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There are three major issues in the Rishonim & Poskim regarding כבוש כמבושל. One, must the 24 hour period be continuous? Two, is soaking considered בישול insofar as it changes the very makeup of the food that is soaking? Three, does the process of soaking generate some minimal בליעה from the first moment of כבישה and a process has been set into motion which will reach fruition at the end of 24 hours with a full בליעה? We will dedicate the shiur to the following question: are these three issues related to each other? Is there a single fundamental question that underlies all three controversies?
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