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Apr 5, 1998 - 20:52 -
I have a question:
I am in the process of converting to judaism
and I want to make my kitchen kosher. However, I am confused as to how
to go about it. Are there any resources for setting up a kosher house?
About me:
My e-mail address:
How I found this site: a friend from shul told me about it
There are many books about keeping kosher, but the best help in your
situation would be to seek on-site assistance from the rabbi overseeing
your conversion studies. He can help with koshering those items
that can be koshered. And to seek an on-site conference with the rebbetzin
(rabbi's wife) for practical help in kitchen organization given
your particular kitchen layout.
Color code everything! Suggest using a blue theme for milchig
(plates, handles, sink liners, sponges, etc.) and red for fleishig.
This will put you in synch with all of the commercial kosher products.
There are stick-on labels that survive ovens , dishwashers, and
microwaves; sets of red and blue soap, sets of red and blue Shabbos-Scrubbies
(to avoid sponges), etc. If there are no Jewish stores around you,
there are mail-order catalogs for kosher kitchen aids.
To avoid some frustration later, you might consider going into
"practice mode" right now. Divide all your stuff into two
piles and treat them as separate milk and meat sets (without bothering
to actually kasher them). Your mistakes won't matter if you make them
now --- and you'll learn a lot from asking questions about the
significances of the various mistakes you'll make. (E.g., Oy,
Rabbi, I just accidentally stirred my boiling meat
sauce with a milchig spoon! What is the status of the milchig spoon?
The food? The fleishig pot? Why?)
More advice: Whenever you buy utensils, get ones that can be kashered
when you make a mistake. Avoid wooden handles. Favor solid metal (with
no welds). Avoid ceramics in favor of glass. Etc.
I hope this is helpful.
--- Jordan
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