Tag Info

New answers tagged

0

Note that technically, the original source of the meat does have a mother so the questions below would apply. It is not necessarily the same as "meat from the heavens" which would be like "meat" created from chemical reactions in the lab rather than meat grown in the lab from animal sourced meat. Ohr Samach, as an example, discusses the problem. One of the ...


1

Seems that either they use wine/grape juice concentrate (assuming it was Halachicly cooked when it's concentrated) or else they use Kosher Wine under supervision. Once wine is added to the mix (or spices to the wine) it no longer has the problem of s'tam yenam, and no longer needs tight "Kosher Wine" supervision, as explained below: See Shulchan Aruch, ...


6

Apparently, some Dannon yogurts (with K) and Yoplait yogurts (with KD) are under the supervision of Rabbi David Sheinkopf and Rabbi Barnett Hasden, respectively. (Regarding Rabbi Hasden's hashgacha, see this related question). I'm not certain whether either of those rabbis provide supervision with kashrus standards that are widely considered acceptable. ...


6

Dannon has OU Certification on some products. The ones with a plain K are certified by Rabbi Dr. David I. Sheinkopf. Those products contain Beef Gelatin which some Kosher Certifiers will allow even if the cows were not slaughtered in a Kosher manner. I imagine that Dannon doesn't say the D because it is considered obvious. That used to be standard practice ...


4

Since the question is asked based solely on Vayikra 11:8, the answer is (as quoted by Rashi there, but this is the generally accepted view) that there is no issue with touching them, except in connection with the Temple at the time of the holidays of Pesach, Sukkos and Shavuos (or any other time a Jew wanted to be there). and you shall not touch their ...


3

If the chocolate was pareve, then based on YD 95:2, it would seem to be permitted to consume, even if some say it should not have been poured to begin with. If the chocolate was dairy then the pot, chocolate, and cheesecake are not kosher.


0

There is a reason for it. The Mechaber in OC 451:26Says: כו. כלי זכוכית אפילו מכניסן לקיום ואפילו משתמש בהן בחמין אין צריכים שום הכשר שאינם בולעים ובשטיפה בעלמא סגי להו. הגה: ויש מחמירין ואומרים דכלי זכוכית אפילו הגעלה לא מהני להו וכן המנהג באשכנז ובמדינות אלו My loose translation: Glass vessels even if one stores in them and even if they were used for ...


0

Assuming the key halachik distinction is that which underlies the difference between tolesh and netilas neshama in hilchos shabbos, as seems plausible, that should depend on whether sponges display some form of sentience (at least basic percepts of pain and/or pleasure, as distinct from the automated motions of machines and plants) . To some degree, modern ...


1

Here's a quote from the Rema YD 92:7: ואם נשפך חלב או שאר איסור רותח על גבי קרקע והעמידו עליו קדירה חמה אם מה שנשפך אינו אצל האש לא הוי רק כלי שני ולכן הקדירה אסורה דבולע קצת והתבשיל מותר דתתאה גבר My Loose translation: And if [hot] forbidden fat (or any other hot forbidden food) spilled on the ground, and one put a hot pot on it, if what spilled is not ...


1

Not sure if this is what you're looking for but the fact that you now have an uncertainty about the presence of the "unreliable" rabbanut's ingredients in the purchased product certified by the "reliable" rabbanut is usually halachically relevant - e.g. if now there is a sefek sefeika (double uncetainty) or safek d'rabanan (l'kula). (Menachem's application ...


1

I wouldn't look at the menu so much as any given food ingredient. And yes, the OU and Star-K have called the White House kitchen, the Royal Danish kitchen, and others. Generally speaking -- "would you use canned X?" "No, we'd only cook it fresh ourselves?" (The Star-K had asked about canned cranberry sauce; the OU had asked about baked beans.)


0

The word glatt was invented in America when the union workers in the slaughterhouse industry were irreligious and unreliable, but couldn't be fired. So the Rabbis of the time ingeniously invented a new indefinable word which allowed them to choose the workers they pleased. This information is courtesy of Rabbi Belsky. This has nothing to do specifically ...


8

See this article in Hebrew for more detail. The overall concept is based on Chulin 37b: (יחזקאל ד) ואומר אהה ה' אלהים הנה נפשי לא מטומאה ונבלה וטרפה לא אכלתי מנעורי ועד עתה ולא בא בפי בשר פגול הנה נפשי לא מטומאה שלא הרהרתי ביום לבא לידי טומאה בלילה ונבלה וטרפה לא אכלתי מנעורי שלא אכלתי בשר כוס כוס מעולם ולא בא בפי בשר פגול שלא אכלתי מבהמה שהורה בה חכם ...


3

In Hulin, Daf מו עמ' ב. The concept is perhaps not what you think it is. It is one of the Triefos, a hole in the lungs (called Sircha), which some Poskim (like Rashi) say that if you find some scar in the lung, you need to check if there is a hole, and others say that the scar indicates a hole no matter our further observations find, and the meat is Trief. ...


2

It's called נעיצה, and all the sources I've seen have specified that the ground must be hard when you thrust the knife in. I don't know the exact origin, and this is not an exhaustive list, but it is mentioned by the Rambam (maachalot asurot 6:20 and 17:7), and followed by the Shulchan aruch (YD 121:7, YD 10:1, ), and the Rema (YD 89:4, YD 69:20) in certain ...


4

Yes a Mashgiach can enter a restaurant, hotel or factory on Shabbos for the purpose of supervising. It happens all the time. In Israel too. (Source: Experience and people I know who have done it and do it. I once worked a Pesach Hotel over Yom Tov. The 20 minute Seder was particularly fun /sarc). A restaurant has some particular complications when it is ...


-1

this is an interesting question. As far as animals that are kosher. we are given specific signs which tell us they are kosher but mesorah is also important. In the case of the swordfish knowing whether this is the same fish permitted in the past would be important. For this same reason many Jews won't eat grasshoppers today (or at least not try them), ...


2

The Simlah Chadasha (10 "יתר דיני סכין"), discusses different ways to mess up a knife and how to fix them. If someone slaughters a טריפה1 (an animal that has certain physical deformities, such that it would not live 12 months), the knife must be cleaned (via rinsing הדחה or rubbing קינוח) from the fats of the טריפה. But, if one killed three טריפות in a ...


4

You might be referring to the practice of thrusting a knife into dirt 10 times as part of kashering. I will cut and paste some posts I found on the subject from http://www.imamother.com/forum/viewtopic.php?p=248118 The halacha is, if you treif up a knife you can't just boil it in water like you would do any other kind of silverware, you have to stick it ...


5

Because the question asks, "which sources say yes and which sources say no", I feel like the question warrants a response that includes a few more sources. The most comprehensive discussion of the issue is published by Dr. Ari Zivotofsky in Bar Ilan's journal Bechol Derachecha Daeihu (vol. 19) and its history is summarized in this news article. Rav Hershel ...


-2

the answer is in the question. the oven isn't kosher and so food put into the oven will not be kosher either


3

According to Wikipedia: Next, noodles can be dried in one of two ways: by frying or by hot air drying. Fried instant noodles are dried by oil frying for 1–2 minutes at a temperature of 140-160 degrees Celsius. The frying process decreases the moisture content from 30-50% to 2-5%. Common oils used for frying in North America consist of canola, cottonseed ...


0

Assuming that you're only talking about the grill proper, i.e. the metal grid the meat rests on, you would need to do libun. The required temperatures can be reached with a propane torch. YMMV as to whether or not a propane torch counts as special equipment.


4

The Shulchan Arukh rules (OC 451:4) that a vessels used on a fire like a skewer or grill need to be heated up until sparks come off of them in order to kasher them. My understanding is that this is about 1000 degrees Fahrenheit or when it glows red. If it is earthenware you'd have to refire it in a kiln (ibid. :1). I can't comment about the specifics of any ...


1

You are obligated to treat them with an attitude of respect, and speak to them respectfully. However, you should still keep shabbos, kosher, and the like, despite their wishes to the contrary. (When it comes to something like a custom or chumra, it can vary.) That means saying "I love you mom, but sorry, I feel that I need to eat kosher", not "mom you ...


7

After the Return by Rabbis Mordechai Becher and Moshe Newman, a guidebook for baalei t'shuva, covers this. To summarize the discussion in Chapter 6: You should offer to do (and fund) the shopping to avoid placing an extra burden on them. The best case is that they agree to kasher the kitchen, and he says that some parents are actually willing to do that ...


2

There's a general rule that if a parent asks or makes you violate any halacha, you should not listen to them. As you know, within halacha there are interpretations, minimal requirements and leniencies. You need to have a clear understanding of how these work for each action and situation. So, while I have mentioned a general guideline, there si no tacit ...


6

The reality is that for many Baalei Teshuva they simply won't have the knowledge to really dynamically adapt to such a situation. Things like this can raise situations that can absorb the greatest Rabbis in discussions about exactly what to allow and what not, and anyone facing this situation for real should discuss the expected situation in advance with ...


3

A main part of the answer seems to be in some of the above comments. In brief, the easiest solution is to use cold already prepeared foods and paper / plastic goods. By "cold" I refer to either items already cooked that don't need to be reheated (e.g. - take out), or items that don't have to be heated in the first place (bread, cereal, cheese, etc.) If you ...


1

According to this Islamic opinion, it is generally acceptable for a Muslim to eat kosher meat, so if the restaurant underwent kosher supervision, it would no longer need halal supervision. (However, it is worth noting that the article below notes that some Muslims may not agree with this, and it will all depend on the religious preferences of the owners) ...



Top 50 recent answers are included