Oren Laurent’s Family Kitchen Goes Kosher.

Making your kitchen kosher can be easy and fun.

When we left off in the previous post, we had finished torching or boiling all the utensils we could keep from our before-kosher days. We were pretty happy that we had invested in good cooking pots and pans, which were easily koshered through one of the two methods. Our Rabbi walked us through all the stages and steps and, as you may remember from the last post, was on hand to put the final “firing” touches on our kosher kitchen. Once my wife recovered from the thought of the possibility of burning down our specially designed gourmet kitchen, she quickly jumped into the swing of reorganizing and buying the new utensils and supplies we needed to become fully kosher.


What? You’re Going to Torch My Kitchen??!!

After that fateful encounter with the Rabbi on my train trip (see “About”), I slowly began my return to Jewish life practices. Upon return home, I sought out a rabbi and began to discuss a plan for learning and taking on the mitzvot (commandments). The rabbi stressed the importance of going slowly, so as not to burn out and he suggested the first place to begin was keeping Shabbat and keeping kosher. Shabbat was more difficult and I have more stories to tell later about this transition. But, my wife and I were not afraid to go kosher, which meant koshering our kitchen and eliminating many of our favorite restaurants and cuisine. French dishes include delicious delicacies which are not on the kosher list!