Kitchen & Kashrut
THIS IS A WEBYESHIVA.ORG HALACHA MASTERY PROGRAM COURSE. TO JOIN THE HALACHA MASTERY PROGRAM PLEASE SUBMIT AN APPLICATION. For more information about this program please CLICK HERE.
Halacha has much to say about what we can eat and how we prepare food. In this course, Rabbi Dovid Fink will provide you with the necessary halachic tools for understanding how to manage your home kitchen in order to feel competent and comfortable when a decision must be made.
The class will focus on the laws of meat and milk (basar be-chalav), mixtures (bitul, notein ta’am lifgam, nat bar nat, the transfer of taste, sinks, ovens, dishwashers, and knives), foods produced by non-Jews (chalav alum, pat alum, bishul alum, and stam yeinam), hechsher keilim, and other important topics in kashrut. We will focus on primary texts from the Mishna through contemporary poskim with a view to clarifying the practical requirements for kashrut in the home.
Timezone
Time of Class
Kitchen & Kashrut: Kitchen & Kashrut 5787
Our first topic focuses on preparing food in a way that cancels or eliminates some prohibition.
For example, what does halacha say about adding a tiny amount of prohibited food to a mixture?
What does halacha say about grinding or blending vegetables that might be infested with insects?
What about heating honey or any other food that might contain insects in order to strain out the insects?
A source sheet is available through the links in both WORD format and pdf. In class we will translate and explain the sources.
Kitchen & Kashrut: Kitchen & Kashrut 5787
Insects are of course prohibited and therefore must be removed from food before eating.
But certain cooking procedures can lead to permitting infested foods.
As usual, a source sheet is attached.
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
Kitchen & Kashrut: Kitchen & Kashrut 5787
In addition to being one of Rabbi Brovender's first students, Rabbi Dovid Fink is an outstanding expertᅠand teacher of Halacha. Rabbi Fink received his Rabbinic ordination from ITRI and the Mir and was awarded his Ph.D in Semitic Languages and Linguistics from Yale University. Rav Fink has taught thousands of students from all over the world for over 35 years.