Rabbi Baruch Bodenheim: Gemara Shabbos: Perek Kirah, יום רביעי, Shevat 10 – Review Questions (01/28/26)
Please write the answers and email them to me
Dr Cohen and Alan Gutman again sent a write-up from yesterday’s questions.
Please review them and comment – We will discuss it today
If someone forgot to add salt to the soup when it was cooked.
How can one add salt?The Gemara has two opinions about salt. Our salt is typically made from something that is considered either cooked or baked. In salt’s case we saw according to the Chazon Ish that neither cooking or baking salt changes the taste and therefore removes the question of cooking after baking etc. It would appear from him that a kli rishon would be ok. If salt was made simply evaporation, then it was never cooked and we should be machmir for a kli sheni to most poskim although some argue it needs to be a kli shlishi.
How can one add black pepper into their soup?We consider Spices as kalay bishul. Therefore can only be placed in a kli shlishi. But if soup is taken with a ladle then the soup bowl is a kli shlishi and pepper can be used.
May someone place croutons in their soup? Challah in soup?Osem croutons are fried so it is bishul and no bishul after bishul. If croutons were only baked then they are considered like bread and should be only used in a kli shlishi?
May one place Cholent on their plate which the liquid of the Cholent will spread into the salad on the plate?The way many people serve cholent is that they take the ladle into a crockpot and then place into a serving bowl and then from there a ladle on to the plate. So if we consider the ladle as a separate kli, then the plate is a chamisi and if the ladle is not counted then the plate is a shlishi. However, a dvar gush can be considered a kli rishon. The question is what is the liquid considered. In shiur we did not discuss the liquid. We will opine that the liquid does not take on the kli rishon designation, and then the liquid coming in contact with the salad should be permitted.
May one reheat a piece of chicken in a tin pan by placing it on top of a pot that’s on the fire which the sauce on top will melt? The way this question is phrased, it sounds like the sauce congealed. We will assume that the sauce was made independently of the chicken as a cooked liquid. However, since it has congealed, we will treat it as a solid, like butter. Therefore, when it melts, you are melting a solid and should be permitted.
How can one heat up a baby bottle on Shabbos?There are two types of baby bottles. either mothers milk or formula with uncooked water. If from mothers milk we will assume that it is kalay bishul and therefore it requires a kli shlishi. Regarding formula, water is not a kalay bishul and from AI, we see that formula is made as follows:
see image.png below
If this is how it is made according to Rav Moshe and his non chumra opinion one can make formula directly into kli rishon hot water
May one heat up a solid baked meat roll some of the fat will liquify from the heat?
Yes, the fat is solid and melting, doesn’t it change its nature. We did see opinions that disagree but we think that the majority view is that it is okay.
May one place challah on top of a crockpot or upside down pan on hotplate challah to become hard like toast? If we consider roasting and baking as the same (dry heat) then there is no problem even if we know that toasting changes the flavor. There are opinions that roasting and baking are different (at least I remember that) and then if the taste changes this may prohibit this. We do not poskin this way we believe.
What are the permissible methods to reheat a cold potato kugel on Shabbos morning?
May one place a pickle on top of a piece of hot yerushalmi kugel?
May one place a piece of hot potato kugel on his plate on the area that has salad dressing?
