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10
votes
2answers
553 views

In what way is kosher chicken different from brined chicken?

Over on Seasoned Advice, there have been a number of questions related to the nature of kosher meat and the amount of salt absorbed by the meat. Most recently, In what way is kosher chicken different ...
5
votes
2answers
650 views

Hardboiled eggs and salt water at the Seder

I've participated in only 3 different families' Passover Seders, so my experience is limited in terms of different families' traditions. How widespread is the custom of eating a hardboiled egg in ...
5
votes
2answers
51 views

Is aged beef salted and soaked before or after the aging process?

Some kosher butchers are now offering aged beef. Is this meat salted and soaked before or after the aging process?
4
votes
1answer
91 views

Why do we say we don't dip food on other days?

In the four questions, we ask "on all other nights, we don't dip, even once, but on this night, we dip twice" How can we ask this if we dip challah in salt on Shabbat (and other days)?
4
votes
2answers
149 views

How to salt a chicken at home?

I'm Sara Gittel from the Shtetl and I just got back to my home with my freshly shechted chicken that I had brought to our local Shochet. I seem to have forgotten though how to salt it. Can please you ...
3
votes
2answers
217 views

The number of Challot on Shabbat and salt

If my understanding is correct we use two Challot on Shabbat to represent the two portions of mana the Jews received in the desert of Friday to prevent them from having to collect on Shabbat. We use ...
1
vote
1answer
68 views

Hamotzi during the week - dip? rip off a piece?

On Shabbos Hamotzi is done with much funfare - start the cut before, cut a piece, dip in salt. What about during the week? Is it a good thing to: dip in salt? rip off a piece and eat that piece ...