5

Let's say a pot of raw dry oats becomes fully cooked in 5 minutes. Just oats and water. How is it considered chometz?

|improve this question
  • 1
    why would it not be chametz? (assuming oats are one of the 5 grain) – Double AA♦ Nov 27 '12 at 17:41
  • Are you heating this pot, or just soaking the oats in cold water? – Double AA♦ Nov 27 '12 at 18:14
  • related judaism.stackexchange.com/a/12898/759 I'm not sure even that the 18 minute rule (if that's what you refer to) applies to all 5 grains in all their forms. It could be different consistencies and whatnot affect the time it takes to become chametz. – Double AA♦ Nov 27 '12 at 18:18
  • What about oatmeal cookies where you basically make matzo EXCEPT using whole oats in lumps rather than ground oats in sheets? Why is it chometz before cooking? – A L Nov 27 '12 at 21:24
  • Can you describe these oatmeal cookies in more detail? – Double AA♦ Nov 27 '12 at 23:42
7

The Shulchan Aruch (OC 555:3) rules that if one kneaded his dough with hot water it is forbidden, the assumption being that heat makes something become chametz quicker. This is also seen in the rule (559:1) not to knead the dough in the sun or in a room with a hot oven. Moreover one can leave dough in cold water indefinitely to prevent its becoming chametz (557:2).

|improve this answer
  • Assuming the question means cooking with heat. – Double AA♦ Nov 27 '12 at 18:20
  • You can't kneed in hot water because by the time you're ready and cooked you're over the limit. I'm not asking about that. 5 minutes of hot water and oats in a pot is a lot less than 18 minutes of hot water and oats in an oven. – A L Nov 27 '12 at 21:22
  • 2
    The whole point is that the 18 minutes (if that's what you're talking about; I don't see it in your question) is shortened when working in hot environments because things ferment quicker. – Double AA♦ Nov 27 '12 at 23:43
  • Of course, this is probably more accurately a case of Chalita which the Geonim forbade on Pesach (ShA OC 454:3) – Double AA♦ Apr 6 '17 at 14:44
  • Why does it make a difference whether the heat is during the kneading or after? (Besides, matzah factories are pretty hot, or at least the ones I've been to.) – DonielF Apr 6 '17 at 14:47
3

Per OU.org

Similarly, all oats are heat-treated to prevent them from becoming rancid; if this heating is done with “wet” steam, the oats/oatmeal may be chametz

|improve this answer

You must log in to answer this question.

Not the answer you're looking for? Browse other questions tagged .