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

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.

What is "Kosher Salt"?

By Rochel Chein

Question: What makes salt kosher? What's the difference between "kosher salt" and regular table salt? Answer: Salt is a mineral, and as such, pure salt is always kosher. Some brands of salt have a kosher symbol on the package, and that way you know that a reliable kosher certification agency is checking to make sure that nothing else gets mixed in to the salt and that it's 100% kosher. So what exactly is "kosher salt"? In truth, the name "kosher salt" is misleading. A better term would be "koshering salt." Blood is not kosher. G-d commands us in the Torah:1 "You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings." After a kosher animal is properly slaughtered, all blood must be removed. This is normally accomplished by salting the meat, as salt draws out blood. Table salt is too thin and will dissolve into the meat without drawing out the blood, and salt that is too coarse will roll off. The salt that is "just right" for koshering meat is called "kosher salt." Some people prefer to use it in certain recipes because of its consistency. Click here for more about the salting of meat. All the best, Rochel Chein for Chabad.org

How to Keep Kosher?

Kosher means proper as related to kashrut, or Jewish dietary law. Based on scripture and rabbinic scholarship, the laws are extremely complex, but here are the fundamentals.

To complete this How-To you will need:

Two sets of utensils, pots, pans, and plates
Two kitchen sinks
Two sets of utensils, pots, pans, and plates
Two kitchen sinks

Step 1: Eat permitted meats

Eat only mammals that chew their cud and are cloven-hoofed. Accepted meats include beef, venison, goat, and lamb or mutton.

Step 2: Eat permitted poultry

Among poultry, chicken, turkey, duck, and goose are permitted.

Step 3: Refrain from eating all shellfish

Refrain from eating all shellfish, such as clams, mussels, shrimp, lobster, oysters, and crabs.

Step 4: Eat fish w/ fins & scales

Eat only fish with fins and scales.

Step 5: Look for kosher certification

Meat and poultry must be slaughtered in the prescribed manner. Look for kosher certification at your butcher or supermarket.

Tip: On packaging, look for trademarked emblems of kosher certification organizations, like a "U" inside a circle, a "K" inside a circle, or a "K" inside a star. "P" means kosher for Passover.

Step 6: Cook meat & dairy separately

Cook meat and dairy using separate utensils and pots.

Step 7: Eat meat & dairy separately

Do not eat meat with any dairy products. Use separate plates for the two foods.

Step 8: Wait 6 hours between eating meat & dairy

In general wait 6 hours after eating meat to consume any dairy products.

Step 9: Buy kosher eggs & milk

Buy eggs from kosher birds and milk from kosher mammals.

Step 10: Check fruit for worms or bugs

All fruits and vegetables are kosher, but make sure there are no worms or bugs in or on them.

Step 11: Designate one sink for meat & one for dairy

If possible, designate one sink for meat and the other for dairy.

Step 12: If using one sink ...

If using one sink, wash utensils, pans, and plates in separate dishpans and dry dishes on separate racks. Do not let the utensils, pots, plates, or racks touch the sink. Do not soak dishes or pots directly in a sink used for both meat and dairy.

Step 13: Make sure grape products are kosher

Wine and other grape products, like grape jelly, must be kosher.

This short video clip investigates Romans 14:14, in order to determine its meaning by asking the question, "Is nothing unclean of itself?"

A pdf version of this presentation can be found at the following link: http://penultima.files.wordpress.com/...

Understanding Romans 14:14: Nothing Unclean of Itself? 

 I know and am persuaded in the Master יהושע that none at all is common (Koinos)  of itself. But to him who regards whatever to be common (Koinos), to him it is common(Koinos).

However; if we look at the following passage in the book of Acts we will see that there was a third category that was added.

Acts 10:14 But Peter said, Not so, Lord; for I have never eaten any thing that is common or unclean.
Acts 11:8 But I said, Not so, Lord: for nothing common or unclean hath at any time entered into my mouth.

Here, Peter makes a clear distinction between “common” things and “unclean” things. They are not one in the same. This third category, of “common”, was added on top of the distinction, given by The Most High, of what could be called clean or unclean.

Sabun Sertu - Purification Soap

Sabun Pinggan Mangkuk Purification soap for heavy najasah (pig & dog)
Sabun Sertu meaning Soap for Sevenfold ablution purification.

I check the meaning of Sertu in the dictionary meaning In Islam when a person comes in contact with unclean animals such as pigs or dogs, or if the utensils may have come in contact pork or any unclean animals flesh need to perform a sevenfold ablution cleansing.

This is purification soap with mixture of clay for washing utensils. I bought this from the Malay store.

Ingredient
Water, sodium lauryl, Ethar sulphate, coconut Diethanolamide, Citric Acid, Tanah Liat.

This soap contain the appropriate mixture of clay and it is safe for daily usage.

1. Wash part of the utensil meant for cleansing
2. Apply Almughallazoh
3. Rinse Five times with clean water

* much shake well before using cos the mug settle down the bottom.

I bought this because my family do not keep kosher. 

 Taharah is a purification soap for body when come in contact with unclean animal or trace of element 

Types of Najasah = Tamei (Hebrew) opposite Tahor (Hebrew)                   

Technically, najasah is any kind of uncleanliness (khabath) which may require the Muslim to remove  it by washing before embarking on prayer.The opposite of najasah is taharah.

Recipe on how to make Challah bread for Shabbat

Makes 4 Loaves of Challah

· 2 tablespoons dry yeast

· 2¼ cups (500 ml) lukewarm water

· ½ cup (100g) sugar

· 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing

· 1 tablespoon salt

· ½ cup (125 ml) vegetable oil

· About 9 ¼ cups (1 1/3 kg) flour

· Poppy or sesame seeds (optional)

Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.

In a very large bowl, lightly beat the eggs. 

Then add the salt, sugar, and oil and beat again. 

Add the frothy yeast mixture and beat well. 

Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. 

Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. 

Pour a little oil in the bowl and turn the dough, so that it is greased all over. 

Cover the bowl with plastic wrap and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk. 

Punch the dough down and knead again, then divide into four pieces to make 4 loaves.

To make round challah:  

 

Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick—a little fatter at one end. 

Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail. 

Continue with the remaining 3 pieces.

• To make braided Challah with 3 strands: 
• Divide 1 piece of the dough into 3. 
• Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1¼ inches (3 cm) wide. 
• Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. 
• Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. 
• Continue with the remaining 3 pieces.

Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk.
Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30‑40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.

Variations for Sweet Challahs:

* Add ½ cup (125 ml) honey to the beaten eggs.
* Add ¾ cup (100 g) raisins and knead them into the dough after it has risen and been punched down.

Kosher certified Chinese Soy Sauce

This afternoon May 10, I went to get daily grossly store, I was so glad to find a Kosher certified light and dark soy sauce available at Sheng Siong.

Pearl River Bridge Mushroom flavoured superior dark soy sauce
Zhu Jiang jiao pai
PRB Soy Sauce is naturally brewed and fermented according to:-

HACCP
BRC GLOBAL STANDARD FOOD
IP CONTROL PROGRAM (GMO-FREE)
ISO14001
HALAL
KOSHER PARVE

Ingredient
water, soya bean, salt, sugar, wheat flour and extract of Mushroom

Pearl river Bridge  superior light soy sauce
PRB Soy Sauce is naturally brewed and fermented according to:-

HACCP
BRC GLOBAL STANDARD FOOD
IP CONTROL PROGRAM (GMO-FREE)
ISO14001
HALAL
KOSHER PARVE

Ingredient
water soya bean salt, wheat flour preservative potassium sorbate

What is Potassium Sorbate?
Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a food preservative (E number 202).^[3] Potassium sorbate is effective in a variety of applications including food, wine, and personal care.
http://en.wikipedia.org/wiki/Potassium_sorbate

Previously these two product does not have kosher certification, more so when shine on the light can see water mark silver shine reflective like the money water mark and also on the glass it is also glass embed kosher symbol.

In Chinese cooking some basic requirement kosher

Kosher salt
kosher light and dark soy sauce
kosher fish sauce
kosher cooking oil
kosher wine.
kosher vinegar

We can have absolute Chinese Kosher dish.