Soak, salt, cook

Before meat is cooked, it must be drained of all remaining blood in a process called kashering. The meat is first soaked in cold water for half an hour. While still moist, it is salted on all sides and then put on a board or sieve to drain.

When after an hour the coarse salt has drawn all the remaining blood from the meat, the salt is rinsed off with water. Only then can the meat be heated in a pot or frying pan. Kashering can be done in the butcher shop or independently in the kitchen at home.