Free Giveaway From Lenox China
Judaic Blessings™ Shabbat Tray and Challah Knife
Enter our FREE random giveaway to win an elegant porcelain Shabbat Challah Tray and Challah knife from Lenox China.
The Judaic Blessings™ Shabbat Tray
The stunning ivory porcelain tray is bordered with lavish... Read more...
Challah from Challywood
Everyone loves challah. In our house wine and challah are the stars of our Shabbos table.
Challywood (don't you love the name!!!) makes it possible to have delicious challah - even when you don't feel like baking, even if you don't know how to bake... Read more...
Jack’s Gourmet Kosher
Deli Meats & Sausages
KosherEye is delighted to partner with Jack's Gourmet offering our readers a chance to win a gourmet selection of kosher deli and specialty meat products. Co–founders Dr. Alan Broner and Chef Jack Silberstein will be offering, monthly, to one lucky reader a chance to WIN a $50 gift certificate valid for any meat products at... Read more...
The KosherEye Exchange is all about YOU! We want to exchange ideas.
Features are based solely on opinion! KosherEye does NOT accept financial remuneration for product articles from featured vendors, nor share contact information with others! We want the BUZZ on your newest kosher finds- anywhere-anytime. If you spot a new certified product, contact us and we will post it. If you wish to see a product become certified, let us know!
Kosher Recipe Conversions – Send us a non-kosher recipe that you “covet”, classic or contemporary, famous or family - and we will have one of our expert chefs or fabulous food magicians convert it to kosher! Visit us often and enjoy all of our kosher recipe and ingredient translations. If you have a special recipe that you have converted to kosher, please share it with KosherEye.
Last Minute Hanukkah Sufganiyot (Doughnuts)
With Vanilla Glaze
This shortcut doughnut recipe is perfect for Hanukkah or for any day.
These delicious dougnuts are ready in 30 minutes, and they can be served plain, glazed, filled with jelly, or just with a... Read more...
Knish Shortage Reported by CKCA
After an equipment fire at the famed Gabila's knish plant in Long Island, The Center for Kosher Culinary Arts (The CKCA) has stepped in to offset the temporary world knish shortage and has developed a copycat recipe inspired by Gabila's... Read more...
Follow-up to KosherBuzz Antibiotic Resistant Chicken
This editorial is co-authored by Timothy D. Lytton a professor of law at Albany Law School. and Joe M. Regenstein, Ph.D, professor of food science in Cornell University’s Department of Food Science. It discusses the recent findings of high levels of antibiotic resistant e-coli in kosher chickens.
A more likely explanation for the elevated E. coli levels lies in feather removal. The most efficient and common way to remove chicken feathers is to soak the carcass in scalding water, which makes the feathers easier to pluck mechanically. Kosher restrictions do not allow for any form of cooking a chicken — which includes immersion in scalding water — until after the meat has been soaked and salted to remove the blood. As a result, kosher production requires chickens to be dry plucked or soaked in very cold water to firm up the flesh so that it survives an automatic plucking process. Immersion in scalding water prior to plucking of non-kosher poultry production reduces microbial load, by either washing microbes away or by killing them, which might account for differences between kosher and other production methods. This merits further investigation.
Drs. Lytton and Regenstein both agree that recent findings may raise food safety concerns. However, the exact implications of this research with respect to both kosher and non-kosher poultry merits further research, and it must be based on a better understanding of kosher poultry production and regulation.
Read their entire editorial.