6 tips for entertaining kosher guests in a non-kosher home. (frozen, meals, grocery store)

[Walter Greenspan]

From KosherFood.About.com, here are 6 Tips for Entertaining Kosher Guests in a Non-Kosher Home.

Excluding meat and seafood, about 80%+ of the products sold in a supermarket, grocery store or warehouse store anywhere in the U.S. are certified kosher with one of the following heckshers (symbols printed on a can or box certifying a product as kosher) on the outside of the box or can or package.


Circle-U (U inside a circle): OU Kosher Certification
Star K (K inside a 5-pointed outline of a star): Star-K Kosher Certification
Circle K (K inside a circle): OK Kosher Certification
Kof K (K inside the Hebrew letter kof): Kof K Kosher Certification
cRc (Small capital C on either side of a Capital R): Chicago Rabbinical Council
Triangle K (K inside a triangle) Triangle K Kosher Certification

[B4U]

Okay. So I read the article, but couldn't find anything about preparation.
Yes, you bring it in the house kosher. You don't mix it with non-kosher foods. You use seperate vessels and utensils for serving, eating, etc.
But if you're using a pot to-well, let's say - make gravy, wash it and then use it to make quinoa, is the quinoa still kosher?

[Walter Greenspan]

Originally Posted by B4U

But if you're using a pot to-well, let's say - make gravy, wash it and then use it to make quinoa, is the quinoa still kosher?

No; washing alone will not make a non-kosher pot a kosher pot.

In order to kosher a non-kosher pot, depending on what the pot is made of, it would have to be blow torched.

[B4U]

So, how do you prepare kosher food in a non-kosher kitchen. If most of the stuff is kosher I bring into my non-kosher home, by shear osmosis they become non-kosher, right? Not having a seperate kitchen/supplies and all I'd have to have them BYOKF, no?

[elnina]

I guess, you need separate pots you use just for that, no??

[Walter Greenspan]

Originally Posted by B4U

So, how do you prepare kosher food in a non-kosher kitchen.

Aside from making a hard boiled egg (the egg is protected by its own shell and, even if boiled in a non-kosher pot, is still kosher) it would be best to bring in kosher prepared foods that are served in their own containers.

Many supermarkets, grocery stores or warehouse stores have double-wrapped frozen kosher meals, both pareve (neither meat nor dairy) and meat, that can be heated in a non-kosher microwave or oven. Then all you need would be plastic utensils.

[Walter Greenspan]

Originally Posted by elnina

I guess, you need separate pots you use just for that, no??

It's almost impossible to have a simultaneous non-kosher and kosher kitchen: if the kosher pots are washed using a non-kosher scrubby in a non-kosher sink and they placed in a non-kosher dish drainer, they are no longer kosher.

[B4U]

Originally Posted by Walter Greenspan

It's almost impossible to have a simultaneous non-kosher and kosher kitchen: if the kosher pots are washed using a non-kosher scrubby in a non-kosher sink and they placed in a non-kosher dish drainer,

( by a non-kosher person?, Walter?)

Originally Posted by Walter Greenspan

they are no longer kosher.

[Walter Greenspan]

Originally Posted by B4U

( by a non-kosher person?, Walter?)

People may keep kosher or not keep kosher, but people are neither kosher or non-kosher (in its original sense).

[B4U]

Originally Posted by Walter Greenspan

People may keep kosher or not keep kosher, but people are neither kosher or non-kosher (in its original sense).

Interesting. But alittle confusing. In the sense that a people/rabbi has to qualify or bless (appropriate wording unknown) the food, facility, etc.



I have to leave for work now. Be back later to see furthur comments and understand alittle better.
Thanks for all your info.