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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 ...


14

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 ...


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. ...


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

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

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. ...


6

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 ...


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

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

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 ...


4

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 ...


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

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.


3

I have not seen any sources address this question directly. What follows is some limited academic analysis that should not be relied upon practically: The prohibition against kashering items that are likely to get damaged in the process is based on the Gemara in Pesachim (30b) that states that certain vessels can only be kashered by filling the inner cavity ...


3

You wanted to know, why some people might be machmir on this: From InstituteforDayanim.com Kashering a microwave for Pesach is impossible since only metal or wood can be kashered for Pesach. Although one can kasher plastic the rest of the year, one should not do so for Pesach. The inside of a microwave is generally not metal and is thus not kasherable. ...


3

I've never tried to do Hagalah on glass, so doing this may very well break the glass, but here's something I thought about: One thing to remember is that the Halacha, in order to purge something of its non-kosher taste, you only need the same level of heat that caused the vessel to absorb the non-kosher taste in the first place. Since we're talking about ...


3

You assume it requires kashering. The Star-K says you can use any microwave so long as it is clean inside, you are heating only the kosher item alone, and the item is on a thick plate. You don't even need to cover the food. http://www.star-k.org/kashrus/kk-cooking-microwave.htm


3

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 ...


3

The Shulchan Aruch HaRav writes: סכין או אחד משאר כלים הצריכין הגעלה שיש בו גומא או סדק או נקב שאינו יכול לחטט בתוכן לנקרן ולנקותן היטיב אין הגעלה מועלת להם אם הן במקום שמשתמשין בו בקבע דהיינו מצד הפנימי של הכלי לפי שיש לחוש שמא יש שם משהו ממשות החמץ בעין ואין הגעלה מועלת למה שהוא בעין לפיכך צריך להניח גחלים בוערות על הסדק והגומא וישהה אותם שם עד שאם יגע ...


3

According to the 2014 OU Jewish Action Passover Guide on page 14 under "Libun (Burning)" On Line THE KASHERING PRIMER – PASSOVER 2014 A self-clean cycle of an oven(approx 850 degrees F) also qualifies as libun I have done it but it can also mess up some utensils. I was also been given this advice by the Baltitimore star-k, when I called the office.


2

Sharpening is the way mentioned in the mishnah in Avodah Zarah daf עה: 'ayin-heh, second side of the blatt. (=page 150) Look it up in TUR Yoreh De'ah 121 קכ"א The end of the siman is dealing exactly with your question. The Beit Yoseph, who later wrote the Shulchan 'Aruch brings a lot of sources. Sharpening is also mentioned. Please note that there used ...


2

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 ...


2

The gemara in Hullin (108a) discusses the halachic status of אפשר לסוחטו, and brings different opinions of whether it that thing is assur or mutar once squeezed. אי קסבר אפשר לסוחטו מותר חתיכה אמאי נעשית נבלה אלא קסבר אפשר לסוחטו אסור What you see here is a common grammatical usage in the gemara -- a noun phrase identifying some object, followed by ...


2

although we dont seem to pasken like this baal haitur, yet rav moshe (igros moshe yd2, 36) combines this hetter with that of chacham tzvi - see pischei teshuva y"d 93 that bleeyos are dead after 12 months and therfore concludes bmakom hefsed meruba one may kasher porcelain after 12 months by 3X hagalah.


2

1) Clean the sink thoroughly. 2) Do not use anything hot in the sink for 24 hours. 3) Boil water in a Peasachdik pot/kettle. 4) Pour that water over every surface of the sink. 5) Rinse the sink with cold water. As always, CYLOR. Source: 2013 Star-K Passover Directory


2

1) Make sure everything to be kashered is clean and has not been used for 24 hours. 2) Boil water in a Kosher pot. 3) Place the utensils to be kashered in the pot, make sure they are surrounded by water and make sure the water continues to boil. 4) Remove the utensils and rinse with cold water. As always, CYLOR. Source: Star-K 2013 Passover Directory



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