This are questions for my Jewish brothers and sisters because I have a very dear long-time Jewish friend (who is getting older – thanks G*d – and forgetting a little) who keeps Kosher and for whom I would love to cook more. However, I want to make sure I do things “correctly”.
- Are all new pots and pans Kosher?
1a) . . . or do they have to be blessed (is that the word?) in a body of water or the special pond at the Temple?
1b) Must the pot/pan be made of a specific material?
- Is glass always Kosher? That is, if a glass (those see through yellowish stove-top/oven pots) is used to roast meat, may it be used as a pareve pot later? I.e., to cook tomato sauce or would the tomato sauce then be “meat” instead of pareve? I want pareve tomato sauce so that she may have it with meats or with manicotti or stuffed shells.
- What are cooking knives considered? If they have cut meats while cold, are they now “meat”?
3a) What if the meat is hot?
- I think have read something about a Kosher-keeping Jew may eat cold items at a non-Kosher restaurant. For example, ice cream, tuna salad, etc. Is that correct?
- To keep a brand new Boston bean pot pareve, what are the rules must I follow with the mixing spoon/ladle that I may use to mix ingredients in it?
5a) May I use the bean pot in my oven or must it be their Kosher oven?
- May a regular oven be Koshered? If so how? I already know how to Kosherize a microwave.
- Are glass liquids/fluid\s measuring cups pareve?
- May I use parchment paper (unbleached, silicone coated) on the bottom of my bread pan for Date Nut breads, etc.? I use butter (or coconut oil if another person is lactose intolerant) and then dust it with a cinnamon-sugar mix I make.
- How are cooking items made Kosher? I heard something about burying them; if so, for how long?
- Are only specific wines Kosher? I think if I buy a bottle of wine, it must be brought over uncorked/unopened so that the Kosher-keeping person (or does the person only needs to be Jewish?) may open the bottle. Then that person is to have “custody” of it. Is that correct?
- Are hard liquor Kosher? I’d like to make some nice extracts such as lime, orange, etc., for my friend. Am thinking of using vodka and a little rum, would that be all right?
Am careful about mixing Kosher meats and milk (at my Friend’s home for I do not have Kosher meat pans/pots), and of course, would not cook anything with shell fish, etc. Any other information I should have in order to cook Kosher for my Friend? I kid around with my Jewish friends and tell them my body is Jewish because I appear to have an allergy to pork and shell fish! The only part of the pork I may eat are the feet! :shrug:
Obviously I do not keep a Kosher kitchen, but I do have some separate items as milk or as pareve (I wash them by hand with the “proper sponge” (it is not a sponge, but I do not know what to call it)). I simply wan to make sure am not overcomplicating this and to see what else I can do to help my friend. At times I feel overwhelmed with the technicalities :o ! The word use might not be correct, but I hope you may tell that the love is there. :love:
You may PM me if you wish. Thank you for your help! Happy Hanukkah!