Halacha Tag: kelipah

Maliach Kroseach – Salting is Equivalent to Cooking

The Gemara in Chullin (97b) says that a salted food is considered as if it is hot. In order for food to be considered salty enough that it is as if it were hot, the food must be too salty to eat. This level of saltiness, Rashi explains, is not that it is inedible, rather […]

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Tzli Kadur – Roasted in a Pan

When one cooks food in a pan without liquid, and the food gets cooked through the heat of the pan, this is called tzli kadur. The status of two foods that touched while getting cooked through tzli kadur is the same as that of any two foods getting cooked through regular tzli (to be discussed […]

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Iruy Kli Rishon

Food that was poured from a kli rishon onto another food will cook a kelipa of the food it touches. A kelipa is the smallest outer layer of the food that can be removed in one shot (ש”ך יו”ד צו ס”ק כא). For example, if you pour non-kosher soup onto a kosher piece of meat, […]

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Kli sheini

A kli sheini is the vessel that holds food which was poured from a kli rishon. For example, if one boiled water in a pot and poured the water into a cup, the pot is a kli rishon and the cup is a kli sheini. By pouring the liquid from a kli rishon into a […]

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Transferring Taste

If two items (food or utensils) touch each other, they do not absorb taste from each other without a catalyst. One possible catalyst is heat. There are many different ways to produce heat in halacha; cooking, roasting, baking, and so on. As an aside, this is the reason that we use separate pots for meat […]

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