Kitchen & Kashrut
Halacha has much to say about what we can eat and how we prepare food. In this course, Rabbi David Brofsky will provide you with the necessary halachic tools for understanding how to manage your home kitchen in order to feel competent and comfortable when a decision must be made. The class will focus on the laws of meat and milk (basar be-chalav), mixtures (bitul, notein ta’am lifgam, nat bar nat, the transfer of taste, sinks, ovens, dishwashers, and knives), foods produced by non-Jews (chalav alum, pat alum, bishul alum, and stam yeinam), hechsher keilim, and other important topics in kashrut. We will focus on primary texts from the Mishna through contemporary poskim with a view to clarifying the practical requirements for kashrut in the home.
Kitchen & Kashrut: Hilkhot Kashrut 1 – Basar Bechalav (1)
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.
Kitchen & Kashrut: Kitchen & Kashrut: Hilkhot Kashrut – Basar Bechalav (2)
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.
Kitchen & Kashrut: Hilkhot Kashrut 1 – Basar Bechalav (3)
Kitchen & Kashrut: Hilkhot Kashrut – Basar Bechalav (4)
Kitchen & Kashrut: Kitchen & Kashrut: Hilkhot Kashrut – Basar Bechalav (5)
Kitchen & Kashrut: Kitchen & Kashrut: Hilkhot Kashrut – Basar Bechalav (6)
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.
Kitchen & Kashrut: Hilkhot Kashrut – Taarovot (7)
Kitchen & Kashrut: Hilkhot Kashrut – Taarovot (8)
Kitchen & Kashrut: Hilkhot Kashrut: Noten Taam Lifgam
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.
Kitchen & Kashrut: Dishwashers
Kitchen & Kashrut: Transfer of Taste (1)
Rabbi David Brofsky is the author of halakhic compendiums on Tefilla, Moadim and Avelut. He teaches at Midreshet Lindenbaum and Midreshet Torah V’Avodah, and he writes a weekly shiur for Yeshivat Har Etzion’s Virtual Beit Midrash (VBM). Rabbi Brofsky also serves as the Rabbinic Liaison for Giyur K'Halacha.