Meat and Milk Print E-mail
Basic to kashrut is the complete separation of milk and meat foodstuffs.  In practical terms, separate cooking utensils, crockery and cutlery for both “Milk” (Dairy) and “Meat” are necessary.  These should be stored in different cupboards or shelves, washed up in separate bowls or sinks, and used on the stove and in the oven separately.  A dishwasher should also be designated for either Meat or Milk use.

To make utensils easily recognisable, use a colour code or different pattern to distinguish which is which. Customarily red signifies meat and blue milk.
Meat and milk foods should be prepared on different work surfaces and served on different tablecloths or placemat.

“Pareve” refers to “neutral” foods and utensils, which are neither meaty nor milky.  Vegetable knives, fruit knives and plates, the bread knife, salad bowls and such like may be kept pareve and used at both milky and meaty meals, provided they are washed up separately.  Baking utensils, pans and trays can also be kept pareve.  Similarly, an electric mixer provided that only pareve ingredients are used. Pyrex and other ovenproof glass are treated like metal and china, and once used, should be kept separate for milk or meat.

Meat and milk dishes should not be cooked in a closed oven at the same time.  When cooking on the stove the saucepans should be covered and placed sufficiently apart to prevent splashing from one to the other.



 
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