Kashrus: Be in the Know!

Part 3: More FAQ's: (0.40 seconds) 1) Does one have to include in the challah measurement additional flour that will be added due to the dough being too sticky, or to prevent it from sticking to counter? (1:58) 2) When does one have to say the bracha of Hafrashas Challah? Is it recited before or after the piece of dough is detached from the batch? (4:18) 3) It was mentioned in the previous class that challah dough that is separated is considered treif/ non-kosher, and forbidden to eat. Based on this, when separating challah and some of that dough sticks to my fingers, is that residue of dough considered treif too? Can I continue working with the rest of my dough with the residue still there, or do I need to wash my hands first? Is there any practical advice to go about this? (7:23) 4) What do I do if the piece of dough that I separated got remixed into the main batch of dough, or if it was made into a small roll that got mixed up among other rolls of dough to be baked in the oven? (10:30) 5) What if someone forgot to separate challah from their dough, and already baked it all in the oven? Is there anything that could be done? (12:22) 6) If someone baked their challahs in an oven and forgot to separate challah beforehand, or if by accident the piece that was separated got mixed in with the other challahs, and was baked in the oven, does that make the status of their oven problematic and in need of kashering? (12:57) 7) To what extent does the piece of challah dough that is separated need to be burnt? (14:10) 8) If I attend a challah bake, can I separate a piece of challah, make the bracha there, and then freeze my dough to bake at another time? Further Reading Material: https://asktherav.com/what-do-we-do-with-the-dough-removed-for-hafrashas-challah/

What can be wrong with plain beer? Is scotch aged in wine casks acceptable? What alcoholic beverages are recommended without Reliable Hashgacha? Questions, confusions, and myths clarified. Accompanying information is available here

Can I use any bottled water on pesach? Am I allowed to buy eggs or milk on Pesach? What kind of salt or sugar is best to use on Pesach? Can I buy any Extra virgin olive oil? Can I buy fresh salmon in any store? Does my meat and chicken need to be Kosher for Pesach?

Can many women at a Challah Bake table join their doughs together to make a bracha? How does one separate challah from cakes? Does one need to separate challah from pancakes? Why should one always add a drop of water to their dough? Is there something wrong with burning the separated piece of challah dough in my oven? Accompanying information is available here

The Doughs and Don'ts of Challah: Is the measurement of flour that is obligated in separating challah the same by all types of flour? Do I need to separate challah from cake batter? Do I need to separate challah from Kreplach dough? Is there a way to measure by using cups? Accompanying information is available here

Can I eat any Chametz now that Pesach is over? If a store is fully owned by non Jews, can I buy anything from there? Can corn flakes or rice crispies flakes be bought in any store? How long does it take for items on store shelves to deplete? Accompanying information is available here

Can I rely on a Kosher List for products that don't have a hechsher? Is there a difference in standards between products that are certified kosher vs. products that are on a Kosher List? What is the difference in halacha between Lechatchilah (before the fact) and Bidi'eved (after the fact)? How does that apply to products on a Kosher List? Accompanying information is available here

Can I kasher my Fleishig oven to use for Milchigs?* Can I kasher a Fleishig pot to cook Milchigs in it?* How can I kasher my oven from Fleishig to milchig?* Do I need to wait 24 hours before kashering from milchig to Fleishig?* Can I use the same oven for Fleishig and Milchig without kashering in between?* Accompanying information is available here

Are liquid eggs with a Reliable Hashgacha checked? Are eggs in kosher Mayonnaise checked? Aren't eggs that are broken and beaten by a goy forbidden to be eaten? Accompanying information is available here

Can a child check an egg? Can a non-Jew check an egg? How are huge amounts of eggs checked in big restaurants or commercial kitchens? What's the idea of having a designated egg pot? Is it a myth that we can only cook an odd number of eggs? Accompanying information is available here

Does it make a difference where the blood is found, whether in the yolk or albumen? Is there any reason to avoid using; brown eggs, organic eggs, free range eggs or pasture raised eggs? Are spots in brown eggs problematic? Can one eat fertilized eggs? Accompanying information is available here

Are brownish spots found in eggs problematic? Must one check hard boiled eggs? Can one eat fertilized eggs? Does a blood spot invalidate the entire egg? Follow Up: Your Questions Answered Is an egg with two yolks kosher? Is a yolk-less egg kosher? Are eggs from a chicken that is a Treifah kosher? How can one tell the difference between a bobwhite quail egg and a chicken egg? Accompanying information is available here

Do eggs need a Hechsher? Are quail eggs kosher? Can I buy eggs from a farmer on the side of the road? Can one tell if an egg is kosher by its shape? Accompanying information is available here

Can I buy wine made from shmitah produce? Is heter mechirah valid? Can I buy an esrog grown during shmitah? Can I buy produce grown in Israel during shmitah? Accompanying information is available here

Are both fruits and vegetables subject to Orlah? Is there an issue of Orlah outside of Eretz Yisroel? Is there an issue of Orlah if a non-Jew owns the tree? Accompanying information is available here

Are all produce coming out of Eretz Yisrael ready to eat as is? Can one separate T'rumah and Ma'aser in Chutz La'aretz (outside of Israel)? Should one avoid buying produce from Eretz Yisroel? Does the separation of T'rumah and Ma'aser apply to all fruits and vegetables? Accompanying information is available here

What are the more lenient, and stringent, standards in Kashering equipment that Hechsherim use? What are some common foods that are often manufactured on Kashered equipment? Does my olive oil for the Chanukah Menorah need a reliable Hechsher?

Where is the source in Torah for the need to toivel (immerse) vessels in a mikvah before using them? What kinds of vessels need to be toiveled? What kinds of vessels do not need to be toiveled? What should one do about toiveling food equipment that may get damaged in the proccess? Can I have a child toivel my dishes for me?

What do I need to look out for regarding wines coming from Eretz Yisroel? What does Heter Mechirah mean? Do National Hechsheirim accept the leniencies of Heter Mechirah? What does Otzar Beis Din mean, and how does that apply to wine?

What would make kosher wine non kosher to drink? What are the practical halachik differences between mevushal and non mevushal wine? What are the different temperature requirements that Hechsheirim have in making wine mevushal? Is it true that a non Jew can't even look at my wine?

What are the different standards and policies that hechsheirim have regarding restaurants? Is it ok to eat at a restaurant that serves both Cholov Yisroel and Cholov Stam foods? What is important to find out regarding fish dishes at restaurants? Can I assume that pareve foods retain their status in a meat/dairy restaurant?

Kosher Chicken Species Tammuz 5780 / July 2020 Are all chickens equally Kosher? Are Braekel chickens more mehudar or actually non kosher? Can I eat eggs from any chicken? Accompanying information is available here

What does split chicken mean? What is the advantage of split chickens? Is split chicken really a hiddur? How different in level of Kashrus is split chicken from non split chicken? Accompanying information is available here

How does a chicken kidney look like and can I eat it? Why do kosher chickens always have their “hand” removed? If I see a small piece of lung attached to the chickens ribcage, can I eat it? Accompanying information is available here

Melicha Concerns Is a bruise or blood clot considered forbidden blood? What if I cooked a piece chicken that had a significant bruise or blood clot? There seems to be red juice coming out of the chicken when I broil it. Is that blood? Accompanying information is available here

Can a broken bone make my chicken not Kosher? When does discoloration cause for concern of a Treifah? When does discoloration cause for concern of a Treifah? Accompanying information is available here

Does my hand soap need to be kosher for Pesach? What about napkins and paper towels? Can I use any wax paper for Pesach? How do I go about kashering my sink, counters, stovetops, etc?

What's special about Arizona wheat? When does the 18 minute count down begin? Was my Matzah really rolled Lishma? Is my hand made Matzah rolled with a machine? Accompanying information is available here

Can I use any bottled water on pesach? Am I allowed to buy eggs or milk on Pesach? What kind of salt or sugar is best to use on Pesach? Can I buy any Extra virgin olive oil? Can I buy fresh salmon in any store? Does my meat and chicken need to be Kosher for Pesach? Accompanying information is available here

What systems do hechsheirim use to make products pas yisroel? Do bars with oats need to be pas yisroel? Do bread crumbs need to be pas yisroel?

Can a not-yet-religious Jew qualify to make a product Pas Yisroel? What are the requirements that give a product the status of Pas? Do ice cream cones, crackers and breakfast cereals need to be Pas Yisroel? What does a Jew need to do to make a product Pas Yisroel? Do part baked products need to be purchased as Pas Yisroel?

Can a child check lettuce? Can my non-Jewish maid check lettuce? Can I wash and check lettuce on Shabbos?

Can one place bug infested herbs in a filter bag to cook in a soup or stew? Can honey have bug issues? Does Nori Seaweed need to be checked? Accompanying information is available here

Are there bugs in my tap water? Can Orange Juice be infested with bugs? Does one need to check beans, flour, rice etc.? Are there any bugs that are permissible to be eaten? Accompanying information is available here

Is there a list of produce that cannot be properly checked and shouldn't be used? Does triple washed lettuce need to be checked? Can one use frozen brocoli or cauliflower without a Reliable Hashgacha? Do dried herbs need Reliable Hashgacha due to bug issues? Do I need to check fruits or vegetables that will be puréed? Follow up: YOUR questions answered. Is pre-washed iceberg ok to use without checking? Does brocoli slaw need to be checked? Does pre-washed cabbage need checking? I thought brocoli was black listed, why are many Reliable Hashgachos saying it's fine to use these days (after properly checking)? If something is greenhouse grown or hydroponic grown, is there a need to check such produce? Accompanying information is available here

Does a salt or vinegar base wash work to remove bugs? What does Shamata method mean and does it have any advantage? Can I just check a few leaves from a batch of lettuce and consider the rest fine? Accompanying information is available here

Do I need to know what I'm looking for in my produce, or will it be obvious when I see a bug? Does different produce have different types of infestation? What color are the bugs I'm looking for? Accompanying information is available here

Why does it seem that lately there is a bigger bug issue with produce? Can one wash their produce with salt and vinegar to remove bugs? Will it be obvious when I see a bug, or do I need to look very meticulously? Is checking my produce an extra stringency, a rabbinical obligation, or a biblical obligation? Accompanying information is available here

What are the structural differences between International Hechsheirim and Chassidishe Hechsheirim? Do Chassidishe Hechsherim rely on International Hechsherim? If a frum yid is responsible for a hechsher, is the fact that I respect him a good enough reason to rely on the hechsher?

What are practical ways in which Kemach Yoshon (old flour) is certified? What does "Winter Crop Wheat" and "Spring Crop Wheat" refer to? How does that apply to Kemach Yoshon? If one is being careful with the laws of Yoshon, is it true that soy sauce, soy milk, beer, and whiskey could present an issue? Are there some products more likely to be Yoshon certified than others? Why? Regarding hechsheirim that certify Kemach Yoshon; if the flour is stored for an extensive period of time, does that present a problem of worm infestation?

What is the mitzvah behind Kemach Yoshon (Old Flour)? What are the different opinions about Kemach Yoshon in areas outside of Eretz Yisroel? Is there a difference in this with regards to non Jewish owned fields?

Which types of foods are less complex, Kashrus-wise? Why is the Kashrus of the food service industry (Restaurants, Caterers, Butchers) more complex? Are french fries purchased in a Milchig or Fleishig restaurant considered Pareve?

Is it true that my candy can be coated with bug secretion? What's the source of the innocent sounding ingredient ‘confectioners glaze' found in Mike & Ikes, Jelly Bellies, Dubble Bubble's Gum-balls and other popular candies? Can red food coloring really come from crushed bugs? Accompanying information is available here

Can I drink plain coffee or tea in any coffee shop? What can be wrong with canned products? What's the kosher status of cream of tartar? What does it mean when a product says grape flavor? When do I know when there's actual grape inside? Is there an issue with grapeseed oil? Do spices need a hechsher?

Could it be there are ingredients from non kosher animals in vitamins? What are vitamins made up of? What is the difference between vitamins in gel caps, veggie caps, and liquid form? Halachically, what is the difference between vitamins taken for medicinal purposes vs. vitamins for elective purposes?

When getting a delivery, which foods need a proper kosher seal, and why? What are foods/drinks that need a double seal? What do I need to know when l have non Jewish help in the kitchen?

Which materials are able to be Kashered? Which materials are not able to be Kashered? What are the different methods of Kashering, and in what situations do they apply? Accompanying information is available here

How do I navigate cooking with only one stovetop? Can I use the same oven for both fleishig and milchig foods? Can I Kasher my dishwasher? How do I wash dishes with only one sink?

Regarding Bishul Yisroel, what are the differences between Halacha, Chumrah, and Minhag? An agency tells me that a specific product does not need to be Bishul Yisroel. Is there still room to be mehader, and require Bishul Yisroel for this product? How do I go about setting my own standards?

How much Jewish participation is needed to make a product Bishul Yisroel? Do potato chips and corn chips need to be Bishul Yisroel? Do canned foods need to be Bishul Yisroel?

Halachically, what can a non-Jew cook for me? What does halacha define as cooking? If a non-Jew cooked pasta or eggs in my utensils, does that make my pots/pans non-Kosher?