Search results for: ""parve""
Modified Non-Kosher
A non-kosher substance becomes kosher once it is modified and no longer has the original taste.
Example Animal bones are burned for charcoal to filter cane sugar from molasses in order to make white sugar. The bones are not only not non-kosher, they are pareve.
Note Rabbinic supervision is required to ensure that the bones have been completely burned.
Note Rabbinic supervision is required to ensure that the bones have been completely burned.
Baking Challa at Same Time as Chicken with Sauce
Situation You baked challa with chicken, both uncovered, in the same oven (the chicken DID have sauce).
Status The challa becomes non-kosher even if the sauce was dry by the end of cooking.
Reason A rabbinic enactment requires that challa be pareve, lest someone eat it with the opposite gender food. Consult a rabbi for exceptions.
Note The rabbinic enactment applies to all bread, unless it looks different from normal bread or is small enough to eat at one meal.
Status The challa becomes non-kosher even if the sauce was dry by the end of cooking.
Reason A rabbinic enactment requires that challa be pareve, lest someone eat it with the opposite gender food. Consult a rabbi for exceptions.
Note The rabbinic enactment applies to all bread, unless it looks different from normal bread or is small enough to eat at one meal.
Spicy/Charif Soaking: Long Enough To Be Cooked: Food and Utensil
Food soaked in brine, vinegar, or any spicy liquid for long enough to be cooked if heated on a burner or in an oven will absorb or transfer gender or non-kosher status from/to any utensil used with it.
Situation Neutral/pareve food in brine, such as spicy pickles or spicy olives, sits in a container for long enough to become cooked.
Status
Situation A pickle with spicy/charif pickle juice is placed into a dairy utensil/container (even if unused) for long enough to become cooked.
Status The pickle will become dairy and may not be eaten with meat.
Note This example does not apply to any type of glass container.
Note Food soaked in brine by a non-Jew does not become subject to bishul akum.
NoteEven if the utensil had not been used for more than 24 hours, a spicy/charif food will “revive” the gendered or non-kosher taste in the utensil. The utensil will then make the food gendered or non-kosher. Consult a rabbi for possible exceptions.
Status
- If the container is dairy, the food will become dairy.
- If the container is meat, the food will become meat.
Situation A pickle with spicy/charif pickle juice is placed into a dairy utensil/container (even if unused) for long enough to become cooked.
Status The pickle will become dairy and may not be eaten with meat.
Note This example does not apply to any type of glass container.
Note Food soaked in brine by a non-Jew does not become subject to bishul akum.
NoteEven if the utensil had not been used for more than 24 hours, a spicy/charif food will “revive” the gendered or non-kosher taste in the utensil. The utensil will then make the food gendered or non-kosher. Consult a rabbi for possible exceptions.
Non-Spicy/Non-Charif Soaking: Transfers Taste to Utensil/Container
A non-spicy/non-charif liquid or food with any liquid (enough to pour, but that may be even one drop) that sits for 24 hours or more will transfer gender or non-kosher status to its container.
Situation Dairy or meat liquid-containing food is in pareve container.
StatusContainer will become dairy or meat (regardless of intention).
Situation Dairy or meat liquid-containing food is in pareve container.
StatusContainer will become dairy or meat (regardless of intention).
Examples
- Milk sitting in a pareve mug for 24 hours or more would make the pareve mug dairy.
- Chicken soup sitting in a pareve stoneware bowl for 24 hours or more would make the bowl meat.
Kashrut: Dairy/Meat: Spills: Food onto Opposite Gender Utensil: Flow Chart
WERE BOTH FOOD AND UTENSIL LESS THAN 120° F?
YES
What to Do Wash off with cold water and soap.
Status Everything is kosher and may be used immediately.
NO
WAS THE UTENSIL CLEAN AND UNUSED at 120° F or more FOR MORE THAN 24 HOURS?
Note Clean means no residual food, including pareve; this IS essential since the food or utensil or both were hot! If used at 120° F or more for pareve within 24 hours, ask a rabbi.
YES
Status
NO
IS THE SPILLED FOOD LESS THAN 1/60th of the volume of the commonly used capacity of the utensil (if the utensil is empty) OR less than 1/60th of the actual volume of food contained within the utensil?
YES
Status
Note If utensil had food in it and the spilled food was less than 1/60th of the volume of the food in the utensil, you may use the utensil immediately after cleaning it and you do not need to wait 24 hours.
NO (Spilled food was 120° F or more, OR the utensil not clean, OR the utensil was used within 24 hours, and spilled food is more than 1/60th of the utensil's volume)
Status
YES
What to Do Wash off with cold water and soap.
Status Everything is kosher and may be used immediately.
NO
WAS THE UTENSIL CLEAN AND UNUSED at 120° F or more FOR MORE THAN 24 HOURS?
Note Clean means no residual food, including pareve; this IS essential since the food or utensil or both were hot! If used at 120° F or more for pareve within 24 hours, ask a rabbi.
YES
Status
- Food is kosher
- Utensil requires kashering.
- Wash utensil with cold water and soap.
- Wait 24 hours after the spill occurred before kashering it.
NO
IS THE SPILLED FOOD LESS THAN 1/60th of the volume of the commonly used capacity of the utensil (if the utensil is empty) OR less than 1/60th of the actual volume of food contained within the utensil?
YES
Status
- Food is kosher.
- Utensil is kosher after 24 hours.
Note If utensil had food in it and the spilled food was less than 1/60th of the volume of the food in the utensil, you may use the utensil immediately after cleaning it and you do not need to wait 24 hours.
NO (Spilled food was 120° F or more, OR the utensil not clean, OR the utensil was used within 24 hours, and spilled food is more than 1/60th of the utensil's volume)
Status
- Food is non-kosher.
- Utensil is non-kosher.
Kashrut: Dairy/Meat: Spills: Food onto Opposite Gender Utensil: Flow Chart
WERE BOTH FOOD AND UTENSIL LESS THAN 120° F?
YES
What to Do Wash off with cold water and soap.
Status Everything is kosher and may be used immediately.
NO
WAS THE UTENSIL CLEAN AND UNUSED at 120° F or more FOR MORE THAN 24 HOURS?
Note Clean means no residual food, including pareve; this IS essential since the food or utensil or both were hot! If used at 120° F or more for pareve within 24 hours, ask a rabbi.
YES
Status
NO
IS THE SPILLED FOOD LESS THAN 1/60th of the volume of the commonly used capacity of the utensil (if the utensil is empty) OR less than 1/60th of the actual volume of food contained within the utensil?
YES
Status
Note If utensil had food in it and the spilled food was less than 1/60th of the volume of the food in the utensil, you may use the utensil immediately after cleaning it and you need not wait 24 hours.
NO (Spilled food was 120° F or more, utensil not clean, utensil used within 24 hours, spilled food is more than 1/60th of the utensil's volume)
Status
Note In this section, meat spilled onto a dairy utensil and dairy spilled onto a meat utensil are treated the same.
YES
What to Do Wash off with cold water and soap.
Status Everything is kosher and may be used immediately.
NO
WAS THE UTENSIL CLEAN AND UNUSED at 120° F or more FOR MORE THAN 24 HOURS?
Note Clean means no residual food, including pareve; this IS essential since the food or utensil or both were hot! If used at 120° F or more for pareve within 24 hours, ask a rabbi.
YES
Status
- Food is kosher
- Utensil requires kashering.
- Wash utensil with cold water and soap.
- Wait 24 hours after the spill occurred before kashering it.
NO
IS THE SPILLED FOOD LESS THAN 1/60th of the volume of the commonly used capacity of the utensil (if the utensil is empty) OR less than 1/60th of the actual volume of food contained within the utensil?
YES
Status
- Food is non-kosher.
- Utensil is kosher.
Note If utensil had food in it and the spilled food was less than 1/60th of the volume of the food in the utensil, you may use the utensil immediately after cleaning it and you need not wait 24 hours.
NO (Spilled food was 120° F or more, utensil not clean, utensil used within 24 hours, spilled food is more than 1/60th of the utensil's volume)
Status
- Food is non-kosher.
- Utensil is non-kosher.
Note In this section, meat spilled onto a dairy utensil and dairy spilled onto a meat utensil are treated the same.
Hot, Wet Taste Transfer in Countertops
A hot (120° F--49° C--or more), wet utensil transfers its gender to a countertop upon which it is placed, but only at the area of contact.
Status of Countertop
If the counter had not had a hot, wet utensil/container of food of the opposite gender placed on the same spot within 24 hours of each other, the utensils may be used and the utensils are still kosher.
Status of Food
This does not apply to food that is directly placed on the counter, in which case the food might become non-kosher.
Status of Countertop
-
Gender status of the countertop:
- D'rabanan, the countertop area of contact remains that gender until kashered (as long as the countertop material is kasherable).
- D'oraita, the countertop reverts to kosher-neutral/pareve after 24 hours.
Note If the utensil and counter were not wet (nor dirty with food) at the area of contact, there is b'di'avad no transfer of gender. - If you put a hot, wet utensil of the opposite gender on that same spot, that counter space may become non-kosher.
If the counter had not had a hot, wet utensil/container of food of the opposite gender placed on the same spot within 24 hours of each other, the utensils may be used and the utensils are still kosher.
Status of Food
This does not apply to food that is directly placed on the counter, in which case the food might become non-kosher.
Taste (Ta'am) Transfer: Spicy/Charif: Non-Kosher Utensils
A non-kosher fork, knife, or spoon may not be used to eat or cut spicy/charif food, such as tart pineapple. (If the food is not spicy or hot, you may use a clean, non-kosher utensil on an ad hoc basis.)
Example A non-kosher implement (fork, knife) that is stuck into a spicy/charif or salty food, such as a spicy pickle, will make that pickle non-kosher immediately.
Suggestion Cut onion, garlic, and other spicy/charif foods on a pareve board and with a pareve knife.
Suggestion Cut onion, garlic, and other spicy/charif foods on a pareve board and with a pareve knife.
Passover: Kashering Pots and Utensils To Change from Milk to Meat (or vice versa)
You may make certain utensils kosher for Passover if they were chametz or non-kosher. For a list of materials that can be kashered, see the sections entitled "Items/Materials that Can Be Kashered" and "Items/Materials that Cannot Be Kashered" here: Introduction to Food Nullification: Utensils (Kashering).
Note You may not change utensils that are already kosher directly from milk to meat or meat to milk. Rather, you must:
- First make the utensil non-kosher (or chametz), and then
- Kasher it.
Microwave Oven: Kosher Status
If a microwave oven's walls/floor/door do not become hot (more than 120° F, or 49° C), the microwave oven does not become non-kosher, dairy, meat, or non-Passover/chametz.
A microwave oven that does not normally get hot, may get hotter than 120° F if you cook:
-
A liquid or moist food for a long time (even if less than 10 minutes),
-
Several liquid or moist items sequentially, or
-
Popcorn and similar foods.
NoteIf microwave oven does get hot, it cannot be kashered at all--not for Passover and not from non-kosher to kosher. To check if your microwave oven gets hot, see How To Check If a Microwave Oven Will Get Hot during Cooking.
Taste (Ta'am) Transfer: Spicy/Charif: Pressure: Food Absorbing Taste of Utensils
When a spicy/charif food takes on the gender of the cutting/squeezing utensil:
- You may not cook or eat that food with food of the opposite gender.
- However, you MAY eat the opposite-gender food immediately after eating the gendered spicy food without waiting.
Situation An onion is cut with a meat knife, on a meat cutting board:
- The onion acquires meat status.
- You MAY NOT later cut this onion with a dairy knife or on a dairy cutting board. (If you do, the onion, the dairy knife, and the dairy cutting board will all become non-kosher.)
Exception If the knife and cutting board had not been used (even for cold items) for at least 24 hours, consult a rabbi.
Exception If you can sand off the surface to below the level of any knife cuts, the board might be kosher. Consult a rabbi.
- You MAY NOT cook this onion in a dairy utensil.
- You MAY NOT eat this onion with dairy food.
- You MAY eat dairy immediately after eating this onion (as long as there is no actual meat mixed into the onion).
- You MAY cook this onion with fish (even though you may not cook meat and fish together) but the fish may not be eaten with dairy food.
Situation You cut an onion with a meat knife and fry it in a neutral/pareve pan.
StatusThe pan becomes meat, but consult a rabbi for possible leniencies.
Situation You cut an onion with a meat knife and fry it in a dairy pan.
StatusThe pan becomes non-kosher. If you cook a neutral/pareve food in that pan after 24 hours have passed since the onion was cooked in it, and you ate the pareve food with milk, it is OK b'di'avad but you may not do that l'chatchila.
StatusThe pan becomes meat, but consult a rabbi for possible leniencies.
Situation You cut an onion with a meat knife and fry it in a dairy pan.
StatusThe pan becomes non-kosher. If you cook a neutral/pareve food in that pan after 24 hours have passed since the onion was cooked in it, and you ate the pareve food with milk, it is OK b'di'avad but you may not do that l'chatchila.