4 Questions on Kashering

[Music] what are you doing it's not P yet why are you asking these questions I'm asking another four questions what four questions are you going to ask about about kous about kous okay go ask the questions how do you CER small appliances like the microwave and the mixer that's a great question let's see the mixer is very hard to CER because when you're using the mixer a lot of flour gets in it and it gets onto the actual mixer and when it when it gets all dirty it's very hard to clean so if you wanted to go ahead and replace the bowl and replace the use the bowl and caser the bowl you can not use the bowl for 24 hours and put it in a put it in a pot of boiling water or pour boiling water on it because you don't necessarily put any hot water on it but the actual mixer you're going to need to replace the microwave is a different story the microwave what you can do is again not use for 24 hours which we call Ino not use it for 24 hours you take a cup and you put it in one corner of the microwave and you turn on the microwave for 10 minutes to evaporate the water and then you put it in the other corner of the mic microwave in order to evaporate the water against you you've cered the entire microwave but there's still one outstanding thing that you have to do first of all everything before you're going to caser it you have to clean it very well but also we have a question about the rotating tray that's in the microwave the rotating tray is sometimes plastic is sometimes glass right we we can't we can't use it we can caser glass for for pesak but what you can do is you can clean it very well and then double wrap it in Saran Wrap and then put it back into the microwave or just not use the use the the tray for the entire y two other small appliances that you didn't ask about are the N that we use for hot water so the problem with the N that we use for hot water is although it's only used for hot water but very often on chabas someone might put a cougle or something else on top on top of it to keep it warm then it's no longer only used for water so we have accustom to to replace the replace the UR however if you're careful and you put it in a corner of the kitchen and you make sure you don't use it for anything else you might be able to to pour boiling water over the spigot where the water is coming out of and pour boiling water into the into the actual n and that's and that and that that would kosher it as far as the other most popular item we get this question every other day as we get closer to pesak is about the Kurig maker people love their coffee they L they can't do without their cake cups for8 days and bar the U has a big list of the regular cake cups that are used all year round that can even be used for PES but how do you Casher your your K maker so one of the things you have to do is you have to go ahead and run a cycle of boiling water through it in case they use it for the hot chocolate that might have made it become humet or or other items that might be an issue you have to run a cycle of of a of a cup of coffee without the without the coffee grinds in there and then what you need to do in order to Casher it is you need to use a kosher p K cup to put in and run run a cycle so it actually casers the pin that makes the hole in the in the K cup before it's going to uh before all the grinds are going to fall into the into the cup really I didn't know that I have another question okay go ahead ask ask away can I CER my my silver like my kadish cup in my flat wear that's a great question you you have a kidish cup you like to use every shabas yeah so that's something that because the Kish cup is usually used only cold we don't use it hot so one can not use it for 24 hours make sure that it's clean and also check to be sure that there's no lip on the top of the on the top of the Kish cup that that things could get underneath it that would be a problem but otherwise you could just take it put it in a pot of boiling water that hasn't make sure the cup and the and the pot haven't been used for 24 hours and go ahead and then and then it's koshered then you wash it out with cold water after you finish and you have and you have your Kish cup for PES the silverware is very similar to the to the Kish cup that you would not use it for 24 hours and put in a pot of boiling water but you have to make sure that if you're using uh you know a service for 24 we have a lot of people at a Seder using service for 24 you don't put all 72 pieces of silverware in the pot at the same time because you can't really do that you have to make sure to put a few at a time so it so it gets boiled and you have to make sure throughout that there's a rolling boil that the water remains boiling cuz after you put in a few uh pieces of cold silverware the hot water is no longer going to be hot so when you see that it stops boiling it stops bubbling you have to take take the silverware out and wait wait for the water to boil again before you can put more silverware in but the one thing you have to be careful with with the silverware is that's for plain silverware that doesn't have a design on it when you have a design on it where where some food particles can get inside the design you may have to torch those parts of the silverware so you could only kosher silverware that's plain and simple that doesn't have some fancy design on it you see this countertop in front of me how do we caution this like this one here for instance so there are many different types of materials that counters are made of the most popular are are granite or Silo Stone and other other types that are that generally what we need to do is you need to boil up a pot of boiling water make sure the the the counter has not been used for anything hot for 24 hours this is a general rule by koshering because if you going to kosher with boiling water the any taste that might have uh might be there after 24 hours is considered a negative taste a taste that's uh that will not uh come back into into the into the item so therefore you're allowed to pour boiling water on it but the problem is with a counter this size have a very big counter here right you need to be able to pour and with the little little Kettle that you have you're not going to get the entire counter at one time one of the things that that you need to do we're concerned that if you're not going to be able to pour one straight pour on the entire counter and because you've removed the water from the fire so it's going to lose its heat very quickly kazal said that we need to use something that will add the add to the temperature to keep it hot throughout they call it an Evan muban literally a a a burning Stone where you can either use a pot of some sort some metal disc of some sort or or an upside down frying pan that you put on the fire and and burn it and then keep that as you're pouring it you're taking the you burn that and you pour the water into that and continuously pour the water into the onto the counters on or onto the onto the counters so you can go ahead and kosher the entire counter so this counter would be made of some type of Silo stone or Caesar Stone but other types of counters they might have might be formica formica was a very popular but it's made of plastic and it's very difficult to kosher rized plastic and there might be holes in them that that will be an issue so therefore we recommend that you cover the counters you know with a with a with a countertop and then it's not an issue because nothing hot's going to go on the counter another type of oldtime countertop would be that of ceramic which might even be a sink also ceramic cannot be cered so that would also need to be covered what about the backsplash and the kitchen table how do we cure that right behind the right behind the sink you see the area right behind the sink where where you know sometimes you pour hot water into it and it splashes back or you pour hot gravy or you pour other things and it splash the back so so when you're covering the counter or you're when you're pouring boiling water depending on what the material that the counter is made of you're going to make sure to get that that spot as well a table on the other hand right we don't really cook on the table we don't do hot things on the table but we do put things down very hot on the table it would seem that it's very difficult most tables that they're made of materials that cannot be cered so we we put extra tablecloths on the on the table and make sure that it's always covered whereas maybe during the year you might might use the table uncovered for dairy and covered for for meat or some other way for PES we try to cover the table always to be sure that nothing gets onto the table thanks so much for answering my questions ABA now we can actually caser the kitchen great [Music]