The Gemara Pesachim (76b) teaches that one may not cook fish and meat together since this combination is considered a sakana. Shulchan Aruch (Y.D. 116:2-3) adds that one may not even eat meat after fish or fish after meat unless one eats and drinks in between1. Rama adds that one should not cook open meat and fish in the same oven because of raicha (aroma), though bidieved we say that raicha lav milsa. Magen Avrohom (O.C. 173:1) questions whether this sakana still exists today, however the minhag is still to be machmir.
A tour of South-Eastern United States with an OU Rabbinic Field Representative meeting products and people that leave a lasting impression.
An explanation of how pareve gelatin can be manufactured from beef and therefore be used in dairy products.
A discussion of the pigeon and its status in Judaism.
A survey of the opportunities for Kosher in the country of Colombia.
A discussion of the Kosher certification of muffins.
A series of questions and answers about the Kosher status of canned salmon.
Back in the year 2000, OU Kosher presented a series of kashrut seminars in Lakewood, the great New Jersey center of Torah – known in fact as Ir Ha’Torah, the city of Torah and home to Beth Medrash Govoha and a variety of other institutions and kollelim. On average, some 80 people showed up to…
Halacha states that milk which is produced without hashgacha (r’iyah of a Yisroel) is non-kosher; such milk is termed “cholov akum”. This rule is a gezeirah, lest milk from non-kosher animals be mixed into what otherwise could be assumed to be kosher milk. Milk is only permissible when a Yisroel watches the milking, verifying that milk from non-kosher animal species is not incorporated. (Yoreh Deah 115:1, from Maseches Avodah Zarah daf 35b)