Editing Kashrut (section)

====Preparation of meats====
When an animal is ritually slaughtered ({{transliteration|he|shechted}}) the raw meat is traditionally cut, salted, and rinsed, prior to cooking. Salting of raw meat draws out the blood that lodges on the inner surface of the meat. The salting is done with coarse grain salt, commonly referred to as [[kosher salt]], after which the meat is laid over a grating or [[colander]] to allow for drainage, remaining so for the duration of time that it takes to walk one [[biblical mile]]<ref>[[Shulhan Arukh]], ''Yoreh De'ah'' 69:6, 69:16–19</ref> (approximately 18–24 minutes). Afterwards, the residue of salt is rinsed away with water, and the meat cooked.

Meat that is roasted requires no prior salting, as fire causes a natural purging  of blood.

{{transliteration|he|Turei Zahav}} ("Taz"), a 17th-century commentary on the ''[[Shulchan Arukh]]'', ruled that the pieces of meat can be "very thick" when salting.<ref>Shulhan Arukh, ''Yoreh De'ah'', § 69:5; ''Turei Zahav'', ''Yoreh De'ah'' 69:5:16</ref> The [[Yemenite Jewish]] practice, however, follows [[Saadiah Gaon]], who required that the meat not be larger than half a "rotal" (i.e. roughly {{convert|216|g}}) when salting.<ref>{{cite book |last=Alfasi|first=Y. |author-link=Isaac Alfasi |title=R. Yitzhak al-Fasi's Commentary on Tractate Hullin (Chapter Kol ha-Basar)|editor=[[Yosef Qafih]] |date=1960 |publisher=ha-Agudah le-Hatzalat Ginzei Teiman|page=98 |language=he |oclc=745065428 |title-link=Hullin }}</ref> This allows the effects of the salt to penetrate.

Some Orthodox Jewish communities require the additional stricture of submersing raw meat in boiling water prior to cooking it, a practice known as {{transliteration|he|ḥaliṭah}} ({{Langx|he|חליטה}}), "blanching."<ref>[[Maimonides]], ''[[Mishne Torah]]'' (''Hil. Ma'achaloth Asuroth'' 6:10); cf. Babylonian Talmud, ''Hullin'' 111a.</ref> This was believed to constrict the blood lodged within the meat, to prevent it from oozing out when the meat was eaten. The raw meat is left in the pot of boiling water for as long as it takes for the meat to whiten on its outer layer.

If someone wanted to use the water for soup after making {{transliteration|he|ḥaliṭah}} in the same pot, they could simply scoop out the film, froth and scum that surface in the boiling water.{{Citation needed|date=February 2019}}

{{transliteration|he|Ḥaliṭah}} is not required when roasting meat over a fire, as the fire constricts the blood.