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 ”  76 COMMUNITY MAGAZINE Guide to Getting Ready For Passover A brief guide for preparing the kitchen for Pesah, based on excerpts from Gateway to Halacha by Rabbi Eliezer Toledano and Rabbi Shmuel Choueka. Consult your rabbi for further guidance and instruction. BUYING HAMES AFTER PESACH we are prohibited from buying from a store that is owned (even partially) by a Jew that did not sell his Hames before the holi- day. The following list of supermarkets and establishments that either properly sold their Hames or are owned by non Jews and that will be acceptable for purchase of hames after the holiday: PLACES TO BUY HAMES AFTER PASSOVER AROUND THE JERSEY SHORE All JSOR establishments Aldi’s Adler’s Pharmacy BJ’s Court Liquors Costco Deal Food CVS Foodtown (all local) Dean’s Nature’s Corner (Spring Lake) K-Mart RiteAid Pathmark Shoprite (WLB & Neptune) Target Steven’s Drugs Walmart Train Station –Mordy Newman Wegmans NOTE: non hames items may be purchased anywhere. Additional locations may be acceptable, consult your Rabbi. H ome M ade R ice M ilk Choose either: Pre-checked brown rice (best nutritionally) Pre-checked White rice or Pre-checked and ground rice • Bring one part rice to boil in 6 parts water. • Watch carefully. This mixture foams up and can over flow quickly. • Reduce to a simmer, stirring from the bottom so that the rice does not stick or scorch. • Continue on a low flame until rice is cooked and mixture is reduced to desired thickness. At this point the mixture can be either strained (saving the rice to be pureed for baby cereal). The rice can also be blended in. This is best accomplishedbyusingastickblenderdirectly in the pot. The mixture can also be transferred into a blender to achieve a smooth product. • Add kosher for Passover vanilla sugar to taste. • Dilute if necessary. Will keep in the refrigerator for 2-3 days. Just as it is forbidden to eat hames on Pesach, it is forbidden to cook with utensils which have been used for cooking hames, since the cooking process transfers the hames status to the utensils. Of course, the simplest thing to do is to have a set of Pesah utensils which were never used with hames. However, where this is not possible, certain types of utensils may be rendered usable for Pesah within the following guidelines. KOSHERING THE KITCHEN Ovens should be cleaned thoroughly so that no tangible hames remains on its floors, walls or the oven door. Preferably wait 24 hours and set the oven for its highest temperature and burn for one hour. If you have self clean, run full cycle. Stove top – clean very well, giving special attention to burner wells and edges. Wait 24 hours without using prior to koshering. Burners, grates and the area between may be koshered in two ways. #1 by hagalah , pour boiling water over them: or #2 by means of Libun , whereby the stove top area are covered by a blech (metal covering) or a sheet of heavy aluminum foil (covering the entire area) and then the burners are turned on for 15 minutes. The second method may discolor the stove top, or break it if it is glass. Microwave – clean thoroughly, and then place a vessel of water in the oven. The microwave is operated until the oven is filled with steam. Sink - thoroughly clean especially around the drain and faucet. Do not use for hot hames for 24 hours. Boil water on the stove and pour over all the parts of the sink. Some recommend using a rack. Counters and table tops - clean thoroughly, taking extra care in cracks and crevices. These areas may then be koshered by Hagalah , pouring boiling water over all areas of the counter top or table. Or alternatively, they may simply be covered. Dishwasher - clean away any tangible hames and run through one cycle empty. Some recommend replacing the racks for Pesah. High chairs should be cleaned very carefully and then either covered or pour boiling water to kosher Coffee makers and urns should be koshered by filling with water and turning on so that the water boils over. (Care should be taken to clean well the exterior before hand.) Mixers, food processors and kitchen aids which were used to mix dough, should be cleaned well and put away with the rest of the hames utensils. Refrigerators should be cleaned thoroughly, taking extra care to remove crumbs in the cracks and crevices. TYPES OF UTENSILS 1. Earthenware utensils which were used with hames at high temperatures cannot be koshered at all. These include porcelain, enamel, stoneware, corning ware and china. These should all be washed from any visible hames and should be put into a sealed closet until after Pesah. 2. Glass utensils need only be washed both inside and outside, and then they may be used for Pesah . 3. Wood, stone, metal, natural rubber or plastic , utensils which are used in or with water may be made usable for Pesah by hagalah (immersion in boiling water) in a manner described below. Metal utensils which were used directly on the fire, without water in them, require Libun (koshering by fire) as will be described later, to render them usable on Pesah. All utensils must be cleaned thoroughly as koshering removes the taste of hames, not pieces of food. Items that are cracked, rusted or difficult to clean should be put away for the holiday. Handles should be removed and extra care should be taken to scrub the edges where food may accumulate. KOSHERING UTENSILS Utensils are koshered in the manner in which they are used. Thus, the same level of heat must then be used to accomplish the koshering. There are 4 levels: 1 . Al Ha’aish or libun -Direct flame or heat. For utensils that come in direct contact with hames over an open flame. Utensils are either put in the self-clean cycle of the oven or are ‘torched’ by a blowtorch (not for everyone to attempt). 2. Kli Rishon - Hagalah -A pot of hot liquids on the fire- Primary vessel: For pots used for cooking hames with water.After proper cleaning (see above) + 24 hours waiting, utensils may be immersed in a large, clean pot which was not used for 24 hours that water has been brought to a full, rolling boil. Either completely cover the utensil for several seconds, or if not possible, do it in stages, so that the entire utensil passes through the boiling water. Rinse with cold water. When multiple utensils are to be koshered, allow the water to return to full bubbling boil between items. If the pot will not fit inside another pot, the pot itself should be filled to the top and allowed to boil. Meanwhile heat a stone or large piece of metal until it is red hot. Using a tong, pliers or other tool, place the heated item in the boiling pot, causing the water to overflow, thus koshering the rim. Empty and rinse with cold water. 3. Iyrui Kli Rishon - A flow of hot liquids from the primary vessel. Utensils which have boiling hot liquid poured into them may be koshered by a flow of boiling water. (i.e. serving trays that the food is poured into them) 4. Kli Sheni - a vessel containing hot liquids poured from a primary vessel. Spoons and forks which are used in a secondary vessel, such as for serving may be koshered this way. Note: a utensil which requires a lower level of heat to be koshered may surely be koshered at a more intense heat level. In summary, we must all review the laws of koshering our kitchens in order to make sure that we do things properly. The best thing is to attend a class given by your Rabbi to obtain a full explanation. This short review is by no means a full detailed guide. Many items may not be included. When in doubt, ask. May we all merit to observe the laws of Pesah properly! The following recipes are helpful to those who have family members that are allergic to dairy. Over the years we have shared these recipes with the many Jews across the country that have turned to the JSOR as the Orthodox Sephardic Rabbis that have reliable Kosher for Passover information about kitniyot for their allergic children RECIPES H ome M ade A lmond M ilk This may be made from any raw almonds. It is easiest to use peeled almonds, slivered or cut work best. (Ground almonds can also work, but are harder to strain afterwards) • If you have a blender or food processor, coarsely chop the almonds. • Put 4 cups water for every cup of almonds in a large pot. • Bring to a boil over a low flame. • Simmer until water is cloudy- opaque. • Strain using a fine mesh strainer or through several layers of cheesecloth. • Add kosher for Passover vanilla sugar to taste. May be stored covered in the refrigerator for several days.