Immersion of Utensils (Tevilat Kelim)
One who purchases a utensil from a non-Jew that is designated for food use must immerse it in a mikveh, similar to the immersion required for converts. This is because the utensil is considered to have transitioned from the impurity of the nations to the sanctity of Israel. If there is concern that the utensil […]
Halachic Guide: Roasting Liver and Heart
Roasting liver and heart is required to kosher them properly, due to their high blood content. This process must follow halachic guidelines, with some differences between Ashkenazi and Sephardic customs. Use this step-by-step guide to ensure proper preparation and koshering. Before You Start: Preparations Defrosting Not required. You can roast liver/heart while frozen. If defrosting, […]
Kosher Greens Washing Guide (Lettuce, Parsley, Mint, Cilantro, etc.)
Keeping your greens kosher is a key part of maintaining a kosher kitchen. Follow this simple and clear kosher kitchen guide to properly wash greens and and herbs. 1. Initial Separation and Inspection Separate all leaves from the stems. Remove any damaged, dry, or discolored leaves – especially if they show signs of insects. This […]
