Kosher Kooking - What Exactly if Kosher?

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What Exactly Is Kosher?

The following response is taken from
Let's Talk Jewish --99 Questions Christians Would like to ask Jews
written by Dr. Joseph Rubinstein and Dr. Auriel ibn Michell.

Q: I am unclear on exactly what keeping "KOSHER" involves. I thought it meant not eating pork. Can you help me understand what is involved?

A:   If you were to ask anyone on the street to define what a Jew is/does, they would more than likely give you three answers: (1) the men are circumcised as babies; (2) they worship on Saturday (Sabbath); and (3) they keep Kosher. Unfortunately, almost all non Jews think that kosher means to not eat pork. Actually, that is one of the most minor points in the concept of keeping kosher.

    The Jewish dietary discipline cuts sharply across all general manners and ideas. It is one of the stress points where observ- ance tends to first break down, and so it is a point of much dispute.

    The Torah gives only one brief reason for the dietary laws: "They will Help discipline Israel to Holiness." Over the centuries many justifications and medical-health theories have abounded providing a defense for the lifestyle choice. But, the bottom line reason for keeping kosher is very basic to the Jew: "G-d said so."

The act of keeping kosher is in essence a detail of a symbol system that stamps all the customary acts of life. Jewish observance, even in the process of doing something as mundane and ordinary as eating, by the act of KASHREIT (KOSHER-fit, pure) takes it and raises it to a level of sanctified holiness.

It must be stated that there is no limit to any food that is grown from the ground. The Torah has four main rules regarding meat: First, it bars the eating of flesh cut from the live creature; Second, it forbids the consumption of animal's blood; Third, it prohibits the boiling of a kid (young animal) in it's mother's milk. Remember: At the time of Moses it was a common religious practice for the Canaanites to do that as part of their sacrifice religious rites, and to also sacrifice young children. And, Forth, it bans suet, the hard fat formed beneath the diaphragm. An extension of this ban comes from Genesis 32: 11-32 that discusses the event surrounding Jacob's wrestling match, and involves not eating meat with a sciatic nerve. Note: This is why non-kosher steaks are more tender than kosher steaks. Because the hindquarter of an animal that can be eaten is NOT considered to bekosher.

The first ban involves TREIFE (torn) meat. The use of animal blood in sauces is also forbidden. Meat (all muscle tissue except fish) and milk (or milk by-products) never appear on the table together. (Kabbalistically much has been written about this mixing of the unlike kinds.) In observant kitchens, there are actually two sets of dinnerware (one strictly for meat meals, and one for dairy meals). They are NEVER mingled. Finally, the hindquarter of an animal is not used thus avoiding the nerve. Where did the Jewish legal Sages come up with all of this from a simple command to "be holy"? It is derived from a Jewish practice of 'putting a fence around the Torah'. The best way to never violate the precept for instance of 'boiling a kid...' is to never mix meat and milk products,

period. It may seem a little extreme. But, the commands of G-d are taken extra seriously by the observant Jew. The rules of animal slaughter are also precise. "A single instantaneous severance of the carotid arteries in the neck." Death is almost instantaneous. The most painless form of slaughter is required: 'in all instances'.

Animals must have two marks to be considered kosher. These are the split hoof and they must also be cud-chewing. This leaves out swine (pork), horses, pachyderms, bears, primates, reptiles, frogs, rodents, and beasts of prey. As well, fish must have both fins and scales. Thus catfish, bullheads, sharks, lobster, shrimp, eel, crabs, oysters, and other mussels are forbidden. In fowl. All animals of prey or carrion are out. But, the concept of Kashrus [to do the right thing] goes far beyond the entrée and the side dish. The very harvest and preparation of foods are considered holy events. A knife used in a restaurant or supermarket or packing house that slices pork, when used to also slice permitted meat, will, by definition, make that meat unkosher by its touch. The same is true of actual preparation and presentation of the meal. Remember: non-Jews are not under the commands of kosher.

If this all sounds rather restrictive or like punishment, just consider that these very rules make one who is observant, use diligence, caution, and reverence in the process of eating anything at anytime. From a kabbalistic (Jewish mysticism) standpoint, it is the responsibility of each human to elevate the G-d sparks of each lower entity

(i.e. "rule over and subdue"), thereby raising the very process of eating by acts of scared holiness before G-d.

As with the growth, slaughter, preparation, and service of any food, each also has an accompanying BROCHU (blessing), which must be shared with the item to complete the concept of Kashreit. Just think, even eating a beef burger or a candy-bar becomes a holy event.