HALACHOS FOR SUNDAY, JANUARY 10 2010

Introduction:

We will now B’Ezras Hashem begin learning some of the many intricate Halachos related to Kashrus (Keeping Kosher) in the Kitchen and beyond.

Keeping Kosher is of primary importance in living a Torah-True life and often a simple lack of knowledge leads to not keeping Kosher properly. Eating food that isn’t 100% Kosher leads to souls being tainted Chas V’Shalom as it causes Timtum HaLev, stuffing up of the spiritual arteries and can lead to developing bad character traits as well as to being unable to absorb Torah knowledge and Mussar. (See Gemara Yoma 39a, Shulchan Aruch and Rama Yoreh Deah Siman 81:7, Aruch HaShulchan Yoreh Deah 81:34, Kaf HaChaim Siman 81: 64,   See also Rabbeinu Bachya  Parshas Mishpatim 23:19, Shu”t Chasam Sofer Orach Chaim Siman 23 and  Lev Eliyahu Parshas Shmos page 8 Ma’amar Metzius HaTeva HaRuchni B’Olam on  Perek 2 Posuk 7)

Thus, I hope that a review of the Halachos ahead will strengthen us all in our observance of the laws of kashrus and  help keep our Neshamos clean and  make us better people and bring us all closer to our Father in heaven, which is the ultimate goal of each and every Jew.

I will endeavor to keep the Halachos as simple and practical as I can, and of course if there is anything I write that needs clarification, please never hesitate to contact me at HalachaForToday@Gmail.com

1) Keeping a Kosher kitchen – and beyond-  requires more than just purchasing Kosher ingredients and not eating milk and meat together.

The preparation of the food must be done in such a way that the Kosher status of the food is not compromised.

Thus, every Kosher Kitchen should have two separate work areas (i.e. countertops), one for preparing dairy foods and one for preparing meat foods, as there are many ways in which foods can be absorbed into a countertop and render it meat/dairy and thus be re-absorbed into a food that is prepared on that countertop, and if it is a food of the opposite classification it will become problematic.

Ideally, these two areas should be at two opposite sides of the kitchen, or at a minimum at opposite sides of the sink(s). (See Pri Megadim, Aishel Avraham Orach Chaim beginning of Siman 173, Darchei Teshuva Yoreh Deah Siman 88:9-11, Kaf HaChaim Yoreh Deah 88:8)

If one is of means and is able to afford it, it would be best to have two additional areas, one for preparing Parve foods and one for preparing Pesach foods.

2 ) In a kitchen that  is very small and only has one work area, a noticeable and permanent  separation should be made  on that work area and each side should be designated for one kind of food.

If the area isn’t large enough to divide into two areas, it must be dedicated for one kind of food preparation only (Meat or Dairy, whichever is most prepared in that kitchen), and when necessary to prepare the other kind of food (Dairy or meat), the area must be covered with an acceptable cover (preferably made from material that doesn’t conduct heat, such as  plastic, P.V.C., Formica etc.)

It is preferable that this cover always be accessible in a designated spot (away from the countertop) and be available at a moment’s notice whenever preparing the food so as not to mistakenly prepare one kind of food   directly on an  area designated for the other kind of food.

HALACHOS FOR MONDAY, JANUARY 11 2010

1) One who buys or rents an  apartment whose kitchen was not kept Kosher, must not use the countertops  as they are, for food preparation  as we must  assume that non Kosher  was absorbed into the countertops and will thus be re-absorbed into any food that is now prepared on them.

The counter tops must be covered before using them.

Alternately, if they are constructed of marble or stainless steel or other materials that can be Koshered (made Kosher), they can be koshered and then used regularly without a covering.

The method to Kosher such counter tops is as follows, based on the Halachic concept of “K’Bolo Kach Polto- the way it became non Kosher (i.e. through hot food) is the  way it becomes Kosher (i.e. with hot water):

• Clean them thoroughly, including all the corners and joints, in order to remove any particles of food that may be in there.

• It is ideal for the countertop not to be used for 24 hours before beginning the Kashering process.

• Pour boiling water onto the countertop from a kettle of water [that is still plugged into the wall] to the point that the water is bubbling when it touches the countertop. The water should be dried and new boiling water poured onto the countertop in the same fashion, until every spot on the countertop has been touched with boiling water.

An alternate method to do this [especially if no water kettle is available with a long enough plug to be plugged in and reach every area of the countertop] is to pour boiling water over a heated stone or hot iron that is directly above the countertop and thus the water will boil and bubble and this will Kosher the countertop.

2) If the countertop was not used for 12 months, it possibly does not require Kashering at all. (See Darchei Teshuva Yoreh Deah Siman 122. See also Shu”t Igros Moshe Yoreh Deah Vol. 2 Siman 46 and Shu”t Shevet Haleivi Vol. 6 Siman 56)

If the countertop is made out of Formica or wood [especially if it has scratches in it ], a Rav must be consulted regarding which Koshering methods are acceptable, if any.

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HALACHOS FOR TUESDAY, JANUARY 12 2010

1) A Kosher kitchen should ideally contain 2 sinks, one for meat use and one for dairy use.

If the two sinks can be on two opposite ends of the Kitchen, or as separated from one another as possible, it is praiseworthy. (See Shulchan Aruch Yoreh Deah Siman 95:3, Shu”t Igros Moshe Yoreh Deah Vol. 1 Siman 42:4 and Shu”t Minchas Yitzchok Vol. 2 Siman 100)

If the 2 sinks are adjacent to one another (as is common in many homes to have a “double sink”) it is proper to have a [large enough and permanent] separation between them to prevent splashing of hot water from one sink to the other, which often will happen when washing dishes.

2) Additionally, when the two sinks are adjacent it is best to at least have separate faucets, as often there is food residue on the hands which when moving the faucets will be transferred onto it and when using the same faucet with hot water for the opposite class of food it is possible for the food that is stuck to the faucet to then be transferred onto the dishes of the opposite kind. This is especially so when washing meat and dairy dishes consecutively (common in many households on Motzaei Shabbos)

Also, two sinks that share one drain can present some Halachic problems if the drain ever gets stuffed up and the hot water (with particles of meat and dairy in it) backs up into both sinks.

If this ever happens, any utensils that are in the sinks should immediately be removed and rinsed with cold water. The sinks should also be cleaned and not used for 24 hours.

A Rav should be consulted for Halacha L’ma’aseh of course. (See Shu”t Igros Moshe and Shu”t Minchas Yitzchok ibid.)

HALACHOS FOR WEDNESDAY, JANUARY 13 2010

1) If only one sink is present in a kitchen, no utensils should be placed directly on the sink surface.

Rather, separate inserts should be bought, each with a distinct color and/or another clear indentifying feature, one for meat and one for dairy, and they should be inserted into the sink for each respective use. (See Shu”t Igros Moshe Yoreh Deah Vol. 1 Siman 42:4 and Shu”t Minchas Yitzchok Vol. 2 Siman 100)

Additionally, it is best if this single sink is kept covered when not in use, in order to avoid anything from falling onto its uncovered surface, as for all practical purposes the uncovered sink surface is considered unkosher. (The various reasons why this sink is considered Unkosher are a) hot liquids from a Kli Rishon of both meat and dairy are spilled into this sink b) It is common for small particles of food – both meat and dairy- to be smeared or left sitting in the sink. c) Oftentimes, these particles can sit on the surface of a wet sink for more than 24 hours and soak, and this soaking, even in cold water, can have a status of being cooked (Kavush K’Mevushal) d) pots, pans or other cooking/baking utensils that may have been placed in the sink while hot may have had particles of hot food on them which will be absorbed into the sink’s surface. See Shu”t Minchas Yitzchok ibid.)

2) If utensils fell into such a [wet] sink, if they were there for more than 24 hours they need to be koshered.

If they were there for less than 24 hours, they just need to be rinsed off well. (ibid.)

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HALACHOS FOR THURSDAY, JANUARY 14 2010

1) It is imperative to have separate cleaning equipment (e.g. soaps, sponges, brushes, rubber gloves etc.) for washing meat, dairy and parve dishes.

Even if the soap dispenser is closed or covered, it is still praiseworthy to have two separate units, as it is quite probable that the tip of the dispenser is touched by a sponge with grease on it and that grease can then be transferred to a utensil of the opposite classification.

If one class of dishes was mistakenly washed with a sponge of the other class, in most cases the dishes do not become non Kosher, as the water is usually not hot enough. However, the utensil should immediately be re-rinsed with cold water and with the proper cleaning apparatus.

If the dish in question is glass, there is room for even more leniency. As always, whenever in doubt, a Rav must be consulted.

When only one sink is present in the Kitchen, extra care must be taken after each time dishes are washed, to rinse off the faucets and the handles lest any residue remain on them which  may be transferred to dishes of the other class.

2) Many Poskim require the dish soap that is used to wash dishes to have a Kosher certification as not to transfer any non kosher ingredients in the soap (very common for there to be oils/fats from non kosher animals in there) onto the utensils being washed.

Other Poskim, however, are lenient and do not require a Hechsher on dish soap. (See Igros Moshe Yoreh Deah Vol. 2 Siman 30)

HALACHOS FOR EREV SHABBOS KODESH, JANUARY 15 2010

(Double Portion L’Kavod Shabbos Kodesh)

Halachos for Erev Shabbos Kodesh

1) It is proper for every kosher kitchen to have separate towels for use with meat, dairy or pareve.

They should be easily identifiable as to avoid using them with the opposite food type.

[It is common to use blue towels for dairy and red for meat, but of course any colors or other identifiable features are sufficient as long as they are recognized by all who will use the towels.]

The reason for this is that towels are not only used to wipe clean dishes; they are commonly used in ways that come in contact with the actual food, such as  to wipe greasy hands and food spills as well as to assist in removing hot pots and pans  from the stove and the oven.

2) If a towel of one food type was inadvertently used for handling the opposite food type, it can be laundered and continued to be used without a problem. (See Darchei Teshuva Yoreh Deah 121:66, Rama Orach Chaim Siman 442:11 and Shulchan Aruch Siman 453:6)

HALACHOS FOR SHABBOS KODESH

1) It is  proper to have separate dish racks, where dishes are placed to dry after being washed, in order to avoid inadvertently using dishes for the opposite food type.

If clean dishes of the opposite classes were dried together in one dish rack, however, even if they touched one another, there is no concern at all with their kashrus and they may continue to be used.

2) Having separate drying racks is especially important for the cup shaped drying receptacles that are used to dry the silverware, as they are more likely to have food particles in them, due to their shape.

Thus,  in this type of drying rack, where there may be  food and water sitting at the bottom, if silverware of both classes were sitting in that water together for more than 24 hours, it may indeed  be a problem, and a Rav should be consulted if this happens (This is due to the concept of Kavush K’Mevushal, anything soaking for 24 hours may be Halachically considered as cooked. See Darchei Teshuva Yoreh Deah 121:1)

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HALACHOS FOR SUNDAY, JANUARY 17 2010

1) It is proper, if possible, for Stovetops [both gas and electric ranges] that are used for cooking, frying and warming up food to be designated for one class of food, and to have a separate cooking element for the opposite class of food. (See Chochmas Adam 74:4 and Shu”t Ksav Sofer Yoreh Deah Siman 54 where he writes that G-d fearing individuals should be stringent with this)

Another option is to have separate grates to use when cooking the opposite food class on the same range.

If this is too difficult, it is best to at least designate one of the flames on the range for the opposite food class. (Shu”t Ksav Sofer ibid. See also Shu”t Teshuvos V’Hanhagos Vol. 2 Siman 387)

2) M’Ikar Hadin (according to the letter of the law) if one wants (or needs) to use the stovetop for both meat and dairy, it is permissible as long as certain guidelines are followed, which we will outline tomorrow B’Ezras Hashem. (See Mishna Berura Siman 451:34 for the reasoning. See also Igros Moshe Yoreh Deah Vol. 1 Siman 59 and Yoreh Deah Vol. 1 Siman 40 and Orach Chaim Vol. 1 Siman 124)

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HALACHOS FOR MONDAY, JANUARY 18 2010

1) When using one stovetop for both food classes (which is OK, M’Ikar Hadin as we learned yesterday), the following guidelines must be followed:

• The entire surface of the stovetop must be treated as a non kosher utensil and no food may be placed directly onto this surface.

• If any food fell onto this surface while cooking or frying, it becomes prohibited to eat.

• When cleaning any part of the stovetop it may not be done  together with or on top of any other kosher utensils, and separate cleaning gear are required to clean any part of the stovetop.

• No utensils (e.g. a stirring spoon) that aren’t totally dry on the bottom may be placed on a stovetop that is used for both food classes. (See Rama Yoreh Deah Siman 92:8 and Chochmas Adam 45:19. See also Shu”t Sh’eilas Ya’avetz Vol. 1 Siman 113)

2) It is a good idea to have a receptacle on the stovetop on which to rest any utensils being used in the cooking process, to avoid placing them directly on the stove.

If a wet utensil was placed there by mistake, it may require Koshering and a Rav should be consulted. (See Shu”t Teshuvos V’Hanhagos Vol. 2 Siman 387)

Care must be taken at all times to keep this shared stovetop clean, especially after using it for frying food, where it is usual for splashing to happen all over the stovetop. (See Kaf HaChaim Yoreh Deah Siman 97:29. See also Taz Yoreh Deah 97:4)

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HALACHOS FOR TUESDAY, JANUARY 19 2010

1) L’Chatchilah, care must be taken not to cook or fry meat dishes and dairy dishes at the same time on one stove top.

Furthermore, when cooking or frying a food of one class, it is proper to ensure that no pots or utensils of the other class are near the stove at all, even if they are empty of food, as if they are too close to the food that’s cooking, they may get a splash of the hot food and jeopardize the kosher status of the empty pot or utensil.

2) If one has no choice, and needs to use the stove for cooking meat on one range and dairy on another, at the same time, care must be taken to separate the two pots as far from one another as possible.

Especially when  the pots are being uncovered totally or partially, when a spice or ingredient is being added to one of the pots or when one of the foods is being mixed, care must be taken to do it slowly and gently to ensure nothing splashes over to the pot of the other food class.

(See Rama Yoreh Deah Siman 92:8 and 118:11. See also Shach Siman 118:36)

If two pots of opposite food classes touched one another while cooking, as long as the outside of each pot was dry, both of them, and their contents, remain Kosher. (Rama ibid.)

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HALACHOS FOR WEDNESDAY, JANUARY 20 2010

1) A Kosher kitchen should have separate and distinctly recognizable oven mittens and pot holders for meat, dairy and Parve.

Likewise, those who place hot pots and pans on a special element in order not to place them directly on the table or countertops, should have separate and distinctive elements for meat and dairy, especially if these elements are made from china, ceramic or other similar materials which absorb food that spills onto them when hot but cannot be purged of that food status.

2) Those who install a hood above their stovetops should make sure that it is installed enough distance away from the stove top to ensure that the steam from the cooking pots can dissipate enough before reaching the hood, and thus not present a problem of the condensed steam falling back into the food being cooked [uncovered] on the stovetop. (See Shulchan Aruch Yoreh Deah Siman 92:8. See also Pri Megadim, Aishel Avraham. Siman 92:29)

If the hood is indeed too close to the stovetop (either because logistics do not allow it to be installed high enough, or in instances where large pots are being used which are higher up than the usual pots) it is prohibited to be cooking meat and dairy dishes simultaneously, as doing so will cause the steam to render all the food non Kosher (if the pots aren’t sufficiently covered).

Regarding if the exhaust fan in the hood is sufficient even when it is too close to the stovetop, a Rav must be consulted in each situation

Pots, pans, cooking utensils, [open containers of] salt, sugar and other spices etc. should not be hung or stored directly above a stovetop, as the steam from any foods cooked on the stove will most probably be absorbed into those utensils and foods and render them the status of the food, and if steam of both meat and dairy get absorbed, the utensils will become Treif. (See Shulchan Aruch Siman 92:8)

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HALACHOS FOR THURSDAY, JANUARY 21 2010

1)The ovens that are found in most homes nowadays are manufactured in such a way that  their openings are closed and their doors are hermetically sealed to ensure that no heat escapes and that the heat is evenly distributed to all parts of the oven.

While items are cooked/baked in the oven, the heat and the steam that escapes from the food being cooked/baked gets absorbed into the walls of the oven. (Sometimes this can even be visible to the naked eye in the form of dried gravy, which get baked onto the walls over time) and can then be transferred onto other food in the oven. (See Darchei Teshuva Siman 92:164 and Shu”t Minchas Yitzchak Vol. 5 Siman 20:10)

Therefore,  the usage of this oven for uncovered  meat, dairy and Parve simultaneously  is prohibited.

Furthermore, even if the oven is not used at the same time for opposite food classes, but is used consecutively, it is also problematic if the foods are uncovered, and surely L’Chatchilah it should not be done.

2) Although many ovens nowadays have vents  that are made to remove the steam from the oven, most Poskim do not consider this significant enough to override the problem of steam from one food class in the oven mixing with food of a different class, and  thus keep to the ruling that  if both classes were  cooked in the oven uncovered simultaneously or even consecutively, it will render the food problematic.

In the event that food was cooked in any of the aforementioned situations, a competent Rav must be consulted for a ruling.

(See Rama Siman 108:1 and Igros Moshe Yoreh Deah Vol. 1 Siman 40. See also Badei HaShulchan page 211. See also Shu”t Minchas Yitzchak Vol. 5 Siman 20:8-13)

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HALACHOS FOR EREV SHABBOS KODESH, JANUARY 22 2010

(Double Portion L’Kavod Shabbos Kodesh)

Halachos for Erev Shabbos Kodesh

1) When a new oven is purchased, it is extremely praiseworthy to dedicate the oven to one food class, and have a separate oven or heating element for the opposite food class.

Indeed, many people purchase ovens with 2 separate compartments (Double Decker oven) and dedicate one to meat and one to dairy, and this practice is commendable as it prevents many Kashrus problems that often arise when having only one oven.

2) When using a Double Decker oven, it is best to dedicate the top oven for meat and the bottom one for dairy, as meat foods  tends to release more steam (due the fats  in meat) than dairy foods, and of course heat rises. (See Sefer HaKashrus page 42)

Although when a Double Decker oven is used it is permissible for both of the ovens to be in use at one time with opposite food items, some people are scrupulous to not have them both cooking at the same time. (See Sefer Kashrus  V’Shabbos B’Mitbach page 160 and Kovetz M’Beis Leivi Vol. 3 page 21 for more details about this)

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HALACHOS FOR SHABBOS KODESH

1) Disposable aluminum pans that are used for baking and cooking, which are manufactured outside of the United States of America, according to some Kashrus researchers , may have a Kashrus problem due to the possibility that animal fats are used in the manufacturing process.

The problem may be eliminated by cleaning them thoroughly with soap and water and then used. (Psak of Rav Yosef Shalom Elyashiv Zatzal quoted in Sefer HaKashrus page 43 footnote 68)

It is for this reason that pans with Hechsherim (rabbinical certification) are available on the market.

2) The pans manufactured in the United States, apparently do not utilize such a process, and may be used without a Hechsher.

In any case, a Rav should be consulted for Halacha L’ma’aseh.

Regarding if these “disposable” pans require Tevilah, we shall discuss this in the future B’Ezras Hashem.

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HALACHOS FOR SUNDAY, JANUARY 24 2010

1) When baking a cake to be eaten with milk[or at a dairy meal], a pan which was used within the previous 24 hours for meat should not be used, even if the pan is completely clean.

Likewise, Challah (or any other bread) which is being baked for use at a meat meal, may not be baked in a pan that was used for dairy within the previous 24 hours.

2) If the bread or Challah was already baked in a pan that was used for the opposite food within the past 24 hours, for Ashkenazic Jews it may not be eaten with food of the opposite class.

Jews who follow the Sephardic rulings of the Shulchan Aruch, may eat the cake/Challah with a food of the opposite class.

According to some Poskim, they may do so even L’Chatchilah. (See Shulchan Aruch, Rama, Shach and Taz Yoreh Deah Siman 95:1 and 2. See also Shu”t Yabia Omer Vol. 4 Yoreh Deah Siman 4)

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HALACHOS FOR MONDAY, JANUARY 25 2010

1) An Ashkenazic Jew who uses a  meat baking pan which wasn’t used in 24 hours and is totally clean, to bake a Parve food, should L’Chatchilah not eat that food together with dairy (and vice versa for a dairy pan used to bake Parve, should not be eaten L’Chatchilah with meat)

If there is a situation where eating this food with the opposite class is extremely necessary, there are leniencies to be relied upon, and a Rav should be consulted. (See Chochmas Adam Klal 48:2. See also Kovetz M’Beis Leivi Vol. 4 page 179 Os 66)

2) For Sephardic Jews, it is permissible L’Chatchilah to eat this parve food with foods of the opposite class than the pan. (See Shulchan Aruch Yoreh Deah Siman 95:1 and 2 and Shu”t Yabia Omer Vol. 4 Yoreh Deah  Siman 4)

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HALACHOS FOR TUESDAY, JANUARY 26 2010

1) If one inadvertently prepared  a meat dish in a dairy pan, or vice versa,  if 24 hours have passed since the pan has been used, the food may be eaten, but the pan needs to be Koshered (This can be done by placing the pan in the oven and turning the oven on high for around an hour)

If less than 24 hours have passed since the pan was last used, a Rav must be consulted as to the status of the food as well as the pan. (as there are possibilities that the pan can never be koshered properly. See Shu”t Avnei Yashfe Vol. 3 Siman 72. See also Kovetz M’Beis Leivi Vol. 4 page 179 Os 2)

2) One who has only one oven, if food will be cooked/baked in it uncovered, it should preferably be dedicate for use with one food class. (See Shulchan Aruch and Rama Yoreh Deah Siman 108, Rama Siman 93:1 and Shu”t Chelkas Yaakov Vol. 2 Siman 136)

If the food that is being cooked is hermetically sealed, or at least covered with an adequate double covering, it may be cooked/baked in any oven M’Ikar HaDin.

However, some Poskim advise not to do this unless in a situation where there is no other choice (Sha’as HaDchak) (Shulchan Aruch and Rama ibid. See also Igros Moshe Yoreh Deah Vol. 1 Siman 49 and 59. See also Mishna Berura Siman 451:136 and Darchei Teshuva Yoreh Deah 108:39 and Kaf HaChaim Yoreh Deah 108:19)

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HALACHOS FOR WEDNESDAY, JANUARY 27 2010

1) An oven which is exclusively used for meat should not be used to prepare uncovered Parve foods that will be served at a dairy  meal (and vice versa for preparing Parve foods in a dairy oven for use at a meat meal) (See Shulchan Aruch  Yoreh Deah Siman 92:8, 108:1 and 2 and Rama Siman 93:1 and 95:5. Even though regarding cooking something Parve in a meat or dairy pot that wasn’t used in 24 hours, according to the Shulchan Aruch it is more lenient, or even permissible L’Chatchilah, it is different in an oven as there are actual particles of food left on the walls etc.)

If a Parve food was in fact baked in such an oven, uncovered, if the oven was not cleaned out prior to this baking, the food assumes the status of the oven and may not be eaten with the opposite food class, and if the oven was dairy, may even require waiting 6 hours [or whatever time one usually waits after meat] before eating the baked item. (See Shulchan Aruch Yoreh Deah Siman 97:3 and 108:1. See also Kovetz M’Bais Leivi Vol. 3 page 21 Os 3. See also Shach Yoreh Deah 108:11 and Darchei Teshuva 108:41)

2) If an uncovered parve item was cooked/baked in a clean meat or dairy oven that was used within 24 hours, even though the oven was cleaned, it should still not be eaten together with a food of the opposite class, but may be eaten immediately prior or afterwards.

However, some Poskim are lenient with this and maintain that as long as the oven was cleaned and turned onto the highest setting  for a while (half hour or an hour) then the Parve items may be eaten with a food of the opposite class.

This is especially relied upon at times of necessity such as Erev Shabbos or when one has guests. (See Shu”t Minchas Yitzchak Vol. 5 Siman 20)

HALACHOS FOR THURSDAY, JANUARY 28 2010

1) If an oven designated for one class of food was inadvertently used to cook/bake a food of the opposite class, it can be Koshered by thoroughly cleaning it out [preferably with a caustic cleaner to remove the grease from the walls], waiting 24 hours and then  turning the oven to the highest temperature(or self clean, in which case a caustic cleaner may not be necessary) for approximately an hour.

The grates on which the food were laying inside the oven, also require Koshering and should also be cleaned, and remain inside when the oven is turned on to the highest setting. (See Kovetz M’Beis Leivi Vol. 3 page 21:5)

2) It is important to note that Koshering ovens should be done only when necessary and in instances where they inadvertently were used wrongly. Constantly Koshering an oven  from one food class to another should be avoided. (See Shu”t Chelkas Yaakov Vol. 2 Siman 136 and Shu”t Teshuvos V’Hanhagos Vol. 1 Siman 430)

Due to the many complications involved in Koshering ovens, and the fact that certain ovens coated with enamel or other materials cannot be koshered at all according to some Poskim, it is always advisable to consult a competent Rav before attempting to kosher an oven to discuss all the specific details. (See “Laws of Kashrus” by Rav Binyomin Forst Shlita page 229 for a more detailed treatment of Koshering ovens.

HALACHOS FOR EREV SHABBOS KODESH, JANUARY 29 2010 (TRIPLE PORTION L’KAVOD SHABBOS KODES/SHABBOS SHIRA/TU B’SHVAT)

Halachos for Erev Shabbos Kodesh

1) The method of koshering an oven that we discussed yesterday (referred to in Halacha as Libun Kal) applies only to meat ovens that were used for dairy or for dairy ovens that were used for meat consecutively.

However, if meat and dairy were cooked in an oven concurrently, or if non Kosher meats were cooked in the oven (Neveilos, Treifos or other prohibited items), the pans, grates, skewers and all other  elements in the oven require Libun Chamur(using a blow torch until they get red hot and release sparks),

2) The oven itself suffices with Libun Kal, turning it on high for an hour. (See Darchei Teshuva Yoreh Deah 121:53. See Tur, Magen Avraham and Machtzis HaShekel Orach Chaim Siman 451)

Again, in all matters pertaining to Koshering ovens, we can’t stress enough the importance of consulting a Rav with all the specific details, in order to ensure that it may be koshered, and if so, it is done correctly.

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HALACHOS FOR SHABBOS KODESH

HALACHOS L’KAVOD SHABBOS SHIRA

1) Shabbos Parshas Beshalach is known as “Shabbos Shira”.

It is customary to put out pieces of bread for the birds to eat. One of the many reasons  given for this custom is that in the desert the Mann fell for six days, with a double portion falling on Erev Shabbos to sustain the Jews through Shabbos.

The two evil troublemakers in the desert, Dasan and Aviram, tried to disprove Moshe Rabeinu’s proclamation that no Mann will fall on Shabbos, and they took their Mann early Shabbos morning and scattered it all over the camp so the jews will wake up and see that in fact Mann did fall on Shabbos.

Hashem sent the birds to eat up every last crumb of the “planted Mann”  and when the Jews awoke, it was as Moshe had promised, and no Mann was to be found.

Thus as a reward for this, the birds are fed each year on Parshas Beshalach.

2) The Mogen Avraham (Orach Chaim Siman 324:7) decries this minhag, as the Halacha is that one may not feed animals that do not belong to him/her on Shabbos, and thus one may not put out food for the birds during Shabbos Shira (or any other Shabbos). (This is also how the Mishna Berura Siman 324:31 and the Shulchan Aruch HaRav 324:8 rule.)

Other Poskim justify the minhag to feed the birds on  this particular Shabbos  as we are doing this as a Mitzvah of Hakoras HaTov (See Aruch HaShulchan 324:3 and Da’as Torah 324:11)

[ Incidentally, the Mogen Avraham Siman 171:1, based on Rashi to Ta'anis 20b rules that one may never feed food that is worthy of human consumption to animals or birds, as doing so  is being ungrateful to Hashem for the food He has given us]

The best thing to do, if one wants to uphold this custom yet avoid feeding the birds on Shabbos, is to place the bread for the birds right before Shabbos begins. (And if one wants to adhere to  the ruling of the  Mogen Avraham in Siman 171, the bread that is placed for the birds should be stale and not good fresh bread that is still worthy of human consumption)

Another option brought in the Poskim is to have a minor (boy under 13, girl under 12) put out the bread, as it isn’t a real Issur (Aino Shevus Gamur). (See Aishel Avraham (Butchatch) Siman 167: 6 Dibur Hamaschil Sham)

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HALACHOS L’KAVOD TU B’SHVAT

1) It is customary [for Ashkenazic Jews] to eat different varieties of fruits on Tu B’Shvat, as this day is the ‘Rosh Hashanah” for fruit trees (meaning that the “year” regarding Ma’aser and Arlah is counted from this day) (Mogen Avraham Orach Chaim Siman 131:16)

2) Some people have the custom to eat an Esrog (or Esrog Jelly) on Tu B’Shvat (Likutei MaHarich)

It is also customary to daven on Tu B’Shvat for a beautiful, kosher Esrog on the following Sukkos (Bnei Yissochor Shvat 2:2)

The Sefarim write that the words “Chamisha Asar B’Shvat” are the Gematria (numerical value) of the words “L’Kavein Al Esrog Lulav Hadas Aravah” (to have in mind for Esrog, Lulav, Hadassim and Aravos)

The Ben Ish Chai even wrote special Tefilah for this (CLICK HERE for the text of the Tefilah). This Tefilah may be recited on Shabbos, when Tu B’Shvat falls out on Shabbos.

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HALACHOS FOR SUNDAY, JANUARY 31 2010

1) A toaster oven which is used to cook and heat up uncovered food may only be used for one class of food, and must be designated for meat, dairy or Parve, and once it is used it cannot be changed over to another class.

The reason for this is that due to the small size of the toaster oven and the many areas that are all but impossible to reach and clean, it will never be able to be koshered properly. (See Sefer HaKashrus page 47 footnote 98, quoting several Great Poskim)

If the toaster is designated exclusively to cook foods that are in  hermetically sealed containers, it may then be used for both classes of food consecutively, provided that the outside of the container  is dry and absolutely free of any food particles.

Additionally, the tray on which the food is laying while being cooked must be totally clean of any food particles.

2) In cases of necessity, where no special hermetically sealed containers are available, the food can be double wrapped in aluminum foil, to the point that it is hermetically sealed.

Here too, the entire outside of the aluminum foil must be dry and free of food particles.

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HALACHOS FOR MONDAY, FEBRUARY 1 2010

1) Microwave ovens are different than gas or electric ovens in that regular ovens get hot and then transmit that heat to the food, whereas microwave ovens heat the food and the hot food emits steam which then  can heat the walls and other places in the microwave.

However, even so, it is prohibited to cook two foods of opposite classes in the microwave at once, as the aroma and the steam from the foods can be absorbed into each other and thus be prohibited to eat.

2) Also, being that…

a) The cooking area in a microwave is small and unvented

b) All food , even solid foods, produces steam quickly in a microwave

c) It is all but impossible for food particles not to splatter on the ceiling and walls of the microwave

…it is best  to not use the same microwave for  [uncovered] meat and dairy, even consecutively.

If one needs to use a microwave for a food of the opposite class,  the food must be adequately covered with a sealed, preferably double wrapped, covering, and be placed on a paper plate and not directly on the microwave surface. (See The Laws of Kashrus by Rav Binyomin Forst page 232-234 for a more detailed analysis of the above Halachos)

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HALACHOS FOR TUESDAY, FEBRUARY 2 2010

1)If a microwave oven’s Kashrus is compromised, according to many Poskim it can be Koshered, as follows:

The microwave  should be totally cleaned.

A cup or bowl of water should be placed inside and the microwave turned on for approximately 10 minutes.  The bowl with water should then be placed in a different spot in the microwave, and the microwave should be turned on for an additional 5-10 minutes.

If the microwave is being koshered from a non Kosher usage (as opposed to just from milk and meat) 24 hours should be waited before doing the above procedure.

If there is a glass plate in the microwave, a Rav should be consulted regarding if it is able to be Koshered, and if so, how. (See Piskei Teshuva Orach Chaim Simon 451 for more on this topic)

2) If a Chometz microwave is being koshered for Pesach (something that should ideally not be done unless extremely necessary) , the food warmed up in it should be double wrapped, even after Koshering. (See Shu”t Teshuvos V’Hanhagos Vol. 2 Siman 212 and Yalkut Yosef Vol. 5 page 360)

If there are any plastic components on the inside surface of the microwave, a Rav should be consulted to determine if it is possible to Kosher.

If the microwave has a browning element or is a convection oven, it needs to be cleaned, and then turned on to its highest setting for 45 minutes, in order to reach its highest heat and thus render the oven Koshered.

There are certain models that do not reach the required temperature to effect a proper Koshering, so it’s important to check with a Rav regarding your particular model.

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HALACHOS FOR WEDNESDAY, FEBRUARY 3 2010

1) Covered griddles, Sandwich makers, waffle makers and other similar small  covered heating elements, should be designated for use with one food class only, and once they are used should not ever be used for uncovered food of the opposite class.

If the food being placed in the heating element is hermetically sealed and the element is totally clean and dry, it may be used for the opposite food class.

Though these elements can be koshered, they require Libun Chamur and a Rav must be consulted before doing so.

2) A toaster, which is designed with two receptacles to toast bread only (which pop out when ready), and is never used for anything other than parve bread, may be used to prepare toast or biscuits for use with either meat or dairy meals.

Care must be taken to ensure that the toaster itself does not come in contact with any meat or dairy food. It is also prudent to clean and wash it separately, away from other dishes.

This toaster should be kept away from other meat or milk appliances and utensils and should not be used on the table where a milk or meat meal is being eaten.

If this toaster was used to toast bread that had butter or cheese on it, it may no longer be used to toast parve bread for use with meat. (and vice versa)

It is extremely difficult, if not impossible, to kosher such toaster to return it to its Parve status. (See Sefer HaKashrus pages 49-50)

HALACHOS FOR THURSDAY, FEBRUARY 4 2010

1) A blender should be designated for use with one food class only, and once it is used for one food class it should not ever be used for the opposite class.

It is very difficult to properly Kosher the blades of a blender, as the receptacle where the blades fit in, cannot be properly cleaned and reached (as they are usually connected to a piece of plastic, and they get very hot while the motor is running), and thus  a Rav must be consulted before attempting to do so to determine if and how it can be done.

2) Many people have a custom to only blend parve ingredients (vegetables, fruit, etc.) in a blender, and to add the milk or meat ingredients to the mixture afterwards. This is a very praiseworthy way of doing it, as this foresight will prevent Kashrus problems (which are particularly common with blenders)

HALACHOS FOR EREV SHABBOS KODESH, FEBRUARY 5 2010

Halachos for Erev Shabbos Kodesh

1) Food brushes, basters, whisks and similar utensils that are used to apply eggs to dough, fluff egg whites, mix batters or other similar tasks, which are solely used with cold ingredients, may be used in the preparation of both food classes, as long as they are thoroughly washed out with cold or warm water between usages.

2) Also, care must be taken not to leave them sitting in the sink with food particles on them for more than 24 hours. (Psak of Rav Yisroel Yaakov Fisher Zatzal, quoted in Sefer HaKashrus page 52)

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HALACHOS FOR SHABBOS KODESH

1) Foods that were peeled or grated with peelers and graters which are used solely to prepare Parve foods such as fruits and vegetables, may be eaten together with a meat meal or a dairy meal.

To ensure that they retain their parve status, it is proper to make sure that they are washed and stored separately and not together with meat or dairy dishes and utensils.

2) Here too, the most important thing is to not allow them to be in the sink with wet meat or dairy dishes, that have food particles on them, for more than 24 hours.

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HALACHOS FOR SUNDAY, FEBRUARY 7 2010

1) Knives and other sharp utensils used to cut or grate, which are designated for meat or dairy, should L’Chatchilah not be used to cut [even cold, non sharp] parve foods that will be used at a meal of the opposite class. (See Shulchan Aruch Yoreh Deah Siman 96:5 and Kaf HaChaim Yoreh Deah Siman 96:51 and 52.)

However, if they were totally clean and 24 hours have passed since their last use, the [cold, non sharp] item that was cut retains its parve status and may B’dieved be used at a meal of the opposite class than the utensil.

2) In general, when cutting, grating or blending different foods, it is always prudent to cut a Parve food last (e.g. Challah or a hardboiled egg) as doing so will ensure that any minute food particles that may have been left on the cutting device will be absorbed into the Parve food and not be present next time it is used. (This is in addition to the thorough cleaning of the knife, as an extra precaution) (See Darchei Teshuva Yoreh Deah Siman 96:56)

HALACHOS FOR MONDAY, FEBRUARY 8 2010

1) Knives and other sharp utensils which are designated for meat or dairy, which were used to cut sharp foods transfer their status to the sharp foods, and those foods may not be eaten together with foods of the opposite class than the knife.

The above applies even if the knife was thoroughly cleaned, and even if more than 24 hours elapsed since the knife was last used. (See Shulchan Aruch Siman 96:1 and Kaf HaChaim 96:10 and 11)

2) Some common examples of “Sharp Foods” are: Onions, garlic, lemons, radishes,  raw horseradish, salty fish and according to some Poskim, pickles and other items prepared in vinegar. (See Shach to Yoreh Deah 96:1 and 16, Chochmas Adam 49:1,  Pischei  Teshuva 96:3, Kaf HaChaim 96:39  and Aruch HaShulchan Yoreh Deah 96:2 for more details about these foods and certain other leniencies that may be applicable in certain situations)

When in doubt if a food is considered sharp, of course a Rav should be consulted.

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HALACHOS FOR TUESDAY, FEBRUARY 9 2010

1) A knife, grinder, food processor, blender or other cutting device which is designated for meat (i.e. was used with hot meat or was used to grind meat and a sharp food together), should not be used for fish before ensuring that  the cutting device is thoroughly cleaned and devoid of any meat particles.

The same applies to a cutting device that is designated for fish, before using it for meat.

2) M’Ikar HaDin (according to the letter of the law) it is permissible to grind fish and onions (or other sharp foods) together in a meat blender. (See Taz to Yoreh Deah Siman 95:3 and Shu”t Shevet Haleivi Vol. 6 Siman 111)

However, some people are careful to avoid doing so, as they are concerned for  the danger of  meat and fish even  via absorption from  a sharp food. (See Chavas Da’as Siman 95:3 in Biurim, Darchei Teshuva Siman 1116:27. This was also the minhag of the Steipler Zatzal)

Therefore, if possible, it is best to grind up the sharp food separately and add it to the ground fish afterwards.

Another alternative is to cook the onion (or other sharp food) first for a few minutes until it loses its status as a sharp food, and then add it to the grinder.

HALACHOS FOR WEDNESDAY, FEBRUARY 10 2010

1) A tea pot or a tea kettle (free standing  or electric) used exclusively to boil water which does not come in contact with any meat or dairy may be used to boil water for use at both meat and dairy meals.

In order to ensure that the water kettle remains Parve, it is best to keep any meat or dairy foods away from it, not pass foods that may spill over it when the kettle is uncovered, and not even to warm up non parve foods on top of the kettle, even if it’s covered.

2) It is also best not to pour directly from the water kettle onto meat or dairy foods (e.g. to let the water run on frozen chicken to defrost it or to add hot water directly into  a cup containing milk or dairy hot chocolate) as the steam can go back up into the kettle or its spout  and jeopardize its parve status. (According to some Poskim this isn’t a problem as they maintain that steam doesn’t go straight up, and even if it does, some Poskim still maintain that it isn’t a problem for meat and milk and only an issue for Chometz and other Issurim. See Aruch HaShulchan Siman 92, Shu”t Minchas Yitzchok Vol. 5 Siman 81. It is still proper to try and be careful with this, and if this did happen a Rav should be consulted)

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HALACHOS FOR THURSDAY, FEBRUARY 11 2010

1) A  tea pot or  tea kettle boiling on a stove top or an electric hot water urn which is plugged in  and boiling, that had a significant amount (i.e. more than simply a few drops which become Batel immediately) of meat gravy spill on top of it or slide under it, requires Koshering to once again be Parve.

It is important to note, that once it requires Koshering, the water from that kettle or urn may not be used even at a meat meal and should be Koshered immediately lest one forget and come to use the water at a dairy meal. (See Darchei Teshuva Yoreh Deah Siman 97:3 and Kaf HaChaim Siman 95:4. If this happens on Shabbos there may be room for leniency based on the Bach Siman 97:1, but a Rav must be consulted before relying on this leniency)

However, if the gravy spilled directly into the fire only, it gets burned up, and no Koshering is necessary.

2) When cleaning a Parve kettle or urn, care should be taken not to wash it in a sink that has in meat or dairy food particles, especially when hot water is used and/or the food particles are greasy.

Parve cleaning sponges etc. should also be used, and the towel used to dry it should also be Parve, to ensure that the urn remains Parve and thus its water can continue to be used at all meals.

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HALACHOS FOR EREV SHABBOS KODESH, FEBRUARY 11 2010

(Double Portion L’Kavod Shabbos Kodesh)

Halachos for Erev Shabbos Kodesh

1) When purchasing an electric dishwasher for a new kitchen, if one has been blessed with the means to purchase two machines which drain into two separate sinks, one for meat and one for dairy, that is ideal and praiseworthy thing to do.

Having two dishwashers helps prevent many kashrus questions which  often arise with only one dishwasher, and affords the Balabusta (Jewish housewife) much more Menuchas Hanefesh (peace of mind)

2) However, it isn’t always possible or practical to have two machines, and thus the following Halachos must be known in order to maintain a kosher kitchen with only one dishwasher.

One who purchases a home or apartment with an existing dishwasher, must ascertain whether the dishwasher is Kosher or not.

If it isn’t Kosher or if it is impossible to find out from a reliable source whether it is Kosher or not, the dishwasher will require koshering before being acceptable for further use.

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HALACHOS FOR SHABBOS KODESH

1) A dishwasher that was used for both meat and dairy, or which was used by previous non Jewish owners to wash utensils used with non kosher food, according to some Poskim cannot be koshered at all(especially if there is a filter in the washing chamber) and a new machine must be purchased. (See The laws of Kashrus by Rav Binyomin Forst Shlita, page 261-262 for more details)

Other Poskim maintain that koshering is possible in many instances, and  when allowed, can be koshered as follows:

• The entire dishwasher must be thoroughly cleaned

• 24 hours must be waited, and the machine not used, from when it’s cleaned until it can be koshered.

• The machine should then be run [on the highest possible heat setting, if possible] for a full cycle. (See Igros Moshe Orach Chaim Vol. 3 Siman 58. If it doesnt reach a high enough temparature of 100F or more, it may be problematic.)

2) If parts of the dishwasher are porcelain, plastic or constructed from materials other than metal or stainless steel, it can further complicate the koshering process or make it impossible. (See Kovetz M’bais Leivi Vol. 1 page 30)

Whenever koshering a dishwasher , especially for Pesach use, a Rav must be consulted to determine if and how it should be done. (See also Kitzur Shulchan Aruch Yalkut Yosef page 589 for some leniencies for Sephardim)

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HALACHOS FOR SUNDAY, FEBRUARY 14 2010

1) It is prohibited to place meat and dairy dishes together at one time in a dishwasher.

If one does so the utensils risk becoming non kosher.

Moreover, merely doing so may be a transgression of the biblical prohibition to cook milk and meat together, as if food particles of both food classes are in the dishwasher they can be heated up together. (Merely cooking meat and dairy even when not intended for consumption is prohibited) (See Igros Moshe Yoreh Deah Vol. 2 Siman 28 and 29 at length.)

2) It is best never to use one dishwasher for both meat and milk utensils, even separately and consecutively.

However, if one finds themselves in a situation where they need to use the same dishwasher for both meat and dairy utensils consecutively, there are certain conditions under which this can be done, as follows

• The dishwasher must be inspected for any food particles, and deemed thoroughly clean.

• The dishwasher may not have any parts that are constructed of ceramic or porcelain. (See Tur Yoreh Deah Siman 121 quoting the ruling of the Ba’al Ha’Itur)

• Separate racks on which the dishes will lay must be purchased and used for each food class being washed.

• Between the two washes, the dishwasher must be run with no utensils inside on the highest heat setting. (See Igros Moshe ibid. and Yoreh Deah Vol. 3 Siman 10 and 11. See also Aruch HaShulchan Yoreh Deah 121:18, Biur Halacha Siman 452 end of Dibur Hamaschil Tzarich and Chayei Adam Klal 125:32)

It is important to note that before relying on the above, a Rav must be consulted to discuss if any specific details or situations allow the above leniencies to apply or not.

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HALACHOS FOR MONDAY, FEBRUARY 15 2010

1) If meat and dairy dishes/utensils were mistakenly washed together at one time in a dishwasher the following criteria must be determined to ascertain the kashrus of the dishwasher and the utensils.

If both of the dishes/utensils were used within the past 24 hours with hot food (Halachically referred to as Ben Yomo) and the volume of water in the dishwasher is not 60 times (i.e. Batel B’Shishim) as great as either  of the utensils, then the water , the dishes/utensils and the dishwasher  are rendered non Kosher.

2) If, however,  the dishes/utensils were not used in the past 24 hours with hot food or the volume of  water used is greater than 60 times than the dishes/utensils,  the dishes/utensils and the dishwasher retain their respective Kosher status. (See Shulchan Aruch and Rama Yoreh Deah Siman 92:1 and Chachmas Adam Klal 44:1)

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HALACHOS FOR TUESDAY, FEBRUARY 16 2010

1) A bread box or other area used to store bread and pastries should be kept parve, and one should refrain from storing any meat or dairy items there, especially dairy or meat breads (such as cheesecakes, bread with butter etc.)

The reason for this is that we worry that the breads and pastries (which are usually kept parve and used interchangeably at both classes of meals) will come in contact with the meat or dairy items and render them unfit for consumption at a meal of the opposite class, and sometimes may even come to render the bread itself un-kosher. (See Shulchan Aruch Yoreh Deah Siman 89:4 and 91:3)

2) Leftover bread which was on the table at a meat or dairy meal, no longer has a status of parve, and should be placed in a bag and carefully marked with the status of the meal at which it was used before returning to the bread box, so as to make sure they aren’t used in the future at a meal of the opposite class.

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HALACHOS FOR WEDNESDAY, FEBRUARY 17 2010

1) It is best not to store a bread box or otherwise store bread or other parve pastries on a shelf under an oven or stove, lest meat or dairy food particles will splatter or fall onto the bread and thus make it lose its parve status.

Likewise, it’s best not to store breads on top of an oven or stove as the steam from the items being cooked in the oven or on the stove may reach the bread and cause it to become meat or dairy. (See Shulchan Aruch Yoreh Deah Siman 92:8)

2) A cutting board that is designated for cutting bread should be kept away from meat and dairy foods.

Also, this cutting board should not be placed on the table and used to hold the bread during the meal, and definitely no butter or gravy should be smeared on the bread while it is on this parve cutting board.

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HALACHOS FOR THURSDAY, FEBRUARY 18 2010

1) From time to time , it is proper to thoroughly  clean out the bread box or other area where open breads and pastries are stored, as doing so will prevent anybody  from inadvertently ingesting any forbidden bugs which can often find homes in  exposed breads, yet are almost impossible to be noticed by the naked eye.

This is especially true if the bread box or shelf is located in a low area close to the ground.

2) When cleaning out a bread box, keep in mind that bread crumbs which collectively would add up to a Kzayis may not be discarded as is, and must be wrapped respectfully (e.g. in a plastic bag) before being thrown out. (See Shulchan Aruch Orach Chaim Siman 171:1 and Mishna Berura S”K 9)

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