All meat has at least some blood in it, no matter the form of kashering , salting or cooking. How much is too much? Why don't the red/pink blood-containing "juices" make meat eating forbidden?
8
-
1Can you edit to source your claims?– Double AA ♦May 2, 2016 at 4:09
-
related cooking.stackexchange.com/q/24208/8291– Double AA ♦May 2, 2016 at 4:13
-
1Welcome Fresdo. dam evarim is a notion that perhaps you do not know.– koutyMay 2, 2016 at 4:26
-
neither the redness nor the liquid leftover in the meat is blood but there is a specific protein in the meat which makes the meat red. the liquid is water.– DudeMay 2, 2016 at 4:30
-
duplicate of judaism.stackexchange.com/a/7914/11501 ?– mblochMay 2, 2016 at 4:50
|
Show 3 more comments
1 Answer
What you call blood is not what the Torah calls blood
It has nothing to do with the amount
only blood that is separated from the meat, or gathered together or moved (started to get out and stopped) is called blood (and biblically only if it was not salted
A raw piece of meat is kosher if you wash the surface
PRI megodim intro to laws of salting
The juices after the salting are called wine of the meat and not blood
מליחה חמרא דבשרא הוא ולא דם
-
1How do you know blood that hasn't separated isn't called blood? Perhaps it's permitted blood?– Double AA ♦May 2, 2016 at 16:24
-
@DoubleAA It is a guess, since if the Torah says do not eat blood, and this is edible so it must not be legally "blood" that the Torah forbade– hazorizMay 2, 2016 at 16:26