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Onze nieuwsbrief
Kosher zout
Zout is pas Kosher als een Rabijn het heeft gezegend.
Er zijn verschillende merken in de handel welke Kosher zijn.
Op de verpakking staat dan altijd een Kosher certificaat.
De korrelgrote en de herkomst kan verschillen.
Naast de gewone kosher zouten is er speciaal voor het bewerken van vlees een korrelgrote gemaakt (meestal van mijnzout) welke er voor zorgt dat het bloed uit het vlees wordt onttrokken.
Helaas wil de USA niet meer leveren buiten de USA, waarom niet? Dat hebben zij zo besloten! Derhalve heb ik tot mijn spijt dan ook geen Kosher grain voor het ontrekken van bloed meer op voorraad. Ik hoop in de toekomst weer een mooi Kosher grain zout te mogen verkopen!
Omdat ik vaak de vraag krijg ‘heeft u ook Kosher zout?’ ben ik mij nog meer gaan verdiepen in dit zout. Want waarom wil u speciaal dit Koshere zout hebben? Nu blijkt dat u het over het algemeen heeft gelezen in een recept, voornamelijk Amerikaanse recepten. In deze recepten wordt dan Kosher zout genoemd, maar er wordt niet bij verteld welk!!! Nu zijn er op de markt in de USA tientallen (40stuks) Koshere zouten te koop. Allemaal anders, anders van herkomst, structuur, winning en gebruik. De één verkoop flakes de ander een grof zeezout en de ander weer een mijnzout met een zeer fijne korrel en allemaal Kosher! Dus.... schiet mij maar lek! Kosher zout is dus niet Kosher!?! Omdat ik maar met deze vraag bleef zitten: wat is Kosher zout? Heb ik contact op gezocht met de Joodse gemeenschap en deze de vraag voor gelegd. Ik ben in contact gekomen met volgens de media, de deskundige op het gebied van de Joodse spijswetten en Kosher eten. Zij vertelde mij in een langdurig telefoon gesprek dat: Ik hoop dat u hiermee iets wijzer bent geworden, ik in ieder geval wel! Graag bedank ik dan ook Yvonne van G. voor haar uitvoerige antwoord op mijn vraag!
Om vlees van bloed te ontzien, zie hieronder.
*
The Laws of Salting Meat
1. Before salting meat, one must wash it very carefully in water. It should be soaked in the water for at least half an hour, with the water covering the meat entirely.
When there is blood visible on the meat, one should scrub it with water until the blood is removed. Similarly, regarding poultry, the place of slaughter on the neck should be scrubbed clean, and any blood visible within the bird should be removed.
At times, one may discover a place where blood has coagulated because of a wound within either meat or poultry. This piece must be cut away and removed before the soaking.
When the water to be used for soaking is very cold, it should be placed in a warm place so that its temperature will rise slightly. Otherwise, its coldness will cause the meat to harden, and the blood will not be removed in the salting process.
2. If one forgot and left meat soaking in water for twenty-four hours, both the meat and the container become forbidden. If one left liver soaking for more than twenty-four hours, one should consult a competent Rabbinic authority.
3. On Fridays, when one has no time, or on other pressing occasions, it is sufficient to scrub the meat in water and then soak it briefly. If the water does not turn even slightly red, one may salt it.
4. If after soaking the meat, one cuts a piece into two before salting it, one must wash the place it was cut to remove the blood that is there.
5. Meat that was frozen must be allowed to thaw [before it is soaked and salted]. However, it should not be placed close to a burning oven for that purpose. In an extreme situation, it may be soaked in lukewarm water.
6. A container that is used to soak meat before salting should not be used for any other purpose involving food.
7. After the meat has been soaked, the water should be allowed to drip off so that the salt will not dissolve entirely in the water and thus not remove the blood. However, one must also take care that the meat does not become entirely dry, for this will cause the salt to fall off.
8. The salt should not be very fine like flour for then, it will become dissolved on the meat and will not remove the blood. Neither should it be very coarse, for then it will fall off the meat. Rather, it should be of medium size, like the salt produced by boiling. It should be dry, so that the crystals will spread easily [without sticking together].
9. The salt should be sprinkled on all sides of the meat, without leaving any place that is not covered with salt. Fowl should be opened properly so that they can be thoroughly salted inside, as well.
10. Meat that is being salted must be put in a place where the blood can easily drain off from it. Therefore, the basket containing the meat should not be placed on the ground, for there the blood cannot drain off easily.
Even after the meat has remained in the salt for the minimum amount of time, before it has been washed clean it should not be put in a place where the blood cannot flow freely.
When salting meat on a board, one should place it on an incline so that the blood will drain. Similarly, one should check that it does not have a place where the brine will collect. A person who salts poultry or an entire side of meat that has a cavity should place the cavity on the underside after salting, so that the blood can drain off easily.
11. The meat should remain in the salt for one hour. Under extreme circumstances, twenty-four minutes is sufficient.
12. After the meat has remained in the salt for the desired period, one should shake the salt off first and wash it in water thoroughly three times.
A G-d fearing woman should supervise the washing of the meat after salting. There are times when a servant girl who has to carry water from the well on her shoulders will use only a minimal amount of water. This could, Heaven forbid, cause the prohibition against partaking of blood to be violated.
Care must be taken not to place meat in a receptacle without water before it has been washed off.
13. With regard to fowl, care must be taken to remove the head before soaking [in preparation for salting]. If a fowl is salted with its head, a competent Rabbinic authority should be consulted. The same applies regarding an animal.
14. Meat which is not salted should not be placed in a place where salt is often present. A receptacle should be set aside for meat alone; vegetables, fruit, or other things that are eaten without being washed should never be placed there, lest blood from the meat become stuck on the receptacle, and then blood from the receptacle become stuck on these.
15. The head must be cut open before the soaking [in preparation for salting]. The brain should be removed and the membranes above it cut open. It should be soaked and salted separately.
The head should be salted on both the inside and outside. Even the hairy portions may be salted.
16.If bones that contain marrow are still attached to the meat, they may be salted together with the meat. If they have been separated from the meat, they should be salted alone and should not be placed near the meat while they are being salted.
17. With regard to an animal's feet, the ends of their hooves should be cut off before they are soaked [in preparation for salting], so that the blood can drip off easily. They should also be positioned in a manner whereby the blood can easily drain off. They may be salted on the hairy portions as well.
18. The heart should be cut open before being soaked, so that the blood can flow out from it.
19. It is also customary to cut open the lungs of an animal to open the major vessels in them before soaking them.
20. The liver contains a large quantity of blood. Therefore, at the outset,* it cannot be prepared for cooking by salting it. Rather, it must be roasted on an open fire. Before roasting it, it should be sliced open thoroughly and the pieces placed over the fire with the cuts facing downward, so that the fire will draw out all the blood contained in the liver.
* {The commentaries on Shulchon Oruch, Yoreh De'oh 73 state that, even after the fact, liver which was salted in the same manner as other meat may not be used for cooking afterwards.}
It should be washed before it is placed on the fire. While it is on the fire, it should be salted slightly, and then roasted until it is fit to be eaten. Afterwards, the blood that was released should be carefully washed from it. (It should be washed three times.) Afterwards, it may be cooked.
21. Liver must be roasted over an open fire and not in an oven from which the source of heat has been removed. It should not be wrapped in paper while it is being broiled. This applies to even the cheapest paper.
22. Lever should not be salted before being roasted as meat is normally salted. How much more so should one refrain from salting it together with other meat.
23. The spleen is governed by the same rules as other meat. However, it is first necessary to remove the membrane around it before it is soaked, since the membrane is considered as forbidden fat. Similarly, the vein inside must be carefully removed; one should take hold of its head and pull it; its three smaller ends should also be pulled out with it. Care must be taken that these ends do not break. If they do, one must remove all traces of them from the meat.
24. The bowel membrane and other entrails should be salted on their exterior, where the fat clings to them.
25. Should milk be found in the stomach of a calf, it should be poured out before soaking [in preparation of salting]. Afterwards, the stomach is considered as all other meat.
26. Eggs that are found in slaughtered fowl, regardless of whether they are very small or fully developed including even their shell, must be soaked, salted, and washed [like meat]. Nevertheless, they should not be salted together with meat. Rather, they should be put in a place where the blood from the meat will not flow upon them. These eggs, even though fully developed, are forbidden to be eaten together with milk,
27. Meat that has waited three days after slaughter without being salted may not be cooked unless it was soaked in water in the interim.
28. After their feathers have been plucked, it is customary to singe fowl in a fire to remove any feathers which may remain [before they are salted]. Care must be taken to do this over a fire of hay and straw (i.e, a small flame), and not a large fire. Also, one must move the fowl back and forth so that it will not be heated.