May 14, 2017

is it kosher or not?

someone sent this in to me from their workplace.. and it makes me wonder what it means..

so, does it mean:
1. it is not kosher. but why mention it is pareve? might people care less that it is not kosher because it is not meat or milk?
2. maybe someone might eat not kosher food but would not eat non kosher meat with non kosher milk?
3. it is kosher but maybe someone wouldn't eat it because it would baked in a non-kosher kitchen, though it was baked in a kosher way? I would think the writer should be more specific and say that it is kosher, if  it is, considering that the note-poster writes it was baked in a non-kosher kitchen. As long as it is kosher, why would the non-kosher kitchen make a difference?

are there any other options?

I have been told what this is about. the cake was baked kosher, in a non kosher kitchen. it is noted as being pareve because some people are lactose intolerant.

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  1. If you understand Kashrut, being baked in a non-Kosher kitchen makes it a non-starter. But for some, if the ingredients are Kosher, it's good enough. And Parave means that no one who cares only about the ingredients has to wonder if meat and milk were mixed.

    1. That is not necessarily correct - if the utensils in which it was baked were not used for non-kosher food in the previous 24 hours, the cake would be kosher.

    2. you can definitely bake and cook kosher in a non-kosher environment, taking some basic precautions. anyways, see the update to the post.

    3. That depends on the oven in which it was baked, and not just the utensils and the pan. If the oven was used to heat up a cheeseburger, for example, the oven would make anything uncovered (you don't cover a cake while it's baking) not Kosher.

    4. To clarify: yes, even in a nominally non-Kosher kitchen, the cake could be Kosher. But no one who cares about Kashrut should assume it. Hence the note.

  2. Here in jersey, the federation paper advertises Seder and other holiday meals as kosher for passover ingredients cooked in a non kosher kitchen.

    Think of it as kosherstyle. Developed since NJ (and NY) requires kosher style to be kosher (whatever that means.)

    There's a big market for this here.


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