KEEPING KOSHER

PART THREE

TRANSFERRING PROHIBITED FLAVOR

• נ״ט בר נ״ט דאיסורא
• non-kosher food is cooked in a kosher pot
• the pot is now not kosher
• any food cooked in the pot is not kosher

TRANSFERRING PERMISSIBLE FLAVOR

• pasta is cooked in a *clean* meat pot (נ״ט בר נ״ט דהתירא)
• it cannot be mixed with cheese intentionally, but may be eaten if mixed accidentally.
• this leniency is not true for sharp foods (onions, radishes)

part four

prohibitions

• cooking
• eating
• deriving benefit

precautions

• eating alone
• eating with others
• waiting milk -> meat
• waiting meat -> milk

separations

• Bread Knives Tablecloths Salt/Pepper Cutlery / Flatware Condiments Left over Challah
• trivets

kashering

• we do not kasher from meat to dairy, or dairy to meat except for:
• - Pesach, Treif, Parev - Unused for a Year, Gifts, Mistakes - Using Libbun
• this is all to avoid confusion

part five

ovens

• either meat or dairy
• to use for the opposite:
• clean thoroughly (no simultaneous cooking), wait for 24 hours (no absorbed taste), broil for an hour (libbun kal)
• self cleaning works the best

microwaves

• lots of food residue
• all foods should be covered
• separate bottom Plates
• hotels / offices: 1.clean. 2.steam. 3.double wrap

hard to kasher

• toaster ovens
• bbq's
• broilers

knives

• Pressure (דוחקא דסכינא) creates new problems
• taste transfers without heat or liquid
• we usually assume it's dirty
• restaurant vs store fruit salad
• include forks, graters, grinders, anything that cuts

sharp foods

• sharpness + pressure = heat
• sharpness revitalizes taste
• boiled / fried may not be sharp any longer
• onions, radishes, garlic, lemons, pickles