Kosher Cuisine
Kosher cuisine is the food which the Jewish dietary laws prescribe. It is also called ‘Kashrut’. It was derived from the Hebrew word for ‘proper’ or ‘fit’. The Jewish law or the ‘halacha’ stated some rules which are fit for consumption by the Jews and any food which adheres by these laws they can be termed as kosher food. But not all the foods which are called Jewish are kosher foods only the traditional food which follow the rules comes under kosher cuisine. The traditional foods like Kreplach, latke etc but if they are not following the rules they cannot be called kosher food or included as kosher cuisine.
The kosher food laws stated are too lengthy and referred extensively from the bible and some of them from the rabbinic interpretations.
Some of the Laws:
• Birds like Goose, Turkey, Duck and Chicken are considered Kosher.
• Animals which are cud chewing and cloven hoofed like Sheep, Deer, Goat are Kosher while Pig, Rabbit are not considered as such.
• Seafood’s which have fins and removable scales are Kosher like Tuna, carp herring when prepared in kosher style. Shellfish, lobsters, shrimp are not generally termed as kosher.
• Certain foods must not be served together like fish and meat
• Also foods included in kosher cuisine, like milk and meat cannot be served together.
• Processed foods, if it’s to be prepared should be done in the presence of a rabbi only.
• Meat and poultry should be slaughtered under strict guidelines and rules. They should be slaughtered without causing pain. Prior training is necessary for this job. Also one must be careful to see that the slaughtered animal is not sick or suffering with an abnormality which defies the law.
• The kitchens should be using a separate set of utensils which comes in contact with food. Also the dishes and utensils should be kept separately. The ideal setup for a kosher kitchen would be to have two sinks.
These are some of the rules which are followed. To follow a kosher cuisine one can use them as reference.
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