Inyan: Concepts in Issur V'Heter

Pickling in Utensils

There is a dispute amongst the poskim about the status of a utensil that was pickled with a forbidden food. The Shach (יו”ד צח ס”ק יג) writes that the utensils can absorb the taste of the forbidden food through pickling. The Taz (יו”ד קה ס”ק א) rules that utensils absorb very minimally from pickling, and […]

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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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Nat Bar Nat

The Gemara in Chullin (111b) brings down a dispute about a fish that had gotten the taste of meat from a pot and then one wants to eat the fish with dairy. Rav says that since the fish was cooked in a meat pot the fish may not be eaten with dairy because there is […]

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Charif – Sharp Food

When the food that one is dealing with is sharp or pungent there are three big changes in the general halachot of the kitchen. 1: Sharp food can sometimes cause a transfer of taste without heat. 2: Sharp food can make taste from a eino ben yomo have the rules of ben yomo. 3: As […]

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Bishul – Cooking

Bishul, cooking, occurs when one heats up a liquid past yad soledet bo in a utensil. Bishul uses indirect heat, meaning that the food is not being heated directly from a fire, rather the heat is being conducted through a pot before reaching the food. Bishul can occur with just a liquid, or a liquid […]

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Tzli – Roasting

Roasting is defined as cooking a solid food with direct heat from a fire. The Gemara in Chulin (96b) quotes Shmuel that if one roasted a piece of meat with the sciatic nerve (a forbidden part of the animal) still in it, one may eat from the piece of meat until you reach the sciatic […]

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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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Kavush – Pickled

The Gemara in Chullin (96b) writes “כבוש הרי הוא כמבושל” – pickled food has the same halachic status as if it were cooked. Pickling means soaking a food in a liquid for an extended length of time. The Rosh says that in order for food to attain the halachic status of pickled it must remain […]

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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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