The Torah contains the rules for kosher food
Kashrut, more commonly known as kosher, is the body of Jewish law that deals with the types of foods Jews can and cannot eat, as well as how those foods need to be prepared and eaten. Contrary to popular belief, kosher foods do not need to be "blessed" by a rabbi.
Animals You Can and Cannot Eat
According to Jewish law, you are allowed to eat any animal that is cloven-hooved and chews its cud. So, pigs are not considered kosher and cattle, sheep, goats, deer and bison are kosher. For poultry, the Torah forbids 24 different species of birds but the most common birds such as chicken, turkey, duck and geese are permissible to eat. As far as water animals go, kosher laws say that you can eat anything that has fins and scales. So, shellfish such as lobsters, oysters, shrimp, clams and crabs are all forbidden under kosher law because they don't have fins and scales, but fish such as perch, tuna, salmon and trout are all permitted. Any product derived from non-kosher foods is prohibited as well.
Kosher Slaughtering Rules
All kosher slaughtering must be done in accordance with Jewish law, meaning you cannot eat animals that died of natural causes or that were killed by other animals and those animals cannot have any diseases at the time of slaughter. These restrictions apply to all animals except for fish. The kosher slaughtering method is a fast, deep cut to the throat with a sharp blade. According to the Torah, this method is painless to animals, causes unconsciousness within a couple seconds and is the most humane way to slaughter animals. The kosher butcher himself must be a "pious man" who is well-versed in Jewish traditions and laws. In some communities, the rabbi will act as butcher.
Separating Meat and Dairy
Kosher rules state that you may not eat dairy with any type of meat except fish. This rule also applies to utensils--meat and dairy may not be cooked in the same pan together. Kosher law says you should wait three to six hours between eating meat and dairy products.
Cooking and Utensils
All cooking utensils including pots, pans and silverware must be kosher, meaning you cannot cook milk and meat in the same pan or use the same piece of silverware to touch a meat and dairy product. Kosher status only applies to cooking utensils used in the presence of heat, meaning utensils are irrelevant for cold foods such as ice cream. Stove tops and sinks often come in contact with both meat and dairy, meaning you should use dishpans when cleaning dishes rather than soaking these utensils together in the sink. If you use a dishwasher to clean both meat and dairy utensils, use separate dish racks so the utensils do not touch or run the dishwasher with separate meat and dairy utensils. Kosher law also says to use separate towels and pot holders for meat and dairy utensils.
Blood Draining
Kosher laws prohibit you from eating any type of blood. The Torah states that the life of the animal is contained within the blood. This distinction applies to all animals except fish. So, any "rare meat" is not considered kosher because the meat still has the presence of blood. The slaughter process includes the draining of blood from the animal and any remaining blood must be removed by cooking to a well done temperature. Eggs that have blood spots on them cannot be eaten under kosher law as well.
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