Author Topic: kashering liver  (Read 2439 times)

Offline shwarmabob

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kashering liver
« on: November 15, 2018, 10:47:42 AM »
Anyone with practical experience of kashering liver by broiling in an oven? Does it splatter or just drips? I am planning to put grates above a disposable pan.

I don't want to treif up the oven in the process. In case you are wondering DW is not happy with the planned events.

Offline myi

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Re: kashering liver
« Reply #1 on: November 15, 2018, 03:15:44 PM »
I can only tell you from my experience how I did it and take what ever info you like.
 When roasting liver on the flame part of the grill, where most people don't end up using.
 Bought a fish grill where it has grates and you close on both sides to squeeze the liver, placed it over the grill flame directly, didn't splash, but did drip a little.
 And was delicious, nothing better then fresh broiled liver, soft and tasty.
 And of course you got to salt your liver at least twice with the proper salt.
 Very worth the time spent for the raosted liver.
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Online ushdadude

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Re: kashering liver
« Reply #2 on: November 15, 2018, 03:41:36 PM »
I can only tell you from my experience how I did it and take what ever info you like.
 When roasting liver on the flame part of the grill, where most people don't end up using.
 Bought a fish grill where it has grates and you close on both sides to squeeze the liver, placed it over the grill flame directly, didn't splash, but did drip a little.
 And was delicious, nothing better then fresh broiled liver, soft and tasty.
 And of course you got to salt your liver at least twice with the proper salt.
 Very worth the time spent for the raosted liver.
salt for flavor?

Offline shmielyosef

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Re: kashering liver
« Reply #3 on: November 15, 2018, 05:32:36 PM »
salt for flavor?
He probably meant to kasher it

Online ushdadude

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Re: kashering liver
« Reply #4 on: November 15, 2018, 06:53:23 PM »
He probably meant to kasher it


You don't have to salt after roasting

Offline jose34

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Re: kashering liver
« Reply #5 on: November 15, 2018, 06:58:50 PM »
Anyone with practical experience of kashering liver by broiling in an oven? Does it splatter or just drips? I am planning to put grates above a disposable pan.

I don't want to treif up the oven in the process. In case you are wondering DW is not happy with the planned events.

There is book about Kapros that  tells you how to kasher chicken but I think ( might be making mistake) has a section on how to kasher liver.

Offline aarony

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Offline thaber

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Re: kashering liver
« Reply #7 on: November 15, 2018, 10:46:19 PM »
salt for flavor?

He probably meant to kasher it

You don't have to salt after roasting
you cannot kasher liver by salting and it doesn't help if you do.
My folks had a special grate, and for a time a special toaster oven. in the good old days empire chickens came with a little bag with the liver inside, we'd collect those and eventually kasher.

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Re: kashering liver
« Reply #8 on: November 15, 2018, 11:16:58 PM »
you cannot kasher liver by salting and it doesn't help if you do.
My folks had a special grate, and for a time a special toaster oven. in the good old days empire chickens came with a little bag with the liver inside, we'd collect those and eventually kasher.
I remember hearing that it's better to roast within 3 days of shechita

Offline thaber

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Re: kashering liver
« Reply #9 on: November 15, 2018, 11:18:57 PM »
I remember hearing that it's better to roast within 3 days of shechita
If you don't freeze you have to, and there is a chumrah to not freeze at all. But commercially that's what usually happens

Offline myi

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Re: kashering liver
« Reply #10 on: November 16, 2018, 05:12:24 AM »
He probably meant to kasher it
Yup, a bit backwards in my post.


You don't have to salt after roasting
True, my post is a bit backwards. I was referring to the prior requirement/s that need to be done before roasting.
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Offline myi

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Re: kashering liver
« Reply #11 on: November 16, 2018, 05:13:55 AM »
I remember hearing that it's better to roast within 3 days of shechita
Not better, I heard halachically you need to.
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Offline myi

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Re: kashering liver
« Reply #12 on: November 16, 2018, 05:21:03 AM »
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Offline moko

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Re: kashering liver
« Reply #13 on: November 16, 2018, 05:57:49 AM »
Not better, I heard halachically you need to.
setting the record straight:
1. Yes it can splatter...not recommended to Kasher liver in your ovens broiler.
2. Although you cannot Kasher liver via salting, the Remainder says to put a bit of salt  before roasting.
(Liver should be rinsed after kashering)
3. Meat that wasn't salted within 3 days must be roasted and lechatchila  cannot be cooked after roasting.
4. Therefore, the rema says not to allow 3 days to pass even for roasting beiyou may forget
5. Big machlokes if liver is subject to this restriction and if you can cook liver if it was kashered more than 3 days after schechitah. Yad Efraim, aruch hashulchan and many others are meikel completely while the chasam sofer is machmir on cooking after roasting. Poskim I asked said to be meikel like the aruch hashulchan.

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Re: kashering liver
« Reply #14 on: November 16, 2018, 09:17:51 AM »
setting the record straight:
1. Yes it can splatter...not recommended to Kasher liver in your ovens broiler.
2. Although you cannot Kasher liver via salting, the Remainder says to put a bit of salt  before roasting.
(Liver should be rinsed after kashering)
3. Meat that wasn't salted within 3 days must be roasted and lechatchila  cannot be cooked after roasting.
4. Therefore, the rema says not to allow 3 days to pass even for roasting beiyou may forget
5. Big machlokes if liver is subject to this restriction and if you can cook liver if it was kashered more than 3 days after schechitah. Yad Efraim, aruch hashulchan and many others are meikel completely while the chasam sofer is machmir on cooking after roasting. Poskim I asked said to be meikel like the aruch hashulchan.
If you wash the meat within 3 days it extends the deadline .They used to have washing stations along the road to get the meat to NY. Now they just salt it at the plant to avoid the issue.


Freezing meat before salting is a huge machlokes. Was relevant when they first started shipping South American meat to Israel.


Fun fact, back in the day people would ask the shadchan if the other family are lover that was roasted after 3 days. Weird question but better than what people ask nowadays.

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Re: kashering liver
« Reply #15 on: November 16, 2018, 09:19:35 AM »
Yup, a bit backwards in my post.
True, my post is a bit backwards. I was referring to the prior requirement/s that need to be done before roasting.
Either way there it's not really correct. You don't need a lot of salt, you need a minimal amount

Offline moko

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Re: kashering liver
« Reply #16 on: November 17, 2018, 06:11:40 PM »
If you wash the meat within 3 days it extends the deadline .They used to have washing stations along the road to get the meat to NY. Now they just salt it at the plant to avoid the issue.
also a machlokes Rema and Shach whether that's lechatchila or not.

Offline shwarmabob

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Re: kashering liver
« Reply #17 on: November 18, 2018, 12:22:58 PM »
Bought a fish grill where it has grates and you close on both sides to squeeze the liver, placed it over the grill flame directly, didn't splash, but did drip a little.
sounds like a good idea

And of course you got to salt your liver at least twice with the proper salt.
never heard this. I thought you put a little bit of salt (Rama) and broil

Offline moko

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Re: kashering liver
« Reply #18 on: November 18, 2018, 04:57:12 PM »
never heard this. I thought you put a little bit of salt (Rama) and broil
+1 in fact the monhag is NOT to salt liver aside from a bit before grilling