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.

Tamarind – Makahm - use for making tamarind water

Tamarind – Makahm

Tamarind – MakahmThe reddish brown, curved seed pods of a lovely tropical tree hold several large seeds encased by moist, sticky, dark brown flesh that varies from being very sweet to very sour.

The large lacy-leaf trees are common in the tropics the world over. The tamarind pod is oblong and curved in shape and looks much like the seed pod of many large flowering trees. When young, the pods are green and fleshy. As they ripen, they turn reddish brown and become brittle on the outside; inside, the rich, dark brown flesh of the fruit is moist and sticky, enveloping a row of bean-like seeds.

Make your own nonya curry paste

Roasting 4 tbsp coriander seeds
2 tbsp cumin seeds, 1/2 star anise,
2 tsp crushed dried red chillies,
1 tsp black peppercorns,
a 2cm piece of cinnamon stick &
1 clove. Cool before finely blending in a coffee/spice grinder.
Mix in 1 tbsp ground turmeric.
Store in airtight container. Makes about 10 tbsp.

Pound shallots, garlic and ginger or use food processor

choices of adds :- Pototoes, tomatoes or carrots

4 tablespoon of oil, heated hot, add shallots,garlic and ginger paste fry until fragrant, add chicken fried for a while, add curry paste. add water (or coconut milk)

add lemon grass, Potatoes boil to tender add tomatoes boil 5 mins

Kosher cattle slaughter 1930

Kosher cattle slaughter 1930



Observe how the cattle are slaughtered, with a very sharp knife, see how the Rabbi test how the sharpness of the knife with his hand and animal dies quickly so that there is minimum suffering and pain.

Kosher meat blood drain and fats certain nerves vein or blood vessel are removed, and wash clean. the special cross mark sign animal inspected and process

Sick animals are not kosher.

Issue Kosher

I tackle the Torah, Haftarah and Brit Chadasha Portion regarding the subject of Kashrut, a Kosher diet.