Industrial Kosher

Par-Way Tryson—Preventing Kosher Food from Sticking for Four Decades

December 21, 2009

Ever cook or bake something only to have it not emerge from the pan in one piece? Imagine this same issue as it confronts a restaurant or commercial bakery, cooking or baking on a large scale. In Los Angeles in 1948, H. Wayne Hanson, the founder of Par-Way Tryson, had just this problem in mind when he invented an oil-based release coating for cooking surfaces. He owned a bakery and was looking for something to substitute for mineral oil, the release agent commonly used at the time. He had a friend who was performing experiments mixing different oils in order to create a blend that could be put on airplane wings to stop ice from forming on them. This gave Mr. Hanson the idea of mixing different oils for baking purposes. His original cake pan oil was a blend of soybean oil, mineral oil, and lecithin, a highly refined soybean oil product. The cake pan oil proved to work so well that eventually Mr. Hanson left the baking business and decided to devote himself to making oil-based products.

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For Fish and Fjords, Norway Can’t Be Beat

December 21, 2009

It is natural for most Americans to associate Norway with clean, pristine waters. Many Norwegians themselves take pride in how well the country controls pollution and preserves its fjords and glaciers. Ferry service connecting two sides of the same major highway is considered a normal form of transportation (though I was captivated by the views along the way!).

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Traversing the Highways and Byways of Western New York and Pennsylvania

December 21, 2009

Many people think that to see the real beauty of the United States one must travel to the Rockies, the Grand Canyon, the national parks, Alaska or Hawaii. Let me tell you, there is a great deal of beauty and excitement in our own back yard (if you live in Cleveland, as I do), in Western New York and Pennsylvania. It is my job as OU RFR in those areas to travel the highways, and above all, the byways, enjoying the spectacular scenery while at the same time visiting a host of plants that are OU Kosher. Let’s take a trip together on one of my typical monthly routes.

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Kosher Tidbits: Informally Exploring the Complexities of Halacha through Technology

December 21, 2009

Kosher Tidbits, an initiative of OU Kosher which presents audio and visual learning sessions regarding contemporary kashrut issues, is nearing the 150 mark with the announcement of its 143rd production last week, “Onions and Radishes: Proceed with Caution,” with Rabbi Hershel Schachter, OU Kosher Senior Halachic Consultant. Available on http://www.ouradio.org and geared toward the general Kosher-observant community across the globe, Kosher Tidbits are an informal and enjoyable means of developing substantial kashrut knowledge. New Tidbits are added to provide insights into aspects of kashrut in today’s world and to show how centuries old halacha is applied to modern technology processes.

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Baker’s Cheese: On the Crossroads Between Acid Cheese and Rennet Cheese

December 17, 2009

A discussion of the Kosher status and rules of Baker’s Cheese.

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A Peafowl by Any Other Name

December 3, 2009

A discussion of the history and Kosher status of the peacock.

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Go South Young Mashgiach: An OU RFR Travels the Highways and Byways of the Old Confederacy…

July 29, 2009

A tour of South-Eastern United States with an OU Rabbinic Field Representative meeting products and people that leave a lasting impression.

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The Fascinating Story of Kosher Gelatin, or How a Product from Beef Can Be Used in Dairy Delicacies

July 16, 2009

An explanation of how pareve gelatin can be manufactured from beef and therefore be used in dairy products.

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Colombia – Land of (Kosher) Opportunity

June 24, 2009

A survey of the opportunities for Kosher in the country of Colombia.

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The Tasty Muffin: Starting off Your Day the OU Way

June 11, 2009

A discussion of the Kosher certification of muffins.

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