2007年10月23日星期二

Kosher meat only at the Synagogue in Singapore

In Singapore we do not have Kosher certified meat poultries, beef and mutton sold in our supermarkets. To buy kosher certified meat we have to buy it from our Synagogue in Singapore a mini kosher shop. We could not possible afford to buy Kosher certified meat as a daily consumption. However if we have Jewish visitor we might consider buying kosher certified from the Jewish Synagogue for our Jewish visitors.

If Kosher certified meat is easily available like those in US or any place where there is populated Jewish community. I probably would choose Kosher certified meat as my first choice. As a consumer we have not witness the rearing process how clean animals are fed and the slaughtering process, it is not in our means of control. We are not consume meat thru tears, hunting, electrocution also involves in Strangling.

The some characters of hunters such as Nimrod, Esav and Yishma'el are excellent hunter, they have similar character idolatry, does not love Hashem, lack compassion of animals, having lust of the flesh.

When I buy I chose those clean meat that have indicated proper slaughtering to lessen the suffering animal, such as kosher certified, if not available next to chose is "halal" certified clean meat (Lev 11) but are certainly not kosher certified as under Rabbinical law.

Although the clean meat is not kosher certified it is our responsiblity as a consumer part to drain away the blood and remove the fats from the meat. As consumer we do this as the Torah has commanded us not consuming blood and fats, so remove the veins, blood and fats before we eat.

Base on the teaching in Acts 15:19-21:- Therefore I judge that we should not trouble those from among the Gentiles who are turning to Elohim, but that we write to them to abstain from things polluted by idols, from sexual immorality, from things strangled, and from blood. For Moshe has had throughout many generations those who preach him in every city, being read in the synagogues every Shabbat."

As a Non-Jew, Why I chose "halal" certified meat or poultry if kosher meat are not available or too costly. These are the conditions for slaughtering are such:

The blade must be very sharp
The animal must be alive just before the slaughter
Both the animal's windpipe and gullet (channel for food and drink) must be completely cut

Slaughtering of Poultry

Prior to the slaughtering process, the Manager/Supervisor and the slaughterer shall conduct pre-slaughtering test to ensure that the poultry is not dead due to electrical stunning. This is performed by adjusting the correct electrical voltage to suit the poultry of varying sizes. Three or four birds will be tested by going through the stunner. Meanwhile, the water level in the blood drainage compartment must be kept to the minimal to ensure that the poultry's head is not fully immersed in the water.

In this second stage of the control system, the qualified slaughterers must strictly comply with the slaughtering requirements where the poultry is killed by cutting the windpipe, the gullet and the jugular vein with a sharp object (e.g. knife) to inflict a precise cut. In order to ensure optimal concentration and prevent fatigue during slaughtering, the speed of the moving shackle, on which the poultry is hung, shall not be too fast. In addition to that, the slaughterers shall rotate duties with other qualified slaughterers every half an hour.

employees to verify and ensure that the animal's windpipe, gullet and jugular vein are completely cut and rendered dead before it reaches the boiler.

And again I say "halal" certified poultries, beef and muttons are not kosher certified. If you are strict kosher observant that is not suitable for you.

2007年10月8日星期一

Kosher Vegetable n "chazaka check"


This is not kosher certified vegetable and fruit wash solution.

To remove pesticide from the fruits effectively. Use Fruit and Vegetable wash solution 450ml which cleans away all pesticide residues from the fruits and vegetable and also freshens them, it is easy rinse off formula leaves no chemical residues making it absolutely safe. It is product of Malaysia sold in NTUC Fairprice. Only 1 teaspoon on 5 litres of water.

Without solution I probably use a piece of cotton wool and scrub gently on to the vegetable leafs and stems in icy cold water. I notice Kai lan, grapes have a layer white coat on the fruits and leafs. Gentle cleansing use soft cotton wool or very soft sponge set aside for washing fruit and vegetables. It was said that veggies avoid soaking on water too long would destroy the nutrient values. I also check for any bugs or worms

Kosher Vegetable n "chazaka Checks" check online to find out what product available. If you are following strict kosher

The CRC website gave good suggestion tips on "chazaka check", the following procedure should be followed:

The vegetable must be washed thoroughly in cold water with either a small amount of a kosher vegetable wash or a soap solution such as dish liquid.*

The vegetables are then removed from the water. If there are insects found in the water, the process should be repeated until no insects are found in the water. Then three samples or batches of the vegetable must be checked and if no bugs are found, the remaining produce may be used without further checking.

Obtain a printable PDF version of this policy by clicking here.

* PLEASE NOTE: not recommend the use of salt water or vinegar to properly remove insects from fruits and vegetables.

Visit the CRC website on fruit n vegetable policies

http://www.crcweb.org/kosher/consumer/fruit_veg_policy.html



Does cooking reduce pesticide residues?

Processing, including cooking, generally reduces the level of pesticides in food. This is because processing can break down the pesticides, or remove the part of the plant that carries the residue.

Raw and Cooked Foods Should Be Processed Separately

  • Food items should be stored in suitable containers and properly covered;
  • Uncooked or unprocessed food items should be kept separate from ready-to-eat food;
  • Uncooked food should be stored below ready-to-eat food in the refrigerator; and
  • Prevent drips from thawing food so as to avoid contaminating other food items;

Equipment and Utensils

  • Keep food contact surfaces clean. Wash and sanitize them between uses if necessary;
  • Use chopping boards and utensils of different colours to handle uncooked and ready-to-eat food;
  • Never place ready-to-eat food in containers that have just been used to keep raw meat or live seafood;
  • When handling ready-to-eat food, avoid touching them directly with bare hands;
  • Use clean and sanitized utensils when handling
    ready-to-eat food; and
  • Avoid using towels to wipe food contact surfaces of equipment because towels may easily harbour germs and dirts.

Kosher Soup Mix


Product Description
Low Fat; Low cholesterol. 4 Servings of hearty soup. Delicate strips of carrots and leek, diced celery and peas are simmered together in rich chicken broth with rosetti pasta to make this herb-flecked soup taste home made. Kosher for meat only under supervision of the Chief Rabbinate Haifa.

Cooks in 5 minutes. Low fat; Low cholesterol. 4 Servings of hearty soup. Sliced potatoes, onions, carrots, zucchini, and celery together with peas in a deliciously seasoned broth give this colorful soup loads of appetite appeal. Product of Israel.