Table of Contents Acknowledgments . .XXIII Introduction . 1 Chapter One: Defining Kosher Keeping Kosher . 7 Kosher and Non-Kosher Foods . 8 Kosher Species / Ritual Slaughter The Three T’s: Taste, Temperature, and Time . 11 1. Taste . 11 The Majority Rules — Nullification of Forbidden Tastes 2. Temperature . 14 3. Time / Utensils . 14 How Flavors Transfer In and Out of Pots . 15 Used with Fire / Not Used with Fire Kashering Pots: Not All Kitchenware Is Created Equal . 16 A. Metal / B. Earthenware / C. Glass / D. Pyrex®/Duralex® / E. Corelle®, Corningware®, Porcelain, and Ceramics / F. Teflon® Frying Pans / G. Plastic Tevilah . 19 Chapter Two: Kashering Utensils Five Categories of Utensils . 25 1. Pots and Pans — Kli Rishon / 2. Dishes — Irui/Pouring / 3. Silverware (Cutlery) — XIII XIV Keeping Kosher in the Kitchen Kli Sheini / 4. Cups — Cool Stuff / 5. Storage Containers — Kavush and Soaking: Alternative Heat How to Kasher . 28 1. Pots and Pans . 28 A. Roasting — Fire In, Fire Out — Libun / B. Cooking — Water In, Water Out — Hagalah / C. Water In, Fire Out 2. Dishes . 31 3. Silverware . 31 4. Cups . 32 5. Storage Containers for Liquids . 32 A Step-by-Step Guide to Hagalah . .33 Kashering a Large Pot . 34 Kashering from Dairy to Meat . 35 Can’t Take the Heat . 35 Handles . 36 Chapter Three: Kashering a Kitchen What About the Rest of the Kitchen? . .43 Basic Guidelines . 44 What Needs to Be Kashered? . 45 Determining the Correct Method of Kashering . 45 Ovens — Fuming and Steaming Hot! . 46 Stovetops — Accidents Do Happen . 47 Stove Grates: The Great Original Self-Cleaning . 48 Microwaves: Inner Strength and Energetic Steam . .49 Sinks: It All Goes Down the Drain . 50 Countertops: Another Kitchen Encounter . 53 Tables: Ready to Serve? . .54 Knives: Grounded . 55 Blenders and Food Processors: They Are Not Coming to a Grinding Halt . .56 Dishwashers: You Choose . 56 Chapter Four: Immersing New Utensils Introduction . 65 New or Used Kitchen Utensils . 66 The Torah Source for Tevilah . 67 The Types of Utensils . 68 Table of Contents XV 1. Utensils That Require Ritual Tevilah . 69 Metal / Glass / Plastic / Other Material / Glazed / Teflon® Frying Pans 2. Utensils That Do Not Touch Food . 71 3. Who Made the Utensil . 71 What about These Utensils? . .72 Disposable Kitchen Utensils / Jars and Coffee Cans — Making Something from Nothing / Small Appliances When Tevilah Is Too Tough . .73 Utensils Used While the Food Is Inedible . 74 Chapter Five: The Immersion Process Separation / Chatzitzah . .81 Multiple Parts . 82 Handles and Wires . 82 Making the Plunge . 82 Holding the Utensil When Is the Blessing Said . 83 Ownership . 84 Borrowed Utensils . 84 Store Owners and Gifts . 85 If the Dishes Were Not Immersed . 85 Restaurants and Hotels . 86 Children and Non-Jews . 87 Utensil That Was Not Immersed . 87 Chapter Six: Chalav Akum, Gevinas Akum, and Pas Akum Beyond Kosher Ingredients . 93 Rabbinical Decrees . 93 Four Rabbinical Decrees Regarding Food Preparation Milk: Chalav Akum . 95 Cheese: Gevinas Akum . 96 Hard Cheese (Rennet‑Set Cheese) / Soft Cheese (Acid‑set Cheese) / Butter / Powdered Milk Bread: Pas Akum . 97 Bread: The Five Grains / Other Bread Products / Doughnuts / Understanding the Difference between Pas Akum and Bishul Akum / Who Owns the Dough? / A Rabbinical Decree Rejected? / Our Customs Today / Shabbos / Aseres Yemei Teshuvah / Defining Bread Made by a Non‑Jew / The Tur / Ingredients Are the Key! / The Average Loaf of Bread Today / Travelers XVI Keeping Kosher in the Kitchen Chapter Seven: Bishul Akum Food Cooked by a Non-Jew: Bishul Akum . .111 The Decree: Its Origin Two Exceptions . .112 Defining Jewish Help in Cooking . ..