RELIGIOUS EXPERIENCE continued from page 31
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44
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Conservative rabbis might say a food is kosher,
while the Orthodox may deem it not so.
As with the religion itself, keeping kosher is
a personal choice that determines one's
stringency. Either way, the process of kashrut
is one that is holy, not merely a practice, but
sign of belief.
KASHERING YOUR KITCHEN
If there is one word that best defines the
challenge of keeping a kosher kitchen, it's
separation. The key to keeping a kosher
kitchen is to have two of everything —
cooking equipment, dishes
and linens of all kinds.
Of course, the ideal
would be to have two
separate kitchens, one for
meat and another for dairy.
Because this is rarely
possible in the home, most
people use what they have,
but take extra care not to
contaminate one food with
another. Some may even
choose to designate certain
stove burners as milk and
meat.
Here's a quick reference guide to kashering
your kitchen. This list is for getting started
only. As you become more adept at running
your kosher home, you can study and enact
more of the more stringent ways of kashrut.
It's also important to note that customs can
be different for different groups. Sephardic
rules may be slightly different than
Ashkenazic, and so forth. Of course, if you
want to know more, ask your rabbi. Don't
worry about not getting it right instantly,
mistakes are easily remedied.
12 STEPS TO KASHERING
YOUR KITCHEN
• Kitchen appliances must be scrubbed and
cleaned to as "like new" as possible (self-
cleaning ovens kasher themselves). Stoves
should be turned on and heated to the
highest temperature for many minutes as
well.
• Existing pots and pans that are enameled or
with non-stick linings cannot be kashered.
Others can be thoroughly scrubbed and
heated to very hot (with flame from a blow
torch).
• Porous dishes are difficult to kasher. Dishes
may be kashered, however, if they are not
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used for a year, then dipped three times in
boiling water. Silverware may not be used
24 hours prior to kashering — it must be
washed, then dipped in boiling water and
rinsed well.
• Glass dishes need only be soaked in a tub or
water for three days (72 hours). The water
must be changed every 24 hours. All other
dishes, need be dipped in boiling water
three times.
• All large appliances, such as refrigerators,
ovens, dishwasher, and other, may be used
for either milk or meat. For ovens and
dishwashers, the only
requirement as that they
not be used for milk and
meat dishes at the same
time.
•Two sets of pots and pans
— one for poultry and
meat, another for dairy and
fish. Pareve foods (neutral)
may be cooked in either set.
•Two sets of utensils, such
as knives, cooking spoons,
ladles and spatulas should
be kept in separate areas,
containers or drawers.
Many people will "mark"
milk and meat utensils (with paint or nail
polish) to differentiate and serve as a visual
reminder.
• Double sinks avoid cross-tainting of dishes,
pots and pans. It's also preferable for the sink!
to be made of stainless steel, which is not
porous. For homes with one sink, many will
insert separate plastic tubs for washing milk
and meat dishes. When it comes to drying
dishes, two separate dish racks are
recommended.
• Clean towels may be used for milk or meat,
not both. To avoid possible contamination,
many will use towels of different colors (blue;
for milk, red for meat, for example) as well
as potholders. Cloth napkins need only be
cleaned between uses.
For many, cabinets and drawers offer built-
in ways for keeping kosher. Designating
whole cabinets to milk and meat helps keeps
things separate.
• Cleaning supplies need to be designated
kosher.
• Stock your pantry and refrigerator with
pareve (neutral) items to use with all foods.
Oils, margarines, jams, cream substitutes,
vegetables are examples.
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KOSHER SYMBOLS
Check out this Web site for a host of kosher
symbols to look for in the grocery store.
http://www.kosherquestorg/html/Reliable_Kosher_Symbols.htm
32 •
SOURCEBOOK 2002 • JN