Keeping Kosher One of the most popular mitzvos today is observing kosher. As American consumers become more aware of what goes into the products we eat, more companies are vying for kosher certification to add approbation to the value of their product. As a result thousands of kosher products are available nationwide for the kosher consumer's enjoyment. 
Many benefits have been cited in connection with observing kosher. The talmud maintains that people who observe this law will be more sensitive to spirituality. Similarly, it is noted that families that maintain a strictly kosher diet are raising their children with natural training in self control. If an item isn't kosher then it isn't for us. With time a child learns the art of mind over desire, a skill that is so important in leading a productive, happy, and fulfilling life.
In general, there are two things that we keep in mind in the kosher home.
- All food brought into the home must have kosher certification.
- Once the certified food is brought into your home, care should be taken to keep milk products separate from meat products. The custom is that we do store them in the same refrigerator and freezer, but we make sure that they are separately wrapped. When it comes to counters, dishpans and all utensils, everything should be designated and marked for either meat or dairy.
It should be noted that when you buy kosher certified products you are guaranteed that tens of biblical [and countless rabbinic laws] have been observed in the processing of the product. For example:
The Torah requires that fish must have fins and scales to qualify as kosher (Vayikra 11:9,10; see also Devorim 14:9-10). Any product bearing a reliable certification has taken this into consideration as part of their certification.
The Torah prohibits us from ingesting bugs (Vayikra 11:44-45; see also verse 20). Products bearing reliable certification may include vegetable ingredients; but all vegetables will have been washed properly to remove insects. Likewise, certain fresh vegetables will be sold in sealed bags with certification, verifying that the product has been washed properly.
Only certain animals and birds are considered kosher (Vayikrah 11:2-3 and 13; see also Devorim 14:6 and11-12). Also, animals and birds wust be killed according to specific guidelines (Devorim 12:21 and 14:21). A reliable certification ensures that meat, and meat ingredients were processed properly according to kosher standards.
One of the Torah's commandments is against eating blood. For this reason our meat is salted or roasted in a special way to remove the blood (although, even after proper kosherization some red juices may remain). This law also applies to eggs. It is customary to check eggs for blood spots. If a blood spot is found it is customary do discard the egg.
A beautiful mitzvah which is particularly treasured by women is the mitzvah of removing a small piece of dough when making bread (Bamidbar 15:19). In the time of the Temple this was given as a tithe to the priests (cohanim) to support then in their religious pursuits. Today, as they are not ritually pure, we discard the piece in a respectful manner [preferably by burning it]. If you buy ready made bread with certification, then this mitzvah has already been done. If you are making your own bread you will have to observe the mitzvah in person. (see Magic of Shabbos or Spice and Spirit Cookbook for directions).
For more information on how to make your kitchen kosher, or for our free Kosher handout, please contact us.
Kosher HandoutFollowing is a "kosher handout" that summarizes the key considerations in maintaining a kosher kitchen.
Kosher: A basic outline
- In the store- All purchased items should have the certification of ou, ok, chuf-k, or star k. If you wish to buy items without certification, i.e. orange juice, verify that it presently does not need certification.
- In the home- Full separation of meat and dairy should be maintained. To accomplish this, we maintain two full sets of pots and plates, separate serving and eating utensils, as well as separate tablecloths. Two salt shakers are recommended, but a serving pitcher for cold iced tea or juice can be used for both.
- Bread- a special mitzvah called challah requires that when a Jew makes bread a small piece be taken off as a priestly donation. Since the cohanim are not ritually pure today that piece should be burned.
- Eggs- The custom is to check all eggs for bloodspots before using them in cooking.
- Oven- An oven should not be used for milk and meat at the same time.
- If you did not maintain a kosher kitchen until now, it will be necessary at some point to kosher your kitchen. I recommend that you maintain kosher standards for a nimber of weeks and then take the official step of koshering the kitchen.
- It is prudent to have plastic, disposable utensils available in your home. Occasionally, someone may wish to eat something that doesn't meet your kosher standards. If you have disposable plastic utensils then there will be no temptation to use your kosher utensils.
- Shabbat- Placing food to cook on shabbat is not permitted. Cooking on Shabbat may cause a non-kosher status to the pot. Therefore food should be cooked before Shabbat, and a blech should be used to warm the food.
- Vegetables- Some vegetables have small bugs. Particularly with leafy vegetables you should do the following. Separate the leaves and soak them in tepid water with a bit of mild soap. Then rinse the leaves under a strong stream of water.
- Wine- only wine that is marked kosher and mevushal should be used.
- Utensils- utensils made of metal or glass should be immersed in a mikvah before use. Following is a handout pertaining to this mitzvah.
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5766 Parsha 
