August 3, OU Kosher. Want more recipes? Sign up! Trending Video. Watch more Kosher. For a gas or electric stove, it is preferable to replace the drip pans that are under the burners; if this isn't possible, the area should be covered with aluminum foil.
The work area between the burners should be cleaned and covered with two layers of foil. The knobs and handles of the oven and stovetop should be wiped clean. Since a porcelain sink cannot be kashered , one should kasher the faucet and knobs as outlined above and, for the duration of Pesach, place a basin or insert into the sink. All dishes, silverware, et cetera, should be placed and washed in the basin, and washwater can be disposed of through the sink's drain.
One should be careful not to allow the sink to fill with hot water while the basin is in the sink. These areas should be thoroughly cleaned—paying special attention to the edges where crumbs may get trapped— and the shelves should be lined with paper or plastic. The refrigerator and freezer will operate more efficiently if one pokes a few holes in the lining.
Any item made of fabric can be kashered by washing it in a washing machine set on "hot" and then checking to make sure that no pieces of food remain attached to it.
Vinyl and plastic-lined tablecloths cannot be kashered. Rabbi Cohen is an OU rabbinic coordinator. General rules There are two steps in kashering.
Cleaning All chametz utensils that will be used for Pesach must be thoroughly cleaned. Purging In addition to cleaning utensils, most items require some form of hot purging in order to remove the flavor that has been absorbed. Utensils made from the following materials cannot be kashered : Ceramic—all types—including brick, china, coffee mugs and enamel Glass—all forms—including Corning Ware, Corelle, fiberglass, porcelain enamel for example, porcelain sinks and enamelized pots , Pyrex or thermoses.
It is noteworthy that many Israeli rabbis take a more lenient position. However, one should consult with his local rabbi. Barbeque and barbeque accessories Frying pan Sandwich maker Spatula Toaster Toaster oven Waffle iron George Foreman Grill Specific Items All methods of kashering noted in this section presuppose that the equipment was thoroughly cleaned, as described above.
Silverware, Pots and Other Small Items Small items are kashered with hagalah, which involves: Not using the utensil for anything, including non- chametz , for twenty-four hours. This also applies to the non-Pesach pot in which the hagalah water will be boiled.
Submerging the utensil in boiling water that is over the fire. The water must be at a rolling boil before the utensil to be kashered is put into it, and the water must touch every surface of the utensil.
Therefore, each item should be kashered individually, and the water should be allowed to return to a boil before the next item is placed into the pot. Large utensils may be submerged in the water one part at a time. Removing the utensil from the water and rinsing it in cold water.
Go through one complete selfcleaning cycle with the racks in place. Maintaining a kosher kitchen is made much easier with designated work areas for milk and meat. But, while a kitchen remodeled or designed for kashrut observance e. In keeping with the total separation of meat and dairy required in the kosher kitchen, separate sets of dishes, pots, silverware, serving dishes, bread trays and salt shakers are needed.
These different sets should be kept in separate cabinets. Also necessary are separate sets of draining boards, draining racks, dish sponges, scouring pads, dish towels, and tablecloths. Dish soap, cleanser, and scouring pads used for dishes and pots do not require kosher certification, but it is a universal custom to use products that are certified kosher if they are available.
A very practical and widespread practice in Jewish homes is to plan the different sets of meat and dairy utensils around a color scheme.
A common example is red for fleishig meat , blue for milchig dairy and white or yellow for Pareve. Draining racks, sponges and dish towers are key elements in this color system. Choose your own color scheme and use it as a reminder for yourself and anyone else who will be working in your kitchen.
The dishes themselves need not conform to a strict color scheme, but should be readily distinguishable. One must be especially careful to mark utensils that look similar for both meat and dairy, such as knives, ladles or wooden spoons. Distinguish between such utensils by having a different color or design, or paint a line on the handles according to the color scheme. Plastic tape, color-coordinated sings, or paint of the same color may be used to mark other items.
The Sink Separate sinks for washing dishes and preparing foods are recommended, one designated as meat and the other as dairy. If the two sinks are adjoining, there should be an effective separation between them so that no water or food splashes from one sink to the other.
If there is only one sink, it may be used after it has been completely cleaned, but the inside of the sink should be regarded as non-kosher. No food or dishes should be put directly into non-kosher sinks.
There should be separate dish pans and slightly elevated racks under the dish pans for both meat and dairy. Similarly, two sinks which were used before the kitchen was kosher should also be regarded as non-kosher, unless they are stainless steel and were koshered.
Surfaces and Appliances The separation of meat and dairy must be maintained throughout the kitchen. Consult your rabbi as to how to clean and kosher surfaces or appliances that were non-kosher. Countertops Designate separate countertops or work areas for meat and dairy. If one area must be used for both, separate coverings must be used. Tables A table can be used at different times for meat and dairy if one uses different tablecloths or placemats.
A new table or a table surface that was koshered can be used for one category and a tablecloth or placemats used for the other. Refrigerators and Freezers These may be used for all food types. However, separate areas should be designated for meat and dairy foods to prevent leakage onto other foods. Sometimes a shelf or the door of the refrigerator or freezer is kept for dairy. If dairy is kept on a shelf inside the refrigerator, one should cover the shelf with aluminum foil or a plastic liner.
If dairy drips on the liner, the liner must be carefully removed and replaced.
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