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1 בע '' ה Intro – P. I © 2013 E. Horowitz Types of Blood TypeA: DescriptionB: DinC: Notes 1Dam Hanefesh Blood removes nefesh from animal KaresShechita,

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Presentation on theme: "1 בע '' ה Intro – P. I © 2013 E. Horowitz Types of Blood TypeA: DescriptionB: DinC: Notes 1Dam Hanefesh Blood removes nefesh from animal KaresShechita,"— Presentation transcript:

1 1 בע '' ה Intro – P. I © 2013 E. Horowitz Types of Blood TypeA: DescriptionB: DinC: Notes 1Dam Hanefesh Blood removes nefesh from animal KaresShechita, blood letting 2Dam Ha’aivarim Blood in flesh, veins and organs Lav Mutar דם בעין דם שפירש ממקום למקום דם שלא פריש 3Dam PlaitaBlood that comes out of the meat LavA Main reason for salting 4Fish, LocustMutarOnly from kosher fish, locust Maris ayin issues 5EggSpot in eggLavDifference if found in white or yolk 6HumanMutarMaris ayin issues V

2 2 בע '' ה Intro – P. I © 2013 E. Horowitz Pesukim of Blood 1 פסוקמקור Purpose 1 כָּל - נֶפֶשׁ, אֲשֶׁר - תֹּאכַל כָּל - דָּם - וְנִכְרְתָה הַנֶּפֶשׁ הַהִוא, מֵעַמֶּיהָ. ויקרא ז : כז Punishment kares for Kadshim Chullin Blood of kisoy 2 וְאִישׁ אִישׁ מִבֵּית יִשְׂרָאֵל, וּמִן - הַגֵּר הַגָּר בְּתוֹכָם, אֲשֶׁר יֹאכַל, כָּל - דָּם -- וְנָתַתִּי פָנַי, בַּנֶּפֶשׁ הָאֹכֶלֶת אֶת - הַדָּם, וְהִכְרַתִּי אֹתָהּ, מִקֶּרֶב עַמָּהּ. ויקרא יז : י 3 כִּי - נֶפֶשׁ כָּל - בָּשָׂר, דָּמוֹ בְנַפְשׁוֹ הוּא, וָאֹמַר לִבְנֵי יִשְׂרָאֵל, דַּם כָּל - בָּשָׂר לֹא תֹאכֵלוּ : כִּי נֶפֶשׁ כָּל - בָּשָׂר דָּמוֹ הִוא, כָּל - אֹכְלָיו יִכָּרֵת. ויקרא יז : יד 2 1 חֻקַּת עוֹלָם לְדֹרֹתֵיכֶם, בְּכֹל מוֹשְׁבֹתֵיכֶם -- כָּל - חֵלֶב וְכָל - דָּם, לֹא תֹאכֵלוּ. ויקרא ג : יז Three for warnings corresponding to the three kares punishments above. One for lav of dam ha’avarim One for lav of dam ha’tamtzis 2 וְכָל - דָּם לֹא תֹאכְלוּ, בְּכֹל מוֹשְׁבֹתֵיכֶם, לָעוֹף, וְלַבְּהֵמָה. ויקרא ז : כו 3 עַל - כֵּן אָמַרְתִּי לִבְנֵי יִשְׂרָאֵל, כָּל - נֶפֶשׁ מִכֶּם לֹא - תֹאכַל דָּם ; וְהַגֵּר הַגָּר בְּתוֹכְכֶם, לֹא - יֹאכַל דָּם. ויקרא יז : יב 4 כִּי - נֶפֶשׁ כָּל - בָּשָׂר, דָּמוֹ בְנַפְשׁוֹ הוּא, וָאֹמַר לִבְנֵי יִשְׂרָאֵל, דַּם כָּל - בָּשָׂר לֹא תֹאכֵלוּ : כִּי נֶפֶשׁ כָּל - בָּשָׂר דָּמוֹ הִוא, כָּל - אֹכְלָיו יִכָּרֵת. ויקרא יז : יד 2 5 לֹא, תֹּאכְלֶנּוּ : עַל - הָאָרֶץ תִּשְׁפְּכֶנּוּ, כַּמָּיִם. דברים יב : כד 1. Kerisos, 4B, Rashi 2. This pasuk has two clauses and is thus used twice V 2

3 3 בע '' ה Intro - III © 2014 E. Horowitz Dam Ha’aivarim TypeA: DescriptionB: Din 1 דם בעין Blood collected in veins and cavities Must drain – salting does not help – even if this blood is soaked into the meat 2 דם שפירש ממקום למקום Blood that moved from place to place Assur 3 דם שלא פריש Blood in the meatMutar דם שפירש ממקום למקום A – When did blood move?B - Example 1Rosh Rashba If it moved when aliveBruise 2Rosh Rashba Right after shechitaSpine is broken right after shechita. If the spine is broken the blood that was ready to flow out is reabsorbed into the meat. See Beir Heitiv (2) on 67:3. 3RashbaEven if blood moved after shechita Blood can move when we cook A MAIN REASON WE SALT V 3

4 4 בע '' ה Intro - IV © 2013 E. Horowitz Blood on the surface Standard Kashering Procedure Rinse, Salt, Rinse Case 1.Surface blood was never washed off of a piece of meat. 2.Meat was salted Though salting extracts blood from meat, it can also cause blood to go into the meat in certain circumstances. 3.Status of meat depends on status of surface blood If it is Dom Plaita, salt extracts it and meat is ok If it is Dom B’ain, salt cannot extract it and meat is assur. Basically, forgetting the first rinse could be a big problem. V 2

5 5 בע '' ה Intro - V © 2013 E. Horowitz Cooked Blood AB 1R’ Chanina (R’ Zeiri) in MenachosEating cooked blood is not a transgressionD’Rabbanan 2Aruch HashulchanCooked blood cannot be offer on the mizbeachD’Rabbanan 3Most Rishonim, AchronimD’Rabbanan 4Rashi in ChullinEating cooked heart that was not drained is karesD’Oraisa 5Rambam (Bais Yosef)Cooking blood with milk is not assur for BB”CH. Implies IS assur for the blood. D’Oraisa 6Mechaber(Shach, Pri Megadim)D’Oraisa 7Mechaber (Kaf HaChaim)Mechaber lenient in cases with additional safekD’Rabbanan 8Mechaber (Yalkut Yosef)Lenient if not sure non-Jew did last rinsingD’Rabbanan 9RamaD”Rabbanan Pickled Blood (soaked in water for 24 hours) – This will be important if meat soaked too long 1Pri MegadimD’Oraisa 2Chavas Da’asD’Rabbana Cooked blood (usually cooked with the meat) HEAVILY salted blood has same law as cooked blood.

6 6 בע '' ה Intro - VII © 2014 E. Horowitz Idi D'yiflot Dom Didai Yiflot Ma Shebala - K’bolo Kach Polto If meat 1 st absorbed dom plaita from another piece, it will expel it with its own blood. This will not work for dom b’ain. It’s own blood Dom Plaita from another piece of meat Dom B’ain from another piece of meat It’s own blood Dom Plaita from another piece of meat Dom B’ain from another piece of meat Idi D'tarid L'miflat Lo Bala During salting meat will not absorb dom plaita from another piece of meat. It will absorb dom b’ain. After 18 minutes Tzir, Mohel Salty No blood First 18 minutes Tzir, Salty Contains blood V

7 7 בע '' ה Shiur 1 – Hadacha Rishona © 2013 E. Horowitz Ideally, the first washing has three steps The order of the steps is not important except that scrubbing is always (right?) before rinsing 1. Scrubbing to remove the surface blood 2. Rinsing until the water is clear 3. Soaking for ½ hour Washing

8 8 בע '' ה Shiur 1 – P. 1 © 2013 E. Horowitz Less than 24 hours More than 24 hours First Soaking Custom: Do not use for food Din: B’diavad food ok Din: Cannot use for food Meat is assur Can use for soaking other meat RAMA

9 9 בע '' ה Shiur 1 – P. 2 © 2013 E. Horowitz Who holds 1NatureDraws blood out Everyone 2NaturePushes blood in throughout meat Smak, Smag, IVH This happens before drawing blood out. 3HeatCooks blood in a klippah Everyone 1 2 3

10 10 בע '' ה ABCDEFGHI WhoSurface Blood Why WashHow much to wash Rewash if cut before salting חומרהקולה If salted without first washing Who agrees 1 ר ' א '' ה פליטה CLEAN Good advice in case meat is salted too long WashYesBlood absorbed too long can’t come out Only need to מבטל surface blood אסור if salted 12 or 24 hours If salted less - OK to wash and salt again 2 ר '' ן פליטה SOFTEN crust of meat Wash and vigorously rub NoSimple washing is not good enough Don’t have to wash again if cut before salting Wash & scrub or soak to soften meat and resalt 3 מרדכיפליטה CLEAN Dirty surface weakens salt WashYesHave to wash again if cut before salting Don’t need to soak meat Wash and resalt מחבר, רמ '' א 2 4 מרדכי י '' א פליטה SOFTEN meat to help blood come out Soak ½ hour NoMust soak for ½ hour Don’t have to wash again if cut before salting Wash, soak and resalt רמ '' א 3 5 סמ '' ק באין 1 CLEAN Salt drives surface blood into meat while salting WashYes אסור if not washed and cannot be resalted Don’t have to soak אסור סמג, שערי דורה, בית יוסף, זבחי צדק כף החיים, בן איש חי אור לציון, מהרשל 6 רא '' ש פליטה SOFTEN to speed out blood extraction SoakNoMust soak meat Don’t have to wash again if cut before salting Can be resalted. Wash, soak and resalt בית יוסף et al. ( בהפסד מרובה ) (1)According to פרי מגדים, but according to the חוות דעת the סמ '' ק holds that surface blood is דם פליטה. (2)Main reason. (3) לכתחילה. Shiur 1 – P. 3 V 2

11 11 בע '' ה Shiur 1 – P. 7 © 2013 E. Horowitz The Rama (from the Tur) If the butcher washed the meat then there is no need to wash it again at home. Question: What does this teach us? What difference does it make who washes it? 1Taz Can’t say butchers do not soak meat. Rama requires soaking. Might have thought there is a minhag to wash a second time. 2Prisha Taz (MBZ) Don’t have to salt immediately after washing 3Bach Shach Don’t suspect butcher of doing a poor job 4BachDon’t worry that meat got dirty again 5Chavas Da’asSince washed when warm, scrubbing and soaking not necessary 6Pischei TshuvaOnly in a place where butchers customarily soak the meat V 4

12 12 בע '' ה Shiur 1 – P. 8 © 2013 E. Horowitz Meat & blood in hoof Surface area of hoof Hoof is a kli she’aino menukav 1RamaWash again if you remove hoovesNow have a new surface 2ShachNothing needed if hooves not removedBlood does not move from hoof to leg 3ShachMeat in hooves is assurSalted in a sealed kli 4Shach (Chavas Da’as) If washing with hooves was not good surface blood would assur leg

13 13 בע '' ה Shiur 1 – P. 9 © 2013 E. Horowitz ScrubRinseSoakSaltWashCookDin 1Shach Soak again 2Shach, Taz 1  OK, b’diavad 3Rama 1 OK, b’hefsed m’rubeh 4RAE, Pri Megadim 1, 2 Soak it now 5RAE 2  OK, B’diavad 6Shach, Rama OK, B’diavad 7RAESoak it now 8Chachmas Adam 3 OK in great need 9RAE  OK, B’diavad What if not washed correctly? 1.From Shiur 2 2.Halacha L’ma’aseh V 4 3. With additional rinsing Checks indicate what was done.

14 14 בע '' ה Shiur 1 – P. 9 © 2013 E. Horowitz TIME After thawedDin 1Shach Sifsai Da’as, Chavas Da’as Salt again for 18 minutesOK, L’chatchila 2ShachLeft in original salt for 18 minutes OK, B’diavad 3Pri Chadash (Baer Haitaiv, R' Akiva Eiger, Machtzis Hashekel) Soless L'mincha Combine with first salting for a total of 18 minutes OK, L’chatchila Salted less than 18 minutes before freezing

15 15 בע '' ה Shiur 2 – P. 15 © 2013 E. Horowitz Case First washing was not done Some salting was done Can you rewash and resalt? How Much SaltHow LongDin 1Mechaber Pri Megadim, Mechzik Bracha Not specifiedNot SpecifiedCan rewash and resalt 2Yaish (Mechaber) Maharshal Not specifiedNot SpecifiedAssur 3Rama, Shach, AshkenazimLittleLess than 18 minutesRewash in hefsed m’rubeh 4Bais Yosef Zivchey Tzedke, Kaf Hachaim, Ben Ish Chai, Ohr L’tzion Not specifiedNot SpecifiedRewash in hefsed m’rubeh ?

16 16 בע '' ה Shiur 2 – P. 16 © 2013 E. Horowitz Case First washing was not done Some salting was done Can you roast it? How Much SaltHow LongDin 1Darchei Moshe (Shach) Shach LotLess than 18 minutesCan roast 2Maharshal, Bach (Shach)Can‘t roast 3TazCan roast b’hefsed m’rubeh 4Shach (PM)LittleMore than 18 minutesCan Roast? (Safek) 5Rama (Tiferes L’Moshe (Pischai Tshuva)) LittleLess than 18 minutesCan Roast (Only in this case) 6Pri MegadimCan Roast V 3 ?

17 17 בע '' ה Shiur 2 – P. 16 © 2013 E. Horowitz ? superficially washed salted Hadacha achrona cook Did thisCa we do this? salted Piece is 60x surface OR Superficial Wash60x Surface AreaNotes 1Ra’ah, SmakOk to cook 2MordechaiOk to cookRewash and resalt 3Shach, TazOk to cook 4Rama (RAE) Pri Megadim Halacha L’Ma’aseh Rewash and resalt Only OK in hefsed m’rubeh if already cooked.

18 18 בע '' ה Shiur 2 – P. 17 © 2013 E. Horowitz Unwashed meat salted with washed meat  Dam b’ain Will go into unwashed meat Will not go into washed meat Salting dissolves before it gets there No longer Dam B’ain Idi D'tarid L'miflat Lo Bala or Idi D’palait Rinsed with very cold water and then salted Can always rinse again (RAE) If rinsing is for surface blood Very cold water works as well as other water If rinsing is to soften the meat Nothing happened. Rinse again If DIDN’T rinse again Taz, Shach – Mutar b’diavad R’ Akiva Eiger – Mutar b’hefsed m’rubeh V3

19 19 בע '' ה Shiur 3 – P. 22 © 2013 E. Horowitz Nominal sizes ABC Table SaltCooking SaltRock? Salt 1R’ DimiCoarse 2R’ Dimi (Rambam)Fine Doesn’t work. Absorbed in meat. Coarse Davka 3R’ Dimi (Rosh (BY)) Rosh Fine Preferred Sticks better Coarse Not Preferred Falls off 4TurOK 5Rambam (R’ Yerucham (BY)) Fine as Flour Don’t use Fine Better 6MechaberToo Fine Don’t use OKToo Coarse Don’t use 7Rama Most Rishonim (Gra) Fine as Flour OK if have nothing else 8Shach, TazFine as Flour OK, B’diavad MediumVery Coarse Grind 9Sifsai Da’asFine as Flour Don’t have to resalt Very Coarse Can use V 2

20 20 בע '' ה Shiur 3 – P. 23 © 2013 E. Horowitz Table 2 – Salting on one side 1R’ AshiPasuk infers salt both sides 2Rashba, Ran Rosh (Bais Yosef) Mechaber, Yalkut Yosef OK b’diavad 3Rosh (Tur)Need complete coverage on both sides 4Mechaber (Darchei Moshe)OK b’diavad even if not yet cooked 5Others (Darchei Moshe)Assur even b’diavad 6Darchei Moshe, Zivchai Tzedek, Ben Ish Chai, Kaf Hachaim OK b’hefsed m’rubeh, kovod Shabbas Table 1 – Partially Salted 1ShachPeople generally do not cover entire surface 2Pri MegadimOnly OK in hefsed m’rubeh 3Taz, Michas Ya’akov Chavas Da’as, L’halacha OK b‘diavad

21 21 בע '' ה Shiur 3 – P. 24 © 2013 E. Horowitz Table 1 – Cutting open the lungs 1Issur V’heter (Taz)Open anything with cavitiesSo piece is salted on both sides 2TazOpen k’nokosSo piece is salted on both sides 3Minchas Ya'akov (Mishb'tzos Zahav)Don’t need to open lungsNever exposed to air 4Taz (Mishb'tzos Zahav)Open k’nokosMinhag 5Rivash (Mishb'tzos Zahav)Open k’nokosContains dom b’ain Table 2 – Need to Cut Large Piece of Meat 1Shach, RashbaNoSalting works on large pieces 2MordechaiYesAs seen by head case 3Mordechai (Taz)NoDifferent explanation of head case Case Head was not salted on inside Mordechai (Shach) Assur Needed to cut head open Big pieces must be cut Mordechai (Taz) Head was already split Inside is really other side If not split, mutar Table 3 – Splitting Open Chicken 1ShachDon’t have toOnly have to cover most of surface 2Mishb’tzos ZahavProper to doIn order to cover entire inner surface Remove pieces of innards 3Chachmas Adam Kaf Hachaim Cut most of one side Small hole is not enough

22 22 בע '' ה Shiur 3 – P. 25 © 2013 E. Horowitz Case Originally salted one side Within 12 hours salted second side MAIN CONCERN Will salt push blood from 2 nd side back into 1 st side? One property of salt is that it pushes blood into the meat. OK to salt second side 12 hours after first side 1Rama, Taz, Gilyon Maharsha, Aruch Hashulchan YesTzir still coming out of 1 st side will stop blood from second side 2R’ Akiva Eiger?Salt on 1 st side is now weak Maybe blood from second side can push in Salt 1 st side Tzir from 1 st side Blood from 2 nd side pushing into first side Salt 2 nd side 12 hours V 2

23 23 בע '' ה 18 Min Shiur 3 – P. 26 © 2013 E. Horowitz Case Originally salted one side Then meat was washed After 18 minutes Before 12 hours Within 12 hours salt BOTH sides MAIN CONCERN Will the washing close the נקבי פליטה Blood will not come out of 2 nd side OK to salt second side 12 hours after salting first side AND rinsing 1Taz Mishb’tzos Zahav (Hefsed M’rubeh) YesRely on opinion that נקבי פליטה are still open. 2ShachNo נקבי פליטה are closed. Must roast meat. Salt 1 st sideSalt BOTH sides 12 hours V 2

24 24 בע '' ה Shiur 3 – P. 26 © 2013 E. Horowitz Salt 1 st side 12 hours If meat is cookedIf meat is not cooked 1Rama (Taz)OK in hefsed m’rubehNever a hefsed – roast meat 2Rama (Shach) Shach, R’ Akiva Eiger Chachmas Adam OK in hefsed m’rubehIf don’t want it roasted, then salt it and cook it 3TazCan resalt (one side). Less blood than intestines case (even after 24 hours) 4HalachaHefsed M’Rubeh– Resalt Otherwise - Roast Intestines Fat around intestines not salted Salted inside 24 hours Can salt fat on outside. No too much blood in fat. Rama (Taz) Rama (Shach)

25 25 בע '' ה Shiur 3 – P. 28 © 2013 E. Horowitz Salt 1 st side 18 minutes What to doWhy 1Taz, ShachNothing to redoAll blood is out, even from a large piece 2RambamBlood always remains Case 1 Salted meat Cut within 18 minutes Must wash and salt new surface Shach – wash within 18 minutes Taz – wash before or after 18 minutes Case 2 Salted meat Cut after 18 minutes See chart Case 2

26 26 בע '' ה Shiur 3 – P. 29 © 2013 E. Horowitz 1 Mil40 Mil (one day’s walking) 1Mechaber (Shach)18 minutes720 minutes = 12 hours 2Pri Chadash (Gilyon Maharsha) Rambam 24 minutes960 minutes = 16 hours 3Gr’’a22½ minutes900 minutes = 15 hours 1 day = 40 mil L’chatchilaB’diavadNotes 1Mishna Brura22½ minutes 2Chazon Ish18 minutes 3Rama1 hour18 minutes1 hour is prevalent custom, Time to roast קרבן פסח 4Shach1 hour18 minutesB’diavad if cooked Otherwise, resalt 5Dagul M’ravava1 hour½ HourB’diavad OK If washed, don’t have to resalt 6Yalkut Yosef1 hour

27 27 בע '' ה Shiur 4 – Hadacha Achrona – P. 36 © 2013 E. Horowitz Basic Process Should be done in this order (unlike hadacha rishona) 1. Shake off Salt 3. Soak Once4. Soak Twice2. Rinse

28 28 בע '' ה 1Smak One is enough 2 Rosh Tur One to remove salt and blood Another to remove blood that remains after first washing 3Hagos Ashiri An extra one for water that mixed from the first into the second 4Rambam As many as needed until the water runs clear (could be more or fewer than other opinions) Shiur 4 – P. 33 © 2013 E. Horowitz Four opinions brought by Bais Yosef

29 29 בע '' ה Shiur 4 – P. 34 © 2013 E. Horowitz Shaking before soaking R’ Dimi Shook off saltSource for shaking off salt Tur Shake off salt before soakingLike R’ Dimi Rashba Shake off coarse salt Rub off fine salt Salt will drive blood back into meat Rashi Mordechai Don’t have to shake off fine saltGets dissolved in water

30 30 בע '' ה Shiur 4 – P. 34 © 2013 E. Horowitz ABCDEFG ShakeRinseWash in Air Soak 1 Mechaber Rama (1 st reading) Rama (Shach – 2) 2 3 Rama (2 nd option, Shach – 1) 4 Rama (Taz) 5 6 7Mechaber (Shach – 1 ) 8 Rama (Shach – 1) L’Halacha 13Mechaber, Rama – b’diavad (Shach) How to do Hadacha Achrona V 2

31 31 בע '' ה Shiur 4 – P. 37 © 2013 E. Horowitz Using fruit juice ABC הדחה ראשונההדחה אחרונה 1Tosefos (Taz, Shach) Need to use it for both not to machshir 2Tosefos (R’ Akiva Eiger) הדחה ראשוה is to remove blood 3Rama  Seems to learn from Tosefos 4Rama (R’ Akiva Eiger)  הדחה ראשוה is to soften meat, Juice does not work 5Pri Chadash  Only B’diavad Rashba, Ran answers Mishna case by roasting only 6 Kraisi, Yad Yehudah, Aruch Hashulchan, Halacha l’ma’aseh Only B’diavad Case: Slaughtered animal Chullin prepared with stringencies of Kadshim No blood came out Not מוכשר Can eat with tamei hands Question (Implied by Tosefos): Soaking it during salting will מכשיר the meat Answers: 1.Don’t salt, roast 2.Use fruit juice for washing V 2

32 32 בע '' ה Shiur 5 – P. 42 © 2013 E. Horowitz 1 k’zayis issur 4 k’zaysim heter Ch’n’n Need 60x5 = 300 No Ch’n’n Need 60x1 including the original 4 heter Ch’n’n Issur Davuk If the issur is davuk to one piece, that piece becomes completely assur and 60 is needed against it EVEN THOUGH THEY ARE ALL COOKING AT THE SAME TIME

33 33 בע '' ה Shiur 5 – P. 43 © 2013 E. Horowitz Case: Cooked meat without hadacha achrona Bloody salt is left on surface of meat Mechaber says meat is OK if 60x salt on surface of meat. Why do we need 60 against the salt rather than just 60 against the blood in the salt? How much needs to be mevatel 1Mechaber (Taz)Salt is assur due to ch’n’n60x Salt 2 Mechaber (Shach, R’ Akiva Eiger) Mechaber does not hold ch’n’n by sha’ar issurim Rather, don’t know how much blood is in salt 60x Salt 3Rashal (Taz) Salt is davuk to meat Taz says salt is not davuk Mechaber doesn’t hold by davuk anyway 60x Meat

34 34 בע '' ה Shiur 5 – P. 43 © 2013 E. Horowitz Meat without hadacha achrona Kli Sheini DinS’vora 1RamaAssurSalt with tzir is hot enough to cook 2Maharshal (Taz, Shach)Mutar 3 Maharshal (Mishb’tzos Zahav) Should be assurKli shaini does cause absorption 4TazMutarSalted blood is d’rabbanan 5ShachOK b’hefsed m’rubeh Meat & Food less than 60x Salt

35 35 בע '' ה Shiur 5 – P. 44 © 2013 E. Horowitz Cooking on Shabbas (Gemorah Shabbas 42B) Salt in a kli rishon on fire is assur on Shabbas because of cooking. Salt in a kli rishon OFF fire is mutar because it is the same as bull meat. Everyone knows bull meat is mutar in a kli rishon off the fire on Shabbas because it needs a lot of cooking. WE learn from this that bull meat does not cook in a kli rishon off the fire. What about its blood? NOTE: This has nothing to do with salting to removing blood. DinS’vora 1 Rabbeinu Yerucham (Toras Chatas(Taz)) Taz Can salt meat Does not cook in a kli rishon off the fire. Blood does not get absorbed 2Toras ChatasCannot salt meatMeat does not cook but blood does. 3Minchas Yaakov (Mishb’tzos Zahav)Can salt in hefsed m’rubeh

36 36 בע '' ה Shiur 6 – P. 47 © 2013 E. Horowitz ? The water on my apron? It’s from washing the meat. ABCDE Knows Jewish Customs מסיח לפי תומו יוצא ונכנס קפילא Notes 1Mechaber (pshat) Need all 2 Smak (Tur), Rama, Taz, Mechaber (Rama), Shach Need A and either B or C (Shach) קפדי אנקיותא 3 4Riva (Tur) 5 Smag (Beis Yosef) Mechaber (Shach) Kaf HaChayim, Yalkut Yosef איתחזיק איסורא 6 Smak (Bach, Drisha)  B and specifically NOT A 7 Ok if he knows customs 8Smak (Taz, Shach)

37 37 בע '' ה Shiur 6 – P. 50 © 2013 E. Horowitz Oh, I’ll be ready after I am done kashering these dishes. ABCDE Knows Jewish Customs מסיח לפי תומו יוצא ונכנס קפילא Notes 1 Mechaber (Shach) Rama (Shach) איתחזיק איסורא 2 Rama(Taz) Mas’la’t better than chazaka (No קפדי אנקיותא ) 3

38 38 בע '' ה Shiur 6 – P. 50 © 2013 E. Horowitz I’ll have to wash that pot over there since the chicken fell into it. ? kli rishon kli sheni Case Unsalted chicken Washed in hot water to help remove feathers Kli rishon - assur Kli sheini - mutar Non-Jew says (mas’la’t) used kli sheni ABCDE Knows Jewish Customs מסיח לפי תומו יוצא ונכנס קפילא Notes 1 Mechaber (Shach) Rama (Shach) Same as previous case איתחזיק איסורא Easier to use a kli rishon 2 Rama(Minchas Yaakov) No chazaka of issur 3 V 2

39 39 בע '' ה Shiur 6 – P. 51 © 2013 E. Horowitz Case 1 Not sure if salted meat at all Then meat was cooked Case 2 Certainly salted one side Not sure if salted other side Then meat was cooked Case 1Case 2Notes 1TazMutarSafek d’rabbanan l’kulo 2ShachAssurNot possible to forget so much work 3Mishb’tzos ZahavMuter b’Hefsed M’rubah 4 Shach (R’ Shabsi Katz (Pischai Tshuva)) Mutar Could have forgotten this minor amount of work ?

40 40 בע '' ה Shiur 6 – P. 51 © 2013 E. Horowitz Did servant wash meat?Did woman salt meat? 1Issur D’RabbananUnwashed MeatUnsalted Meat 2ChazakaMeat started unwashedMeat started unsalted 3Reason to asserServant usually would not do extra work 4MitigationTold us he washed it mas’la’t 5Reason to Matirsafek d'rabbanan l'kula Comparison of the Taz Main point: Since in the case of the servant we can matir when there are two extra steps (reason to asser and a mitigation) then certainly we can matir the case of the woman which does not have those two extra steps.

41 41 בע '' ה Shiur 7 – P. 56 © 2013 E. Horowitz How to mevatel to permit other food Status of meat Notes 1MechaberFood = 60x MeatMutar 2Yeish (Rama)Food = 60x MeatAssur דם שפירש ממקום למקום 3Rama OK hefsed m’rubeh 4 Rosh, Tur, Mechaber Food = 60x MeatMutar Blood that came out is batel - and - 1.Blood that remains does not move – o r- 2.Even If moved, not assur (MBZ) 5Ravad Food AND meat = 60x blood that would come out by salting Case Cooked meat without salting Issues 1. How much to mevatel the issur 60x Blood 60x Meat 2. Is the meat mutar? One egg-size of blood comes from salting one chicken

42 42 בע '' ה Shiur 7 – P. 56 © 2013 E. Horowitz Issur Davuk - and how it applies to blood inside meat. The davuk piece gets the issur first before everything else. Therefore can’t use rest of food to mevatel issur. ממהר לבלוע שמא היה פעם אחת חוץ לרוטב The davuk piece may have been removed from the food, with the issur in it and thus did not have the benefit of the other food to mevatel the issur. In generalBlood in meat Blood moves around in meat and does not come out (Chavas Da’as) If the meat was lifted out during cooking, then the blood cooks into the meat just like an issur davuk.

43 43 בע '' ה Shiur 7 – P. 59 © 2013 E. Horowitz Blood in MeatMilk in K’ChalNotes 1RavadFood + Meat = 60x BloodCan estimate how much blood 2 Rambam Rosh, Tur (Taz) Food = 60x MeatFood + K’chal = 60x K’chal K’chal is d’rabbanan – can include issur with heter. Blood is d’oraisa. Can’t include assur meat. 3 Rashba, Ran (Taz) Pri Chadash Food + Meat = 60x MeatFood + K’chal = 60x K’chal K’chal is heter mixed with milk. So too, meat is heter mixed with blood. 4Rosh, Tur (MBZ)Food = 60x MeatFood + K'chal = 60x K'chal Meat has actual blood K’chal just taste of milk. (chalav sh’chuta?) 5 Rosh, Tur (Pri Chadash, Nekudas Hakesef (MBZ)) Food = 60x MeatFood + K'chal = 60x K'chalBlood is assur for a bit because of parush. 6 Mechaber (MBZ) Halacha L’Ma’aseh Food = 60x Meat Comparing Blood in meat to milk in k’chal Note: Other than the Ravad, the volume of blood is the volume of the meat. Since we do not know how much blood is in the meat, we choose the worst case and say that that the volume of blood is no more than the volume of the meat. The same applies to the k’chal and the milk that it contains. V 2

44 44 בע '' ה Melicha Mishaps – Overview ABCDEF Hadacha RishonaSalting Hadacha AchronaCookedSimonShiur 1  69:117 2  69:22 3  69:117 4  69:95 Various possibilities for messing up have been discussed. This chart identifies where each issue is discussed. V 2

45 45 בע '' ה Shiur 8 – P. 64 © 2013 E. Horowitz Three-day-old Meat Basic Facts 13 days computed מעת לעת, i.e. 72 hours 2TurCan’t salt Salt will not completely draw out enough blood 3T’shuvos HaRosh (Bais Yosef) Roasting will draw out most of the blood 4Remain blood is דם שלא פירש 5Trumas HadeshenCan’t cook meat after roasting Remaining blood will come out 6ShachB’divad, meat is mutar if cooked after roasting

46 46 בע '' ה Shiur 8 – P. 65 Taz – First Case First salted in כלי מנוקב Then salted in כלי שאינו מנוקב Concern: Tzir in second kli will assur meat © 2013 E. Horowitz Three- day-old meat כלי מנוקבכלי שאינו מנוקב Affect of first saltingDin of Second Salting 1Rashal, TazAny blood that can come out by salting will come out with this salting. Mutar Tzir wont assur meat, no more blood comes out But pickling will assur meat Is like cooking Blood will move within meat 2Nekudas Hakesef Salting will remove some blood but more could come out with more salting. Assur The second salting causes blood to move within the meat. Tzir V3

47 47 בע '' ה Shiur 8 – P. 66 Taz – Second Case Salted in כלי מנוקב Fresh unsalted meat salted with 3-day-old meat Concern – blood from fresh meat absorbed by old meat Fresh meat is mutar since any blood it absorbed from the old meat will come out during salting ( כבולעו כך פולטו ) 1. © 2013 E. Horowitz Three- day-old meat כלי מנוקב Affect of first salting 1Taz Rama (MBZ) Pri Megadim Assur Salt extracts minimal blood from 3-day-old meat Can’t say כבולעו כך פולטו Absorbed blood does not come out of meat EVEN BY ROASTING 2Nekudas Hakesef Mutar Salt extracts minimal blood from 3-day-old meat Enough to say כבולעו כך פולטו Absorbed blood does come out of meat Fresh Unsalted meat 1. Note that this is only one explanation. We will learn in 70:6, Shiur 17 that there are several opinions as to why we can salt multiple pieces of meat together. V 2

48 48 בע '' ה Shiur 8 – P. 66 Taz – Third Case 1 Salted in כלי מנוקב Fresh salted, washed meat salted with 3-day-old meat Concern – Minimal blood from old meat absorbed by fresh meat © 2013 E. Horowitz Three- day-old meat כלי מנוקב Affect of first salting 1Taz (MBZ)Mutar 1.Maybe no blood came out of old meat 2.Even if there is blood, not absorbed by fresh meat ( מישרק שריק ) 3.Even if absorbed, נקבי פליטה did not close in fresh meat Don’t hold any of these, but can use them in combination 2R’ Akiva EigerAssur Fresh Salted, washed meat 1. Note that the third case of the Taz is in kli with no holes. However, all agree that in that case all of the meat is assur. The discussion in the notes focuses on the implication of the Taz from that case to one in which the kli does have holes. V 2

49 49 בע '' ה Shiur 8 – P. 67 © 2013 E. Horowitz Three- day-old meat 1MechaberOK B’diavad 2 קובץ ישן (Taz)Can cook 3Minchas Yaakov (R' Akiva Eiger, Pri Megadim )Cannot Cook 4Pri MegadimCan cook in a hefsed m’rubeh Case Three-day-old meat was salted and then roasted Usually hold that we cannot cook 3-day-old meat Question – Can we cook it in this case? V 2

50 50 בע '' ה Shiur 8 – P.68 © 2013 E. Horowitz Almost 3 Days Extending the 3-day limit by soaking the meat. How toCondition 1Yaish (Agor (Bais Yosef))Mehadrin – soak 2 hoursB’diavad 2MechaberSoak 3Issur V’Heter (Taz)Rinse and remove veinsB’diavad 4Masas Binyamin (Sifsai Da’as, Chavas Da’as)Rinse 5Minchas Ya’akovRinseOK, only if cooked 6Toras Chatas (Shach), Pri MegadimSoakShas Hadchak 7Shach, Minhag (Kaf Hachaim)SoakL’chatchila soak or rinse How much less than 3 days? 1Mechaber (Taz)½ hour 2Mishb’tzos Zahav (b’diavad)Any Amount 3Shach, Kaf Hachaim V 2

51 51 בע '' ה Shiur 8 – P. 70 © 2013 E. Horowitz 3 Days Case Meat frozen in middle of 3-day period Question: Does the time the meat was frozen extend the 3-day time to harden the meat? Does freezing extend time?S'vora 1Sifsai Da’asNoCan’t soak frozen meat Implies doesn’t extend time either 2Aruch HashulchanYesFrozen meat is like wood 3Minchas Yaakov (Baer Haitiv )NoThough frozen in a block of ice is not kavush 4Many poskim (Yalkut Yosef)YesB’diavad 5Igress MosheYesB’diavad 3-days is only a chumra But machmirim are more chashuv than makilim 1 1. Note that the picture of the ice cube is to denote that the meat is frozen and not necessarily frozen in a block of ice. The case of the Minchas Yaakov is specifically when the meat is in a block of ice. V 2

52 52 בע '' ה Step 1Step 2Step 3Notes Mechaber (Shach Case 1) 3-day old meat was salted. Shach requires separate pots Not Salted, Mixed upSalted togetherCan cook Mechaber (Shach Case 2) 3-day old meat was salted. Shach requires separate pots Salted separatelyMixed upCan cook Taz Even if unsalted meat was less than 3 days old Only two saltedMixed upCan cook Rama Fresh piece not salted. Once cooked is batel b’rov with others. Don’t need 60. One not saltedCooked SeparatelyMixed Up – Batel B’Rov Shiur 9 – P.71 © 2013 E. Horowitz Three-day-old meat Fresh meat V 2

53 53 בע '' ה Shiur 9 – P. 72 Why should 3-day old meat be batel? 1. דבר שיש לו מתירין is not batel? – (Can roast) 1.Rama – No d’sh’l’m by issur balua 2.Shach – Issur is to cook, tzli does not help that 3.Rashal (MBZ) – Doesn’t happen by itself 2. ראויה להתכבד is not batel? 1.Blood is assur and that is not ch’r’l 3.Taste of blood will spread to meat? (Shach) 1.Mechaber – Concern about blood is only a chumrah (Shach assumes old meat was salted) 2.Rely on Ravad. Can estimate blood which is very little. 3.However, Shach says must cook each piece separately © 2013 E. Horowitz

54 54 בע '' ה Step 1Step 2Step 3Notes Rama Fresh piece not salted. Once cooked is batel b’rov with others. Don’t need 60. One not saltedCooked SeparatelyMixed Up – Batel B’Rov Shiur 9 – P.72 © 2013 E. Horowitz Shach’s Question: Bitul b’rov only helps by yavesh b’yavesh, min b’mino Bloody meat is yavesh b’yavesh but min b’aino mino Should need 60 Answers 1.Shach Rama is lav davka Need 60 more than largest piece Minchas Yaakov (Sifsai Da’as) Since uncooked blood is d’oraisa, we are machmir (see below) 2.Nekudas haKesef & Dagul Meravava Cooked blood is d’rabbanan Rov sufficient even for min b’aino mino AB מן במנומן באינו מנו 1 לח בלח 60 גזירה 60 עיקר הדין 2 יבש ביבש דא 'Rov (Gilyon Maharsha) 60 גזירה ( ש '' כ ) 3 יבש ביבש דר 'Rov, SafekRov (NKH, DM) V 4

55 55 בע '' ה Shiur 9 – P. 73 © 2013 E. Horowitz Meat “dirty” with blood Soaks for 24 hours Option 1: Roast ConcernAnswer 1Blood in meat now cookedKavush is not quite like cooking 2Dom b’ain absorbed into meatSurface blood mixes with water Surface blood is batel in 60x by the water 3Blood in meat moved aroundKavush is maflit blood Blood not hard – can be salted Option 2 – If water was 60x meat: Salt (MBZ) then cook OpinionsLess than 60x water More than 60x water 1Mechaber, SephardimRoastRoast or cook 2Rama, Taz Ashkenazim b’hefsed m’rubeh AssurRoast or cook 3Shach (Sifsai Da’as) Ashkenazim w/o hefsed m’rubeh AssurRoast 4RashalAssur “dirt” blood V 3

56 56 בע '' ה Shiur 10 – P. 78 © 2013 E. Horowitz Mechaber Rama כלי מנוקב Straw or TwigsInclined Plane Smooth boardDon’t block holes Chumrah Straw in pot under meat Chumra Main concern: Do not want the blood to collect near the meat Preferred methods for salting meat V 2

57 57 בע '' ה Shiur 10 – P. 79 © 2013 E. Horowitz Salted meat in a כלי שאינו מנוקב (Shouldn’t do this) Put other food in same dish when the dish is hot. Question: Does the dish make the other food assur? Shach first assumes that the dish is hot when the other food is placed in it. ABC Food is dryFood is moistFood is liquid 1ShachRemove klipa from where the food touched the kli. Remove a n’tila from where the food touched the kli. Need 60x volume in food against klipa of entire kli. 2Machtzis HashekelNeed 60x volume in food against klipa of entire kli. 3Dagul MarvavaNeed 60x against klipa of kli that touched the food. Using HOT, solid salting kli for COLD food V 2

58 58 בע '' ה Shiur 10 – P The Mechaber speaks about hot food and not a hot pot. 2.The law by a hot pot with wet food is that 60 is needed against the klippah of the whole pot. The wording of the Rama suggests that 60 is needed only against where the food touches the pot. 3.The law of netila by wet food is not discussed by the Rama. © 2013 E. Horowitz Why the Shach says the case of the Rama is that the food is hot and not that the pot is hot.

59 59 בע '' ה Shiur 10 – P. 80 © 2013 E. Horowitz Salted meat in a כלי שאינו מנוקב (Shouldn’t do this) Put other, hot food in same dish. Question: Does the dish make the other food assur? Shach then decides that the food is hot when placed in a cold dish. ABC Food is dryFood is moistFood is liquid ShachRemove klipa from where the food touched the kli. Need 60x volume in food against part of klipa that touched food. Using COLD, solid salting kli for HOT food

60 60 בע '' ה Shiur 10 – P. 80 © 2013 E. Horowitz Hot meat Cold milk Klippa of mlk Hot food Cold pot that was used for salting meat Klipa of food 1Hot falls into coldHot meat into cold milkHot food into cold pot 2 תתאה גבר Milk cools down meatPot cools down food 3 אדמיקר ליה בלע Klipa of milk is assur (meat too) Klipa of food is assur 4Klipa is dispersedBatel even without 60Not batel Rama requires 60x klippa of pot In our case need 2 kulos, so we are machmir 1Is klipa batel?R”T – YesRivah – No 2Is pot cold after washing?Others – YesRavad - No Tatah Gavar when using HOT, solid salting kli for COLD food

61 61 בע '' ה Shiur 10 – P. 81 © 2013 E. Horowitz A BC Kli Those who say knife needs washing Those who say knife needs only wiping RashbaWiping enoughKnife is different Pressure of knife (cutting the meat) Knife and kli same RambanMust washKnife and kli sameKli absorbed issur Knife didn’t RavadMust wash Note: Rashba and Rambam say that both opinions by the knife agree with them by the kli. Salted meat in a כלי שאינו מנוקב Put other, cold food in same dish. Using shechita knife for cold food. Using COLD, solid salting kli for COLD food Rishonim V 2

62 62 בע '' ה Shiur 10 – P. 81 © 2013 E. Horowitz ABC Mechaber Stam Wiping is enough Mechaber Yeish Need to wash TazRashba Kli is cold Ravad Kli is hot R’ Akiva EigerRashba Kli is cold Ramban Even if cold If kli is hot, how can Rama say that we can salt in it again? Mechaber Can use for cold by wiping only Some say need to wash Salted meat in a כלי שאינו מנוקב (Shouldn’t do this) Put other, cold food in same dish. Using COLD, solid salting kli for COLD food Achronim V 2

63 63 בע '' ה Shiur 10 – P. 82 © 2013 E. Horowitz A BC Other kelim Kli Cheres Toras Chatas (Shach) Can be used without washing Must wash to use Toras Chatas (Bais Meir) Minchas Yaakov (REA) Can be used without washing Can’t be used even if washed Changes text of Toras Chatas. Can’t use for cold so wont come to use for hot. Salted meat in a כלי שאינו מנוקב (Shouldn’t do this) Put other, cold food in same כלי. Using COLD, solid, clay salting kli for COLD food V 2

64 64 בע '' ה Shiur 10 – P.82 © 2013 E. Horowitz Salted meat in a כלי שאינו מנוקב (Shouldn’t do this) Same pot DIFFERENT SALTED meat Salting now for preservation Sit for 24 hours A: Salting for preservationB: S’vora 1TazAssurSalt will not take blios out of kli Pickling will take out blios 2Nekudas HakesefMutarBlios will be pagum in 24 hours 3Minchas Ya’akov (R’ Akiva Eiger) AssurAbundance of salt used for preservation will מחילה לשבח Preserving meat in a solid salting kli V 2

65 65 בע '' ה Shiur 10 – P. 83 © 2013 E. Horowitz Salted meat in a כלי שאינו מנוקב (Shouldn’t do this) Same pot DIFFERENT SALTED meat Salting now for preservation Sit for 24 hours How long to make it assur? A: Show longB: S’vora 1Drisha Magen Avraham (RAE) Time to heat water on fire Tzir pickles faster than water 2Taz, Shach24 HoursTzir pickles food fast but not kelim 3R’ Akiva EigerImmediately In general, salt does not take out blios from kli Kosher salty food does not take issur from treif non-salty food But kosher salty LIQUID will take blios out טהור מלוח וטמא תפל not kosher kosher Kosher food remains mutar.

66 66 בע '' ה Shiur 10 – P. 83 © 2013 E. Horowitz Salted meat in כלי מנוקב Done correctly Use for hot food A: Gemorah’s Case Assur B: Therefore כלי מנוקב C: S’vora 1Rosh כלי שאינו מנוקב Mutar מישרק שריק Blood slides off kli 2Ran כלי מנוקב AssurCan use again for meat since either 1 איידי דטריד לפלוט לא בלע אין מליחה לכלים 3Rabbeinu Peretz כלי חרס מנוקב חרס – Assur Others – Mutar מישרק שריק for other than clay keilim Using a proper salting kli for HOT food Rishonim Chullin 111B: A bowl used to salt meat is assur to use for hot food. 1. Answering implied question. If you can’t use the kli for cold food, how can you use it to salt meat after it was used once?

67 67 בע '' ה Shiur 10 – P. 83 © 2013 E. Horowitz Salted meat in כלי מנוקב Done correctly Use for hot food A: Regular KliB:Kli Cheres 1RamaMutar Only B'diavadMutar B'diavad 2RashalMutar L'chatchilaAssur even b’diavad 3ShachMutar Only B'diavadAssur even b’diavad Using a proper salting kli for HOT food Achronim Salted meat in a כלי חרס מנוקב Put other, cold food in same כלי. Using a proper clay salting kli for COLD food This is permitted.


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