Food preparation and consumption is treated differently and this cuts across all cultures of the world. Many can consume one particular food, but the culture dictates how it should be prepared and served. An example is the Jewish culture. These people have been exemplary as far as upholding their culture is concerned. They follow the set laws regarding food preparation to the latter. Nonetheless, the main types of delicacies are usually dairy and meat products. The controversy revolves around the two. It is however, mandatory for a person to be conversant with their laws especially when opting to prepare kosher meals.
To begin with, the Jewish culture asserts that animals which chew on their own cud are termed kosher. The first thing to do when opting to prepare such a meal is to select the appropriate food. Many have always preferred the front part since there are fewer blood vessels. The back part which has relatively more blood vessels is not recommended. In as much as the blood can be gotten rid of, the activity consumes plenty of time.
The next activity involves draining all the blood that is present in the front part of the chosen animal meat. When it comes to draining the blood, salting and boiling are the methods used. Salting is associated with fish meat majorly. Boiling is a lot easier and faster. In addition to that, it can be done by anybody regardless of the socio-economic status of the household.
Consumption of meat and dairy at the same time is against the laws. Therefore, when cooking, care should be taken so as not to mix up the two. There has been a universal method of separating cooking utensils meant for the dairy and meat products. Particularly a red colored bowl is used for meat while blue one for dairy. By so doing, the two can never come into contact with one another while cooking.
When it comes to serving, meat or poultry is usually served with grains and vegetables. Dairy is never served with meat. The two products should not be served at the same table since it is against the kosher law. People are expected to wait for a maximum of five hours in between consuming meat and dairy products.
Separation of utensils continues even after meals. The utensils used for beef and dairy have to be separately washed. No water should splash on either utensil especially when using a single sink. Alternatively, the sink can be thoroughly cleaned before washing the next set of utensils. Various orthodox authorities require that there should be two separate sinks for doing the dishes.
Freezers and refrigerators are common for food preservation. When meat products are stored on the upper shelves, they need to be covered with aluminum foil to prevent dripping on the lower shelves. The same should be done to dairy products when stored on the upper shelves.
Jewish people have so for continued to uphold their customs through such techniques. Food is consumed daily hence when people adhere to the laws, it keeps on reminding them over and over where they came from. A number of scholars have regarded keeping kosher as a best way of connecting Jewish people to their identity.
To begin with, the Jewish culture asserts that animals which chew on their own cud are termed kosher. The first thing to do when opting to prepare such a meal is to select the appropriate food. Many have always preferred the front part since there are fewer blood vessels. The back part which has relatively more blood vessels is not recommended. In as much as the blood can be gotten rid of, the activity consumes plenty of time.
The next activity involves draining all the blood that is present in the front part of the chosen animal meat. When it comes to draining the blood, salting and boiling are the methods used. Salting is associated with fish meat majorly. Boiling is a lot easier and faster. In addition to that, it can be done by anybody regardless of the socio-economic status of the household.
Consumption of meat and dairy at the same time is against the laws. Therefore, when cooking, care should be taken so as not to mix up the two. There has been a universal method of separating cooking utensils meant for the dairy and meat products. Particularly a red colored bowl is used for meat while blue one for dairy. By so doing, the two can never come into contact with one another while cooking.
When it comes to serving, meat or poultry is usually served with grains and vegetables. Dairy is never served with meat. The two products should not be served at the same table since it is against the kosher law. People are expected to wait for a maximum of five hours in between consuming meat and dairy products.
Separation of utensils continues even after meals. The utensils used for beef and dairy have to be separately washed. No water should splash on either utensil especially when using a single sink. Alternatively, the sink can be thoroughly cleaned before washing the next set of utensils. Various orthodox authorities require that there should be two separate sinks for doing the dishes.
Freezers and refrigerators are common for food preservation. When meat products are stored on the upper shelves, they need to be covered with aluminum foil to prevent dripping on the lower shelves. The same should be done to dairy products when stored on the upper shelves.
Jewish people have so for continued to uphold their customs through such techniques. Food is consumed daily hence when people adhere to the laws, it keeps on reminding them over and over where they came from. A number of scholars have regarded keeping kosher as a best way of connecting Jewish people to their identity.
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