An Introduction to Keeping a Kosher Home
In Hebrew, “kosher” means fit or proper. Kosher food is any food fit for consumption according to Jewish law. The kosher rules
- Define and categorize which foods and ingredients are permitted
- Specify which combinations of foods are permitted and which are not
- In some instances, describe how to handle certain foods
What are the rules?
With a few well-known exceptions, like pork and shellfish, most foods can be kosher if they are prepared in the right way.
The kosher laws divide the permissible foods and ingredients into three categories, Meat, Dairy and Parve (neutral):
- Meat: Permissible meats and poultry are beef, veal, lamb, bison, chicken, turkey, Cornish hen and duck. For these meats to be kosher, they must be slaughtered in the humane, ritually-prescribed way by a specially trained kosher butcher. (Note that pork products can never be kosher.)
- Dairy: Milk, cream, butter, cheese, yogurt and ice cream and any foods that contain these products.
- Parve (neutral): Any foods and ingredients that are considered neither meat nor dairy. Examples of parve (neutral) foods are eggs, fish, and plant-based foods, like grains and legumes. Water, salt, sugar, flour and honey are examples of parve ingredients. (Note that shellfish, catfish and eel are never kosher.)Vegetables and fruits are also permitted parve foods. However, some are prone to insect infestation, which may require special handling.
Separating Meat From Dairy
One of the most important rules of kosher is that meat and dairy can never be combined. They may not be cooked together or even eaten at the same meal. This means that the typical kosher kitchen is equipped with two sets of pots, two sets dishes and two sets of flatware—one for dairy meals and one for meat meals. (For strictly pescatarian, vegetarian or vegan homes, one set will suffice.)
Parve foods are considered neutral and may be combined with either meat or dairy.
How can I tell if a product is kosher?
When you’re buying groceries off the shelf or from the refrigerator or freezer section of the supermarket, there’s only one way to be sure a product is kosher. Look for the symbol of a trusted kosher certifying organization, like the BVK or another respected certifier.
If you’re uncertain about a symbol, ask Rabbi Okin or look it up online.
Note: this is a very topline introduction. If you are interested in learning more, please contact Rabbi Okin at RabbinicAdministrator@BuffaloVaad.com for more information.