Questions tagged [kashering-kosherization]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
3
votes
2answers
29 views

Is immersion of utensils (tevila) valid before koshering (hagala)?

dinonline (here) writes that The hagalah [koshering of non-kosher utensils] should be done before the tevila [immersion in a mikve]. Are there other sources saying so? Are there sources saying ...
2
votes
1answer
112 views

The science behind making liver kosher

It seems that salting and soaking liver is insufficient to release the blood sufficiently to make it kosher. It needs to be broiled (or is there some other method that also works?) What's the science ...
2
votes
3answers
236 views

What does the term “mohel” mean in Hilchot Melicha (salting)? [closed]

In Siman 69:20, there’s reference to a “ma’aseh Rashi”, in which Rashi rules that what comes out after shiur melicha is “mohel” and not “dam”. What does “mohel” mean here?
4
votes
0answers
56 views

Knife Becoming Unusable By Threatening Someone With It

I have heard that if a knife is used (even for pretend) to threaten someone it is treif to use unless Neitza is done to it (being stabbed in the ground 10 times). Does anybody know of a source for ...
1
vote
1answer
79 views

Kashering glass used for hot food (Askhenazi custom)

Dears, I am a little lost on the topic of kashering the glass. I read there is a custom not to kasher glass (for the Askhenazi), but I also read they do kasher glass. Some just by washing it, some by ...
4
votes
0answers
55 views

Why does the Chumash wait until Mattos to discuss the laws of Kashering vessels?

The main place the Chumash discusses laws of Kashering is after the war with Midian. One of the explanations I've seen is that this was the first battle where they captured items from a country which ...
1
vote
0answers
68 views

Choosing a microwave oven (e.g.) for ease of kashering

As far ask I can tell, I have a new twist on the already abundant microwave oven literature here at Mi Yodeya. So please be not quick to mark this question a duplicate. My question is this. I am ...
2
votes
3answers
296 views

A drop of milk gets into the chicken soup, can one still eat the soup? [closed]

I think it has something to do with the 1/60 rule but I don't know what that is.
1
vote
0answers
16 views

What methods can be used to kosher meat besides salting and roasting? [duplicate]

There are several people I know that are on a strict no-salt diet. The only method to make meat and chicken kosher without salting that I know of is roasting. This method is limiting. Not everyone ...
5
votes
1answer
1k views

Can one “pickle” meat to make it kosher?

Most of the meat koshering processes that I have read say that one should salt the meat and put it on a board to let the blood drain out. Then, you rinse off the salt. I'm wondering if the salting ...
1
vote
2answers
106 views

Source for Hiding or Locking Away All Non Passover Vessels

Bit of a debate with someone. I never saw my Sephardic family make a special room to lock away all chameitz dishes. Shulchan Aruch Orach Chaim 451:1 Ceramic dishes that have been used for hametz ...
1
vote
1answer
64 views

May One Kasher Utensils During Pesach?

Let's say someone has planned to be away from home during Pesach but finds out that his trip will be ending early and he will be home and needs to cook in his house. Can he kasher his utensils during ...
1
vote
0answers
68 views

Please help a new giyoret kasher her kitchen [closed]

Okay so I've done quite a bit of reading on how to kasher, on what items can and can't be kashered, and how to maintain a kosher kitchen. I have an appointment with my rabbi to come over and help with ...
6
votes
1answer
232 views

Kashering non-Kosher meat + “minimizing a transgression”

Halacha has a strong tradition of "minimizing a transgression" when doing something forbidden, for example taking the shortest route possible when driving on the Sabbath. Applying the same logic, ...
5
votes
1answer
80 views

What is the status of water used for Kashering?

If one kashers a pot by boiling water in it (and throwing rocks in so it overflows) or kashers silverware IN a pot, what is the status of the water afterwards? [I see that water can acquire some ...
4
votes
2answers
301 views

Order for tevilah and kashering

This is an extension of this question. If one purchases used keilim from a non-Jew which would require both tevilah and kashering, which order is prescribed: tevilah then kashering or kashering then ...
1
vote
1answer
109 views

Kashrut of second-hand silverware

Note: I've just emailed my rav to request a psak, this question is purely to explore the halachic background of the issue. Does second-hand silverware require both tevilah and kashering? If one is ...
2
votes
1answer
284 views

Does toasting Thomas's English Muffins make that toaster dairy?

Thomas's English muffins contain whey from a dairy source. Does toasting the muffin make the toaster dairy? Concern: Is the amount of dairy in the muffin less than 1/60 of the ingredients?
2
votes
1answer
63 views

Koshering the celim that milchig bread was baked in

In Shulchan Aruch Yoreh Deah Siman 97 it says that it's ossur to bake "milchig bread" -- lest you come to eat it with meat (although if it's made in a small amount or with a change in it's look from ...
6
votes
1answer
88 views

What is the halacha regarding recooking livers?

Years ago, I would buy a box of raw chicken livers and roast them myself. On the box, there was a note that said that once roasted, it could not be recooked. Recently, I found already roasted livers ...
1
vote
3answers
171 views

does kashering require the vessel to be unused for 24 hours (ben yomo)?

If someone is going to be kashering via hagala or by libun does the cleaning of the items prior to kashering require the vessel or utensil also be left unused for 24 hours? If yes, why?
1
vote
0answers
43 views

Can Microwaves ever need Libun?

Very often microwaves have food splattered all over them. If the oven were to need to be Kashered would the spots that had food on them need Libun since they absorbed food directly (without a liquid ...
1
vote
2answers
85 views

Kasher keilim for chadash?

If one holds that chadash is assur chutz l'aaretz (or is in Israel), and accidentally cooked a chadash product, would the taam of the chadash that is absorbed in the keilim be a concern, and would you ...
1
vote
0answers
1k views

Kosher or not: hind-quarters of sheep & cow?

Would some kind person advise me on the Halachic status of the hindquarters of a sheep or cow for kosher consumption on the table. It is my understanding that a leg of a lamb, for example, may be ...
2
votes
0answers
41 views

What parts of an animal require kashering prior to eating?

I assume that the reason for koshering meat is to get rid of the blood. If that is the case, if someone eats gribenes, which are fried chicken skins, do the skins need to be koshered? What if one ...
1
vote
1answer
55 views

Kashering earthen ovens

I see that people still make earthen ovens, however, before making one I want to see if it theoretically can be kashered. I know that earthenware vessels cannot be kashered (I heard that it has to ...
4
votes
1answer
284 views

If I left my kitchen under the control of someone who is a Gentile or not Shomer Shabbos, is it still kosher?

If I left my kitchen (or set of kosher dishes, etc.) with someone who is a) not Jewish or b) Jewish but not shomer Shabbos--in such a way that they could access it and hypothetically do anything they ...
0
votes
0answers
28 views

Can you use a not kosher knife sharpening stone/wheel [duplicate]

I learned the the sharpening stone kashers the knife But are there any sources regarding the use of a sharpening stone/wheel that was used for non kosher knifes (possibly used even when dirty knives)...
-3
votes
1answer
101 views

Is bleach equivalent to boiling water for kashering? [duplicate]

It is indicated by rabbinical authorities to kasher utensils by dipping them in boiling water. This is because boiling water kills bacteria and yeasts, and removes absorbed flavors. Bleach can do the ...
1
vote
0answers
101 views

Koshering canning jars

If someone cans using Ball brand glass canning jars (and new lids are used every time, so nothing to worry about with those), In the normal canning process, the jars are boiled to sterilize them prior ...
2
votes
0answers
141 views

Kashering a stove

The common custom I have noticed is for people to use the same stove top for meat and dairy. However, people also claim you need to kasher a stove top before use. How are these two positions not ...
5
votes
1answer
131 views

May non-kasherable items be put into kosher service if they arrived new-in-box?

I understand that glass and ceramic are not kasherable but they still are by far the most convenient and least expensive materials for dishes and cups. If these vessels were purchased new-in-box, it ...
2
votes
0answers
128 views

Kashering a kashering pot

My family, after boiling water and pouring it into the sink to kasher the sink, then reboils that pot and causes it to overflow in effect kashering itself. Is there any source to be required to do ...
3
votes
1answer
197 views

How do you kasher your teeth?

A Pesach preparation guide tells me to kasher my teeth on Erev Pesach. How on earth does one do this?
5
votes
3answers
342 views

Do you have to re-tovel non-Pesach dishware after buying it back?

"Utensils which are bought from a non-Jew, even if they are brand new, require immersion in a kosher mikveh." --From Weekly Halacha: Selected Halachos Related to Parshas Vayera by Rabbi Doniel ...
3
votes
1answer
67 views

Is there a minhag or halacha to avoid kashering vessels for Passover and to only use new vessels

I was told by my father that we follow the minhag not to kasher vessels for paisach but to buy new ones I asked a Rav, the Rav said there is no such minhag, no reason to avoid kashering even when ...
1
vote
1answer
749 views

What is the function of covering the stove top on Pesach?

It appears to be a universal Ashkenazi custom to cover the area of the stove top between the burners, underneath the grates with aluminum foil. (The grates and burners and cleaned and kashered.) ...
5
votes
2answers
401 views

Kashering and tevilas of corkscrews

Do they need to be Kashered? Toiveled? If yes to #1, how? One potential issue with not kashering a corkscrew is that it could have had contact with non-kosher wine. I'm not sure whether it would ...
0
votes
2answers
104 views

Kashruth of Terra Cotta

What are the halakhoth regarding unglazed terra cotta flower pots? Does it absorb? Can it be kashered, and if so, how? Sephardic rulings preferred, but will take any sources.
1
vote
0answers
496 views

kasher a nonkosher Le Creuset pot? [closed]

I have several Le Creuset pieces - Dutch ovens and casseroles - that I inherited. They have not been used for 15 years, but definitely were used for non-kosher cooking; it's safe to assume they might ...
1
vote
0answers
67 views

Can non-food be treyf?

If I placed my kosher food on a non-kashered surface that I knew had never been used for food, is my food still kosher? I would be interested in whether there could be concerns of bugs--but that is ...
3
votes
2answers
208 views

Can one kasher anodized metal?

Anodized metal is metal with an increase in the thickness of the natural oxide layer on the surface of metal parts. Is there any issue kashering it, or is it basically like metal with a layer of rust ...
4
votes
2answers
356 views

Does a kosher pot become non-kosher after you kasher utensils in it?

I'm kashering a number of non-kosher, metal utensil with a kosher pot. If heat is a mechanism through which things can become non-kosher, does kashering my utensils in the pot (via Hagalah) make my ...
4
votes
3answers
311 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 ...
3
votes
1answer
214 views

In kashering, can you leave utensils eino ben yomo *before* cleaning?

As I understand, the first step in kashering a kitchen is to thoroughly clean everything and then leave it untouched for 24 hours (eino ben yomo). Would it be technically permissible to clean the ...
4
votes
2answers
158 views

Prior to placing the meat on the altar in the Temple, was it “kashered”?

Perhaps, I may be overlooking something trivial, here. Store-bought meat is salted and soaked to drain the blood, prior to it being packaged and sold to the consumer. Was something like this done in ...
3
votes
2answers
243 views

Cholov Yisroel “Kashered”

So I was eating one of my favorite meals -- a bunch of peanut butter and cheese sandwiches, and to pass the time, I looked at the package of cheese. It is "Natural and Kosher" by Anderson ...
7
votes
3answers
4k 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?
0
votes
1answer
117 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?
1
vote
0answers
72 views

Roasting unsalted meat

What are the customs in the process of making meat edible by removing the blood through roasting? Specifically after the roasting do I need to wash the meat to eat it (not to cook it afterwards)? ...