Kosher food is cooked in accordance with Jewish dietary laws and has its origins in the Bible's Old Testament. While kosher food is consumed by many Jews, it is also gaining popularity with non-Jews due to the high standards of food quality, safety and cleanliness involved in its preparation. To make food kosher, you must comply with kosher rules in the selection of the food and preparation of the meal.
Instructions
1. Purchase kosher certified food products, which are widely available in supermarkets and kosher shops. Kosher products have certification marks that include a symbol of a "K" or a "U" letter inside a circle. These symbols are registered trademarks of kosher certification organizations and require the organization's permission before being placed on food labels.
2. Use a separate set of cutlery, crockery, cooking utensils and washing-up bowls for dairy, meat and foods such as vegetables, fruits, eggs and fish. If you use a dishwasher for washing, use it for either of the vessels, not for all of them together.
3. Make utensils kosher by kashering them if you mistakenly cook and consume both meat and dairy foods in the same vessels. To kasher, set water to boil in a large wide-rimmed pot on high heat. Use cooking tongs to submerge each non-kosher utensil one at a time inside the boiling water. Hold the utensil in the hot water for around 30 seconds. Ensure that the water touches all of the surfaces of the utensils.
4. Inspect fruits, vegetables and grains for pests such as insects and worms prior to purchase. While these foods are considered kosher, you should not consume them if they contain pests, which makes them non-kosher. Give particular attention to vegetables and fruits such as lettuce, broccoli, cauliflower, strawberries, raspberries and herbs, which are prone to bug infestation.
5. Use the meat of kosher animals in your cooking. Animals that are considered kosher have split hooves and chew cud, and include cow, sheep, lamb, goat and veal. Purchase these meats from a Jewish butcher, who will slaughter the animals and drain their blood according to the Jewish rules.
6. Cook the flesh of fish that have fins and easily removable scales. Do not consume a sturgeon, as its scales are difficult to detach, or fish such as catfish, shark, monkfish, shellfish, shrimp, mussels and eels. Purchase fresh or frozen fish with the skin intact so that you can check if the scales come off easily. Consume poultry such as chicken, duck, turkey and goose. Do not eat the meat of ostrich, owl and vulture.
7. Do not cook or consume fish and meat simultaneously as part of one dish, as this is considered non-kosher. For instance, do not season or cook a meat dish with fish sauce or any fish ingredients. It is acceptable to consume fish after meat or vice versa, but ensure that you cleanse your palate by having some bread or a drink before doing so. Consult a rabbi, or refer to the Torah, for details on Jewish dietary laws and a comprehensive list of kosher and non-kosher fish, birds and animals, their edible portions and preparation techniques.
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