Description
We will introduce the Sugya of Basar Bechalav with a study of the mechanics of the creation of this Issur. How much milk must be cooked with meat? Do we need a kezayis of each? When do we assume that the milk that fell onto the meat is "trapped" in that particular piece, and when do we assume that the milk spreads throughout the entire pot & its contents? Why does the Mishna assume that even after the milk hit the meat you can actively guarantee that the milk spread throughout the pot by either covering the pot or stirring its contents? Isn't it too late, since the milk was already absorbed by the piece of meat? Why does the Mishna use the words טיפה and נפלה? Is the meat above the gravy or partially submerged in the gravy? Who is a קפילא?
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