03-13-2013 STAR-K Discusses Kashering A Kitchen Table For Pesach

I'm actually going to use it if it's not too dirty. Is that too dirty? Is that when you cure it, you don't want to get burnt? You don't want to get wet. It's okay to get wet, but you certainly don't want to get burnt. So, it's always good to have something have something to protect you. This is something that can protect you. Another thing is is that here we have a table a table that's used in a kitchen. And like Michelle explained that the way that it this would it would affect to take out what it went in is to do it the same way to capture the same way that it would have absorbed. It would have absorbed not by putting a fire underneath this. The way it would have absorbed if something hot would have come on top of it and that would be called an eerie. And uh we addressed some of the problems that exist in doing an eerie over here. One of those problems is is one of those problems is how do you how do you get a clear? How do you get a vessel that the water was heated in? As Re Michelle explained, the a clearition is a is something that heated up the water. So, if you have this kind of equipment, right, if you have the right tools, you can capture anything. This is professional cashing equipment. This is equipment that you should probably never use at home, but then you can casure anything. This is a giant 60 C crawfish boiler, right? crawfish and things that we shouldn't eat but the same way the make crockpots which have no practical use for the gar I don't know anybody who's willing the world of fast food I don't know anybody who's willing to wait 14 hours to eat something but the made it so after the after the war when there was a big heapsik in our msra that that young wives who have to make chabas can make cholant even though they don't have a mia how to make chol on a fire without burning it they have crackpots about the cracks at a crawfish boiler was created for kashering. Now there are many halas associated with it. One of the challenges of kashering is you take tray out every single time. You constantly take the tray out. So it's nice to have a big pot so you don't have to worry about ble. Another problem with the pot is another problem is when you kasher you have a significant challenge of how do you get the stuff in and out. So the crawfish boiler in order that the crawfish shouldn't burn has a boil basket. So, if you have a pot of boiling water and a giant 60,000 BTU, usually you need 1,000 BTUs for every quart to boil. That's kind of how it works when you have large pots. So, on a 60 C pot, you want 60,000 BTUs of gas. So, you can have a rolling boil the whole time. It's not going to cool off when you put stuff in. So, you could you could uh easily cauture things. And if you have something that's for example, your pot doesn't boil, starts to cool off, you could have a giant torch and you could heat it up or you could attempt to make living government with this. The problem with that is is that you'll probably burn down your house. You'll probably burn down your house and burn yourself. Another way you're going to burn yourself, by the way, is even if you're smart enough and remember to get rubber gloves and you put the rubber gloves on and you Oh, this rubber gloves, right? And you get rubber gloves and you say you're going to do you're going to use Rabbi Rabbi Michelle's method. And I just want to say I am a loyal Stark employee. I'm all the tongue and cheek is just how it's practical. I'm going to use this method and I'm going to take this and stick it in and leave it there long enough until it becomes a clear region which is because I don't know why it's simple enough that we would rely on that but be that as it may there is room to be for many reasons right I stick it in here if it's a rolling boil almost always I'm going to burn my hand a classic a classic mistake is you stick it too far into the water your rubber glove you don't feel the heat the water comes over the top and scolds you by going inside. Now, one way to resolve it is if you have a turkey deep fryer insert that you use to deep fry your turkey for Thanksgiving. You would place the turkey on this and it has this to go like that. So, you could attempt to do this. You could take the pot. You could take the pot, stick it in, try to fill it with water to do eui, then try to stick your glove in the pot. I hope I've demonstrated that this is the silliest way you could possibly want to do try to do either. Now, if you do want to try this way, this is this is actually much more this is exponentially at least to the power of two. Exponentially worse than the other way cuz that one you can at least do with one hand. This you're going to have to try to do with two hands, right? And now you know why the people who work in food service, something that I do not work in food service, why they are the way they are. Let me show you. Let me show you how how a home cautious professional would address this. So the first thing we want is a clearation. The second thing we want is we want to be able to get the clearation safely to our table. And the third thing we want to do is we want to be able to get hot water all over the table effectively in order that the entire thing has direct contact from a clear region. Now it's true. It's true as Rab Michelle said that that Rabman suggested that we have footprint suggested is this very funny thing that is sold which is a brick on a stick and they suggested I take the brick on a stick and pour water over it and the brick on a stick will widen it and you could do this. Uh you can see the picture over here. I don't quite understand it. Another thing you could do with the brick on a stick is you pour boil water if you heated that brick and then you ran the brick over it. So then you would be able to affect what the what the person call an Evan Maluin. You have a heated rock and the water went on and then you put a hard hot thing which is really what we're trying to deal with over the entire surface and it would work out. This particular thing that they sold, I bought it in Lakewood in the center of town. Um it it doesn't work because there's a metal grate around it so you can't get the stone to touch the to touch the thing. So, I don't know what it is. It also came with two free gloves. It's in the end of the fingertip, but but somebody somebody also a food service machine suggested that you use this item. This item is a heat gun used to strip paint, which can project heat of about,00°, which is a wonderful way to burn your hands. However, the amount of time that would take the amount of time it would take in each place to go over would be significant and it would create a serious problem. Another suggestion would be to attempt to use a blowtorrch like that. But if you want to get it hot enough that it affects a haga, we hold not like the opinion of we hold like said and therefore it could take a significant amount of time even though the fire could be 300,000 BTUs. It will take a serious amount of time till you be able to burn paper on the other side. So let me show you how you how we do it back where I come from. Exhibit A, a cordless hot water boiler. There's hot water in here. Exhibit B, an iron. Now, I'm not saying you have to do this. I'm just saying this is very this is a very easy way to caution. Okay, you go like this. [Music] And now it's got And that's a very easy way to do it. Okay. What's the reason for the iron? The reason for the iron is I don't have to worry to get every single inch of the of the table with a direct contact of the water. I because the iron is hot enough to boil water. It steams. So the iron heats up the water. I didn't do it as hot as it could be. Usually sometimes you can do it. You can you could you could see the steam flying off but I didn't didn't time well. But that's and that's the suggestion that Mishub has in order to resolve the problem is to use an Evan Malubin to use a heated stone. It's very hard to use a heated heated stone. By the way, that's not my idea. It's very hard to use a heated stone and not get hurt and that's a way to do it. The the our time is extremely short and there are some other things that that we could talk about for a long time. I just want to show you one. I just want to show you two extremely important things that would be valuable to do. Not one. One of the challen one of the challenges that we have when we kasha is that people you have pots that don't necessarily hold everything that you excuse me you don't won't let not everything that you have can fit in to the pot. So it's not like going it's not like kaying you don't have to get the whole pot at the same time. If you have gloves you put half in take it out you put the other half in and the water has to boil the whole time and then it becomes caution. non fluid. Another thing that many people don't realize is that afterwards we have a mini to dip it in cold water. That's what that large garbage can is talking about. So if you have another pot right next door, something like this full of cold water, put put you put it in. You put it like this. Dump it in cold water one after another until they're all until they're all done. Another way would be to toss it into a boil basket one after another. And you have to be careful not to stop the boiling and take it out afterwards. The caveat there is you have to be extremely careful that everything is in an enjoyment. The reason for that is because if you get over one and a half% meaning more than shish of of kale into the pot then you'll already start having a problem where the pot starts to make everything inside of a stick. Only when it's the end of a yarn, it'll be