kosher kitchen design

Kosher Kitchen Design

Veggie milks I'm not a vegetarian or a rabbi but I am allergic to “real” milk. There are many veggie milks that are both kosher and pareve (non-dairy according to kosher criteria). However, some “vegetarian” products are not dairy-free (or meat-free) by kosher standards. You need to look for a kosher symbol from a reliable kosher supervising organization (OU, OK, CHK, etc.) Beware of just a K; according to American law there's no restriction on putting a letter of the alphabet on the product, so a K may mean anything or nothing. If the veggie milk is supervised to be kosher, be sure it is also marked “pareve” (non-dairy by kosher standards). Some “veggie” milks are made in dairy equipment or contain sodium caseinate, which is a derivative of milk. Hope that helps. Reply
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Kosher Kitchen Design

Devorah Leah Adler Baltimore, MD February 26, 2014 Veggie milks I'm not a vegetarian or a rabbi but I am allergic to “real” milk. There are many veggie milks that are both kosher and pareve (non-dairy according to kosher criteria). However, some “vegetarian” products are not dairy-free (or meat-free) by kosher standards. You need to look for a kosher symbol from a reliable kosher supervising organization (OU, OK, CHK, etc.) Beware of just a K; according to American law there's no restriction on putting a letter of the alphabet on the product, so a K may mean anything or nothing. If the veggie milk is supervised to be kosher, be sure it is also marked “pareve” (non-dairy by kosher standards). Some “veggie” milks are made in dairy equipment or contain sodium caseinate, which is a derivative of milk. Hope that helps. Reply
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Kosher Kitchen Design

A Carlsbad, CA home’s kitchen went kosher in this remodeling project. Committing to a kosher kitchen means abiding by certain food preparation requirement of the Jewish law. Signature Designs Kitchen & Bath took on the task of remodeling this kosher kitchen for $45k, making sure that all meat and dairy products are separated, along with space for separate sets of dishes, pots, silverware, and more. See how this kitchen was opened up to satisfy the requirements of keeping a kosher kitchen! See more before and after photos from this kitchen remodel by Signature Designs Kitchen & Bath, here. What do you think of this kosher kitchen remodel? Share your thoughts in the comments below!
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Kosher Kitchen Design

How to Begin: Even before your kitchen is made kosher, begin preparing for the change. Buy only foods which are certified kosher. Begin to keep meat and dairy separate. Many people use disposable utensils just before going kosher. Remove all questionable foods. Before making the kitchen kosher, discard all foods prepared in the pre-kosher kitchen.
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Kosher Kitchen Design

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 dishpans and slightly elevated racks under the dishpans 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. If the two sinks were koshered, one should be designated for meat and one for dairy.
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Kosher Kitchen Design

The kosher home is an important element in the foundation of Jewish life. Whether you are embarking on the exciting step of setting up a newly kosher kitchen or have been keeping kosher for years, the following step-by-step guide will prove most helpful. Before long, “keeping kosher” will be second nature to you, an integral part of your life as a homemaker and as a Jew.
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Kosher Kitchen Design

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.
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Kosher Kitchen Design

A Carlsbad, CA home’s kitchen went kosher in this remodeling project. Committing to a kosher kitchen means abiding by certain food preparation requirement of the Jewish law. Signature Designs Kitchen & Bath took on the task of remodeling this kosher kitchen for $45k, making sure that all meat and dairy products are separated, along with space for separate sets of dishes, pots, silverware, and more.
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To maintain a kosher kitchen, the first and most important element is to only allow certified kosher food into your house. Beyond that, however, the entire kitchen, eating areas and dishes and utensils must also be kosher.Some authorities require that the (stainless steel) dishwasher be given a thorough cleaning (including the strainer) and that separate racks must be used between meat and dairy cycles. This is the opinion of Rav Moshe Feinstein zt”l. For more practical or personal advice, please consult a halachic authority. Warm regards! Reply
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Alex Ptt London April 20, 2015 To maintain a kosher kitchen, the first and most important element is to only allow certified kosher food into your house. Beyond that, however, the entire kitchen, eating areas and dishes and utensils must also be kosher.Some authorities require that the (stainless steel) dishwasher be given a thorough cleaning (including the strainer) and that separate racks must be used between meat and dairy cycles. This is the opinion of Rav Moshe Feinstein zt”l. For more practical or personal advice, please consult a halachic authority. Warm regards! Reply
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Kosher baker Paula Shoyer, author of The New Passover Menu, takes us into her Chevy Chase home for a tour of her 308 square foot kosher kitchen that was remodeled in 2003. What makes for a well-designed kosher kitchen? Here she is in her own voice, as told to WJW reporter Josh Marks. The following is edited for length:
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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.
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Any kitchen can be made kosher. Whether your kitchen is up-to-the minute in fashionable design or a relic of the 1920s, whether you have a spacious “great room” or a tiny galley kitchen, you can readily adapt it to kosher practices.
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Inventory of Kitchen Items: One of the first things that the person who is helping you to become kosher will do is divide all the items in your kitchen into two categories—those which can no longer be used in a kosher kitchen, and those which can be used after undergoing the various procedures of koshering. Some new purchases will undoubtedly be necessary. New items may include dishes, some additional pots, plastic drainboards, and basins for the sink.
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Pots and pans: The other thing is that since kosher people tend to entertain a lot we have some really big roasting pans and soup pots, bigger stuff than your average cook will have. You have to make a list of things to tell a kitchen designer – and say, ‘In my kitchen I have a chicken soup pot and I have a gefilte fish pot, both of which you can bathe a small baby in. They are gigantic pots.’ Kosher people, we might be making soup in that pot every other Shabbat.
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“Milchigs” and “Fleishigs”: 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 must be certified kosher.
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Re: Stainless steel Before discussing whether the bowl and blenders can be koshered or not, it is necessary to first determine if they ever became fleishig. In order for a dish or utensil to become fleishig, it must first absorb some of the flavor of the meat stored in it. Absorption only takes place by way of a medium that can transfer flavor. Typically, heat is such a medium. So long as the bowl and blender were only used for cold meat, they will not absorb any flavor.When later washing the bowl, if the water used was above 110° F, the halachic heat required for absorption, then the flavor of the residue of meat left in the bowl will become absorbed into the bowl, and it will need to be koshered. If the water did not reach this temperature, the bowls do not need to be koshered.In general, the custom is not to kosher dishes from meat to milk and vice versa, because it may lead to confusion. If a person only has one set of dishes, and is constantly transferring them from one to the other, there is a good chance he may forget what the current status of the dishes is, and it may create problems.If, however, one is transferring them only once, and intends to use them from now on for that purpose, it is permissible.The bowl and beaters, which are stainless steel may be koshered like regular dishes. The ceramic beater, however, may not be koshered. The Talmud rules that ceramic dishes can never be fully ridded of their contents, and therefore cannot be made kosher. Reply

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