[Sca-cooks] Foie Gras

Susan Lin susanrlin at gmail.com
Sat Jun 2 17:53:16 PDT 2012

Well there are rules about how organ meats must be cooked.  A chicken liver
as far as I know needs special preparation because of the veins and the
question of whether the blood has completely drained.  I don't know if
that's the same for a goose (or duck) liver.  I'm sure someone with more
knowledge about kashrut laws could explain it better.


On Sat, Jun 2, 2012 at 5:04 PM, Suey <lordhunt at gmail.com> wrote:

> Donna Green wrote:
>> I find the reference to the Jews of Bohemia interesting because it was my
>> understanding that foie gras isn't kosher. Maybe that's a more modern
>> interpretation of the kosher rules, or the fattened livers in Bohemia were
>> the result of natural gorging behavior rather than gavage.
>> ?
>> Juana Isabella
> Why wouldn't foie gras be kosher as long as it is not made with pork liver?
> Suey
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