How to Design a Kosher Kitchen

Written by daryn edelman
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Kashrut, or "keeping Kosher" means that a person follows Jewish law in what they can/can't eat and how they prepare food. Laws are derived from the Bible, such as not eating pork, as well as Jewish legal authorities that deal with issues like modern appliances. A kitchen can be "Koshered," meaning changed, to follow guidelines, or designed to enable following Kashrut. Far more important than kitchen design is that the person is following the laws. The kitchen may be fine, but if a person eats a ham sandwich in the kitchen, there's a problem.

Skill level:
Moderately Easy

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  • Kitchen appliances
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Instructions

    Designing a Kosher Kitchen

  1. 1

    Understand that the basic laws of no pork products and that milk and meat products must be separated are only the most basic laws. Planning to design a kitchen with two sinks, two dishwashers and a double oven is only the beginning.

  2. 2

    Take into account space and that most families that keep Kosher will have large multi-course meals Friday night. The meals generally consist of salads, wine, bread and appetizers, followed by a fish meal, then a chicken plate with the trimmings. A kitchen must be flexible enough to allow weekday, quick and easy snacks as well as what amounts to a weekly Thanksgiving dinner.

  3. 3

    Plan kitchen storage to allow a complete set of both meat and dairy dishes, silverware, pots, pans, and utensils, two ovens and a two-compartment sink.

  4. 4

    Gather information from the family, if you are working directly with them in designing what they need. Ask if they will need a third designation for utensils used during the Passover holiday, where they put away their normal dishes and use special utensils for this weeklong holiday.

  5. 5

    Taking into account space and cost, a family may opt to have only one dishwasher to be used for meat dishes since those are usually the largest meals.

  6. 6

    Allow for larger-than-average countertop space so multi-course meals can be prepped. Consider two separate countertop spaces that could be used for milk and meat products/dishes. Also, an under-counter oven will free up space.

  7. 7

    Analyse the work triangle you create by placement of countertop, refrigerator, oven and sink. If there is room and resources, some families prefer two refrigerators. Although according to Kashrut rules, foods that are dry or cold storage can be kept together, some families are very strict and will want a milk and meat refrigerator.

  8. 8

    Putting in a three-compartment sink is a cheaper alternative to two completely separate sinks. A double-drawer dishwasher may be acceptable to be used rather than a second dishwasher. Kashrut does allow for leniencies if a family cannot afford the strictest compliance.

  9. 9

    Bear in mind that modern Jewish legal authorities have different opinions about certain Kosher laws such as the need for a milk and meat microwave. For further questions it is best to check with authorities such as www.ou.org or www.ok.org.>

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