Kashrus Halacha

Zeh V'zeh Gorem [Part 2] Simultaneous or Consecutive?  (sherry casks, blenders) Emulsifiers (definition, status as ma'amid, zeh v'zeh gorem) See seforim by Rabbi Cohen at www.kashrushalacha.com

Zeh V'zeh Gorem - Part 1 Principle Flavors  Different Contributions Yesh bazeh k'dei lechamietz (יש בזה כדי לחמץ) Pesach See seforim by Rabbi Cohen at www.kashrushalacha.com

Hafrashas Challah in Commercial Establishments Four methods Dough-ball method (shiyarehah nikarim, trust) Tevel dough and matzah (proper year, lo ba'ah l'olam, other grains, mukaf, shelichus, act of hafrashah) Q&A Buy Rabbi Cohen's book on this topic at www.kashrushalacha.com

Glucose Sugars (monosaccharides, disaccharides, polysaccharides) Glucose sources (juice, lactose, starch, countries of origin) Glucose uses (fermentations, alcohol, vinegar, ethyl compounds, sugar alcohols) Nishtaneh See seforim by Rabbi Cohen at www.kashrushalacha.com

Davar Hama’amid: General Halachos – Exceptions [1] basar b’chalav (cheese), [2] inherently forbidden (yeast), [3] zeh v’zeh gorem, [4] remains in (immobilized enzyme, glucose isomerase, catalysts), [5] meaningful effect Examples – cottage cheese, vinegar, stabilizer, amylases Other details – kashering afterwards, chametz after Pesach, bishul akum and kitnios, whey, three ha’amados, tevillas keilim...

Is it acceptable for kosher slaughterhouses to use the same knives for kosher and non-kosher, such as neveilos and teraifos?  How can that be reconciled with Shulchan Aruch YD 10:3 and 64:16? See the video at http://kshr.us/ButcherKnives

What does it take to create kosher artificial meat (a.k.a. cultured meat, cellular meat, clean meat)?   What are the halachic issues to consider? Basar min hachai Shechitah Fleishig or pareve? Extension or ma'amid? Serum See the video at http://kshr.us/CulturedMeat

Insect Issues Copepods in New York City Water (Kensico reservoir, visibility, matzui) Worms in fish Leaf miners Mechanically dried herbs Shellac Q&A Buy the book at www.kashrushalacha.com

Hidden issues in a kosher slaughterhouse: Dewlap tag Electric prod Electrical stimulation Rodding the weasand Watch the video at http://kshr.us/Hidden

American Meat Takanah of the Agudas HaRabbonim The takanah Must we follow it? Spirit of the takanah Watch the video at http://kshr.us/Takanah

Pesach issues at a kosher packing house: Netting Ink Casings Watch the video at http://kshr.us/PesachMeat

Does a shrink tunnel used for non-kosher meat have to be kashered before use for kosher meat in Cryovac bags?  Hot tunnel Hot bath Layers Irui kli rishon, tata'ah gavar, hevel hakedairah Watch the video at http://kshr.us/ShrinkTunnel

Is one obligated to give Zeroah, Lechayim, and Keivah (זרוע לחיים וקיבה) to a Kohen in the United States?  Kurkuvan - assorted halachos See the video at http://kshr.us/MatnosKehunah

Can Foie Gras be certified as kosher?  Four issues to consider:  Species Tzaar Baalei Chaim Nekuvas Haveshet Kashering See the video at http://kshr.us/FoieGras https://youtu.be/hzzi6yrIFgA April 9 http://kshr.us/FoieGras

Medicine Soft matzah Bake your own matzah CBD / marijuana Antacids Kashering with a steamer Toothpaste, mouthwash, & lipstick

Liver Kashering [7 steps] How long to broil Three days Equipment Raw livers [kovush] Raw livers [retail sale] Watch the video of this shiur at http://kshr.us/Liver

If a chicken has a broken bone or looks like there is blood in it, does that mean it is not kosher? נצרר הדם Redlegs Drumsticks with red/bloody spot on them צומת הגידין Tendon juncture Broken chicken wing, drumstick, or femur בוקא דאטמא דשף מדוכתיה - Femur came out of socket See the video at http://kshr.us/PackagedChicken

Salting Wet salt Melichah methods (all sides with dry salt, covered for 60 minutes without reabsorption) Meat placement Liver Internal organs in chicken Meat for people on a low sodium diet (broil, chalitah, salt alternates, work in rules for melichah) See the video at http://kshr.us/Salting

72-Hour Time Limit Time limit for melichah Rejected exceptions (frozen, covered) Extending the 72-hours Barley missed the 72-hour deadline Soaking meat to extend days for nikkur Liver after 3 days Watch the video at http://kshr.us/72Hour

Why is hadachah rishonah performed?  How is it done? Three opinions Three practical differences between the opinions Is it okay to use boning hooks on the salting table? Is it okay to puncture the liner of the hadachah tank with a knife or fork? See the video of this shiur at http://kshr.us/Hooks

Hot water or steam before melichah General halachos Steam vacuuming Use at a shechitah Other examples See the video at https://kshr.us/HotWater

Water Temperatures Five steps of melichah Water for bedikas chutz Water for hadachah rishonah See the video at https://kshr.us/WaterTemp

Chutei Dam The prohibition against eating blood Blood vessels which must be removed during nikkur 2 veins and 2 membranes Other veins Blood found after melichah  Nikkur Cham What is the new practice known as nikkur cham? What issues does it raise? Are veins and blood left behind? See the video at https://kshr.us/NikkurCham

What nikkur is required for skirt steaks?  How do the practices differ between the United States and Eretz Yisroel Outside skirt (tarpash/diaphragm) Hanging tender Inside skirt (refallah) Plate meat (shfundrah/pastrami) Video available at https://kshr.us/SkirtSteak See our website at www.kashrushalacha.com

Ribs: Differences between Eretz Yisroel and United States Chutei D'kafli (חוטי דכפלי) Intercostal nerves on 11th, 12th, 13th ribs Rib eye Nodah B'yehudah / Chasam Sofer Fat around rib eye, teraifah finger, along bone, 12th vertebrae Video of this shiur available at https://kshr.us/Ribs