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Kosher by ingredient is an approach to observing the laws of kashrut that determines whether a food is kosher or not based on ingredient, rather than by the presence of a hechsher. This approach has fallen out of favor with Orthodox Jews, but is practiced by many Conservative Jews as well as by some Reform Jews and Reconstructionist Jews .
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The mixture of meat and dairy ( Hebrew: בשר בחלב, romanized :basar bechalav, lit. 'meat in milk') is forbidden according to Jewish law. This dietary law, basic to kashrut, is based on two verses in the Book of Exodus, which forbid "boiling a (goat) kid in its mother's milk" [1] and a third repetition of this prohibition in Deuteronomy.
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Chaim Yisroel HaLevi Belsky (August 22, 1938 – January 28, 2016) was an American rabbi and posek of Orthodox and Haredi Judaism.He was one of the roshei yeshiva (deans) at Yeshiva Torah Vodaas, and rabbi of the summer camp network run by Agudath Israel of America.
Etymology. Coarse edible salt is a kitchen staple, but its name varies widely in various cultures and countries. The term kosher salt gained common usage in the United States and refers to its use in the Jewish religious practice of dry brining meats, known as kashering, and not to the salt itself being manufactured under any religious guidelines.
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