| How to Kosher Your Kitchen Posted: 08 Nov 2017 04:00 PM PST Kashering your kitchen is a necessary step for anyone wishing to follow kashrut, the body of Jewish law that explains which foods are acceptable and how to prepare them. The most important part of kashering a kitchen is keeping storage and preparation items for meat and dairy products separate.[1] If you clean and kasher your kitchen methodically from large appliances and surfaces to small utensils and cookware, you can save yourself time and live according to Jewish tradition. EditPreparing to Kasher - Purchase disposable plates and utensils for use while you kasher the kitchen. Because plastic and paper do not require kashering (the process of making kosher), use these while you separate and clean your kitchen.[2] Use paper plates and plastic silverware for meat and dairy products once before discarding.
- Separate meat and dairy dish sets fully. Use and label separate storage spaces, like cabinets and fridge areas, for meat and dairy items. You will also need to use separate cookware, utensils, salt and pepper shakers, bread trays, draining racks, dish towels, and tablecloths for meat and dairy items, as these items also cannot be prepared together or eaten at the same meal.[3]
- It is common to use color-coding to distinguish between the meat and dairy items. For example, buy a blue set of cookware for meat and a red set for dairy.
- If you cannot buy entirely new sets, use a kosher paint pen to specify which food category that utensil should be used for.
- Cabinets or pantries do not require kashering, as it is assumed that kosher food will be stored securely inside kosher containers. However, feel free to deep clean the cabinets to hold to the true spirit of kashrut.
- Store dairy products in the fridge door and meat products on shelves. If you need to keep both meat and dairy on the shelves, place them on separate shelves with a layer of foil underneath to prevent leakage onto lower levels. If leakage occurs, discard the contaminated food item below and place a new layer of foil underneath your items.[4]
- Set aside utensils and cookware for now. You will want to kasher your kitchen from top to bottom, working inward from big to little items. This is to avoid storing kashered items in un-kashered locations in the kitchen.
- Buy kosher-certified food only after your kitchen is kashered. There are strict limitations on what counts as kosher. Luckily, there are several organizations that have begun labeling certified items. Look for OU (Orthodox Union), OK, Star-K certification labels. Some communities have their own certification labels, so research your local kosher practices.[5] Throw out questionable items and food that you know is non-kosher.
- Kosher meat must come from animals that chew the cud and have split hooves. Predatory fowl cannot be eaten, slaughter must be precise and painless for the animal, blood must be removed from meat, and dairy must come only from kosher animals.[6]
EditCleaning Your Surfaces and Appliances - Use different tables and countertops for meat and dairy. If the same surface must be used for both, use different coverings such as tablecloths and placemats for each type. Do not place meat and dairy foods on the same table at the same time. Wash cloth coverings in hot water between uses.[7]
- Set up a divider in your sink. Optimally, there would be two sinks, one for each food type. If you only have one, set up a kashered divider in the middle of your sink so that no food or water splashes onto the other side or use two bins inside the sink.[8] If cross-contamination occurs, pour boiling water over the whole sink and wait 24 hours before use.
- Disassemble and clean all appliances. Break down stovetops, fridge interiors, and small appliances into their parts. Clean every part with a strong kosher cleaner, such as the ones made by Aviglatt, including the interiors of the oven and microwave.[9] Reassemble your appliances.
- Turn on stove burners. Leave coil burners on until they glow red, and boil detachable gas stove grates in water to kasher them.[10] Your main stovetop can be used for meat while a portable burner can be used for dairy. If you cannot use separate stoves, dedicate burners to each food type, and do not prepare meat and dairy foods at the same time.
- If you must prepare meat and dairy at the same time on the stovetop, keep lids firmly on pots and pans, and only open one at a time to prevent the mixing of steam and liquid byproducts.
- Buy a portable toaster oven. Meat and dairy foods can never be cooked in the oven at the same time, even in separate bakeware, so dedicating a separate appliance to one food type can save time. To kasher the oven for exclusive meat use, run the oven at 450 degrees for several hours. To protect the broiler during food preparation, cover the bottom of your bakeware with foil.
- Self-cleaning ovens are able to kasher themselves between the cooking of meat and dairy if you follow the manufacturer's instructions. Wait 24 hours after you have run the self-cleaning cycle before using the oven for the other food type.
- Purchase attachments for blenders, mixers, and food processors for each food type. While it is not necessary to use a different motor between pareve (containing no meat or dairy), meat, and dairy foods, you will need to clean all external surfaces of the motor between uses.
- Steam the microwave. Heat a bowl of water on high in a kashered vessel for about 10 minutes. This will need to be done between uses for meat and dairy items. You can also place your container of food inside another locked container before microwaving to avoid kashering the microwave between each use.[11]
- Use the dishwasher only for pareve foods. Wash all meat and dairy items by hand instead of running them through the dishwasher as cross-contamination will occur if meat and dairy cookware are washed together.
EditKashering Utensils and Cookware - Divide your utensils and cookware into kasherable and non-kasherable. All items purchased from or used by a non-Jew (Gentile) require kashering. Metal and glass can be kashered, but porcelain or earthenware cannot because those substances absorb food particles permanently.[12] Utensils made of plastic do not require koshering unless they were used or sold by a Gentile. Wood, paper, bone, unglazed earthenware, or any materials that will be damaged by prolonged exposure to boiling water cannot be fully kashered.[13] Throw out non-kasherable items.
- If your item is made from two or more materials, follow the rules for the dominant material. For example, if your spoon is primarily metal with a wooden joint, purify it in a mikvah with a blessing. If a cutting board is primarily wood but has a metal detail, immerse it without a blessing.[14]
- Consult a rabbi for the rules on blessing your kitchen during the kashering process as it varies widely between traditions.
- Clean kasherable items thoroughly. You will need to use kosher-certified sponges, soaps, and scouring pads to remove all food, rust, and grime from utensils. If you choose to use paint to distinguish between meat and dairy sets, this does not need to be removed prior to kashering. However, glue left behind by stickers must be removed, which can be done using orange or eucalyptus oil.
- Locate or make a mikvah. A mikvah is a special pool that is connected to a natural source of rainwater and is used for many immersion (tovel) rituals.[15] If you do not have regular access to a mikvah, you may make one at home by boiling water in a pot, discarding the water, and using the pot as a mikvah.
- Immerse utensils in the mikvah. Place clean utensils into the mikvah one at a time, and leave them for at least 15 seconds.[16] Rinse kashered utensils in cold water after removal from the mikvah.
- Allow water to return to a boil before removing the first item and adding another.
- If a utensil is too large to fit in your mikvah, you may kasher it one side at a time by flipping it with tongs after the full immersion time has elapsed.
- Kasher pots and pans in the mikvah in the same way as utensils. If a pot is too large to immerse, you can use a larger vessel (be sure to boil water in it first) or locate a natural body of standing water to immerse it in instead.
- Wash fabric items such as aprons, oven mitts, napkins, and tablecloths in the washing machine. Use the "hot" setting and make sure that no food particles remain on any cloth surface. Wash fabric items between each use or between preparing meat and dairy items.[17]
- Cleaning your kitchen items thoroughly before immersion or torching is key.
- Consult a rabbi for guidance. You can request an appointment with a rabbi to come to your home to evaluate your kitchen and assist in making changes.
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| How to Dance the Boogaloo Posted: 08 Nov 2017 08:00 AM PST The boogaloo is known for its lively, captivating movements. Doing it correctly involves rolling your body to the beat of the music. Leg rolls are mixed with transitions and footwork to create a free-flowing dance routine. Master these moves and you'll have fun ruling the dance floor. EditMastering Leg Rolls - Stand in place and bend your legs to do a double leg rolls. Start by standing straight with your legs close together. Bend your knees and lower yourself like you're going to sit in a chair. As you move slightly towards the floor, lift your heels.[1]
- Leg rolls are done mostly with your hips. Your head and torso stay in place. You can strike a pose with your arms or circle them around.
- Push your knees to one side to begin the double leg roll. By bending and standing on the balls of your feet, both your knees will come forward naturally. Try to angle them to one side of your body. They should both point in the same direction.[2]
- Bring your knees around in a circle to complete the double leg roll. To complete the double leg roll, move your hips. Swing your knees out and around to the other side of your body. When you get back to standing position, let your heels fall flat on the ground.[3]
- Try doing the double leg roll in the opposite direction too.
- Roll one leg outwards to start a single leg roll. The single leg roll is very similar to the double version. Stand straight with your feet a shoulder width apart. Start with one leg. Bend your knee and lift your heel, then use your hips to roll your leg out and all the way back around to center.[4]
- Keep your torso pointed forward and return to a standing position after you finish.
- Roll your other leg away from your body to complete the single leg roll. After rolling your first leg, keep it in place. Let your second leg continue the rolling motion. Bend your knee and lift your heel, then roll it away from your other leg. Come back around to a standing position again.[5]
- You can start the roll with either leg. Also practice performing single leg rolls after a double leg roll.
EditUsing Transitional Moves - Raise your shoulders before doing rolls. Smooth dancing involves your full-body, so incorporate your shoulders into the roll. Raise your right shoulder as you lower your head to the right. You can then start a leg roll and do this on the left side as you finish.[6]
- This move, called popping, gets your whole body active. To make it look like a natural transition, tense your shoulders instead of jerking them upwards.
- As you do this, you can also push out your chest and use it to begin the roll. You may also strike poses, such as placing your palms straight out in a stop pose or squaring and lowering your shoulders like a football player.
- Turn to the side during a leg roll. To do a roll turn, begin doing a double leg roll. As your hips come around, pivot on one foot. Raise the heel of your other foot as you begin spinning. When done correctly, you'll have turned to the side. Lower your foot and return to a standing position.[7]
- Take a step before doing a leg roll. This is known as the step out. While standing straight, step forward with one foot. Try to do a double leg roll while in this position. By rolling with your hips, you'll be able to stay in motion even though your legs are apart. Use the step out so you're not stuck dancing in place.[8]
- Walk forward after a leg roll. Walking out of a leg roll is a way to transition so you can dance in another direction. After performing a double leg roll, swing your shoulders around to face the direction you want to go. You'll need to slide a little on your heels to turn properly. Finish by stepping forward with your back leg.
- This move is a good one to incorporate with a step out. Try the step out move, a double leg roll, and then adding this extra step for a balanced dance.
EditDoing the Old Man Move - Step to the side with your right leg. Stand straight with your legs shoulder width apart. To begin the move, raise your right leg behind you. Bring it back towards the ground, but instead of landing, swing it through like you're kicking a ball. After the kick, swing your leg around to your right, similar to a lunge, then plant it on the ground..[9]
- Roll your chest to the right. A chest roll is done with your shoulders. Stick your chest out and circle it around from left to right. Your chest will mostly stay vertical, facing towards the wall. Your lower body stays perfectly still as you do this.[10]
- To get the positioning correct, push your hips out to the left as you do the roll. It's like leaning against a wall.
- Roll your left leg towards your body. Now your left leg is extended. Move it towards your body like you're stepping in. To make this move smoother, do it with a leg roll. Use your hips to roll your left leg towards your right leg.[11]
- You can pump your arms a little as you go through the move, but mostly they stay low and in place.
- Roll your right leg away from your body. With another single leg roll, move your right leg away from your body. As you do this, lean your upper body over your left leg. Repeat the steps from the beginning to continue dancing in one direction, or try going in the opposite direction.
- Incorporate the Old Man into the dance by transitioning to and from other moves.
EditDoing the Crazy Legs Move - Twist your right foot inwards. Stand in a neutral position with your back straight and your legs spread slightly. Start with your right foot. Lift up your heel so you're standing on the ball of your foot. Twist your foot so your toes point towards your other shoe. Bring your foot back around to center and plant your heel on the ground.[12]
- Twist your left foot inwards. When your right foot lands, repeat the motion with your left foot. Lift the heel and twist your foot around so it points at your right shoe. Finish the motion by bringing your foot back to center.
- Cross your right foot over your left foot. Turn your right foot to the side as you did before. This time, when you turn back, turn it all the way to side. Twist until your right heel is in front of your left toes. As you do this, lift your left heel slightly and rotate so both feet face to the side.[13]
- Unwind your body to face to the left. Rotate to face the opposite direction. Lift your right toes and left heel off the ground so you can spin in place. After spinning all the way around, your legs should no longer be crossed. You'll land in a neutral standing position.
- Slide your right foot back and turn. With your feet side by side, move your right foot back as far as it can go. Then, turn your body to face to the right. It might feel a little awkward, but lean back and keep your weight on your left foot.[14]
- This position makes you seem like you're doing the backwards dodge from The Matrix.
- Step back with your right foot. Complete the Crazy Legs by taking a big step back with your right foot. Angle your foot so it points straight down with only your toes touching the ground. If this is hard to do, you can step to a neutral standing position instead until you master the rest of the moves.
- Dancing the boogaloo means moving your entire body smoothly. Always try to incorporate your whole body into your rolls and dance moves.
- Mix different rolls, transitions, and moves to create your own unique dance routine!
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| How to Make Golden Rum Cake Posted: 08 Nov 2017 12:00 AM PST So, you want to bake a cake. You want something that is fairly easy to make, has a nice rich taste, and will look great. What will you do? You don't want one of those cheap store bought cakes. No, you want to try a new kind of cake. Try making this golden rum cake! EditIngredients - 1/2 cup butter
- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1 cup white sugar
EditMaking the cake - Preheat your oven to 325 degrees F or 165 degrees C. Grease and flour a pan, preferably 10 inches. Put some chopped nuts over the bottom of the pan to evenly cover it.
- In a bowl, mix your cake mix with your pudding mix. Add your half cup of water, your vegetable oil, your half cup of rum (of your choice), and your 4 eggs. Pour this over your chopped nuts in the pan.
- Bake for 60 minutes.
- Let the cake sit for 10 minutes.
- Brush the glaze onto the top and sides until the cake is covered.
EditMaking the glaze - To make the glaze for the cake, combine butter, 1/4 cup of water, and one cup of sugar. Boil for 5 minutes.
- When removed from heat, add in half a cup of rum.
- You could also try putting on some nuts at the top of the cake on the glaze. It adds flavoring.
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