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Kosher Kitchen
Introduction
Introduction to Kosher Kitchen (19:09)
Chapter 1
01 What is Kosher? / The Three T’s (23:30)
02 Koshering Non-Kosher Utensils (21:10)
03 Ovens Sinks Tables (17:27)
04 Immersing New Utensils (17:45)
05 Immersing New Utensils (15:36)
Chapter 2
06 Baking Bread with a Jew's Participation: (16:45)
07 Food Cooked by a non-Jew (15:43)
08 Serving Meat and Milk Waiting Between Meat and Milk (18:01)
09 Chicken, Pig, Maris Ayin, Fish, and Cheese (15:06)
10 Serving Meat with Milk (15:38)
Chapter 3
11 Waiting Between Meat and Milk (16:12)
12 Eating off non-Kosher Plates (17:23)
13 Meat and Milk Mixtures around the Kitchen (16:06)
14 Splatters on Pots (15:06)
15 Using the Wrong Spoon (14:56)
Chapter 4
16 Secondary Taste (16:43)
17 Dishwashing and Dishwasher (16:42)
18 More about Spoons / Sharp Foods (19:01)
19 Its Essence is its Taste (16:03)
20 Insect Free Juice (20:31)
Chapter 5
21 Checking for Bugs (20:33)
22 Koshering Livers, Dry Mixtures and Ch'r'l (17:20)
23 Ovens- Steam and Smell (17:31)
24 Mixing Up Silverware, Kli Shaini, D'sh'l'm (18:59)
25 Inspecting Eggs and Taking Challah (16:30)
26 Koshering Meat (19:14)
27 The Produce of the Land of Israel (16:03)
28 Final Test
16 Secondary Taste
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