Tochen: Difference between revisions
From Halachipedia
→Pre-crushed food
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#Salt granules which solidified because of a moisture may be crushed on [[Shabbat]], however, one may not crush salt crystals (looking like blocks) or any other spice which has never yet been crushed unless one does two Shinui's (changes) by using the handle of the knife or fork on a plate or the table. <ref>Shemirat Shabbat KeHilchata 6:11 </ref> | #Salt granules which solidified because of a moisture may be crushed on [[Shabbat]], however, one may not crush salt crystals (looking like blocks) or any other spice which has never yet been crushed unless one does two Shinui's (changes) by using the handle of the knife or fork on a plate or the table. <ref>Shemirat Shabbat KeHilchata 6:11 </ref> | ||
#Food which was crushed very well before [[Shabbat]] or on [[Shabbat]] in a permissible may may be further cut on [[Shabbat]] even in the normal fashion. <ref>Shemirat Shabbat KeHilchata 6:12 </ref> | #Food which was crushed very well before [[Shabbat]] or on [[Shabbat]] in a permissible may may be further cut on [[Shabbat]] even in the normal fashion. <ref>Shemirat Shabbat KeHilchata 6:12 </ref> | ||
# | #If someone made farina or rice porridge before Shabbat and now on Shabbat it is dry, one may pour hot water even from a ''Kli Rishon'' onto the farina or rice porridge to dilute it and mix it up. One may even crush the clumps with a spoon.<ref>Shemirat Shabbat KeHilchata 6:13 </ref> To make farina as a thin mixture that pours from scratch on Shabbat one should make a change in how the ingredients are put in. If the farina is usually put in first and the water, on Shabbat one should first put in the water first and then the farina and vice versa.<ref>Divarecha Yair 3:14 writes that farina or cream of wheat is usually made as a thin batter food and so it only needs a shinuy in the order of putting in the ingredients.</ref> | ||
==Foods which don't grow from the ground== | ==Foods which don't grow from the ground== | ||
