Community Magazine April 2014

NISSAN 5774 APRIL 2014 81 Mission 5: Tackle the Kitchen This is likely the most difficult mission you will face. Koshering the kitchen so it’s Pesach-ready can give even the most seasoned Pesach-cleaning general the jitters. With that being said, it is also the only way to make Passover cooking possible. So recruit family members and any cleaning help that you can afford, and prepare for battle. Set aside utensils that can’t be koshered (such as china or pottery) or those that cannot be fully cleaned because hametz has possibly been trapped in the grooves (like cheese graters, colanders and mini choppers). Place them in a cabinet or drawer, and seal it shut. Next, thoroughly clean any items that will be koshered, and make sure not to use them for 24 hours. Sweep, spray and scrub the kitchen until it is completely clean, taking extreme care to eradicate any crumbs in all drawers and cabinets. Now you can begin the koshering process (see chart on right). Once the koshering process is completed, send all able-bodied men to carry the boxes that contain Passover dishes. After washing and drying, place them in a clean cupboard. Congratulations! You have graduated kitchen-koshering boot-camp. You may begin cooking. Mission Six: Prepare the Sephardic Pesach Staple Here’s a riddle: What is white, pairs great with every food and is part of every Sephardic Passover meal? You got it! It’s rice. But in order to use this side dish that we all love, it needs to be checked and cleaned before it is cooked. You must sift through the pounds three times, being sure to check out for kernels of wheat. Or, for a hefty fee, you can purchase checked-rice from someone who has already done all the work. Mission 7: Shell Out Those Meals Now that the rice is ready, Cook-and-Freeze is the name of the game. Lots of meals are coming your way, and it’s best to prepare as much as you can in advance. So put on your chef’s hat for this one. Add a dash of this and a pinch of that, and your kitchen will soon be enveloped by that incredible Pesach aroma. Mission 8: Clean Those Wheels Even if you plan on biking during Hol Hamoed, you’re going to need a hametz-free car. This is a great way to keep the older kids busy. Send them to get rid of all the garbage and crumbs, and if any of your teens are old enough to drive, they can even pay a visit to the carwash. Mission 9: Bedikat Hametz Bedikat hametz – when you and your children hide 10 tightly sealed bags of bread and let your husband search for them – is the last attempt to find any morsels that may be in hiding. This is the time to scout out the field and check in all those inconspicuous places for any hametz-mines. Be mindful to search underneath every bed, and inside every briefcase, handbag and coat pocket. Mission 10: Relax and Enjoy It is day 10, and there’s not a speck of hametz in sight. You have conquered the enemy. You have triumphed. After all this time of trying to claim kosher-for-Pesach territory, it may be difficult to unwind. But you need to take a few deep breaths, put on your Pesach best, and get ready to enjoy the beautiful holiday that you have worked so hard to prepare. So sit down in a crumb-free chair, and relish in your achievements. Missions accomplished! Koshering Process Chart UTENSILS 1) Take the largest pot you have (make sure it hasn’t been used in the past 24 hours!) and fill it with water; bring to a boil. 2) Heat a rock on the stove until it is glowing red. Using Passover tongs, drop it into the pot, causing the water to overflow. Spill out the hot water, and rinse the pot in cold water. 3) Refill the pot, and bring the water to a boil once more. 4) Immerse utensils, ensuring that each one is completely submerged in boiling water, and that they don’t touch the sides of the pot. 5) After immersion, each utensil must be rinsed in cold water. 6) Dry and put away in a hametz-free drawer. COUNTERTOPS AND SINKS 1) Ascertain the material of the surface. 2) Formica and the like can’t be koshered, so clean thoroughly and cover. 3) Granite, marble, stainless steel and metal can be koshered. For these surfaces, make sure that hot water has not touched them for 24 hours. Boil water in a kosher for Passover pot and pour all over the surface. OVEN 1) Don’t use for twenty-four hours before koshering. 2) Clean thoroughly. (Try to do this when the children are out, as oven cleaner is dangerous and the fumes can be overpowering.) 3) Set to highest possible temperature, and leave on for as many hours as it takes for the racks to become glowing red. an also use self-clean or a blow-torch to accomplish this. 5) Don’t ever leave the oven unattended while on.