How to Create a Kosher Kitchen

Jewish people often still follow Kashrut, a set of laws explained in the Torah, the Jewish Bible. Kashrut might even be called a 'food bible' for it describes the type of foods Jews are allowed to eat, the ones that meet the requirements of being kosher. If you are a practicing Jew and you want to design your kitchen to be kosher, to make sure kashrut is always observed in your home, here are some helpful guidelines to help assure you that Kashrut is being observed in your home.

The basic of Kashrut is that fleishig, the Jewish term for meat, and milchig, the Jewish term for dairy, cannot be served together, or even mixed. This requires separate pans, pots, plates and utensils. Pavere, or vegetables and grains, are neutral, and can be served with either meat or dairy. Practicing Jews who follow the kashrut never eat fish that don't have scales or fins. They also don't eat animals without cloven hooves, along with very certain types of fowl.
If you are not starting with a new kitchen and are converting your current kitchen to kosher, start off by completely clearing out the kitchen and scrubbing it completely down. If you can't replace all of your pots and pans, plates and utensils, scrub and boil them. Designate separate cabinets for meat and dairy, and use these cabinets to store pots and pans. Mark them so that you can be sure that they are only used for meat or dairy. Have another area of your kitchen for silverware and plates. A good idea is to have a whole different set of dinnerware for kosher. If possible, have two stoves to make sure the meat and dairy are not mixed. If you don't have this option, just make sure to avoid cooking meat and dairy at the same time. Make divisions in your refrigerator for meat and dairy, and make sure that containers of leftovers are tightly sealed to avoid contamination.