Lo Basi Ella L’orer: Tata’ah Gavar
When a cold item is placed onto a hot surface, Halacha tells us to view the cold item as though it were hot, even though the item remains cold. Conversely, if a hot item is placed on a cold surface, we view the hot item as becoming cooled down. However, in this case we say that until it cools down, there is a kdei klipa transfer of ta’am. This concept is brought in the Gemara Pesachim (76a) and referred to as ta’tah gavar (the bottom surface overpowers).
The Shach (92:36) brings two criteria for deciding which surface is considered the “ta’tah”.
• The bottom surface because heat rises or because the top item weighs down upon the bottom.
• The stationary surface because the item that remains in its place is considered dominant.
Lo Basi Ella L’orer: Extended Irui
Irui can only kasher the outer layer of a kli. Hot water poured against a cold kli is an example of חם לתוך צונן (hot onto cold) of which we say (Pesachim 76a) תתאה גבר ואדמיקר ליה בלע. The bottom surface succeeds in cooling down the water but not before the water succeeds in kashering the topmost layer.
The Kosher Status of Papain
In the early twentieth century, Belgian colonists in the Congo noticed that the Congolese were careful to store elephant meat in papaya leaves. Intrigued, they found that the papaya leaves, besides protecting the meat, tenderized it. Laboratory analysis demonstrated that a particular enzyme, called papain, was the agent of the process.
Kosher Tidbits: Informally Exploring the Complexities of Halacha Through Technology
Kosher Tidbits, an initiative of OU Kosher which presents audio and visual learning sessions regarding contemporary kashrut issues, is nearing the 150 mark with the announcement of its 143rd production last week, “Onions and Radishes: Proceed with Caution,” with Rabbi Hershel Schachter, OU Kosher Senior Halachic Consultant. Available on http://www.ouradio.org and geared toward the general Kosher-observant community across the globe, Kosher Tidbits are an informal and enjoyable means of developing substantial kashrut knowledge. New Tidbits are added to provide insights into aspects of kashrut in today’s world and to show how centuries old halacha is applied to modern technology processes.
ASK OU OUtreach Presents Kashrut and You: A Kosher Consumer Education Seminar February 14 in Queens
Harry H. Beren ASK OU OUtreach presents Kashrut and You: A Kosher Consumer Education Seminar on Sunday, February 14th 9:30-5:00. The event will take place at Lander College, 75-31 150th Street, Kew Gardens Hills.
Ta’tah Gavar
Rabbi Eli Gersten
When a cold item is placed onto a hot surface, Halacha tells us to view the cold item as though it were hot, even though the item remains cold. Conversely, if a hot item is placed on a cold surface, we view the hot item as becoming cooled down. However, in this case we say that until it cools down, there is a kdei klipa transfer of ta’am. This concept is brought in the Gemara Pesachim (76a) and referred to as ta’tah gavar (the bottom surface overpowers).
Jody’s of Virginia Beach is Now OU KOSHER Certified
Jody’s, a Virginia Beach confectionary specializing in popcorn, fudge and caramel apples, started 2010 off right. On January 4, 2010, Jody’s became Orthodox Union, OU Kosher certified.
Franklin Foods is on a Mission to Reinvent Cream Cheese
Nestled in Enosburg Falls, Vermont, the state’s dairy capital, Franklin Foods began producing cheese in 1899 using fresh cream and milk from nearby farms. Today, the Franklin Foods mission is simple — reinventing cream cheese for today’s consumer and culinary professional.
Fish from the Fjord Flourish at Fjordlaks
In the bustling Norwegian town of Aalesund, with its wide range of businesses specializing in marine aquaculture, fisheries and other maritime activities, Anita and Anders Pedersen founded Fjordlaks in 1973, to produce and sell smoked wild salmon.
Too Much to Eat: Is Gluttony a Disease or a Choice?
Judaism teaches that we are to enjoy the beauty, benefits, and bounty of creation. However, when it comes to overeating, Judaism is clear that too much of a good thing is a bad thing.