By Rabbi Dovid Cohen
Many questions regarding bishul on Shabbos are dependent on how the food was produced and due to modern production methods, in many cases the people with the most technical information on the topic are the kashrus professionals. Thus, consumers who want to know if they can put salt, spices or ketchup into their cholent, croutons into their soup, and similar questions will from time to time call the hashgachah agency that supervises those products – and this week’s column will discuss a number of those questions.
By Rabbi Dovid Cohen
There are companies which sell peeled hard-boiled eggs and deviled eggs. This article examines the general issue of certification of hard-boiled eggs and similar items.
OUKosher RSS Feeds