2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
For hundreds of years, Jews traveled from country to country, carrying with them their customs, cooking utensils, and old recipes. The result is that Jewish cuisine is very diverse, although it is strictly in accordance with the rules of the basic law of Judaism - kashrut. In fact, it is kashrut that determines what foods Jews can use. They are called kosher.
Jews observe the Sabbath as a holiday - the Sabbath, which is served a gala dinner. The other holidays - Pesach, Purim, Hanukkah - are also celebrated with rich meals. During the Passover celebrations, the use of yeast food was forbidden in memory of the flight of the Jews from Egypt, when they did not have time to wait for the bread to rise. The only bread allowed is unleavened bread called maca.
There are essentially three types of domestic animals that are kosher: cattle, sheep, and goats. Although not very common, this category also includes deer, bison, gazelle, antelope, giraffe and others.
It is not enough for the meat to be from an unprohibited animal to be kosher. It must be slaughtered in the fastest and most gentle way by a shochet - a ritual butcher, and there must be no blood, because its consumption is forbidden. Several methods are used for complete bleeding: by rapid slaughter and draining, by soaking the meat in water, by salting, as the salt draws out the liquids.
The kosher kitchen allows only fish that have fins and scales. Some fish have very few scales or lose theirs when removed from the water, but they are still allowed. All other swimming animals such as octopus, squid, shrimp and crabs are not accepted.
Jewish sacred books consider poultry suitable for kosher cooking. Such are the chickens and hens, the turkeys and the geese, as long as they are slaughtered according to the canon.
The command Do not boil a kid in his mother's milk forbids to use dairy and meat products together, even if the same utensils are used for cooking.
This law is one of the strictest. In each Jewish cuisine there are two pairs of cutting boards, trays, pots and even knives - one for meat, the other for dairy products. The Jews never fry or stew meat in butter, only in vegetable oil.
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Laws Of Healthy Eating
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The Laws Of Broth
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The Laws In The Preparation And Consumption Of Coffee
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Non-kitchen Appliances That Are Useful In The Kitchen
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