Kosher dietary rules are primarily carried out for religious reasons. They revolve around how animals, fish and fowl are killed and processed for eating. Kosher dietary rules are usually overseen by a rabbi or someone certified in the laws and the process. These laws are according to the Jewish dietary laws. Many products that are kosher carry a specific label that specifies certification.
History
Kashrut is the body of Jewish laws that tells prepare food and what to eat and not to eat. The word comes from the Hebrew root word which is Kar-Shin-Reish. It means to prepare the food the correct way and is similar in meaning to kosher. Rabbis do not bless food to make it kosher; it must be prepared and processed according to certain rules and regulations. Kosher slaughter is so sanitary that some butchers and slaughterhouses have been exempt from USDA regulations. The main reason these rules are observed by some is for religious reasons. In some cases a person must be Jewish to keep the food kosher in its preparations. An ancient kosher rule in the preparation or bottling of milk is called Cholov Yisroel. It means a Jewish person must be present from the time of milking the cow to bottling the milk to ensure that milk from non kosher cows does not become mixed with the kosher milk. Kosher certification helps to identify the foods that are properly processed. About 30 percent of the Jewish population keeps food kosher in their homes.
Significance
Certain animals are forbidden to be eaten according to kosher diet laws. These animals include the pig, hare, rock badger and camel. The animal must have cloven hooves and eat or chew its cud. Any animal that does not have both these qualities is forbidden. In the water anything with fins and scales is permitted. Lobsters, oysters, clams and shrimp are forbidden. Fish like tuna, salmon and herring are permitted in the diet. Birds like chicken, duck, turkey and geese are generally permitted. Some places require an examination of dead cattle lungs to make sure it is free from adhesions. An animal whose lungs are free of adhesions is labeled glatt which means smooth. All fruits and vegetables are kosher but some with bugs and worms found in the fruit are not.
Function
Animals that have been killed by natural causes or slaughtered by other animals may not be to kosher law. All animals must be healthy and free of disease at the time of slaughter. Ritual slaughter is known as shochet, which means to kill or destroy. This method of slaughter is a quick deep stroke across the animal's neck using a sharp blade that has no nicks or imperfections. It is considered quick and painless and is recognized as a humane way of killing animals. It also helps drain blood rapidly which is required to make meat kosher. The shochet must be more than a butcher; they are religious men well trained in Jewish laws to carry out ritual slaughter for kosher meats. The laws require that all blood be removed from the animal because the Torah does not allow the consumption of blood. This is because the soul of the animal is believed to be in in the body, and the blood is the symbol of life. This law applies to the blood of birds and mammals, not fish.
Features
The features of slaughter for kosher meat is that the blood is drained from the body. Once it is drained it is removed by broiling, soaking or salting the meat. This process must be done 72 hours after the animal is killed. Any egg that contains a blood spot may not be eaten. The sciatic nerve and blood vessels are not to be eaten. The process of removing these parts is time consuming, so most commercial vendors sell the hind parts to non kosher butchers. Fat that grows around certain organs called chelev must be removed; it is not to be eaten. Eating meat and fish together is considered unsanitary. Eating fish and dairy together is permitted. Lox and cream cheese is a popular combination. A kosher household must have two sets of pots and pans. One set for meat and the other for dairy. One should wait a long period of time between eating meat and dairy. The time ranges from 3 to 6 hours.
Considerations
When cooking kosher food the pots or utensils used pick up the status of the food that is served or cooked in them. So if you cook chicken in a pan on the stove then heat up milk it becomes non kosher because it was not kept separate from the poultry. Dairy and meat should be kept apart. This applies to utensils like forks and spoons, but especially when using heat. Stove tops and sinks sometimes become non kosher utensils when they come in contact with both meat and dairy, especially using heat. When using a dishwasher you need to have separate racks or run them separately for meat and dairy. Often wine was associated with idolatry and pagan celebrations; however, wine made by kosher vendors is acceptable to drink. Whole grapes are acceptable and this rule affects primarily grape juice and wine.
Benefits
Products that certified are usually labeled with a mark called a hekhsher. This mark identifies the rabbi or organization that certified the product. The process involves examining the products used to make the food and how it is made or processed. This involves inspecting facilities to make sure kosher rules are followed. There are a few commonly used symbols for kosher certification used by different organizations, and standards vary. Many will now specify whether their products are meat, dairy or neutral.
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