Industrial Kosher Articles
Ask the Rabbi: Are There Special Kosher Laws for cheese?
Dear Rabbi:
While visiting the Summer 2009 Fancy Food Show in New York it was indeed impressive to see more OU certified companies than ever before featuring baked goods, chocolates, olive oils from all around the globe, condiments from Turkey, rice from India, tea from Australia and the list goes on. But I did not notice too many exhibits featuring OU certified cheeses, soft or hard cheeses produced in Italy, Spain, Chile… Why is that? Are there special kosher laws for cheeses? Someone told me that it was more difficult to kosher certify cheeses than chocolate chip cookies. Is that true?
Awaiting your response, with thanks.
Recipe for Success: The Making of an OU Restaurant
Kosher dining definitely ain’t what it used to be. “Will it be French, prime rib or sushi tonight?” is not a question kosher diners would have ever imagined asking before the last quarter of the twentieth century. Yet, it looks like the growing attraction to the more exotic kosher fare has joined the classic craving for pastrami on rye with a side of pickles.
How Sweet it is! Jams and Jellies Reflect their own Kosher Issues
People have enjoyed the sweet taste of processed fruit for ages. Jams and jellies were originally produced many centuries ago in Middle Eastern countries where sugar cane grew naturally. The returning crusaders introduced these products to Europe and they became quite popular by the late Middle Ages. When the Spanish arrived in the West Indies in the 16th century, they preserved the fruit using domestic sugar cane. It is interesting to note that the word jelly can be traced to the French word “gelée” which means “to congeal.” Some claim that marmalade was created in 1561 by the physician to Mary, Queen of Scots. He mixed orange and crushed sugar and this product was able to contain her seasickness.
Par-Way Tryson: Preventing Kosher Food from Sticking for Four Decades
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.
For Fish and Fjords, Norway Can’t be Beat
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!).
Traversing the Highways and Byways of Western New York and Pennsylvania
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.
Baker’s Cheese: On the Crossroads Between Acid Cheese and Rennet Cheese
A discussion of the Kosher status and rules of Baker’s Cheese.
A Peafowl by any other Name
A discussion of the history and Kosher status of the peacock.
Go South Young Mashgiach: An OU RFR Travels the Highways and Byways of the Old Confederacy
A tour of South-Eastern United States with an OU Rabbinic Field Representative meeting products and people that leave a lasting impression.
OU Kosher Baking Manual Sets Industry Standards
The Orthodox Union Kosher Division, the world’s largest and most respected kosher certification agency, today announced the publication of the “OU Manual for the Baking Industry,” a compendium of the knowledge and experience of the expert OU rabbis who travel the world applying the time-honored laws of kosher to the industrial practices of today.