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Kashrut II כשרות ב

20Tereifotכ - טריפות
  1. 1.The Prohibitions of Nevela and Tereifa
  2. 2.General Rules of Tereifot
  3. 3.Doubtful Cases of Tereifot
  4. 4.Checking for Tereifot and Checking the Lungs
  5. 5.What Is a Lung Adhesion?
  6. 6.Checking Adhesions by Bubbling
  7. 7.Checking by Rubbing and Handling
  8. 8.The Practice of the Communities
  9. 9.Kasher and Ḥalak-Glatt
  10. 10.Further Issues in Animals
  11. 11.The Kashrut of Chicken and the Question of Vaccinations
  12. 12.Transporting Chickens and Taking Care Not to Drop Them
  13. 13.The Pace of Sheḥita and Checking the Knives
  14. 14.Checking the Tzomet Ha-gidin
  15. 15.Additional Checks
  16. 16.Questions About Chickens Sold with Kashrut Certification
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21Ḥelev, Gid Ha-nasheh, and Nikurכא - חֵלֶב וגיד הנשה וניקור
  1. 1.The Prohibition of Ḥelev
  2. 2.What Is Ḥelev?
  3. 3.The Laws of Ḥelev in Practice
  4. 4.The Prohibition of the Gid Ha-nasheh
  5. 5.The Basis of the Prohibition in the Struggle of Yaakov Avinu
  6. 6.The Inner Meaning of the Prohibition of the Gid Ha-nasheh
  7. 7.The Procedure of Nikur
  8. 8.Customs Regarding the Hindquarters
  9. 9.The Jerusalem Procedure of Nikur
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22Blood and Kashering Meatכב - דם והכשרת הבשר
  1. 1.The Prohibition of Blood
  2. 2.The Parameters of the Prohibition of Blood
  3. 3.Methods of Kashering Meat from Blood
  4. 4.Preparing the Meat for Salting
  5. 5.Rinsing
  6. 6.Salting
  7. 7.The Rinsing After Salting
  8. 8.Special Organs
  9. 9.The Question of Salt for the Sick
  10. 10.Roasting
  11. 11.The Measure of Roasting and Its Methods
  12. 12.The Law of the Liver
  13. 13.The Fire and the Roasting Utensils
  14. 14.The Blood of Fish, Locusts, and Humans
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23Sheratzimכג - שרצים
  1. 1.The Prohibition of Sheratzim
  2. 2.The Mitzva to Distance Oneself from Repulsive Things
  3. 3.The Prohibition Applies to Sheratzim That Can Swarm
  4. 4.A Complete Creature Is Not Nullified
  5. 5.The Obligation to Check
  6. 6.The Dispute over Tiny Sheratzim
  7. 7.The Halakha Follows the Lenient Opinion
  8. 8.The Practical Halakha and the Approach of the Mehadrin
  9. 9.Leafy Vegetables: The Stringent Approach
  10. 10.The Halakha and the Middle Path for Leafy Vegetables
  11. 11.Cauliflower and Broccoli
  12. 12.Corn on the Cob, Strawberries, and Green Onions
  13. 13.Fruits with a Concern
  14. 14.Grain, Rice, and Legumes
  15. 15.Flour and the Sieve
  16. 16.The Law of Flour Today
  17. 17.Meat
  18. 18.Fish
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24Food from Living Creaturesכד - מזון מהחי
  1. 1.Eggs of Kosher Birds
  2. 2.Blood in Fertilized Eggs
  3. 3.Unfertilized Eggs
  4. 4.Honey
  5. 5.Royal Jelly
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25Meat and Milkכה - בשר בחלב
  1. 1.The Prohibition of Cooking Meat and Milk
  2. 2.The Meat and Milk Included in the Prohibition
  3. 3.Eating at One Table
  4. 4.Baking Dairy or Meat Bread
  5. 5.The Reason for the Additional Decrees Regarding Meat and Milk
  6. 6.Separating Meat and Dairy Foods
  7. 7.Separating the Utensils
  8. 8.Parve Foods
  9. 9.Mixing Utensils
  10. 10.Parve Utensils
  11. 11.Mistakes and Mishaps
  12. 12.The Custom of Two Sinks and the Law of Dishwashers
  13. 13.Stovetops
  14. 14.The Oven
  15. 15.The Microwave
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26The Laws of Waiting Between Meat and Dairyכו - דיני ההפסקה
  1. 1.Eating Meat After Dairy
  2. 2.Eating Dairy After Meat
  3. 3.Customs of the Six Hours
  4. 4.The Reason for the Prohibition and Its Details
  5. 5.A Meat Dish, and Food with the Presumptive Status of Meat or Dairy
  6. 6.Hard Cheese
  7. 7.Children
  8. 8.The Sick
  9. 9.A Reason for the Prohibition of Meat and Milk
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27The Rabbinic Decrees on Gentiles’ Foodכז - הגזירות על מאכלי גויים
  1. 1.Our Attitude Toward Gentiles, and the Decrees to Prevent Assimilation
  2. 2.Gentiles’ Wine
  3. 3.Daniel and His Companions
  4. 4.The Development of the Decree on Bread, Wine, and Oil
  5. 5.The Fate of the Decrees, and the Permitting of Oil
  6. 6.The Decree on Gentiles’ Cooking, and a Summary of the Decrees
  7. 7.Who Is Included in the Decree
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28Gentiles’ Bread and Cookingכח - פת ובישולי גויים
  1. 1.The Prohibition of Bread
  2. 2.The Permissibility of Pat Palter (Baker’s Bread)
  3. 3.The Parameters of the Permission
  4. 4.The Customs of Those Who Are Stringent, and the Law for Those Traveling Abroad
  5. 5.Gentiles’ Cooking
  6. 6.The First Rule – Foods Not Eaten Raw
  7. 7.The Second Rule – Served at a King’s Table
  8. 8.A Jew’s Participation Permits the Food
  9. 9.Commercial and Institutional Cooking, and Hired Workers in a Jewish Home
  10. 10.The Sick and Those Requiring Nursing Care
  11. 11.The Law of the Utensils
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29Wine and Drinks of Gentilesכט - יין ומשקאות גויים
  1. 1.The Severity of the Prohibition of Gentile Wine
  2. 2.A Gentile Who Does Not Worship Idolatry
  3. 3.Muslims, Christians, and Hindus
  4. 4.What Is Considered Wine
  5. 5.Cooked Wine
  6. 6.Touching Wine
  7. 7.Agitating Wine by Shaking the Vessel
  8. 8.Koḥo – Pouring Wine
  9. 9.Guarding the Wine
  10. 10.Additional Laws
  11. 11.Alcoholic Drinks
  12. 12.A Party of Gentiles
  13. 13.A Jew Who Desecrates Shabbat
  14. 14.The Prohibition of Frivolous Drinking
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30Milk and Dairy Productsל - חלב ומוצריו
  1. 1.The Kashrut of Milk
  2. 2.The Prohibition of Ḥalav Nokhrim
  3. 3.Ḥalav Nokhrim When There Is No Concern of Non-Kosher Milk
  4. 4.The Dispute over Milk from Large Companies Today
  5. 5.Gentile Milk Powder
  6. 6.The Practical Halakha for Dairy Products
  7. 7.The Prohibition of Gentile Cheese
  8. 8.Permitted Ways for Gentiles to Prepare Cheese
  9. 9.Soft Cheeses
  10. 10.Butter
  11. 11.Milk Milked on Shabbat in a Prohibited Manner
  12. 12.Human Milk
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31Immersion of Utensilsלא - טבילת כלים
  1. 1.The Mitzva of Immersing Utensils
  2. 2.Utensils of Metal, Glass, and Other Materials
  3. 3.Eating Utensils Are Subject to the Mitzva
  4. 4.The Immersion
  5. 5.The Blessing, and Having a Minor or a Gentile Immerse
  6. 6.The Transfer from Gentile to Jew That Requires Immersion
  7. 7.One May Use a Gentile’s Utensil without Immersion
  8. 8.Use before Immersion
  9. 9.Disposable Utensils
  10. 10.Electrical Appliances
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32General Rules of Kashering Utensilsלב - כללי הכשרת כלים
  1. 1.Kashering Utensils
  2. 2.Forbidden Flavors in Utensils Render Cooked Food Forbidden
  3. 3.Ben Yomo and Eino Ben Yomo; Intentional and Unintentional Use
  4. 4.Metal and Earthenware Utensils
  5. 5.Glass Utensils
  6. 6.Metal Utensils Nowadays
  7. 7.The Practical Implications
  8. 8.Explaining the Obligation to Purge Metal and Glass Utensils
  9. 9.The Practical Halakha Regarding Metal and Glass Utensils
  10. 10.The Law of Other Utensils
  11. 11.Using Meat Utensils for Pareve Food – Nat Bar Nat
  12. 12.Sharp Pareve Food Cooked or Cut with a Meat Utensil
  13. 13.Cutting Boards
  14. 14.Spoon and Pot Wall
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33Kashering Utensils and the Kitchenלג - הכשרת כלים ומטבח
  1. 1.As It Absorbs, So It Expels
  2. 2.The Levels of Hag’ala
  3. 3.A Utensil Used at Different Levels
  4. 4.Preparing Utensils for Hag’ala and Kashering Pots
  5. 5.Waiting Twenty-Four Hours Before Hag’ala
  6. 6.Performing Hag’ala in Practice
  7. 7.Libun
  8. 8.Intermediate Cases Between Hag’ala and Libun
  9. 9.Meat and Dairy Baking Pans That Were Switched
  10. 10.A Guide to Kashering a Non-Kosher Kitchen
  11. 11.Using a Non-Kosher Kitchen and Grill
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34Laws of Mixturesלד - דיני תערובות
  1. 1.The General Principles of the Laws of Mixtures
  2. 2.Summary of the Four Types of Mixtures
  3. 3.Ta’am Ke-ikar and Nullification in Sixty
  4. 4.Tasting by a Non-Jew
  5. 5.The Practical Custom: Nullification in Sixty
  6. 6.Spices and a Ma’amid
  7. 7.Notein Ta’am Li-fgam Is Permitted
  8. 8.The Law of Yavesh be-Yavesh, Min be-Mino
  9. 9.Things That Are Not Nullified in Sixty
  10. 10.A Beriya
  11. 11.Important Items
  12. 12.A Piece Fit to Be Served to Guests
  13. 13.It Is Forbidden to Nullify Forbidden Foods
  14. 14.A Davar She-yesh Lo Matirin
  15. 15.Ḥatikha Na’asit Neveila (Ḥana”n) with Meat and Milk
  16. 16.Ḥatikha Na’asit Neveila (Ḥana”n) with Other Prohibitions
  17. 17.The Rules of Kama Kama Batel and Ḥozer Ve-ni’or
  18. 18.Forbidden Substances Nullify One Another
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35Types of Absorptionלה - סוגי בליעות
  1. 1.Cold
  2. 2.Cooking in a Kli Rishon
  3. 3.Pouring from a Kli Rishon
  4. 4.Kli Sheni, Kli Shelishi, and a Solid Mass
  5. 5.Explanation of the Rules of Mixtures
  6. 6.Roasting
  7. 7.Tata’ah Gavar
  8. 8.Salted Is Like Boiling
  9. 9.Soaked Is Like Cooked
  10. 10.Aroma and Steam
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36Dangersלו - סכנות
  1. 1.The Mitzva of Health and the Prohibition of Dangerous Foods
  2. 2.The Prohibition of Uncovered Liquids Due to Danger of Venom
  3. 3.Health Warnings
  4. 4.Meat and Fish Together
  5. 5.Fish with Dairy
  6. 6.The Attitude toward Concern for Supernatural Danger
  7. 7.Supernatural Warnings for Those Who Are Particular
  8. 8.Supernatural Warnings That Have Additional Reasons
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37The Food Industryלז - תעשיית המזון
  1. 1.Introduction to the Food Industry
  2. 2.The Halakhic Questions Regarding Food Additives
  3. 3.Gelatin
  4. 4.Glycerin
  5. 5.Food Colorings
  6. 6.Shellac
  7. 7.Products Grown on a Forbidden Medium
  8. 8.Do Medicines Require Kashrut Certification?
  9. 9.Alcohol and Liquor
  10. 10.Trading in Forbidden Foods
  11. 11.Cultured Meat
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