FAQ: Is Kosher Meat Better?
The question of whether kosher meat is healthier, safer, more humane, or generally better than unkosher meat is a persistent one. I often given quick, casual answers when it comes up in conversation, but I think the matter warrants an honest, thoughtful response. My perspective is by no means the last word, so do comment as necessary. But as this is a hot topic, please understand that respect for Jewish law is a prerequisite for any submissions. I plan to update this entry as time goes by should I discover any omissions or errors. Many thanks to Avi Finegold for his thoughts on the subject.
Jewish ritual slaughter, or shechita is predicated on respect and compassion for the animals whose lives we take for food. For thousands of years, it was the only humane game in town. In order for an animal to be certified kosher, it must be slaughtered according to exacting religious standards, and its internal organs must pass a close inspection after slaughtering to make sure the animal wasn’t diseased in any way. The ritual slaughterer, or shochet, recites a blessing over the entire process, including a blessing specifically for covering the animal’s blood. The slaughter is done with a perfectly sharp knife (called a chalaf) that is inspected for any inconsistencies both before and after the cut. The cut must be done in a swift, smooth, uninterrupted manner that causes an immediate drop in blood pressure in the brain, rendering the animal instantly unconscious. Should the cut be interrupted or done improperly in any way — thus causing the animal pain — the animal is declared completely unkosher.
Continue reading FAQ: Is Kosher Meat Better? »
¶
FAQ: Non-hydrogenated, pareve margarines
Jaime writes:
I am looking for parve margarine that does not have partially-hydrogenated oils, but it’s really been a problem. Do you have any suggestions of brands or alternatives other than using olive oil?
This is an important question because most margarines are dairy, and the most prominent pareve brands (Fleischmann’s unsalted and light sticks, Mother’s) use hydrogenated oils (trans fats).
For spreadable pareve margarines that are free of trans-fats, I recommend Smart Balance Light (Brandeis butter, as we call it), Earth Balance, or Fleischmann’s Light — all in “tub” form. We make a tasty spread by mixing one of these with finely chopped chives and garlic — great on challah.
For pareve stick margarine that’s free of trans-fats, I recommend either Earth Balance Buttery Sticks (salted) or Earth Balance Shortening (unsalted). They both work great when baking.
¶
FAQ: Stuffed Derma / Kishka
From the Kosher Blog mailbag
I was recently in Long Island on business when on pure whim I stopped at a kosher deli and restaurant for lunch. My “PLT” was so tasty that I brought my colleagues back for dinner. For an appetizer we ordered something that had the word “derma” in it. It appeared to be pureed something - probably vegetables - in an oil or fat base, enclosed in a casing. I thought it tasted great! What was it?
Stuffed derma, also known as kishka (Slavic for “gut”), is traditionally a cow’s intestine stuffed with a mixture of grain, fat, and sometimes ground meat and vegetables. Nowadays, kishka is most commonly made with a synthetic casing, and when made at home, some people use chicken skin as a wrapping instead.
Typical filling recipes include flour, matza meal, salt, pepper, chicken or beef fat, grated carrots, and grated onions. It’s eaten plain, with sauce, or on top of the traditional Sabbath afternoon stew (called “cholent”).
¶