Changes

What's more, meat products shouldn't should never even touch the dairy ones. Not even indirectly. A vessel that has been "stained" with milk fat can no longer be used for meat – and ''vice versa''. That's why a typical kosher kitchen is really two or even three kitchens rolled into one: separate sets of milk, dairy and neutral dishes, separate sets of utensils, pots, pan, kitchen tools, towels, separate cupboards, worktops, fridges, stoves, microwave ovens, sinks and dishwashers. Preferably with some kind of colour coding, so that nobody ever chops an onion that is meant for a dairy dish on a meat cutting board by mistake.