Kitchen & Kashrut

In this shiur we review the curriculum for the course, and begin to discuss the prohibition of basar bechalav, including its reasons (taamei ha-mitzvot), and the definition of the prohibition. We will touch upon the prohibition of marit ayin as well.

In this shiur, we will discuss the last sources of the previous packet which discuss whether basar bechalav applies to a neveila (i.e., meat which is not ritually slaughtered) and milk.

We will then begin our study of the laws meant to separate meat and milk. We will start with “waiting” – how long must one wait between meat and milk?  Packet 2 is attached.

In this shiur we will continue our discuss of waiting in between meat and milk. We may also discuss what is considered to me meat regarding this issue.

In this shiur we will discuss waiting after cheese, placing meat and milk on the same table, table cloths, and eating meat and milk on the same table.

Please us last week’s source sheet.

In this class, we will discuss the prohibition of “dairy bread.” We will then begin a new unit, “taarovot”.

Please learn the source sheet about dairy bread, and then begin the packet which discusses taam keikar.

This week we will continue our study of taarovot. I attached (again) a source packet. We will discuss “taam ke’ikar”, introduce “bitul”, and discuss whether and when a non-Jew, or even a Jew, may taste a mixture to determine if the prohibited substance has been nullified.

This week we will continue discussing the laws of taarovot (mixtures)- including how to estimate “shishim”, a mixture of min bemino, and the principle “ein mevatlin issue lechatchila”.

This week we will discuss whether one may intentionally nullify a prohibited substance in a larger, kosher mixture. Known as Bitul Issue Le-Chatchila.

This week we will discuss “notein ta’am lifgam”- ie if the taste of the non-kosher food is “spoiled”. We will focus upon the use of non-kosher pots, and what is known as “eino ben yomo”. The class will start at 8:20 Pm tonight.

This week we will study the topic of nat bar nat- i.e., pareve food cooked in meat or dairy vessels.