HOME > Chowhound > Kosher >

A question about Kosher food

Jason Apr 7, 2003 11:14 AM

I was wondering if Kosher is a process or just a blessing they do on the food? I have heard its both. If it is a blessing how does the Rabbi bless the food thats in a big company? If you have a good link for a website that explains it please let me know.

Link: http://www.geocities.com/donate2mee/m...

  1. Click to Upload a photo (10 MB limit)
  1. b
    baruch RE: Jason Apr 7, 2003 11:27 AM


    Kashruth are the jewish dietary laws. A rabbi or a supervisor does not bless the food or follow a process, instead they ensure that the food and its preparation/manufacture conforms to the body of the kashruth laws.

    The following link gives a good overview of the what kosher is all about.

    Link: http://www.jewfaq.org/kashrut.htm

    10 Replies
    1. re: baruch
      Jason RE: baruch Apr 7, 2003 01:56 PM

      Thank you, I read that and it helped a lot. But I was wondering about the untinsels now? It says that you arent supposed to use the same knife to cut meat and dairy. Can you wash it and use it or is that forbidden? And this paragraph says: It is a good idea to break an egg into a container and check it before you put it into a heated pan, because if you put a blood-stained egg into a heated pan, the pan becomes non-kosher.
      So that pan is non-kosher for the rest of its usefullness, meaning you can never cook kosher foods in it again?
      Thanks again, and sorry for al the questions, I am just curious

      1. re: Jason
        baruch RE: Jason Apr 7, 2003 03:47 PM

        no need to be sorry, good questions.

        Utensils can be kashered if they become traif (unkosher). Usual methods are to immerse the utensil or pan into boiling water for set period of time. The time depends on your observance/rabbi.

        Boiling water and fire are the ways to kasher something. Most people who observe kashrut keep two sets of dishes and counter tops to avoid having to boil everything all the time. Passover requires you to kasher everything to get rid of any chametz (leaven). This is why a lot of people have a third set of dishes/utensils/pots and pans for passover.

        Also, not everything can be kashered. Objects made out of porous material are not considered kasherable by many authorities. Most stuff can be though such as glass, corelle, stainless.

        Hope this helps. Ask away if you have more questions!

        1. re: baruch
          Skipper RE: baruch Apr 8, 2003 07:52 AM

          For Passover, you would actually need two extra sets of dishes, pots, tableware. One for meat, one for dairy.

          1. re: Skipper
            baruch RE: Skipper Apr 8, 2003 08:28 AM

            yes of course...too many sets of dishes to keep track of i guess...

            1. re: baruch
              galleygirl RE: baruch Apr 8, 2003 10:11 AM

              As Sam Levinson said, "The Jews took less out of Egypt than my mother took out of storage for Passover.."

              1. re: galleygirl
                Jason RE: galleygirl Apr 10, 2003 11:59 AM

                Haha I like that last quote. Sounds true. Thank you for all your wisdom. I think this forum has the nicest people that are willing to help.
                Thank you again and if I do have more questions (which I probably will) I know to come here.

              2. re: baruch
                JugglerDave RE: baruch Apr 18, 2003 01:27 PM

                We have a nice set of china/dishes for Passover meat, and we use Dollar-store stuff everything (plates, bowls, tupperware) for Passover dairy.


                1. re: baruch
                  Jerome RE: baruch Apr 22, 2003 06:11 PM

                  Some people have everyday sets of meat and dairy, passover sets meat and dairy, and then (yes) special sets for motz'ei Yom Kipupr (and then there are plates for Shabbat).

                  Isn't anyone here going to tell him about kashering meat or dairy silverware that has been improperly used by sticking them in the ground for is it three days? Or about how some authorities recommend t'vilah for newly purchased pans and plates?

                  1. re: Jerome
                    Joanna RE: Jerome Apr 28, 2003 05:04 PM

                    Isn't anyone here going to tell him about kashering meat or dairy silverware that has been improperly used by sticking them in the ground for is it three days? Or about how some authorities recommend t'vilah for newly purchased pans and plates?

                    This Goyim girl here was just wondering about that! I'd heard that once from a former home-care patient. Is this practice common?


            2. re: Jason
              sarah RE: Jason Apr 7, 2003 10:45 PM

              I agree. You are asking great questions... The general rule is that heat transfers non-kosherness. So if you spill milk on a dish used for meatmeals.. you can wash it and it is ok. (Clearly this is not someything you plan in advance.. let me put that piece of cheese on the plate next to my meat loaf...heh heh heh! We are taking about accidental contact. )If you dump the same glass of milk in your pot of boiling soup.. you are in trouble.

              This is the stuff that Jewish law loves to play with. You can spend years getting into the arcane issues. (and many do)It is fine to just get down the main ideas and consult with greater authorities when you get stuck.

              You need to get your brain around how the system works in general.

          2. e
            Eric RE: Jason Apr 11, 2003 02:38 PM

            Another website on Kosher law is OU.Org

            Link: http://www.ou.org

            Show Hidden Posts