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Class Resources & Information
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|PREVIOUS CLASSES||CLASS DESCRIPTION||HANDOUTS||ARCHIVES|
|October 20, 2013 8:00PM - 9:00PM|
Basic Definition of Cooking: Use of Solar Cookers I
There are several essential elements in defining what is and what is not cooking on Shabbat. We will begin with the source of heat. An analysis of the opinions of the leading poskim regarding solar cookers will lead us to an understanding of the halachic ideas at the root of the prohibition to cook on Shabbat.
Sources in the accompanying link (named "Sources for Shiur") begin with the Shulchan Aruch and continue with a survey of contemporary Rabbinic opinions.
My email address: firstname.lastname@example.org
My Skype name: rabbidavidfink
My telephone number: +972 2 586-8516
In this session we covered the Shulchan Aruch, Mishna Brura and began the Tsits Eliezer. Review questions appear on the WebYeshiva forum, which is open to all participants.
The archived version of the first class is now available here in mp3 and mp4 versions.
|October 27, 2013 8:00PM - 9:00PM|
Basic Definition of Cooking: Use of Solar Cookers II
Today we completed studying the opinion of the Tsits Eliezer, who permitted use of water from a solar water on Shabbat because the water is heated directly by the sun.
Further, he reasoned, any cold water entering the system on Shabbat is not heated by hot water previously in the system. Rather all the water is heated directly by the sun.
Then we turned to the opinion of R. Ovadya Yosef, who based his leniency permitting use of water from a solar heater on Shabbat on the opinion of the Trumat ha-Deshen, according to whom Rabbinic prohibitions on Shabbat do not apply in cases where there is no intention (kavvana) to violate Shabbat.
|November 3, 2013 8:00PM - 9:00PM|
Basic Definitely of Cooking: Use of Solar Cookers III
Continuation and conclusions regarding solar cooking and the basic definition of the prohibition. In today's class we covered the opinons of R. Tsvi Pesach Frank in the Har Tsvi, Shmirat Shabbat ke-Hilchatah, and R. Moshe Feinstein in the Iggerot Moshe (including the issue of microwave ovens on Shabbat).
|November 10, 2013 8:00PM - 9:00PM|
What Utensils Cook?
The next basic element in defining the prohibition of cooking on Shabbat centers on the utensil. We will learn the difference between kli rishon (utensils heated on the stove) as opposed to other utensils into which hot food can be transferred.
We will begin by examining the status of various utensils and their ability to cook.
|November 17, 2013 8:00PM - 9:00PM|
Preparing Tea on Shabbat I
Conclusion of the principles defining kli rishon, kli sheini, and the status of a ladle.
Brewing tea on Shabbat; cooking in kli sheini.
|November 24, 2013 8:00PM - 9:00PM|
Preparing Tea on Shabbat II
Some foods are קלי הבישול. They are easily and quickly cooked and it is prohibited to put them in a kli sheini. We will survey the opinions of the Mishna Brura, R. Ovadya Yosef, Aruch ha-Shulchan, and R. Moshe Feinstein.
|December 8, 2013 8:00PM - 9:00PM|
The Shabbat Platte or Blech
Today we will conclude surveying the opinions of the poskim regarding brewing tea or using kli sheini for any other purpose on Shabbat.
Then we will turn to our next topic, returning food or soup to the source of heat after having removed it on Shabbat.
When is it permitted to put fully cooked food back on the heat on Shabbat? Can fully cooked food be taken from the refrigerator on Shabbat morning and heated? After removing a soup pot from the heat and serving some it, can the pot be returned to the heat?
In class we will survey the opinions quoted in the source sheet. The sheet is entitled "Chazara", meaning "returning" [food to the heat].
|December 15, 2013 8:00PM - 9:00PM|
Reheating Cooked Foods: The Hot Plate
In the previous shiurim we have defined which foods may be reheated. Now the question is: How must the gas flame or electric heating element be covered when reheating foods on Shabbat?
|December 22, 2013 8:00PM - 9:00PM|
Reheating Cooked Foods III
Today we will finish the Teshuva of R. Ovadya Yosef permitting the placing of cold, fully cooked food on a Shabbat hot plate.
Then we will turn to the question of defining what is "dry food" that may be reheated and what is "liquid food" that may not be reheated on Shabbat.
Sources are in the accompanying link.
|December 29, 2013 8:00PM - 9:00PM|
Introduction to Crock-pots and Slow Cookers
Today we will complete the definition of liquid foods, which cannot be reheated on Shabbat, and solid foods, which can be reheated if they are fully cooked before Shabbat.
Then we will turn to the question of Crock-pots and slow cookers. To introduce this topic, we will study the sources defining prohibited and permitted ways of covering pots to insulate them and keep them hot on and before Shabbat.
The link provides the sources we will examine in class.
|January 5, 2014 8:00PM - 9:00PM|
Q&A for Midterm
This week instead of regular class will be an opportunity for students to ask Rabbi Fink questions that have arrisen regarding the exam.
We suggest fillng out your answers to the exam as a separate document and emailing them to email@example.com, since it is not possible to save your work in the Google Form. Instructions for the exam and a link to the test are available here.
|January 12, 2014 8:00PM - 9:00PM|
Hatmana: Keeping Food Hot II
On 12 January we will complete our survey of opinions regarding hatmana Insulating food), keeping food hot on Shabbat.
Then we will apply the principles of hatmana to slow cookers (Crockpots).
Sources for the new topic are available through the link.
|January 19, 2014 8:00PM - 9:00PM|
Hatmana: Keeping Food Hot II
|February 2, 2014 8:00PM - 9:00PM|
Eating Improperly Heated Food
What happens if food is improperly heated on Shabbat? Can it be eaten? The answer depends on whether the violation of Shabbat was מזיד (on purpose) or שוגג (by accident).
This Sunday, we will begin with the classical sources and next week we will apply the principles to modern situations both in the household and in commercial situations (like bakeries that bake on Shabbat).
Click on the link for sources.
|February 9, 2014 8:00PM - 9:00PM|
Eating Improperly Heated Food II
We know that improperly heated food is under certain circumstances prohibited for the person who violated Shabbat.
Is the food also prohibited for family members or guests for whom the food was prepared? In commercial situations, like bakeries that operate on Shabbat, is the food prohibited for the general public?
In this shiur we will examine sources dealing with the general public, family members, and guests benefiting from the violation of Shabbat.
Sources are available through the link.
|February 16, 2014 8:00PM - 9:00PM|
Kitchen & Shabbat
|February 23, 2014 8:00PM - 9:00PM|
Benefiting from the Violation of Shabbat
The link provides the materials that we will be studying next Sunday, 23 February.
The beginning of the material was already distributed in the previous handout. The end is new.
|March 2, 2014 8:00PM - 9:00PM|
Next Sunday (2 March) we will complete the topics of benefiting from the violation of Shabbat.
Then we will turn to the question of opening containers on Shabbat.
The sources are available through the link.
|March 9, 2014 8:00PM - 9:00PM|
Kitchen & Shabbat
|March 23, 2014 8:00PM - 9:00PM|
Having surveyed the lenient opinions permitting opening of containers, either to remove food or for any other Shabbat-related purpose, we turn to the strict opinions of the Hazon Ish, the Beer Moshe, and the Iggerot Moshe.
|March 30, 2014 8:00PM - 9:00PM|
Kitchen & Shabbat
|April 6, 2014 8:00PM - 9:00PM|
Kitchen & Shabbat
Tomorrow, 6 April, will be the last class of this series.
Instead of analyzing the details of the halachot that we have focused on this semester, I shall address some of the broader methodological issues underlying the material we have studied.
There is no source sheet for this class.