stock: Creamy Mushroom Soup, Hungarian Bean Soup with Smoked Turkey, Beef & Barley Soup This is not your Aunt Sadie's Jewish cookbook! The Kosher Carnivore also features around forty recipes for side dishes, creatively reinventing standards such as Creamed Spinach (without the butter or cream), condiments and sauces. It also provides instructions on how to grill, roast, braise, stew, pansear-- and even fry perfect crispy chicken without a buttermilk soak--along with tips from expert butchers and chefs across the country"--Provided by publisher.
  "Experienced home cooks have long praised the virtues of kosher meat, prized for high quality and humane and well-supervised raising, butchering, and trimming. The innovative recipes in The Kosher Carnivore will delight families who keep kosher as a fresh and modern alternative to traditional kosher preparations and will appeal to a broader group as well--including the lactose-intolerant--with the author's terrific mixture of classic, elegantly ethnic and just-a-little-bit-fashionable entries, such as: --In Beef: Classic Pot Roast, Grilled Steak Chimichurri, Slow-day BBQ Brisket --In Veal and Lamb: Veal Meatballs, Grilled Lamb Riblets, Lamb Sliders --In Chicken: Simple Roast Chicken, Simpler Roast Chicken, Simplest Roast Chicken --In Turkey and Duck: Country-style Turkey Meatloaf, Oven-roasted Spicy Turkey Sausage, Pan-seared Duck Breasts with Figs and Madiera --In Soup and Stock: Creamy Mushroom Soup, Hungarian Bean Soup with Smoked Turkey, Beef & Barley Soup This is not your Aunt Sadie's Jewish cookbook! The Kosher Carnivore also features around forty recipes for side dishes, creatively reinventing standards such as Creamed Spinach (without the butter or cream), condiments and sauces. It also provides instructions on how to grill, roast, braise, stew, pansear-- and even fry perfect crispy chicken without a buttermilk soak--along with tips from expert butchers and chefs across the country"--Provided by publisher.
Search by Subjects  Cooking (Meat)
 Cooking (Poultry)
 Jewish cooking.
Related Internet Resources   Cover image http://www.netread.com/jcusers2/bk1388/420/9780312699420/image/lgcover.9780312699420.jpg

Where to find it

Branch Location Date Call Number Status
Jurong Regional Library ____ 03-11-11 English 641.66 HER -[COO] Not on Loan
Tampines Regional Library ____ 20-03-12 English 641.66 HER -[COO] Not on Loan
Woodlands Regional Library ____ 27-11-11 English 641.66 HER -[COO] Not on Loan

Kosher cooking : delicious recipes for the Jewish home / Marlena Spieler.




Title   Kosher cooking : delicious recipes for the Jewish home / Marlena Spieler.
Author  Spieler, Marlena.
Publisher   London : Apple, 2008.
Physical Description   128 p. : col. ill. ; 23 cm.
Search by Subjects  Jewish cooking.

Where to find it

Branch Location Date Call Number Status
Ang Mo Kio Public Library ____ 09-12-10 English 641.5676 SPI -[COO] Not on Loan
Bukit Batok Public Library ____ 07-05-12 English 641.5676 SPI -[COO] Not on Loan
Bukit Merah Public Library ____ 07-06-12 English 641.5676 SPI -[COO] Not on Loan
Bukit Panjang Public Library ____ 29-06-12 English 641.5676 SPI -[COO] On Loan
Choa Chu Kang Public Library ____ 07-06-12 English 641.5676 SPI -[COO] Not on Loan
Central Public Library ____ 04-04-12 English 641.5676 SPI -[COO] Not on Loan
Cheng San Public Library ____ 10-06-12 English 641.5676 SPI -[COO] Not on Loan
Geylang East Public Library ____ 06-03-12 English 641.5676 SPI -[COO] Not on Loan
Jurong Regional Library ____ 04-04-12 English 641.5676 SPI -[COO] Not on Loan
Jurong West Public Library ____ 14-05-12 English 641.5676 SPI -[COO] Not on Loan
Marine Parade Public Library ____ 28-08-11 English 641.5676 SPI -[COO] Not on Loan
Pasir Ris Public Library ____ 15-12-10 English 641.5676 SPI -[COO] Not on Loan
Queenstown Public Library ____ 14-06-10 English 641.5676 SPI -[COO] Not on Loan
Sembawang Public Library ____ 25-06-12 English 641.5676 SPI -[COO] On Loan
Sengkang Public Library ____ 09-05-12 English 641.5676 SPI -[COO] Not on Loan
Toa Payoh Public Library ____ 08-02-12 English 641.5676 SPI -[COO] Not on Loan
Woodlands Regional Library ____ 21-06-11 English 641.5676 SPI -[COO] Not on Loan
Yishun Public Library ____ 30-09-10 English 641.5676 SPI -[COO] Not on Loan

2011年3月27日星期日

Biblical Dress code for women

By Tsiyon Messianic Radio  Answer concerning
Biblical Dress code for women 
If you know someone who would like to receive this newsletter, please forward. 
There are three passages that jump out at me about how women ought to dress. Of course, each woman needs to decide for herself how this applies to her within her culture and circumstances.  

Here is a verse that comes up immediately when considering this question: 
A woman shall not wear men’s clothing, neither shall a man put on women’s clothing; for whoever does these things is an abomination to YHWH your Elohim. Deut 22:5 
Some people interpret this to mean that women should not wear pants. 

Personally, I don't see that as the intent of the passage, since there were no pants then, when this passage was written. 

Instead, I believe the verse prohibits cross-dressing as associated with "abominable" homosexual practices. 
In like manner, wives, be in subjection to your own husbands; so that, even if any don’t obey the Word, they may be won by the behavior of their wives without a word; seeing your pure behavior in fear. 
Let your beauty be not just the outward adorning of braiding the hair, and of wearing jewels of gold, or of putting on fine clothing; but in the hidden person of the heart, in the incorruptible adornment of a gentle and quiet spirit, which is in the sight of Elohim very precious. 
For this is how the holy women before, who hoped in Elohim also adorned themselves, being in subjection to their own husbands: as Sarah obeyed Abraham, calling him lord, whose children you now are, if you do well, and are not put in fear by any terror. 1 Peter 3:1-6 
In this passage attention to a woman's outward adornment is not prohibited, but is taken for granted as a normal womanly pursuit. 

However, stress is put on the inner adornment of the heart as being the more important sort of beauty. Here, women are reminded that godly subjection to one's husband is a beautiful adornment in Elohim's sight. All believers must be subject to the Word. As in 1 Peter 3:1-6 above, a believing woman must also be subject to her husband.
In the same way, that women also adorn themselves in decent clothing, with modesty and propriety; not just with braided hair, gold, pearls, or expensive clothing; but (which becomes women professing godliness) with good works. 1 Timothy 2:9-10 
Here Paul seems to agree with Peter that it is normal for women to give attention to their hair, clothing and accessories. Paul adds the qualifiers for believing women of "decent clothing, with modesty and propriety."
This is clothing that does not excite lusts of the flesh or attempt an obscene display of personal wealth. 
Does this suggest a dress code?
I think not. 

The spiritual virtues of "decent clothing, with modesty and propriety" are given as the guidelines a godly woman should apply to her choices. It seems to me that occasion and circumstance plays a big role in what is appropriate for a woman to wear. 

For example, it is entirely appropriate for a woman to "dress to kill" on her wedding day, or on some other special occasions. However, she probably would dress much more circumspectly in her day to day life. 
The more important adornment is, of course, "good works. 
1 Corinthians 11:15 
Long hair seems to be recommended in this verse. I say recommended and not commanded because of the word "if" which qualifies Paul's statement. 

The word "if" suggests that it is the woman's choice whether she chooses to have long hair. "If" also suggests there are factors that might cause a woman to wear hair that is not long. 

This choice is between her, her husband, and YHWH and really is not for anyone else to decide. IF she chooses to have long hair THEN her long hair is a glory to her.

2010年11月12日星期五

Koshering Meat

Koshering Meat


"You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings." (Leviticus 7:26)
For generations, the process of koshering (removing the blood from) meat was the domain of the Jewish homemaker, often involving all the family members in the various steps. Today, rather than being a familiar aspect of the Jewish home, koshering is usually done at the butcher shop beyond sight of the consumer. However, many families still do kosher their meat.
Whether you entrust the koshering of your meat to a qualified butcher or choose to do it yourself, a working knowledge of the process is an important aspect of our understanding of kashrut.
Koshering is the process by which the blood is removed from the flesh of meat and fowl before it is prepared for eating. Only meat from kosher animals, properly slaughtered and with the forbidden parts already removed, may be koshered. The koshering process, known as melichah ("salting"), entails the following steps: washing or rinsing off the meat; soaking it in water; salting it; and rinsing it very well three times.
The complete koshering process should take place within 72 hours of the shechitah; therefore, before koshering, it is imperative to know exactly when the shechitah took place.
Following is a step-by-step guide to koshering. If you are koshering meat for the first time, it is advisable to observe the process being done by an experienced, knowledgeable person.
People on strictly salt-free diets should consult an orthodox rabbi as to how to kosher their meat.
BEFORE KOSHERING
The following guidelines apply to both meat and fowl. There are extensive preparations for fowl which are described in Koshering Fowl.
Handling The Meat or Fowl: After receiving meat or fowl from the butcher, it must be handled properly until after it is koshered. Meat and blood drippings should not come into contact with any other food. However, the meat may be put into the refrigerator if it is covered well on all sides so that it doesn't leak.
Meat or fowl must be fully defrosted, and if very cold it should be allowed to stand a while at room temperature. It should not be placed near a fire or come into contact with hot water since this cooks the blood in and the salt will not be effective in drawing it out. In addition, it should not come into contact with any salt before the process begins.
If the meat is to be ground, koshering must take place before grinding. The head and internal organs of the animal must be removed before koshering. To determine which parts can be used and how to prepare them, consult a qualified rabbi.
Equipment Needed
The following items should be used exclusively for meat that has not yet been koshered. One should take into consideration the amount of meat to be koshered when determining whether the room one is working in has ample space and proper facilities. If extra counter space is needed, cover all counters so that no blood can drip through.
Knife - to cut out blood clots or to cut large pieces of meat into pieces small enough to handle easily.
Water - to soak, rinse and wash off the meat. Water used in the koshering process should be at room temperature.
Pail or Basin - in which to soak the meat.
Coarse Salt - to draw out the blood. Thin table salt is not good because it melts into the meat and does not draw out the blood. Neither should the crystals be so large that they roll off the meat.
Board or Rack - to place salted meat on. This can be made of any material, such as wood or formica. A perforated board with many holes, or a rack with slats, is excellent so that the blood can flow out. If the board has grooves or is flat, it should be placed on a slant to enable the blood to flow down. The board should not have bumps or cracks that would allow blood to collect.
Basin, Sink or Tub - for the board to be placed on so that the blood can drip into it. Drippings make a sink non-kosher, therefore, a kosher sink should not be used.
Lighting - During the complete koshering process, be sure the room is well lit.
THE KOSHERING PROCESS FOR MEAT AND FOWL
It is important to follow each step in the process carefully, bearing in mind the various time factors. The koshering process requires one's undivided attention, so distractions should be eliminated as much as possible. If any questions or problems arise along the way, do not hesitate to seek rabbinic guidance.
Step 1 - Preliminary Washing: The meat must be washed very well to remove all visible blood. All blood clots or discolorations, (black, dark, red, etc.) should be cut out before washing.
Step 2 - Soaking: The meat should be immersed in room temperature water for at least I /2 hour. If the meat was accidentally left soaking for 24 consecutive hours, this meat becomes non-kosher and cannot be used.
After the meat has been soaked, it may be cut into smaller pieces if desired. It then would be necessary to rinse each cut piece very well, especially the newly cut ends. The meat does not have to be soaked again.
Step 3- Salting: Before salting, the meat must be washed off. (One may use the same water in which it was soaked.) Then, inspect the meat to be sure that there is no visible blood. Shake off excess water and allow the meat to sit for a short period of time so that the salt does not dissolve too easily. However, the meat should remain damp enough for the salt to stick to it.
Salt the meat thoroughly on all sides, but not so thickly that the blood would be prevented from flowing out. The salted meat should remain on the board for a minimum of one hour. If it remaines in salt for twelve hours or more, this may render it un-kosher. Consult a qualified rabbi.
If a piece of meat falls off the board (while the salt was still on), it should be returned immediately, preferably to a separate board. It must be kept apart from the rest of the meat throughout the remaining process, and rabbinic guidance is necessary.
Bones are koshered just like meat and together with the rest of the meat. However, if the bones have no meat on them, they should be kept on top or on the side of the board during the koshering process so that no blood from the other pieces of meat reaches them.
In placing the salted pieces of meat on the salting board, one should be sure that nothing blocks or interferes with the free draining of the blood, since this would defeat the whole purpose of salting. If there is insufficient room on the board, the pieces may be placed on top of each other, as long as there is no place for blood to collect. Since the blood content varies according to the type of meat (e.g., chicken contains less blood than beef), consult a qualified rabbi as to how to place the meat on the board when koshering different types of meat simultaneously.
Step 4 - Triple Rinsing: After the meat has lain in salt the required period of time, rinse it well. Rub off and remove the salt from all sides. This is done three separate times.
The first time, the meat should be rinsed under running water, and rubbed while under the water. Turn it constantly so that all sides come into contact with the water.
The second and third times, the meat may either be rinsed again under running water, or soaked in a clean basin of fresh water. The basin must be rinsed out separately each time, and fresh water used for both the second and third rinsing. If using a basin, pour the water into it before placing the meat in it.
The meat is now ready for use in the kosher kitchen.

Removing the Blood

Removing the Blood

The blood of mammals and fowl is utterly forbidden for consumption by the Torah. Within 72 hours of slaughtering, all extractable blood is drained from the meat by a special soaking and salting process. (Today, most kosher meat is sold with the blood already removed.)
The liver, which has an especially high blood content, requires a special broiling process before it can be eaten.
Eggs are carefully examined before use to ensure that they are free of blood spots.