Transferring Taste: Difference between revisions
From Halachipedia
→Pressure of a Knife (Duchka Dsakina)
| Line 172: | Line 172: | ||
| style="background-color:#76A5AF;" | Cucumber (soft) | | style="background-color:#76A5AF;" | Cucumber (soft) | ||
| style="background-color:#DD7E6B;" | Either | | style="background-color:#DD7E6B;" | Either | ||
| style="background-color:#FF0;" | | | style="background-color:#FF0;" | Scrape<ref>Shulchan Aruch Y.D. 96:5</ref> | ||
|} | |} | ||
# If a cold knife is used to cut a non-sharp food there's no transfer of taste between the food and the knife.<Ref>Shulchan Aruch YD 96:5</ref> | # If a cold knife is used to cut a non-sharp food there's no transfer of taste between the food and the knife.<Ref>Shulchan Aruch YD 96:5</ref> | ||
