Free Giveaway - Stephen's Stovetop BBQ
A KosherEye Featured Kitchen Tool
Who wants to grill in the cold of winter? We do! Now that we have discovered this awesome indoor grill, we can! The best news: if you live in an apartment condo or residence lacking outdoor space, now you can grill -any time, any season.... Read more...
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SHLOMO'S BACK! Direct from Broadway, the new production of Soul Doctor, The Musical Journey of Shlomo Carlebach has been completely re-imagined, involving the audience as an integral part of the "Shlomo Experience."
This new production has... Read more...
By Guest Columnist
Welcome to SIFTED. I consider myself a reformed attorney and currently give kosher cooking classes. We cook with the seasons, utilizing herbs and vegetables fresh from my garden that make you feel fresh and light in the summer, warm and fuzzy in the winter. Right now, we are cooking for... Read more...
Kosher Food Blogger's
The mission of the third annual Kosher Food Blogger Conference is to educate kosher food bloggers and vendors on how to enhance the value of their blogs and overall brands through best practices, sponsorships, technology and... Read more...
Follow-up to KosherBuzz Antibiotic Resistant Chicken
This editorial is co-authored by Timothy D. Lytton a professor of law at Albany Law School. and Joe M. Regenstein, Ph.D, professor of food science in Cornell University’s Department of Food Science. It discusses the recent findings of high levels of antibiotic resistant e-coli in kosher chickens.
A more likely explanation for the elevated E. coli levels lies in feather removal. The most efficient and common way to remove chicken feathers is to soak the carcass in scalding water, which makes the feathers easier to pluck mechanically. Kosher restrictions do not allow for any form of cooking a chicken — which includes immersion in scalding water — until after the meat has been soaked and salted to remove the blood. As a result, kosher production requires chickens to be dry plucked or soaked in very cold water to firm up the flesh so that it survives an automatic plucking process. Immersion in scalding water prior to plucking of non-kosher poultry production reduces microbial load, by either washing microbes away or by killing them, which might account for differences between kosher and other production methods. This merits further investigation.
Drs. Lytton and Regenstein both agree that recent findings may raise food safety concerns. However, the exact implications of this research with respect to both kosher and non-kosher poultry merits further research, and it must be based on a better understanding of kosher poultry production and regulation.
Read their entire editorial.