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10
votes
1answer
627 views

Knife sharpening - can it be done anywhere?

Can you take a Challa knife to any knife sharpener or would you have to Kasher it after it is sharpened? Would there be a difference if it is a meat or cheese knife?
8
votes
3answers
2k views

Kashering pot from meat to dairy/parev?

I know I've learned somewhere that you can't kasher a meaty pot for use with dairy (except for Pesach), but I can't find a source for it now. Can anyone provide a source? (The sauce would be a light ...
4
votes
2answers
192 views

Step-by-step Kashering: Hag'alah

What is the step by step process of Kashering for the method of Hag'alah? Assume I've never done it before, and I am taking a recently used, non-Kosher metal pot and a number of cutlery and cooking ...
6
votes
1answer
290 views

Microwave on Pesach

A friend told me that his family will kasher his microwave in general (ie if non-kosher food was heated up in it) but will not kasher it for Pesach, letting it lie dormant instead. Does anyone have a ...
8
votes
1answer
136 views

Can rags and oven mits become non-kosher or be kashered?

If kitchen rags or cloth oven mits have been used in a non-kosher kitchen, may they be used in a kosher kitchen after they are laundered? Or do they become non-kosher (for example, from contact with a ...
4
votes
0answers
62 views

How many degrees of separation from food does one have to kasher?

I understand that the sink, the dishwasher, and sponges, etc. all need to be kashered, presumably because they touch things (plates, utensils) that also touch food. But how many degrees of separate ...
5
votes
3answers
492 views

Using Dishwashers for both Meat and Milk

Can one use a dishwasher to wash both meat and dairy dishes, either simultaneously or consecutively? What about pareve dishes?
3
votes
1answer
180 views

Step-by-step Kashering: Libbun

What is the step by step process of Kashering for the method of Libbun? Assume I've never done it before, and I am taking a recently used, non-Kosher oven and stove, as well as a frying pan, for ...
2
votes
1answer
68 views

Kasher a liver or unsalted meat

I understand that To prepare a liver to eat (not raw (maybe raw ok just to wash?)) and unsalted meat (without salting for 18min) We need to roust for the fire to remove its blood I understand that ...
2
votes
2answers
164 views

Step-by-step Kashering: 'Iruy

What is the step by step method of Kashering for the method of 'Iruy? Assume I've never done it before, and I am taking a recently used, non-Kosher metal sink for Passover. (Maybe I'm in a hotel.) It ...
0
votes
2answers
148 views

Grill used for neveilot

Assuming I have a grill and someone I know uses it, without my permission, to cook meat from a neveilah (or perhaps not, but kosher species without certification). What is the status of the grill and ...
8
votes
2answers
200 views

plastic utensil absorption and kashering

Does a plastic utensil swallow up taste and excrete it out like metal,or is it like glass. Also can plastic be kashered if it became treif? What are the sources that discuss this?
16
votes
2answers
183 views

Hagalah in Denver?

In high-altitude cities, water boils at a lower temperature than the standard 212 degrees Farenheit. For example, in Denver the boiling point is about 203 degrees. Can one kasher utensils with hagalah ...
10
votes
2answers
8k views

Kashering a microwave

How can I kasher a microwave?
6
votes
2answers
206 views

How to salt a chicken at home?

I'm Sara Gittel from the Shtetl and I just got back to my home with my freshly shechted chicken that I had brought to our local Shochet. I seem to have forgotten though how to salt it. Can please ...
5
votes
1answer
112 views

Dishes were used without tevilat keilim; can one just do tevila now or is something else needed?

If dishes have only ever been used for kosher food but they were not toveled (immersed), what steps must be taken per halacha to be able to continue using them? Can one just take them to the mikvah ...
4
votes
1answer
96 views

Do I need to kasher the grill I used to kasher my liver?

I was looking at meat at the local butcher-shop and noticed that the packaged liver (un-kashered) mentioned that it could be cooked on a grill. However, I have always heard that liver needs its own ...
3
votes
0answers
49 views

Can an enamelled pan be changed from meat to milk/pareve? [duplicate]

I have a metal pan that is enameled white on the inside, which I have had for more than 40 years, and hardly used. I originally intended it for meat, but now I think I might get some use out of it if ...
2
votes
3answers
444 views

Kashering with a potted plant

On Friday, my grandmother made a comment about kashering a knife by sticking it in a potted plant (with very loose soil), something which will not kasher anything. What is the origin of this ...
1
vote
1answer
97 views

Sharpening a knife as Ne'itzah/Kelipah

Can sharpening a knife be done as a form of Ne'itzah for removing a Kelipah for Kashruth concerns?
0
votes
1answer
48 views

When koshering meat by roasting can I put pepper

What are the Ashkenazi and sifardi customs when kashering meat by roasting if it is permitted to use salt and/or other spices?
0
votes
1answer
125 views

At what temperature is a food Boleya in the utensil

Say I have a pot that I used for beef soup. Then an hour later I forgot I used the pot for meat and I decide to make soup with cheese. I throw the cheese in it and put it on the fire. About 5 seconds ...
0
votes
0answers
39 views

Sharpening a knife as N"T [duplicate]

Is sharpening a knife a concern of Nothein Ta'am in Kashruth matters?