More Than Just a Pinch
Hold it! Even after all the Kosher slaughtering and inspections, the meat is still not Kosher.
“You mean there’s more?!”
“There’s more… It first must go through the Kosherization process!”
“Well, that’s the Yinglish word. In the Jewish world it’s called “Kashering” and it’s the process to remove the blood.”
Here is how it’s done:
SOAK – The meat is first soaked in lukewarm water for half an hour.
SALT – After the soaking, plenty of salt is spread all over the meat – on 6 sides (top, bottom, and 4 sides).
Well, the power of salt is incredible. Besides adding good taste to food, salt has the power to melt away ice in the winter. And when salt is spread on meat, it actually draws the blood out from it!
And there’s more… two more steps after the soaking and salting:
DRAIN – The meat is placed on a slanted board for an hour, so that all the blood drawn out by the salt can drain off into a sink or container. No Salt Salts Like Kosher Salt Salts (Say that fast 10 times)
RINSE – The salted meat is rinsed thoroughly under running water. This process is done 3 times, to make sure that not even a drop of blood remains.
Now, that the Koshering process has been completed, the chicken is ready to be cooked and eaten.