Torah and Jewish Idea > Torah and Jewish Idea
Why do you need Kosher salt?
Ulli:
I know the difference between normal salt and so called kosher salt :) :) :)
Kosher salt is very coarse grained, so you can put the meat in it in order to extract the rest of the blood without making it too salty.
If you put some meat in normal salt, like you can see it in the salt shaker I can affirm you, that you will not be able to eat it after this procedure.
Dr. Dan:
--- Quote from: angryChineseKahanist on February 21, 2008, 01:57:45 PM ---
--- Quote from: David Ben Ze'ev Aryeh on February 21, 2008, 01:49:31 PM ---
--- Quote from: angryChineseKahanist on February 21, 2008, 09:45:15 AM ---Why do you need Kosher salt?
What's the difference between Kosher salt (NaCl) and non Kosher salt (NaCl)?
--- End quote ---
All salt is Kosher the reason why it is called "Kosher Salt" is because even after the the Animal had been slautered it is not kosher until the Blood is removed entirelly and Salt removes the blood
--- End quote ---
I don't understand how you can remove all the animal's blood.
I don't think it's possible to remove all of the animal's blood perfectly.
So, some blood is still there.
Ever heard of kosher pork or kosher ham?
Many years ago I heard of a Jewish couple in Brooklyn, NY having a wedding
and on the menu besides the cake is sushi and kosher ham.
The rabbi said that they drained all of the pig's blood, so now its kosher.
--- End quote ---
Please, give the name of this rabbi and where he works...
Dr. Dan:
--- Quote from: Tzvi Ben Roshel on February 21, 2008, 02:03:08 PM ---
--- Quote from: angryChineseKahanist on February 21, 2008, 01:57:45 PM ---
--- Quote from: David Ben Ze'ev Aryeh on February 21, 2008, 01:49:31 PM ---
--- Quote from: angryChineseKahanist on February 21, 2008, 09:45:15 AM ---Why do you need Kosher salt?
What's the difference between Kosher salt (NaCl) and non Kosher salt (NaCl)?
--- End quote ---
All salt is Kosher the reason why it is called "Kosher Salt" is because even after the the Animal had been slautered it is not kosher until the Blood is removed entirelly and Salt removes the blood
--- End quote ---
I don't understand how you can remove all the animal's blood.
I don't think it's possible to remove all of the animal's blood perfectly.
So, some blood is still there.
Ever heard of kosher pork or kosher ham?
Many years ago I heard of a Jewish couple in Brooklyn, NY having a wedding
and on the menu besides the cake is sushi and kosher ham.
The rabbi said that they drained all of the pig's blood, so now its kosher.
--- End quote ---
Must of been reform. Pig is not kosher now.
And your right not all of the blood is removed, but the majority is, and the one that remains is allowed. 1 thing though, using kosher salt 72 hours after the animal has been slaughtered is not good and wont remove that blood. Right after (within 72 hours, unless they freeze it- might give them more, they (the slaughteres) themselves have to remove the blood. And thats why authentic Glatt Kosher places will do that, and one of the reason why "regular" kosher is in fact not really kosher (as meat is concerned).
--- End quote ---
On a different note, what makes cheese kosher and unkosher?
Tzvi Ben Roshel1:
"Ever heard of kosher pork"
Yes actually, but it does not exist now. Pork was kosher for a period of time, temporarily when the Jews entered Israel, Prophets allowed it for a short period of time ( note- a Prophet can say for a small period of time, not to follow a commandment, but never to get ride of a commandment). Also it says that in the future the pig will be kosher. The question is asked will the Torah change? NO, but it will be the nature of the pig that will change and it will Chew its cud and still have splitt hoves.
Tzvi Ben Roshel1:
--- Quote from: Dr. Dan on February 21, 2008, 08:43:11 PM ---
--- Quote from: Tzvi Ben Roshel on February 21, 2008, 02:03:08 PM ---
--- Quote from: angryChineseKahanist on February 21, 2008, 01:57:45 PM ---
--- Quote from: David Ben Ze'ev Aryeh on February 21, 2008, 01:49:31 PM ---
--- Quote from: angryChineseKahanist on February 21, 2008, 09:45:15 AM ---Why do you need Kosher salt?
What's the difference between Kosher salt (NaCl) and non Kosher salt (NaCl)?
--- End quote ---
All salt is Kosher the reason why it is called "Kosher Salt" is because even after the the Animal had been slautered it is not kosher until the Blood is removed entirelly and Salt removes the blood
--- End quote ---
I don't understand how you can remove all the animal's blood.
I don't think it's possible to remove all of the animal's blood perfectly.
So, some blood is still there.
Ever heard of kosher pork or kosher ham?
Many years ago I heard of a Jewish couple in Brooklyn, NY having a wedding
and on the menu besides the cake is sushi and kosher ham.
The rabbi said that they drained all of the pig's blood, so now its kosher.
--- End quote ---
Must of been reform. Pig is not kosher now.
And your right not all of the blood is removed, but the majority is, and the one that remains is allowed. 1 thing though, using kosher salt 72 hours after the animal has been slaughtered is not good and wont remove that blood. Right after (within 72 hours, unless they freeze it- might give them more, they (the slaughteres) themselves have to remove the blood. And thats why authentic Glatt Kosher places will do that, and one of the reason why "regular" kosher is in fact not really kosher (as meat is concerned).
--- End quote ---
On a different note, what makes cheese kosher and unkosher?
--- End quote ---
Amoung other things- 1stly the animal which it came from, also if any additives were added, also if someone supervised it (Halev Yisrael). Might be more.
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