We never claimed that the recipe originated from the Terumas Hadeshen; that was the article author's own conclusion. What we said in the book was, "As early as the fifteenth century, it is recorded that every Friday evening the Austrian sage Rabbi Israel ben Petahiah Isserlein (1390-1460) welcomed Shabbes with “three fine hallot kneaded with eggs oil, and a ...
A thermometer is used for a different type of measurement. The
operative term is tikun ochel, accomplishing some positive change in
the food. A utensil used to measure ingredients or portions performs
such a function. A thermometer is used to decide whether the food
From a Kosher Spirit interview with Rabbi Chaim Cohn:
KS: Can you share a unique experience that you had while working at
RCC: I once had an argument with a plant engineer concerning
whether or not stainless steel can absorb or not. He maintained and
brought extensive documentation to prove that stainless steel can’t
absorb anything ...
The Sefer Yerushas Pleita (Siman 16) brings from a sefer called Matta Yerushalayim that quotes in the name of the Chasam Sofer that it was common for people to set up a fire on Erev Shabbos in a way that would burn along a path until shabbos morning where it would reach the stove that had a coffee pot sitting on top and it would cook it.
Based off this the ...
This does not include the time in the oven, but the notion that the entire process until the dough goes into the oven must be completed within 18 minutes is based on actual opinions on the books.
I found the sources cited below and got help in understanding and contextualizing them via the following contemporary English digests:
R' Eliezer Melamed, Peninei ...
I have heard, I believe from Rabbi Daniel Stein, that Rav Soloveitchk is quoted as crafting the following logic:
Chicken soup, unlike water, does not as a practical reality lose its cooking (azil lei bishulei) when cooled. If I have water, boil it, and let it cool, it is basically back to where I started. If I cook soup, and let it cool, I have cold soup,...
As per note from MDjava on 11/21/2018 Rabbi Reiss has now decided that it may only be used in a Kli Shlishi.
Some have ruled that it is permitted to use this product on Shabbos,
but after carefully considering the issues, Rav Reiss has ruled that
it should only be used using a kli shlishi.
Per the cRc Chicago:
Starbucks Via ...
Rabbi Dov Lior of Kiryat Arba made a ruling "in principle" saying that modern stainless steel cookware does not absorb flavor at a halachiclly significant level.
Apparently two Avrachim from the Torat HaChaim yeshiva tested the amount of absorption of stainless steel and found it to be one part in 170,000 of the volume of the fluid cooked in the pot. In ...
In a footnote in this document it states,
Iggerot Moshe, Orach Chaim 4:60. Rabbi Feinstein writes that use of
timers to automatically regulate machines to perform work forbidden to
Jews on Shabbat is generally forbidden, with the exception of turning
lights on and off. He believes that use of timers would severely
disrupt the Shabbat atmosphere, ...
Rasash Pesachim 53a writes that if a community's custom is not to eat roasted meat on the evening of 15 Iyar for the same reason it is not eaten on the night of Pesach, then they should not eat it. He writes that even in a community which doesn't have this custom, eating a full roasted lamb in the manner of the Korban Pesach would remain prohibited as that ...
A Drizzle of Honey is a collection of recipes redacted (by modern scholars) from expulsion-era Spain based on, of all things, inquisition testimony. All redaction from just ingredients lists is speculative, but these ring true based on other renaissance cooking research I've seen. I've made several of the recipes in this book with generally-good results; ...
From my experience as a kosher Chef. This is quite an endeavour but not impossible. One lambs head will not provide much meat but enough for all to taste. Here is one with usage of Moroccan spices/ Sephardic flavours which go nicely with lamb and garnished with glazed apples appropriate for the holiday.
For the head;
1 whole lambs head brain removed.( note ...
The Torah uses two different terms for "work," מלאכה and עבודה. In the case of Shabbos, the Torah consistently says that no מלאכה may be done on it (Ex. 20:9, 31:14-15, 35:2; Lev. 23:3; Deut. 5:13). By contrast, with Yom Tov, the Torah states in several places that מלאכת עבודה is prohibited (Lev. 23 passim, Num. 28-29 passim).
Ramban (to Lev. 23:7) explains ...
שולחן ערוך יורה דעה הלכות תערובות סימן קיג:טז
כלים שבשל בהם העובד כוכבים
לפנינו דברים שיש בהם משום בישולי עובדי כוכבים, צריכים הכשר. ויש
אומרים שאינם צריכים. ואף לדברי המצריכים הכשר, אם הוא כלי חרס
מגעילו שלש פעמים, ודיו, מפני שאין לאיסור זה עיקר מדאורייתא.
My rough translation:
Dishes that a non-Jew cooked food with (in our ...
If a Jew cooked the food, then yes, it may be eaten.
If a non-Jew cooked the food it's a debate amongst the Poskim.
The Kitzur Shulchan in 92:9 סימן צב - דין חולה שיש בו סכנה ודין אנוס לעברה. addresses this:
הַמְבַשֵּׁל בְּשַׁבָּת בִּשְׁבִיל חוֹלֶה, אָסוּר לְבָרִיא לְאָכְלוֹ בַשַׁבָּת, אֲבָל לְמוֹצָאֵי שַׁבָּת מֻתָּר ...
The reasoning is the same and stated in S.A. O.C 253:5- it isn't the normal way of cooking.
Solid foods that have been cooked or baked are no longer subject to its respective melacha of bishul (ain bishul achar bishul). Placing the item on the stove from, say, the fridge is at best rabinically forbidden because it appears to others like you are cooking (...
I've seen on the supermarket shelves Ezekiel Bread, based on the 2600 year old "recipe" given in Yechezkiel 4:9.....without the dung, of course. According to the maker's site's info page, it's extremely healthy. Thanks for the recipe, HaShem!
An even older one from the same Chef is Roasted Whole Lamb w/Bitter Herbs and a side of Matzoh, given in Shemot 12....
Technically, flavor does not transfer from one utensil to another unless some liquid is present as a conduit. Practically, however, there will usually be spillover that can cause problems. In theory one could use a separate crock with an aluminum liner to catch any spills, but this is not very practical either. Probably the best bet is to buy a dedicated ...
The Shulchan Aruch (YD 113:16) quotes two opinions on the matter, but his language (סתם ויש אומרים הלכה כסתם) seems to indicate that he sides the first opinion, namely that the vessels do require kashering. However, he notes that since Bishul Akum is a rabbinic prohibition, we allow you to kasher some things that you normally could not kasher, such as ...
But rabbis in even some of the most Orthodox associations say chometz
does not refer to all leavening.
"There is nothing wrong about a raised product at Passover per se,"
said Rabbi Moshe Elefant, executive rabbinic coordinator and chief
operating officer of the Orthodox Union'...
Per this article at ohr.edu there are 2 possibilities where one may cook meat with milk.
One solution (which should only be done with the parents' permission)
is that your daughter put the pot on the stove and supervise while one
of the children lights the fire; or that she first light the fire and
supervise while the child places the pot.
No, one should not recite a bracha. The Shulchan Aruch (YD 329:3) rules that thick dough kneaded to be boiled (which is what deep frying is) is exempt from Challah. The Shach notes that some opinions don't care what his intentions are when kneading, and if it is a thick bread-like dough it is obligated in Challah from the time of kneading. The Pitchei ...
I go to college and lived with a gentile roommate last semester, and I wish I had someone as considerate; but, let's get started. Obviously make sure to be considerate on Shabbat by leaving the bathroom light on and avoiding any sort of problem that must be solved by breaking one of the Shabbat rules. For example, don't leave something of importance that she ...
Let's assume the people eating it are all non-Jews. At that point the only problems (that I can think of) are: cooking meat and milk together, and benefiting from meat-and-milk-cooked-together.
If you're just doing the dessert, cleanup, or setup, I can't see that as tangible benefit from the main course. (Feeding it to your dog when you would otherwise ...
In Rabbi Eider's Halachos of Shabbos page 322 footnote 657, he quotes a list of Rabbis who say this is assur. In order of his quoting them:
Rav Y. Henkin in Euros Yisroel page 122.
Tzitz Eliezer chelek 2 siman 6 & 7. Chelek three siman 18. Chelek 7 siman 16.
Minchas Yitzchok chelek 4 siman 26.
He mentions as well that according to some opinions ...
The Mishbetzot Zahav,1 in comment 4 to YD 95 , says (in disagreement with other authorities) that it is forbidden, ab initio, to cook pareve food in a meat pot with the intention of later re-heating it in a dairy pot. He says that this would be similar to "nullifying a prohibition ab initio," which is generally forbidden. Perhaps the Star-K wants to prevent ...
אשכחיה רבי יוסי לאליהו א"ל כתיב אעשה לו עזר במה אשה עוזרתו לאדם א"ל אדם מביא חיטין חיטין כוסס פשתן פשתן לובש לא נמצאת מאירה עיניו ומעמידתו על רגליו
Rebbi Yosi found Eliyahu. He said to him "it is written 'I shall make for him a helper' - in what way does she help man?" He responded "A man brings [home] wheat -does he chew on wheat? [He ...
Your questions are related, but involve different subsets of law to answer them.
As you know, uncooked products may not be cooked on Shabbos. What constitutes cooking?
From OC 318:4 and commentaries:
Primary container on a fire (empty or with liquid): Potential to cook anything.
Primary container removed from the fire- still hot: Potential to cook ...
As I understand it, the Talmud said there was no prohibition at all from cooking with direct sunlight; cooking on a solar-heated brick was prohibited because it looked like you were using an oven-heated brick.
With various lenses and reflectors, presumably you put the food in and then apply the lens; the cooking is with direct sunlight (albeit focused ...
The latter. This is based on the principle that זכין לאדם שלא בפניו - you can confer a benefit on someone without their being present. You just have to inform them, before they start doing things on Yom Tov to prepare for Shabbos, that it was done.
(Shulchan Aruch, Orach Chaim 527:9)