Kosher kitchens go much deeper, but covering the basics of the kosher kitchen, this mean that the design of the kitchen is crucial as there are a lot of factors to keep in mind. One is that while planning and designing a kosher kitchen that for the next 10 to 15 years this is going to be a kitchen that will be used daily. Weizter keeps this in mind and we start the design and planning according to principles. The kitchen must be practical, functional, convenient, efficient and aesthetic. There is two sinks, two prep areas, (in some kosher kitchens if space allow it two ovens), two fridges, two or more cupboards for plates, two drawer cupboards and two or more pot drawer cupboards. With all the double cupboards Weizter do the lay out so that everything is within reach while preparing food. And most of all to ensure our client that everything will be according to the Jewish law when it comes to the kosher kitchen. Whoever choose Weizter to do a kosher kitchen can have peace of mind that, as we have the knowhow, solution and the ability to design and deliver a long lasting, value for money kosher kitchen.
At the most basic level, a Kosher kitchen is a kitchen that have two of everything. A Kosher kitchen origin is from the Jews and the kitchen have divided areas for certain foods. Kosher foods are divided into three categories namely: meat, dairy and pareve. Weizter know what the basic principles of kashrut is 'the total separation of meat and dairy products'. Meat and dairy may not be cooked or eaten together. To ensure this, the kosher kitchen contains separate sets of dishes, utensils, cookware, and separate preparation areas for meat and dairy. A third category, pareve, is comprised of foods which are neither meat nor dairy and may therefore be eaten with either.
Here is the low down of the three food categories regarding kosher kitchens:
The category of meat includes meat, fowl and their by-products, such as bones, soup or gravy. Any food made with meat or fowl, or with meat or fowl products, is considered ‘meaty;’’ also called fleishig (Yiddish). Even a small amount of meat in a food can cause it to be fleishig. All meat, fowl and meat parts in any product, including items such as liver pills, must come from a kosher animal that was slaughtered, examined, and its blood drained off according to the dietary laws to be considered kosher.
The category of dairy all foods derived from or containing milk are considered dairy, or milichig ( Yiddish). This includes milk, butter, yogurt and cheese-hard, soft and cream. Even a small amount of dairy in a food can cause the food to be considered dairy. All dairy products require kosher certification.
Pareve foods that are neither meat nor dairy are called preve. This means that they contain no meat or dairy derivatives, and have not been cooked or mixed with ant meat or dairy foods. Eggs, fish, fruit, vegetables, grains, and juices in their natural, unprocessed state are common pareve food. Other pareve foods include pasta, soft drinks, coffee and tea, and many types of candy and snacks. Products that have been processed in any way should be bought only if they bear reliable kosher certification.