Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Cooking Terms
Cooking Tips
Baking Pan
Cooking Abbreviations
Cooking Terms
Double Boiler
Glossary Ethnic Foods
Kosher Recipes
Kosher Symbols
London Broil
Passover Seder Plates
Passover Terms
Shabbat Traditions
What is Kosher ?
What is a hechsher?

Page Options


Jewish Recipes: Copyright - Disclaimer

Add us to your favorites


Jewish Recipes --> Jewish Cooking Terms / Dictionary --> Treif --> Insects

Insects - Page 3


1. Place either a sheet of filter paper or a clean white cloth of a fine weave (i.e. with small holes) over a sieve or in a funnel.
2. Pour out all the liquid through the filter or cloth leaving the asparagus in the tin.
3. Place the filter paper or cloth over a large white plate or chopping board.
4. Check the filter paper or cloth very carefully for any insects. Look out particularly for thrip, which are black or light green and only 1mm long!
5. If the liquid is clear, you may use the whole asparagus.
6. If you find three or more insects, cut off the tip of each asparagus and the remainder may be eaten.
7. If one or two insects are found, fill the tin with fresh water, swirl the asparagus around and repeat steps 2 - 6. If you now have a total of three or more insects, cut off all the tips. Otherwise the asparagus may be used.


Butter beans and chickpeas are at times infested internally by the brucked insect (which is at first a whitish worm and later on becomes a black wingless insect), although there may be no sign of this on the outside of the unsoaked bean or chickpea.

1. Either:

1. Bring the beans / chickpeas to boil, switch off and leave covered for at least two hours; or

2. Pour boiling water over the beans / chickpeas and leave them to soak for at least three hours; or
3. Soak them in cold water overnight.

2. You will need to use two to three times as much water as beans / chickpeas.

3. Put a handful of beans / chickpeas onto one side of a large plate. Whilst rolling them slowly across to the other side of the plate, watch out carefully for any beans / chickpeas that have "holes" or darkened "patches" on the surface and remove them. If in doubt, break open the bean / pea.


1. Cut off all the florets, which should not be used because its practically impossible to check them properly and effectively.
2. Soak the remaining stems and stalks for two to three minutes in very soapy water.
3. Rinse well under running water.

* McCain frozen broccoli may be used without checking due to the efficient system that they use to clean them.

Bug Checker


1. Cut off the bottom fifth of each sprout and discard.
2. Separate ALL the leaves.
3. Soak all the leaves for three minutes in very soapy water.
4. Rinse both sides of each leaf individually under a stream of running water. Make sure the water runs through all the crevices.
5. No visual check is necessary.

1 - 2 - 3 - 4 - 5 - 6 - 7 - 8

Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods