Kitchen & Shabbat 2013/14
In this course Rabbi Dovid Fink will cover an overview of the laws of cooking and reheating food on Shabbat, with an emphasis on the underlying principles of Shabbat melakhah.
Kitchen & Shabbat 2013/14: Lesson 1
Basic Definition of Cooking: Use of Solar Cookers I- There are several essential elements in defining what is and what is not cooking on Shabbat. We will begin with the source of heat. An analysis of the opinions of the leading poskim regarding solar cookers will lead us to an understanding of the halachic ideas at the root of the prohibition to cook on Shabbat. Sources begin with the Shulchan Aruch and continue with a survey of contemporary Rabbinic opinions.
In this session we covered the Shulchan Aruch, Mishna Brura and began the Tsits Eliezer.
Kitchen & Shabbat 2013/14: Lesson 2
Basic Definition of Cooking: Use of Solar Cookers II- Today we completed studying the opinion of the Tsits Eliezer, who permitted use of water from a solar water on Shabbat because the water is heated directly by the sun. Further, he reasoned, any cold water entering the system on Shabbat is not heated by hot water previously in the system. Rather all the water is heated directly by the sun. Then we turned to the opinion of R. Ovadya Yosef, who based his leniency permitting use of water from a solar heater on Shabbat on the opinion of the Trumat ha-Deshen, according to whom Rabbinic prohibitions on Shabbat do not apply in cases where there is no intention (kavvana) to violate Shabbat.
Kitchen & Shabbat 2013/14: Lesson 3
Basic Definition of Cooking: Use of Solar Cookers III-Continuation and conclusions regarding solar cooking and the basic definition of the prohibition. In today’s class we covered the opinions of R. Tsvi Pesach Frank in the Har Tsvi, Shmirat Shabbat ke-Hilchatah, and R. Moshe Feinstein in the Iggerot Moshe (including the issue of microwave ovens on Shabbat).
Kitchen & Shabbat 2013/14: Lesson 4
What Utensils Cook?- The next basic element in defining the prohibition of cooking on Shabbat centers on the utensil. We will learn the difference between kli rishon (utensils heated on the stove) as opposed to other utensils into which hot food can be transferred. We will begin by examining the status of various utensils and their ability to cook.
Kitchen & Shabbat 2013/14: Lesson 6
Preparing Tea on Shabbat II: Some foods are קלי הבישול. They are easily and quickly cooked and it is prohibited to put them in a kli sheini. We will survey the opinions of the Mishna Brura, R. Ovadya Yosef, Aruch ha-Shulchan, and R. Moshe Feinstein.
Kitchen & Shabbat 2013/14: Lesson 7
The Shabbat Platte or Blech- Today we will conclude surveying the opinions of the poskim regarding brewing tea or using kli sheini for any other purpose on Shabbat. Then we will turn to our next topic, returning food or soup to the source of heat after having removed it on Shabbat. When is it permitted to put fully cooked food back on the heat on Shabbat? Can fully cooked food be taken from the refrigerator on Shabbat morning and heated? After removing a soup pot from the heat and serving some it, can the pot be returned to the heat? In class we will survey the opinions quoted in the source sheet. The sheet is entitled “Chazara”, meaning “returning” [food to the heat].
Kitchen & Shabbat 2013/14: Lesson 8
Kitchen & Shabbat 2013/14: Lesson 9
Reheating Cooked Foods III: Today we will finish the Teshuva of R. Ovadya Yosef permitting the placing of cold, fully cooked food on a Shabbat hot plate. Then we will turn to the question of defining what is “dry food” that may be reheated and what is “liquid food” that may not be reheated on Shabbat. Sources are in the accompanying link.
Kitchen & Shabbat 2013/14: Lesson 10
Introduction to Crock-pots and Slow Cookers-: Today we will complete the definition of liquid foods, which cannot be reheated on Shabbat, and solid foods, which can be reheated if they are fully cooked before Shabbat. Then we will turn to the question of Crock-pots and slow cookers. To introduce this topic, we will study the sources defining prohibited and permitted ways of covering pots to insulate them and keep them hot on and before Shabbat. The link provides the sources we will examine in class
Kitchen & Shabbat 2013/14: Lesson 11
Q&A for Midterm- This week instead of regular class will be an opportunity for students to ask Rabbi Fink questions that have arisen regarding the exam. We suggest filling out your answers to the exam as a separate document and emailing them to firstname.lastname@example.org, since it is not possible to save your work in the Google Form. Instructions for the exam and a link to the test are available here.(https://docs.google.com/document/d/10zvz1jCok_yWG_7JgyEWtXq0JU_JKNwwHnOLkjWlQys/edit?usp=sharing) Good luck.
Kitchen & Shabbat 2013/14: Lesson 12
Hatmana: Keeping Food Hot II- On 12 January we will complete our survey of opinions regarding hatmana Insulating food), keeping food hot on Shabbat. Then we will apply the principles of hatmana to slow cookers (Crockpots). Sources for the new topic are available through the link.
Kitchen & Shabbat 2013/14: Lesson 14
Eating Improperly Heated Food- What happens if food is improperly heated on Shabbat? Can it be eaten? The answer depends on whether the violation of Shabbat was מזיד (on purpose) or שוגג (by accident). This Sunday, we will begin with the classical sources and next week we will apply the principles to modern situations both in the household and in commercial situations (like bakeries that bake on Shabbat). Click on the link for sources.
Kitchen & Shabbat 2013/14: Lesson 15
Eating Improperly Heated Food II- We know that improperly heated food is under certain circumstances prohibited for the person who violated Shabbat. Is the food also prohibited for family members or guests for whom the food was prepared? In commercial situations, like bakeries that operate on Shabbat, is the food prohibited for the general public? In this shiur we will examine sources dealing with the general public, family members, and guests benefiting from the violation of Shabbat. Sources are available through the link.
Kitchen & Shabbat 2013/14: Lesson 18
Kitchen & Shabbat 2013/14: Lesson 20
Kitchen & Shabbat 2013/14: Lesson 22
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.