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17

Rabbi Forst's "The Laws of Kashrus" references a Mordechai cited at the end of Beis Yosef 122 which permits using a single knife sharpener for meat and dairy, though he does note that they must be clean and that some have the custom of using different sharpeners (page 354). I was unable to locate the precise reference inside the Beis Yosef, but the context ...


15

Per the OU Daf HaKashrus Volume 15 No 6 dated March 2008 this question was answered by Rabbi Gersten as follows "In a near sea level environment water boils at 212 degrees Fahrenheit. at higher elevations water boils at lower temperatures. In Denver for example the average boiling temperature is 202 degrees Fahrenheit. when Hagalah is performed in high ...


13

Rabbi Moshe Tendler says that the principle of "as it absorbs, so it exudes" (k'bol'o kach polto) means METHOD of absorption, not temperature. Fire kashering for things that became unkosher through dry heat (roasting, grilling) and boiling for liquids. His example was that a spoon that became unkosher on a camping trip to the Dead Sea through immersion in ...


11

We have a concept of "Rov" ("majority"), which means that we rely on the majority in many instances. In the case of dishes in a store, the majority of the time, if the dishes are being sold as "new", they are, in fact, new. In fact, many manufacturers, especially higher-end ones, place stickers directly on the dish, bowl, cup, etc., even if they are sold ...


9

The requirement to kasher burners is mention in RM"A (451 law 4). Mishna Brura (note 34) states that it isn't really necessary, since food absorbed by one utensil cannot pass to a second utensil just by touching one another (there needs to be hot liquid involved). Furthermore, even if some food spilled on to the burner, it likely burned up completely. ...


8

You'd have to do something to force the water to cover the side flanges (or rims) of the sink too (such as by dropping in a hot stone), but otherwise I'd think it would be halachically fine - it should be similar to the case of a very large pot, where you can boil the water for hagalah in it (Shulchan Aruch, Orach Chaim 452:6).


7

This question is discussed in the Shulchan Aruch in YD 122:11-12. The Rema writes that the general practice is to buy utensils from non-Jews when the seller is selling a lot and the buyer is purchasing one of many items being sold. Similarly, the Aruch Hashulchan writes that it is clear that even if some would be stringent in regard to items purchased from a ...


7

Usually it involves making sure it's thoroughly cleaned, then boiling water in it for several minutes. (Warning: the water could theoretically superheat, so be careful.) From the OU: "How is a microwave oven kashered to change the dairy or meat status, or to kasher from non-kosher use? A microwave can be kashered by placing a bowl of water in the oven. ...


7

The Sefer הכשרות by רב יצחק יעקב פוקס explains as follows (chapter 3:5) For Sefardim, as long as the item is not ben yomo (has not been used for cooking with dairy/meat) in the last day, it is permissible to change from Dairy to Meat, even lechatchila. Sources: Pri Chadash YD 97:1, Chidah - Machzik Beracha 509:2, Aruch haShulchan YD end of siman 89 and ...


7

This question is dealt with by Dose of Halacha: R’ Yechiel Yaakov Weinberg (Seridei Aish 1:46) writes that the acharonim are lenient regarding plastic and such utensils may be kashered through hagalah (placing in boiling water). R’ Eliezer Waldenberg (Tzitz Eliezer 4:6:3) compares plastic utensils to stone ones and permits kashering through hagalah. ...


7

I am going to take the liberty of assuming rags and oven mitts are not any different than table cloths. I asked the Star-K about kashering table cloths for Pesach, and was told that a table cloth can become "treif" and becomes pareve by putting it through the laundry machine. I imagine the same would apply to any cloth or similar material.


7

Only kelim (vessels) which absorbed issur (forbidden substances) need to be kashered. A kli which may have issur stuck to the surface, but not absorbed should be scrubbed. Keilim which were only used with kosher are clear to be toiveled. See Shulchan Aruch, Yoreh De'ah 121. Another point concerning old keilim is to make sure there is nothing on the surface ...


7

Rabbi Kaganoff quotes the following authorities and their rulings. Minchas Yaakov Responsum #14 at end quoted in Be'er Hataiv 69:8, Pri Megadim Sifsei Daas 69:60 both say that frozen meat may only be broiled. Aruch Hashulchan Yore Deah 69:79, Yad Yehuda 69:59, Yabia Omer 2 Yore Deah 4, Yechave Da'as 6:46 say that deep freezing prevents blood from ...


6

A knife used for grease is very hard to clean — or was so before modern sponges and cleaning agents. Sticking it in the ground in the prescribed way is (was) a means of cleaning, not kashering, it. One must then do libun or whatever if the knife was used in a way that requires kashering. (SA YD 121:7. As always, for a practical ruling, CYLOR.)


6

Adding to Barry's answer: Year-round, this isn't so clear-cut. I believe Chabad-Lubavitch's practice is to have separate burners. Rabbi Hershel Shachter (mp3 link) quotes his mentor as telling students, "when you get wealthier, you should buy separate stoves." Even for Passover, I looked at the Chicago Rabbinical Council's guidelines, and it doesn't ...


6

I know that in Lakewood there is a Gemach that has an assortment of commercial immersion heaters (some duplex, to fit double sinks) for exactly this purpose. They instruct to turn up the thermostat on your hot water heater, fill the sink with the 190 degree water, then place the heating element contraption on top and plug it in, and wait until it starts ...


6

See the Aruch HaShulchan YD 89:17 where he writes: יש מי שרוצה לומר שאין להגעיל כלי של בשר לשל חלב או להיפך, מטעם שמא לא יהיה לו רק כלי אחת ויגעילה מבשר לחלב ומחלב לבשר ואתי למיטעי, וחומרא יתירה היא, ואין לנו לגזור גזירות מדעתינו. (ועי' מג"א סימן תק"ט סקי"א שכתב גם בשם הגאון מפוזנא להתיר): from which we see that there is no prohibition to kasher the milk ...


6

According to the Star-K, granite countertops, so long as they are not granite composite, which generally contains some plastic components, can be Kashered for Pesah. http://www.star-k.org/kashrus/kk-passover-kashering.htm The operative paragraphs are: Porcelain, Corian or Granite composite sinks should also be considered similar to a china sink, since ...


5

The Sephardic opinion is that glass never absorbs, so it never has kosher issues. Ashkenazic opinions vary; a lenient (albeit very authoritative) one is that of Rabbi Moshe Heinemann of the Star-K: ANTIQUES Q: Can one purchase and utilize used or antique crystal bowls or glasses? A: Yes. MEAT / DAIRY MIX-UPS Q: If someone poured hot milk ...


5

No. The Chelev prohibitions do not apply to fowl (ShA YD 64:1). The Gid Hanasheh prohibition would only apply to a fowl which has a "circular hip joint", though there is no need to check fowl for such a joint (ibid. 65:5) and I am unaware of any commonly consumed fowl which have such a joint.


4

From investigating AGA ovens, in theory there is no problem in kashering them. In practice it's gonna be quite complex. They have a ton of areas, and they are massive with a lot of thermal mass. In order to kasher them, you have to heat them up quite hot, but because of the thermal mass it's going to take a huge amount of energy and a very large flame. It ...


4

The unsalted meat should not come in contact with any kosher food or vessels until the process of salting is completed. Step one: Take the meat and wash it well then soak it in a special vessel (used specifically for this) for a half hour (Rama 69:1). When finished soaking let the water drip off before salting. If using a knife to cut open clots or to just ...


4

The Taz in YD 93:1 brings the Baal haItur that if I cooked milk in a ben yomo meat pot and there was 60x the meat taste, I can cook whatever I want to afterwards- milk or meat. [Assumptions: the milk was still boiling when it was poured out which defending itself from making the pot milky; from context, this is a kli cheres]. The question remains- how can ...


4

Mishna Berura Orach Chaim 452:8 would allow B'Dieved if it is not used as a Kli Rishon to do Hagala without Rochsin. However with a Kli Rishon there seems to be no option if it is not Rochsin.


4

I have spoken to Rabbi Yirmiyahu Kaganoff of Neve Yaakov Jersusalem and he told me to leave to BBQ on high with the lid closed for 15 minutes, even if the grate does not get white hot


4

The Shulchan Arukh rules (OC 451:4) that a vessels used on a fire like a skewer or grill need to be heated up until sparks come off of them in order to kasher them. My understanding is that this is about 1000 degrees Fahrenheit or when it glows red. If it is earthenware you'd have to refire it in a kiln (ibid. :1). I can't comment about the specifics of any ...


4

You might be referring to the practice of thrusting a knife into dirt 10 times as part of kashering. I will cut and paste some posts I found on the subject from http://www.imamother.com/forum/viewtopic.php?p=248118 The halacha is, if you treif up a knife you can't just boil it in water like you would do any other kind of silverware, you have to stick it ...


4

You might be thinking of a self cleaning oven. The self cleaning cycle is sufficient to kasher it. Non self cleaning ovens may be kashered by running at the highest setting for a set period of time. For example How do I kosher an oven? If your oven is of the self-cleaning variety, koshering it is fairly simple. All you need to do is self-clean it. If ...


4

I don't really know what the situation in other countries in, but for a very long time, the only meat sold in stores in America has been soaked and salted. Even if a kosher-labelled piece of meat has not been salted properly, it's בטל ברוב, as the overwhelming majority of meat is completely kosher. ...you used the word "treyf," by which you probably meant ...


4

Any meat that was burned on the altar was dipped in salt and then put straight on the fire. It was unrelated to the laws of kashering, as we also put straight blood on the altar! For instance Rambam Laws of Korban Procedures 6:4 כשמנתח אברי העולה, מוליכין את כל הנתחים לכבש, ומולחין אותן שם. ואחר כך מעלין כל האברים לראש המזבח, ומסיר גיד הנשה בראש המזבח, ...



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