Kitchen & Kashrut

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.

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.

Our next topic: Household Dishwashers.

As usual, a source sheet is available through the links in both WORD forma and pdf.

In discussing household dishwashers, we touched on the issue of transfer of taste between food and utensils.

Now we turn to a systematic study of the principles of transfer of taste. The practical implications of these principles are vast, determining what is milchig, what is parve, and what is prohibited in ordinary kitchen scenarios.

A source sheet for נתינת טעם (transfer of taste) is available through the links as usual.