A. “Shochet uBodek” – Ritual Slaughterer and Inspector/Investigator. This is the title for advanced Shochet certification.… Read the rest
...A. “Kosher Dill” is a flavor, and not a sign of Kashruth. Look for a Kosher symbol to be sure.… Read the rest
...A. Generally, we have a rule: That which comes from Kosher animals is Kosher, and from non-Kosher animals is not. Honey is an exception. Bees are not kosher insects, yet their honey is Kosher, based on how bees process honey … Read the rest
...A. You can’t copyright a letter of the alphabet, and therefore any company can put a “K” on their product without proper certification and assurance that it is indeed kosher. FYI – there are some products which do have reliable … Read the rest
...A. This is included in the Kashrus laws of the Shulchan Aruch (Code of Jewish Law – the tallest set on my bookshelf), yet it is not a Kosher Law. The Rabbis deemed it a safety issue, that it was … Read the rest
...A. All salt is kosher. Coarse salt is used in the koshering process for meat and poultry, to drain it of excess blood, which the Torah forbids. This is an important part of the Kosherization process. Years ago this would … Read the rest
...A. You can’t really cook Kosher and non-Kosher in the same kitchen (there are some arrangements that may be possible, but would significantly limit one of your cooking). Unless you keep to Kosher rules – the Kitchen equipment won’t be … Read the rest
...A. Kosher means Fit. The diet fit for the Jewish people developed by the Chief Spiritual Nutritionist (and His staff). Some people observe all aspects and regulations of the diet, others do some, still others none at all. But in … Read the rest
...A. Once in 7 years, Torah directs us to let the land lie barren in Israel. We don’t plant or harvest that year (which happens to be the Jewish Year 5761/2000, which was the year when this question was first … Read the rest
...A. According to the strictly technical rules of Kosher, and if it is prepared according to Kosher Law, Yes. Some Jews don’t feel comfortable with eating veal because of the conditions in which most such animals are raised, and that’s … Read the rest
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