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The Kosher KitchenBuy "The Kosher Kitchen" on an mp3 CD! (All 24 classes for just $12.00+S&H!)The Kosher Kitchen Series, a project of the Shema Yisrael Torah Network. Visit us at http://www.kosherkitchen.info/. |
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Lesson 1: Kashering Utensils
(57:19)
If a kitchen is to be changed over from treif to kasher the first step is to determine which utensils need to be kashered and how they should be kashered. The basics of libun and hagala.
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Lesson 2: Kashering Appliances, Sinks, and Countertops
(58:58)
How to kasher the immovable items in your kitchen
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Lesson 3: Tevilas Keilim: Immersing Utensils in a Mikveh
(1:00:00)
What utensils need immmersion in a mikveh, why, and how is it done?
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Lesson 4: Pas Yisrael: Jewish Bread
(58:29)
What are the laws regarding Jewish bread?
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Lesson 5: Bishul Akum
(58:36)
The requirements of Jewish involvement in cooking.
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Lesson 6: Introduction to Milk and Meat
(59:32)
Introduction to the prohibitions on mixtures of milk and meat.
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Lesson 7: Introduction to Maris Ayin
(59:36)
Kashrus restrictions that develop due to maris ayin - what it looks like you are doing.
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Lesson 8: Serving Milk and Meat
(51:58)
Can milk and meat be present on the table while you eat? How long do you have to wait between milk and meat? Why? What is the status of food cooked with milk or with meat?
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Lesson 9: Eating Kosher Food from non-Kosher Plates
(51:11)
Helpful rules for travelling, business dinners, etc.
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Lesson 10: Introduction to Forbidden Mixtures
(45:49)
If meat and milk are mixed by accident, is there any way to save the food?
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Lesson 11: Forbidden Mixtures: A Drop of Milk in a Meat Soup
(35:02)
More on forbidden mixtures.
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Lesson 12: Forbidden Mixtures: Using the Wrong Utensil
(50:30)
What if you use a milk spoon in a meat pot or vice versa?
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Lesson 13: Bad Tastes
(54:43)
Most bad tastes become permissible - learn when and why.
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Lesson 14: Dishwashers and Dishwashing
(1:07:33)
Washing milk and meat dishes.
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Lesson 15: Forbidden Tastes
(53:22)
The concepts of forbidden tastes.
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| listen | Lesson 16: Bugs (41:13) | |
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Lesson 17: Kashering and Important Pieces
(45:23)
"Important" pieces cannot be nullified. Why?
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Lesson 18: Ovens
(43:27)
Can the same oven be used to cook both milk and meat?
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Lesson 19: Mixing Up Silverware
(35:48)
What if I use a dairy spoon to stir my beef stew?
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Lesson 20: More Bugs
(43:25)
Special prohibitions on bugs and how to remove them from fruits and vegetables.
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Lesson 21: Eggs
(35:27)
Blood spots in eggs are forbidden. Learn what to do if you find one.
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Lesson 22: Kashering Meat
(23:31)
Removing blood from meat.
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Lesson 23: Produce from Eretz Yisrael
(43:22)
Terumah, Maaser, and more.
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Lesson 24: Amira l'Akum
(44:13)
Introduction to shabbos issues in the kosher kitchen: a non-Jew in the kitchen on shabbos.
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