Transferring Taste: Difference between revisions
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→Pressure of a Knife (Duchka Dsakina)
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#If a knife is used to cut a non-sharp food that is in a Kli Shelishi most say that there is a taste transfer of only a peel.<ref>The Chatom Sofer 95 writes that we treat a kli shelishi like a kli sheni, while the Pitchei Teshuva 94:7 writes that we treat it more lenient. Rama 94:7 writes that a kli sheni with pressure of a knife only requires a peel.</ref> | #If a knife is used to cut a non-sharp food that is in a Kli Shelishi most say that there is a taste transfer of only a peel.<ref>The Chatom Sofer 95 writes that we treat a kli shelishi like a kli sheni, while the Pitchei Teshuva 94:7 writes that we treat it more lenient. Rama 94:7 writes that a kli sheni with pressure of a knife only requires a peel.</ref> | ||
#If a knife is used to slaughter an animal according to Sephardim there is no transfer of taste at all, while according to Ashkenazim there is a transfer of taste up to a peel into food but not into the knife since utensils don't absorb as easily as food does.<ref>If a person slaughters a kosher animal with a non-kosher knife there is a dispute in Chullin 8b whether the meat absorbs non-kosher taste. One opinion is that it doesn't and simply needs to be washed, while the other opinion is that it transfers a taste up to a peel. Ashkenazim follow the opinion that there is a transfer of taste up to a peel (Rama 10:1, Shach 10:9), while Sephardim follow the opinion that the meat can be washed. On the other hand, if a person slaughtered a non-kosher animal with a kosher knife the gemara has another dispute whether the knife becomes non-kosher but the halacha according to everyone is that the knife remains kosher (Shulchan Aruch YD 10:3). Rashi Chullin 8b s.v. vhilchata explains that the reason to be more strict on food than the knife is that food absorbs more easily than utensils.</ref> | #If a knife is used to slaughter an animal according to Sephardim there is no transfer of taste at all, while according to Ashkenazim there is a transfer of taste up to a peel into food but not into the knife since utensils don't absorb as easily as food does.<ref>If a person slaughters a kosher animal with a non-kosher knife there is a dispute in Chullin 8b whether the meat absorbs non-kosher taste. One opinion is that it doesn't and simply needs to be washed, while the other opinion is that it transfers a taste up to a peel. Ashkenazim follow the opinion that there is a transfer of taste up to a peel (Rama 10:1, Shach 10:9), while Sephardim follow the opinion that the meat can be washed. On the other hand, if a person slaughtered a non-kosher animal with a kosher knife the gemara has another dispute whether the knife becomes non-kosher but the halacha according to everyone is that the knife remains kosher (Shulchan Aruch YD 10:3). Rashi Chullin 8b s.v. vhilchata explains that the reason to be more strict on food than the knife is that food absorbs more easily than utensils.</ref> | ||
#If a knife isn't used within 24 hours it doesn't transfer taste.<ref>Shulchan Aruch 94:7</ref> | #If a knife isn't used within 24 hours it doesn't transfer taste.<ref>Shulchan Aruch Y.D. 94:7</ref> | ||
==Salting== | |||
# Kosher and non-kosher food which were salted together or if there's an interaction between a kosher food and non-kosher food through the medium of salt there could be a transfer of taste up to a peel, klipah.<ref>Gemara Pesachim 75a, Chullin 112a, Shulchan Aruch Y.D. 91:5</ref> | |||
# A food that is salted to taste good is not sufficient salt to transfer taste. Only if there is a lot of salt, the amount necessary to [[kasher meat]], is that considered enough salt to transfer taste.<ref>Rashi Chullin 112a s.v. deino says that only if the meat is salted so much that it is meant to be preserved that way is it considered enough to transfer taste. See Rashi Pesachim 76a s.v. shein who has a stricter definition. Tosfot 112a s.v. hani quote Rav Yakov Yisrael as espousing the view that if the salt isn't enough to make the meat processed like a hide it isn't enough. Tosfot then quote Rabbenu Tam who thinks that the amount of salt depends on the amound necessary to kasher meat. He proves this from Menachot 21a and Bahag. Shulchan Aruch Y.D. 91:5 rules like Rabbenu Tam since it is the consensus of rishonim including the Rosh, Mordechai, Ran, Rabbenu Yerucham, and Rashba.</ref> Today we're not experts in how much salt that is,<ref>Rama 91:5</ref> but if one could taste that there's salt but it isn't a lot of salt then it is certainly not enough to transfer taste.<ref>Yad Yehuda cited by Darkei Teshuva 91:43</ref> | |||
==Sources== | ==Sources== | ||
<references /> | <references /> | ||
[[Category: Kashrut]] | [[Category: Kashrut]] | ||
