What does koshering mean?

Kashering refers to the process of making food or kitchenware fit for consumption or use according to Jewish dietary laws (kashrut). The term is derived from the Hebrew word "kasher," which means "fit" or "proper."

Koshering involves specific methods of preparing and handling food to ensure that it complies with the requirements of kashrut. These requirements vary depending on the type of food and the specific ingredients used. Some common koshering techniques include:

1. Salting and Soaking Meat: Koshering meat involves removing all traces of blood, which is forbidden in Jewish dietary law. This is typically done by salting the meat heavily and letting it sit for a period of time, followed by thorough rinsing.

2. Boiling Utensils: New metal cookware and utensils must be immersed in boiling water to remove any trace of forbidden substances that may have been absorbed during manufacturing. This process is known as hag'alah.

3. Separate Meat and Dairy: Kashrut prohibits mixing meat and dairy products, including their derivatives. Kosher kitchens have separate sets of utensils, cookware, and preparation surfaces for meat and dairy to avoid any cross-contamination.

4. Checking for Insects: Certain foods, such as vegetables and grains, need to be carefully inspected to remove any insects or bugs that may render the food non-kosher. This process is known as "bedikah."

5. Kosher Wine: Wine must be produced under rabbinical supervision to ensure that it is made in accordance with Jewish law, including the use of kosher ingredients and equipment.

Koshering is an essential practice in Jewish households and kosher food establishments to ensure compliance with Jewish dietary laws and maintain the purity of food consumed.