Dairy kitchen (Judaism)
Under a milk kitchen is in Judaism a kitchen understood to be made in all milk dishes. In contrast, a meat kitchen is understood to mean a kitchen in which only dishes that contain meat are prepared.
Religious background
The Jewish dietary laws ( Hebrew כַּשְרוּת Kaschrut , 3rd Book of Moses (chap. 11)) write, among other things, the temporal separation of enjoyment from “fleshy” ( Hebrew בשרי basari ) and "milky" ( Hebrew חלבי Chalawi ) meals ( Ex 23.19 EU and Dtn 14.21 EU ). Meat and dairy products may not be eaten together, but only with the prescribed time interval. The ( rabbinical ) command is derived from the biblical sentence: “You should not boil a kid in its mother's milk”.
There are different religious views on the number of hours that should be the interval: The spectrum ranges from one to six hours, whereby the time interval between enjoying milky food and eating meaty food is longer (usually 3 hours) than the other way around (1 hour). The strict separation goes so far that different dishes, cutlery, cooking utensils, sinks and refrigerators are used for meat and dairy dishes, so that contamination of both types of food is avoided. Food known as parve (Hebrew: פרווה 'neutral') can be eaten with both meat and milk dishes. This includes all types of fruit, vegetables and grains as well as eggs, honey and fish. Fish is considered parve, but according to the regulations it must not be cooked together with meat. However, it is allowed to eat fish one after the other from separate dishes at the same meal. The interpreters of the law of Sephardic / Oriental Judaism again forbid eating fish and milk together.
At Passover enjoyment of leavened bread (considered by prohibiting chametz (Heb. חמץ)) again tightened regulations , according to which the kitchen and accessories gekaschert are respectively two different kitchenware, cutlery and cooking equipment must be used.
Kosher restaurants
Kosher restaurants offer either only “milky” (containing milk or dairy products) or only “meaty” (containing meat or meat products) dishes. But there are also kosher restaurants that offer both. For this purpose, two separate kitchens are set up, which enable the strict separation of the preparation of dairy and meat dishes and their kitchen appliances. If one person eats a meaty meal there and another milky one, the areas must be clearly differentiated, for example by different colored tablecloths or place mats.
Web links
Individual evidence
- ↑ a b Alois Payer: Judaism as a way of life; 4. Kashrut - the dietary laws. In: Materials for religious studies. April 26, 1999, accessed March 18, 2017 .
- ↑ Felix Eliyah Havemann: How do I become a Jew? And if so, why? Ludwig Buchverlag, Munich 2014, ISBN 978-3-453-28059-5 , p. 71 ( limited preview in Google Book search).
- ↑ Zlatan Alihodzic: coffee on the Shul-yard. (No longer available online.) In: Jüdische Allgemeine. June 16, 2011, archived from the original on March 17, 2017 ; accessed on March 16, 2017 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
