Kashrut.E2.80.94Jewish dietary laws Jewish cuisine

coarse salt kashering meat

the laws of keeping kosher (kashrut) have influenced jewish cooking prescribing foods permitted , how food must prepared. word kosher translated proper.

certain foods, notably pork , shellfish, forbidden; meat , dairy may not combined, , meat must ritually slaughtered , salted remove traces of blood.

observant jews eat meat or poultry certified kosher. meat must have been slaughtered shochet (ritual slaughterer) in accordance jewish law , entirely drained of blood. before cooked, soaked in water half hour, placed on perforated board, sprinkled coarse salt (which draws out blood), , left sit 1 hour. @ end of time, salt washed off , meat ready cooking. today, kosher meats purchased butcher or supermarket kashered described above, , no additional soaking or salting required.

according kashrut, meat , poultry may not combined dairy products, nor may touch plates or utensils have been touched dairy products. therefore, jews strictly observe kashrut divide kitchens different sections meat , dairy, separate ovens, plates, , utensils (or as reasonable, given financial , space constraints; there procedures kasher utensils have touched dairy allow use meat).

as result, butter, milk , cream not used in preparing dishes made meat or intended served meat. oil, pareve margarine, rendered chicken fat (often called schmaltz in ashkenazi tradition), or non-dairy cream substitutes used instead.

despite religious prohibitions, foods not considered kosher have made way traditional jewish cuisine; sturgeon, consumed european jews @ least far 19th century, 1 example.