Meir Panim’s Tiberias Free Restaurant not only provides warm meals, but the opportunity to socialize as well.
After the meat is taken out of the water it is placed on a perforated salting board where the water is allowed to drain off. Before the meat is allowed to become totally dry, salt is applied to all areas of the meat and to all areas of the fowl, including its insides. If the meat is too wet, it will melt the salt before the salt has had the chance to draw out the blood. If the meat is too dry, the salt will fall off the surface of the meat. The meat cannot be kashered when it is frozen; rather, it must first thaw out. The salting board should be placed in a slanting position so that the blood is allowed to drain away and not become reabsorbed in the meat.
The salt should be of medium grain, neither to coarse nor too fine. Sufficient salt should be placed on it to make the meat inedible but not so much that would impede the drawing of the blood.
After lying on the salting board, covered with salt, as described, for at least one hour, the bloodstained salt is removed and the meat is rinsed two or three times in fresh water until the water in which the meat is rinsed is clear.
Meat that has not undergone the process of kashering with salt within seventy-two hours following shechita can no longer be kashered with salt unless it has been watered down within the seventy-two hour period. It may then be kashered with salt before the next seventy-two hour period elapses. Thereafter, the meat cannot be kashered with salt but only by roasting it on a spit directly over the fire. In such a case, the meat is sprinkled with water and salt while it is on the spit and then roasted immediately.
The liver of an animal contains so much blood that it cannot be kashered with salt. First it is rinsed with water. Then it is kashered by placing it on a grate directly over the fire until all the blood has drained out and it assumes a grayish complexion. In order to facilitate the draining of the blood, the liver should be cut in several places and the gall should be removed. During the roasting, one sprinkles salt over the liver and pierces it several times. After removing it from the fire it is rinsed three times with water.
It is then ready to be placed in a kosher cooking utensil for further preparation.
As previously mentioned, certain other organs of the animal, if one wishes to eat them, must be kashered separately, apart from the meat.
Raphael Grunfeld’s book “Ner Eyal on Seder Moed” (distributed by Mesorah) is available at OU.org and your local Judaica bookstore. His new book, “Ner Eyal on Seder Nashim & Nezikin,” will be available shortly.
About the Author: Raphael Grunfeld’s book, “Ner Eyal on Seder Moed” (distributed by Mesorah) is available at OU.org and your local Jewish bookstore. His new book, “Ner Eyal on Seder Nashim & Nezikin,” will be available shortly.
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According to the Sefer Yetzirah, each month is associated with a letter of the aleph-beis. Teves was formed by means of the letter ayin, which has a numerical value of seventy – a number that figures prominently in Judaism.
Having come to the conclusion that nobody was more qualified than Yosef to lead Egypt in anticipation of and during the approaching famine, Pharaoh appointed him prime minister. This appointment made Yosef the second most powerful man in Egypt.
One of the ancillary axioms of cornflake fights is that they can never be contained between just two warring parties.
When your parents come to visit, do you rush to the door and welcome them with a loving heart?
Joseph may have known ancient Egyptian traditions about seven-year famines.
Mr. Weiner walked over to the garbage can and pulled it out from under the board. The board fell to the ground with a thud and split.
“Serves him right!” said Mr. Weiner. “I’ve warned him a hundred times not to take my things without permission!”
Question: I am contemplating traveling to Israel. My flight will take place during Chanukah, which means that I may miss one night’s candle lighting. What are my options?
Of Kings And Scholars
‘He Forgave The Honor Due Him’
The Bach, commenting on Tur Shulchan Aruch, explains that the decrees of the Yivanim against the Jewish people occurred because the Jewish people became “lax in their service.”
In this week’s parshah, Yosef is the ruler of Mitzrayim and his brothers come to purchase food from him, not realizing with whom they were dealing.
Patience seems to be in such short supply these days, yet it can make a world of difference. This is particularly so in certain kinds of stressful situations whereby we think we only have time to act in a knee-jerk way instead of acting thoughtfully.
If your home fits the chaotic description but you’d love to change it to the calm one maybe you should think about joining the ever growing Chatzos Movement – a group of ladies whose goal is to have all the main preparations for Shabbos over by chatzos, the middle of the day on Friday.
Of all the “what were they thinking” stories we have in Tanach, the story of Yosef definitely takes the cake. He knows his brothers hate him and should not be messed with. And yet he begs, “Please hear my dreams, in which you all bow down to me.”
Even Moshe Rabbeinu, who spoke with God one on One, was not allowed to see Him during his lifetime. “You cannot see my face, for no man shall see me and live.” Ultimately, we shall all see God one on One and face not just Him but also ourselves and the lives we led.
Continuing with our examination of Pesachim as per the Daf Yomi cycle, the Seder commences with Kiddush recited over the first cup of wine. Whereas Kiddush may be recited before nightfall on Shabbat, it must be recited after nightfall on Seder night. Unlike Shabbat and Yom Tov, on Seder night there is a requirement that each participant drink from his own cup.
There are lots of back seat drivers at the Seder. Your kezayit (portion) of matzah is not big enough, they chide. Red wine only; shmurah matzot or nothing; don’t start the Seder before nightfall; must finish the meal before midnight; don’t drink wine between the four cups; the Seder plate set in the wrong order. This article is intended as a defensible guide for the brave volunteer who leads the Seder (the ba’al haseder).
It’s 12:30 on a Yom Tov, Monday morning. You are about to leave the synagogue for the third day in a row. As you look around, you notice, even as you try to ignore it, a certain wilting of the spirit. A belabored pace. How good you felt on Friday night, with the onset of Shabbat. An effortless serenity set in then.
Prayer is always an avenue to God. But in the month of Elul, the last month of the Jewish year, and during the ten days between Rosh Hashanah and Yom Kippur, God lends a particularly sympathetic ear.
Taste is everything. If the taste of chametz has been absorbed into a cooking vessel, such a vessel may not be used on Pesach unless it undergoes koshering, the halachically prescribed way of expelling the flavor of forbidden food such as non-kosher foods, meat and milk mixtures or chametz on Pesach from utensils and restoring them for use.
We popularly refer to the eight-day period, from the fifteenth through the twenty second of Nissan, as the festival of Pesach. The Torah, however, calls this period Chag HaMatzot, during which time we eat matzot and abstain from eating chametz.
Printed from: http://www.jewishpress.com/judaism/halacha-hashkafa/kashering-meat/2011/10/26/
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