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How to Keep Kosher. Kosher means proper as related to kashrut, or Jewish dietary law.
Based on scripture and rabbinic scholarship, the laws are extremely complex, but here are
the fundamentals. You will need Two sets of utensils, pots, pans, and plates Two kitchen
sinks Two sets of utensils, pots, pans, and plates and two kitchen sinks. Step 1. Eat
only mammals that chew their cud and are cloven-hoofed. Accepted meats include beef, venison, goat,
and lamb or mutton. Step 2. Among poultry, chicken, turkey, duck, and goose are permitted.
Step 3. Refrain from eating all shellfish, such as clams, mussels, shrimp, lobster, oysters,
and crabs. Step 4. Eat only fish with fins and scales. Step 5. Meat and poultry must
be slaughtered in the prescribed manner. Look for kosher certification at your butcher or
supermarket. On packaging, look for trademarked emblems of kosher certification organizations,
like a “U” inside a circle, a “K” inside a circle, or a “K” inside a star.
“P” means kosher for Passover. Step 6. Cook meat and dairy using separate utensils
and pots. Step 7. Do not eat meat with any dairy products. Use separate plates for the
two foods. Step 8. In general wait 6 hours after eating meat to consume any dairy products.
Step 9. Buy eggs from kosher birds and milk from kosher mammals. Step 10. All fruits and
vegetables are kosher, but make sure there are no worms or bugs in or on them. Step 11.
If possible, designate one sink for meat and the other for dairy. Step 12. If using one
sink, wash utensils, pans, and plates in separate dishpans and dry dishes on separate racks.
Do not let the utensils, pots, plates, or racks touch the sink. Do not soak dishes or
pots directly in a sink used for both meat and dairy. Step 13. Wine and other grape products,
like grape jelly, must be kosher. Did you know In the U.S.—as in Israel—the lickable
glue on postage stamps is not only kosher, but vegetarian.