Rabbi Binyamin Yuhanan - Step into the Shabbat Home Part 7

[Music] good evening welcome back this is our 7th class in the series of laws of Shabbat today's class is dedicated for the fleshly mouth of a VLP andrina night ambien Angela Angela Bakura el Israel Ben Shura Shura but free hawk before Bank CEO Kaylee Eden L Elena Danielle been there today we're going to cover a big topic and that is be sure cooking on Shabbat and it will include preparation before Shabbat using black using hot plate and returning foods on the black on Shabbat itself as well as the proper way to prepare tea whether or not you're allowed to add croutons to your soup whether or not you are allowed to add salt spices or fresh greenery into your soup are you allowed to put salad onto your plate with your hot chalant or or Tsavo and so on so first of all there is a total prohibition called visual or apphia visual means cooking Afiya means baking we're not allowed to cook or bake or any derivative of those Mallicoat now what is considered cooking on Shabbat cooking means hardening soft material through heat or softening hard material through heat for example you put an egg into a hot water you boil it the egg from liquid becomes hard so through heat you changed you take a piece of meat which is hard to chew you cook it by applying heat and you make it soft whether you bake cook fry roast you transgress this this prohibition and it's enough to cook it to the point that is half cooked which means not only if you cook the entire food or that it's completely edible even if it's half edible half cooked the melaka is completed and therefore if somebody by mistake he forgets that it's Shabbat and puts food on fire remove it as soon as you can until it becomes half cooked there is still a chance for you to save yourself from your prohibited action and of course even if you miss that point and was half cooked any further cooking making it better is also prohibited so remove it anyway as soon as you can so we're going to describe all the possibilities of what is considered cooking and I'm just describing what is cooking in general cooking in general is making something that used to be hard soft or making something that used to be soft hard and we gave two examples one is soft egg you make it hard by applying heat or hard meat you make it soft by applying heat so therefore if you take raw meat and you put it in hot water in boiling water long enough that it becomes half edible half cooked you fool you you transgressed this the total prohibition which means it's not from raw to fully edible its from raw to even half cooked is still complete violation but even if you take something that is partially cook cooked even though it's edible but you cook it further on Shabbat that's also forbidden that's why as we will mention later on Shabbat itself we can only put things back on the hot plate that are fully cooked if they're not fully cooked even if they are 90% cooked but your intent is to put it back that it should finish cooking that's prohibited let's say you have challah that that didn't get baked completely the bottom is still a little bit raw and you take this hull and you you put it to warm up on the black or hot plate and because you put it to the air now it develops a crust on the bottom and you wanted that crust because it was raw on the bottom so that would be prohibited whereas if you have challah that is completely baked and just want to warm it up that would be permitted so even finishing the process is prohibited even though we said that bringing it from raw state till half cooked is total prohibition but any further improvement is also prohibited any Heat now even if you take something that is edible wrong for example you take a vegetable you take a carrot you take tomato and you cook it even though it was edible and it's still edible but nevertheless we're not allowed to cook things that are edible raw [Music] right now we're speaking about general cooking any cooking on Shabbat whether it's from raw state to have cooked whether it's from half cooked to better cooked is prohibited what is considered heat that will cook food and for Safari we are stricter than Ashkenazim and we consider any water or any source of heat that supplies enough heat to bring this food to the temperature of 104 degrees Fahrenheit or 40 degrees Celsius is already considered cooking which means if you take water cold water and you bring it to 104 degrees Fahrenheit it's already forbidden now to know what what the temperature is the standard Jacuzzi temperature is 103 100 and 200 and 3 which means and that's already hot which means if you normal person if he sticks his hand into water that is 104 degrees Fahrenheit will feel uncomfortable and will withdraw their hand and that's the definition of heat that is high enough to cook something it might not cook meat but it will cook foods that are easily cooked and and therefore anything that is 104 degrees Fahrenheit or higher we're not allowed to use that that kind of heat to warm up our food that means that for example I want to warm up water I'm allowed to put cold water next to the source of heat for example I have my stove I cannot put cold water on the stove I cannot put it on the hot plate I cannot put it on the black I can put cold water next to the blood as long as I can estimate that in that spot it will not reach 40 degrees Celsius or 104 degrees Fahrenheit but if I know that if I leave this water there for a long time it will reach that temperature I cannot put it there so you just test it you put your hand there and you feel is the heat strong enough high enough to to reach that temperature or not if it makes your hand after keeping it there for some time uncomfortably hot don't put water or any raw food next to it sometimes we will define the temperature that will that cooks food based on the other extreme for example if I have water on on the the black on a hot plate and I take it off to make some tea and that water drops in temperature while I'm serving that while I'm pouring the hot water into people's cups by the time I come back to the kitchen while holding this tip tea pot the kettle it dropped a few degrees can I put it back on the hot plate or the black if I put it back the temperature again is going to rise so if it stayed hot enough to be considered cooking even though it was off the black but it's still cooking because it's still very hot I can brought it back because it was cooking before it's cooking now nothing changed there is the temperature rose but that's fine no significant change however if while I was serving it the temperature dropped below a certain point and now it's considered that it stopped cooking I cannot put it to the blood so here we use the the most strict opinion whereas before we use the most strict opinion the on the lowest side now we'll use the most strict opinion on the higher side because that's what we're concerned with we don't want to enter the area that might potentially be cooking and we define it as 80 degrees Celsius which means on the lower side we're careful with anything hotter than 40 degrees Celsius on the higher side anything lower than 80 degrees Celsius is already considered cold enough that it's not cooking and that is 175 degrees Fahrenheit so you have to be concerned on both extremes something that wasn't cooked yet you cannot put it into water that's 40 degrees Celsius or 104 Fahrenheit and something that was already cooked and now it went below a hundred and 75 degrees Fahrenheit you cannot really cook it this on both of these extremes Safari mom more strict and Ashkenazim and therefore sometimes Ashkenazim will be allowed to do certain things and safari them not now what kind of heat is prohibited so we identify four different kinds of heat one is the heat of fire that's the stove the oven the hot plate and and the blood number two we identify the heat of a utensil that used to be on fire for example you take a skillet you warm it up on fire then you take it off the fire it's not on fire anymore there is no fire and you crack an egg on it will the egg cook yes because the utensil contains enough heat to cook there is no fire but it still cooks the third kind of heat is a utensil that was not by fire but by the Sun the heat of the Sun which means I take a skillet I put it in a hot desert Sun it becomes very hot I bring it home there's no fire no Sun anymore and I crack an egg on it and the egg cooks that's the third source and the fourth source is sunlight itself that means I take a cold skillet I crack an egg on it and I bring it outside into the sunlight and the sunlight cooks the egg directly so we say the first two are prohibited according to Torah when the food is being cooked by fire or any other source of heat that is man-made or if the food is being cooked by utensil that was warmed up in fire both of these are prohibited come to Torah the third one food that is being cooked by a utensil that was heated in the Sun is only rabbinical prohibited and that is because sunlight itself is not prohibited according to Torah cooking in the sunlight is not considered normal way of cooking and that is not what was prohibited by Torah so the rabbi's only prohibited utensils that were heated by sunlight because it looks like a utensil that was heated by fire but if I want to warm up something on Shabbat even cook something on Shabbat I am allowed to take this raw food bring it outside and leave it in the direct sunlight not hot surface not hot sand not hot stone not a hot skillet but on a cold surface and let it cook in the Sun that's permitted so if you ever stuck on an island you can freely cook with Sun light you take out a cold utensil from your house you put food in it and you put it in a sunlight that's what people used to do if they wanted warm water they would just take the container with water outside and it would warm up and sometimes we used to travel with my father in the desert in Uzbekistan and you would leave not on purpose you would leave a container metal container was with a canister with cold water and after a few hours it's boiling so is that considered cooking so if the canister is closed so the heat goes through the the utensil heats up the units and then utensil heats up the water that would be rabbinic forbidden but if it's open container and the sunlight heats up food directly that is permitted okay heat produced by electric current is the same as regular fire and therefore we treat our electric stoves or electric hot plates the same as fire we cannot cook on them on Shabbat and another application of this is not only for food but any heating of water even for washing hands is prohibited that is why we're not allowed to use hot water on Shabbat from a faucet if you live in a private house because as soon as you open it the pressure in the boiler drops and cold water engine enters and gets cooked so even though I'm I'm not planning to drink that water it's still prohibited and not only that even if you take metal and you heat it up to the point that it melts it's considered cooking why because as we said you take something hard and you soften it by applying heat that's considered cooking so ice cubes are different because there's no heat heat is only above 40 degrees Celsius when you just melting something that is that could be rabbinic leap renovated but it's not a Torah prohibition of cooking I'm not sure what you mean because the concern is not what the world what temperature the water comes out from your faucet it causes the boiler not to reach certain temperature that's that's that's good yes because then even the cold water that comes in never becomes hotter now but check your boiler make sure it doesn't reach 104 degrees Celsius fresh NASM that limit may be higher hundred and eight hundred twelve hundred fifteen for us at 104 okay now we need to define some terms when we speak about cooking on Shabbat we define something as clearly shown clearly shown means the first utensil it can either be the utensil that the food was cooked in and it is right now on fire or it can be a utensil that the food was cooked in and now it's off the fire and it still can see the clearance on the first you cancel because it's the original utensil where the water or food were cooked a cleat is Shawn a utensil that is still hot from its original heat is the most stringent because since it was on fire itself usually it has a lot of heat and because it looks like cooking for example you take a pot you remove it off the fire because it was on fire it absorbed a lot of heat itself not only the food inside but the pot itself and it continues giving its heat into the food and even though it's off the fire I cannot add other raw ingredients into that pot and number two the pada was on fire the part that I'm cooking with looks like a cooking utensil and therefore I shouldn't put raw ingredients into it because it actually looks like cooking as opposed to what we call cliche nee cliche knee is second utensil second utensil is after cooking the food I pour it into my cup or my ball or my plate that is already second utensil second utensil is more lenient because the utensil to begin with was cold and therefore it's not continuing to infuse the food with heat and number two it doesn't look like cooking because we usually don't cook in cups or plates even though now we have microwaves that we we do that and then we identify something as Clichy and that is the third utensil and that is the most you lenient where even if it's hot but everything is permitted at this point which means if I take water from the urn the urn is clearly shown the first utensil I cannot put a tea bag into the urn for sure if it's on fire and even if I take it off the fire kettle I cannot add a teabag in it even though it's not on fire even though it's not 212 degrees it's not boiling it's only 180 it's only 150 it's only 120 I cannot put a teabag in to clearly Shawn into first utensil because that heat can still cook and since it's the first utensil it looks like I'm cooking but I pour from that kettle from that urn into my cup my cup becomes cliche cliche nee we consider weak enough not to cook except for easily cooked items and tea is considered an item that is easily cooked and therefore if I want to make tea I have to pour it into one more cup the second cup which is considered the cliche the urn is the first utensil the first cup is the second utensil and the second cup is the third utensil once I create the third utensil I can put anything I want in it so the proper way to make tea on Shabbat is exactly that you pour the first cup you pour it into the second cup and now with your second cup which is Clichy you can put the teabag in and if you want you can put leaves in not the teabag but even real leaves in and if you want you can even put a slice of lemon in or you can put some mint Li leaves in that's fine why because we say Clichy does not cook any more clearly shown the the utensil that's still on fire or is off fire but it used to be on fire is a total prohibition as we said that not only direct source of fire is prohibited but even a utensil was heated on fire is still prohibited according to Torah now in addition we identify what's called a Rua CLE that is shown pouring from the first utensil for example I have an urn a hot-water urn I want to open the faucet and the hot stream of water I would like to use that hot stream of water to fall onto raw food and to cook it slightly for example I have a raw piece of fish I would like to put it in a cup and I would like to pour on top of that piece of fish hot water from the urn I'm not putting it in to Cle it is shown into the first utensil I'm just pouring water from the first utensil onto that food is that permitted and from our experience we know if I pour hot boiling water onto raw piece of fish or raw piece of meat it will right away change color it will become more whitish so we see that the the surface changes the protein on the surface becomes denatured and it is prohibited because we consider that the heat of a stream from the first utensil is is strong enough to cook the surface of a new raw food so I'm not allowed to pour hot water from the first utensil onto raw food the next idea that we identify is what's called devar Guiche and that means a solid piece of food we said that when I transfer food or water from the first utensil into the second utensil it now has a lower status it's now more lenient and there are few reasons for that number one it traveled through the air and as it was being poured and travel through the air it cooled down number two as it reached the the second utensil the second utensil cooled it off even more because the second utensil was called and the third reason is because the the second utensil doesn't look like we're cooking because we usually don't cook in cups so for these three reasons the second utensil is millennion than the first and the third utensil is millennion than the second however when I take a solid piece of food a piece of meat a cutlet a piece of potato hot boiling from my soup from my or Tsavo onto my plate it's true it was transferred it traveled through the air so it lost some heat it's true notes in my plate and it doesn't look like cooking however the third element is missing and that is it didn't spread all over the plate like liquid wood it stayed in one place the potato is sitting there in the middle of the plate and even though the bottom of the potato may be cooled off from the touch of the plate maybe the top of potato cooled off from touching the air but the middle of the potato is still very hot as we know from experience liquids cool down much faster than solids on the inside so the question is if I put this solid from the first utensil all to the second utensil will the inside of that solid now have the status of the second utensil or will it still be the most strict first utensil because it's still boiling hot on the inside the question is what if now I will put my fresh salad onto it or and now I want to pour some lemon juice on it or I want to put some fresh spices on it if it would already be cliche me it would be more lenient with liquids what you're saying is true if I'm pouring it into serving plate and then I'm transferring into my personal plate that's already clichy that's already a third utensil then everything is permitted but here you took a solid solid potato solid piece of meat as many times as I transfer it on the inside didn't feel anything you cut it so the outside becomes cooler but the inside is still hot inside of that piece the question is do we consider a solid same as liquid and as long as you transfer that's fine we don't care what happens on the inside or we say no since only two conditions were fulfilled the third one not we should be strict so this is a disagreement between post scheme some rule that a solid food always stays clearly Sean always stays the status of the first utensil and therefore they don't allow to put salad or anything else next to it because if it touches the heat from the potato from the meat will will warm up and potentially cook the salad and some posts Kim say no we're not concerned with that once you transfer the to this first plate and then the second plate you can do anything you want with it so there are strict opinions are lenient opinions we are allowed to go according to the lenient opinion that's that the stock overall value yourself that the VAR gosh solid piece of food has the same status as liquid and it changes from first in terms of the second in terms of 230 tencel and therefore if you put your servo on a serving plate and then you put it on your own plate you can put salad next to it if you put piece of steak from the grill onto the first the serving plate and then onto your plate now you can do anything you want with it even if your intention is not to cook it but you know that's what's going to happen you should avoid it but according to this you don't have to worry about it that's a leniency some would not allow you to do that yes because solids keep their heat much longer but for Safari following gravity yourself we are allowed to do that yeah so so we said that food in cliche me is second utensil if it's still hot that if you touch you would withdraw your hand more than 40 degrees Celsius more than hundred four degrees Fahrenheit that still has capability of cooking easily cooked foods this is called Cali habitual and therefore if you put fresh vegetables or greenery that could potentially be cooked and you have to then estimate the food that you serve for your children most likely it's not boiling hot it's not so hot you don't want them to burn themselves so usually you spread it out you don't put so much on one plate by the time you serve it it's it's cooler and then it's okay if if you touch it and they're not gonna get hurt from it then it's below yet so let it boil it's below the temperature that you will withdraw your hand and you're allowed to put salad next to it but if you just keep it in mind you can put it in one plate and then to their play that will make it third utensil now this brings us to the next topic and that is what is the status of the ladle of the serving spoon do we say that when I pick up soup or serve off with my ladle that ladle becomes the second utensil and when I put it onto my plate that plate is already third utensil or do we say no since the ladle is dipped into the main utensil it becomes as hot as the first utensil and when I transfer it onto my plate my plate is only second the ladle doesn't bring it down a level and here also there is an argument and for us we follow the a rule that if you didn't keep the ladle in the pot for a long time it's considered a separate utensil if you just took the ladle from the counter you dipped it in and you scooped out some soup and you poured it onto your plate the ladle is considered second utensil and your plate is already third so when you serve your children back you can consider your children's plate as a third utensil because you took a cold spoon and you served them from the pot we didn't discuss that yet right now we're assuming that you take the bullet a part of the fire of the black it's on your counter and you're serving we'll speak about that later however if I served somebody and then I put the ladle back into the pot and then I come back a minute later the later was already in the pot it already became as hot as the pot so now taking the ladle with soup out will not bring the soup down so then the soup and the plate will remain second utensil so keeping that in mind try to dip the ladle in quickly and then when you leave the soup don't keep don't put don't leave the ladle in the soup put it on a separate plate next to the pot that's true your old spoon would be Khaleesi so then if you want to put salad or the cilantro into your spoon fine but people don't do that that's why we're not discussing it but it's true okay and the the one more thing that we need to discuss is if I cooked something and then it cooled down am I allowed to reheat it this is called be sure a heart be sure is there cooking after cooking and here with differentiate between liquids and solids liquids we say you're not allowed to recoup solids would say you are allowed to cook what's the difference and the difference is that when you warm up a solid it can clearly be noticeable that it's a cooked solid for example you take a piece of meat a raw piece of meat and you cook it when it cools down it does not revert back to raw piece of meat it stays cooked piece of meat soft cooked delicious piece of meat however if I take water and I bring it to a boil and then I take that boiling water and I cool it down can you visually tell the difference between boiled and cooled down water and plain sink water no as soon as you cool the liquid down it goes back to its original state while the liquid is boiling hot I can use it to make tea coffee and when it's cold it's the same as it was in the beginning therefore we follow the strict opinion that liquid that cooled down cannot be reheated on Shabbat but but Sal food that was fully cooked before Shabbat can be reheated on Shabbat so we say ain't be sure a harbor shul there is no cooking after cooking for salads but there is B Shula Harbor shul for liquids so there is an argument what if you have a mixture of solid and liquid are you allowed to reheat it do we go after the salad or after the liquid so there are different opinions the Molinet opinion is that we go after majority so as long as the majority of food a visible majority is solid it's okay that there is a little bit of moisture liquid in it the most strict opinion says it's okay if there is moisture but if there is liquid floating on the bottom you should spill it out warm up the hot for example you have fish the fish was a little bit moisture on it that's fine but the liquid that's floating around it don't warm that up so again you can go according to the opinion that will go up to majority the majority is solid that's fine if it has liquid in it that's okay according to the most strict opinion as long as you don't see the liquid floating around like the baharon fish with with garlic water so don't warm up that garlic water on Shabbat take out the pieces of fish warm them up separately that's that's preferable so if you have a cheval and you make it a little bit more on the liquid side but still if majority is solid you can follow the lenient opinion and reheat it on the black the next that's adapt for different topic that's fine and we're going to talk about it it depends on the circumstances now we mentioned that liquid that is still hot you can take it off the black and you can put it back on the black for example you you serve soup you take the soup off the black you serve it and then you want to put it back on as long as it did not fall below 175 degrees Fahrenheit then we mentioned at the beginning it still considered hot and you can bring it back if it fell below 175 and here you have to estimate then according to Safari we're strict we don't put it back Ashkenazim are lenient and as long as the liquid is still above room temperature it's still warm they can put it back we can no longer put it back if it's below 175 degrees Fahrenheit yes so you have to yes your estimated that's okay we rely on you if you want to be more precise you can play around with it and get it thermometer and see what temperature is 40 degrees Celsius 104 degrees right what temperature is 120 150 170 580 and and you'll have an idea yes so we will speak about it later but I'll answer since this is already second time so we're we're not allowed to serve food on the black because that looks like I'm cooking but just to serve we're allowed to Safari them are allowed to but again you have to be sure the food is fully cooked if there's any concern that there may be parts of the pod that are not fully cooked I cannot serve because as I'm serving I'm mixing the food and it will cause the raw pieces of food to get cooked but if I'm sure that it's 100% cooked I'm allowed to but you cannot start which means yes you have to take it off stir it and then put it back on with soup it's it's easier because as I take the soup out it stirs by itself but with solids I wouldn't be able for example with or Tsavo sometimes before serving you want to mix it and you cannot mix it on the black you have to take it off mix it and then serve it okay now we spoke about cooking after cooking for solids and liquids what about cooking after baking for example I have challah that I baked and now I want to put it into my bowl of soup or croutons they were fried or baked and I would like to sprinkle them onto my soup and let's assume the soup is not Clichy let's say it's cliche knee and let's assume that hollow croutons are easily cooked foods which were not supposed to put in cliche knee can I put challah or croutons into my heart bowl of soup they were baked but they were not cooked yet and by putting it there they're gonna get cooked so we rule leniently that once it's it underwent one kind of heating process were allowed to subjected to another heating process so food that was baked we can put it in hot water even clear is shown because was already baked food that was roasted we can cook food that was cooked we can roast food was baked we can grill whatever it is the common example is can I take a piece of bread and put it on the blood to warm up and in the process of warming up it will develop crust on the bottom on top so it looks like I'm changing the taste the texture and it's no longer baked bread it's toasted bread can I do it on Shabbat that's true so you shouldn't have the intention of creating the crust you can put it on the black to warm up if it becomes a little crispy if it becomes if it if it forms a cross by itself that's okay but you shouldn't have the intention that right now I'm making croutons right now making so hurry I'm gonna cut the bread and I'm gonna put it there so that it becomes yeah so you can put it on a plotter to make it a little bit worm and a little bit crispy on top but it shouldn't become completely like like in a toaster or in the toaster oven it should be less it shouldn't be it shouldn't change the color right it shouldn't get the brown crust and that's a good example since coffee is roasted beef from before we are allowed to put coffee directly into first or second cup for example if you have a kettle on fire and I want to take it off and I'm not trying to put it back on and I just want to add coffee inside if this coffee was already roasted I can add it in but that doesn't matter what I drink from there or not what matters is is that consider cooking and and that's not considered cooking because it was already roasted as opposed to tea leaves they are not roasted they're still they're dried but not through high heat and therefore tea leaves are considering we're not allowed to add tea leaves except into clichy teabags or leaves are all considered not roasted if I have it back I already use can I put it directly into the coat no still yes we consider thing cooked only to the level that it was cooked which means if you cooked something in clichy it's only cooked to the level of Clichy now when you put it into cliche knee is gonna now become cooked more for example if before Shabbat I poured hot water onto my piece of meat and so the surface already changed color became cooked can I say now this piece of meat is cooked I'm gonna now put it into the first utensil no because even though the surface is cooked but inside is not cooked so you still have to follow yes now let me tell you another couple ideas about making tea on Shabbat we said one you just pour into one cup and to enter the second cup the second cup is considered the cliche sheet and you can put tea leaves or tea bag directly into the second cup the second way of doing it is what's called making tea essence you cook a few teabags on the actual fire before Shabbat you make very strong essence and then on Shabbat you just add hot water you add a little bit of tea essence and hot water to it and you have tea you put a few teabags into a pot you you make very strong tea and then you add a little bit of that to your cup let's say a quarter of a cup a third of a cup and then you add hot water on top so many shoes they have that those shows that want to avoid people of making tea properly they have a container of strong tea essence and they they hide their regularity and people they want tea they just combine the tea essence would see it with hot water and they have tea that's a good option of course the tea by that time is going to be day-old on Shabbat it's not gonna be as tasty but if you want to avoid Halleck issues that's one way to do it another another question that arises is what if I made tea for myself in CLE Shelly she and the the tea is strong enough I don't need the teabag anymore I remove the tea bag but the water became cold can I add more hot water onto it directly from the urn the teabag you took away but the water is cold now we said that if you bring water back to above 104 degrees potentially that's considered cooking so if I have a little bit of cold water and I pour from the urn into my cup directly yes yes you can do the other way around you can either put the hot water into my cup that's cushiony and then add CSS or put the tea essence in and then the hot water so we said that when you pour from the first utensil on to food you cook the outer layer of the food right and that only applies with solids since liquids don't have outer layer as soon as the the first drop hits it it gets mixed and therefore we are lenient with liquids and if I want to make myself a warm cup of water I can put cold water and add hot water directly I can put hot water and add cold water directly if I want to wash my hands with warm water I can put cold water and then add hot water directly from the urn all these things are permitted yes so your question about baby powder it depends on if the powder was cooked before or not we assumed that it was that it's made from ingredients that all the ingredients were either cooked or pasteurized before therefore it's and it's solid so it's considered cooked solid food therefore you can add hot water directly yes right right you don't have to do from cup to cup what no breast milk was not cooked unlike regular store-bought milk that was pasteurized so the breast milk you cannot warm up but you can add hot water to it or you can if the baby if the breast milk is in the bottle you can pour hot water from the urn into a cup and that put the baby bottle into that cup to warm it up that that is perfectly fine but on the platter not in the place where it can reach hundred four degrees Fahrenheit you can put it next to the Plata yes we don't take chances and even if you're there to make sure it doesn't heat up you may forget and you can only put it in a place where even if you forget it's not going to reach 104 degrees now even though store-bought milk was pasteurized and it's considered cooked already but since its liquid we say any liquid once it cools down we cannot reheat yes yeah I think hot water is not to be a problem yeah just you cannot put it on the block to warm it up and as we mentioned at the beginning of the class you are allowed to take a fresh mint leaves assuming they don't have bugs and you can put it into your cup of tea even if your cup of tea was in a CLE Shanee or you can add your slice of lemon this is a special allaha even though we say Calahan be sure easily cooked foods cannot be added into the second cup the cliche knee but things that your intent is not that they should get cooked but rather that they should give taste to your food you're not cooking them you're just adding their taste that is permitted so again you if you have a cup of tea I can add mint leaves to it or add a slice of lemon to it okay now we will quickly go on to using the blood before Shabbat then that is going to answer your question putting food on the black before Shabbat before Shabbat I have two options either I can leave food on open flame and whenever I need it I'll take it off the flame and serve it that is permitted or I can leave food on the black now there is significant difference between living food on open flame and the black if I leave food on the open flame before Shabbat that food must be either raw or completely cooked without a black let's say before Shabbat I don't have a black or my block is too small I need more parts to be heated up can I put pots on the open flame and the answer is you can if the the food in it is raw or it's already edible and the reason is since it's on the open flame you might forget on Shabbat and might raise the flame when that will happen if you see it's getting close to the meal time the guests I'll about to come men are about to come from the synagogue and the food is not yet cooked you might be tempted to raise the flame and since there is no blood there is nothing to remind you and therefore you're not allowed to put food on the open flame before Shabbat to stay over Shabbat unless it's edible already so you're not going to be worried about it or if it's completely raw why because if it if it has raw meat inside it shows your intent that I'm not planning to serve it for tonight it's for tomorrow so stubble for the day and it's gonna cook I'm not worried and I'm not gonna raise the flame that is rarely used because we try to play it safe and use the black but if you need to you can use that for example if I need an extra space and my black doesn't have enough space I can choose food food items that either I don't need for tonight or that are fully cooked and I can leave them on open flame as I think it off open flame I'm careful to lift it slowly not to turn off the fire not to disturb the flame and I'm allowed to do it for example I can leave a pot of hot water because it's already boiling I can leave it there whenever I need I'll take it off and I'll make tea with it I can leave or Tsavo on it because it's for the next day or can leave anything that is fully cooked however if you use black there are no restrictions if you use black you can put raw you can put half cooked you can put fully cook anything you want why because even if I'm worried I'm worried that the food is not going to get cooked when I come to eat to raise the flame I'll see there is blood and I'm going to be reminded this Shabbat and I'm not going to do it and therefore it's also recommended to remove the nerves from the oven from the stove not to forget and to raise the flame or some blacks they come with cover for the front to cover the the knobs as well and for safety of with you have little children it's also recommended to remove the knobs because sometimes they play with them and accidentally they may raise the flame or turn the fire off so both for Halle ha and for safety it's better to remove the knobs before Shabbat so any food that I left on the black before Shabbat as long as it's fully cooked I can take it off I can serve it and then I can put it back on the black and here we have a difference between solid and liquid if it's solid whether it's called hot whether it was on the black whether it was in the refrigerator never on the bla I can put it back on the blood if it's fully cooked with liquids were strict with liquids it has to be fully cooked and it has to stay hot and I have to have intention that I'm not removing it forever I'm still going to put it back for example I have hot water I want to take it off the black I want to take out a few scoops make tea with it and I want to put it back or I want to serve soup and I want to put the soup back I'm allowed to do it as long as my intention is still as I'm removing it to put it back and it did not go below seventy-five degrees Fahrenheit if you're not putting it back then that's fine or if you put it back before it the fire turned on that's what you mean let me review that Holika since it's not so often used I don't want to rely on my memory I would like to review that now we spoke about the blood what about hot plate so Halle hickley for Safari damn hot plate is the same as the blood according to some it's even better than the blood because the stove top is noticeable noticeable that it's a place where we cook throughout the week whereas a hot plate everybody knows this is not where you cook it's just where you keep your food warm so for Safari the hot plate is even better than the black but only a hot plate that doesn't have a knob because if a hot plate has a knob it has the same issue that you might forget and you might raise the heat so either you remove the knob or you cover it with aluminum foil or tape to remind you not to adjust it that's also good that's also good any kind of reminder that you create okay one more topic for today quickly that is called hot manihot mana means insulating let's say I don't want to keep fire on throughout Shabbat can I take my pot put it under blankets and keep it warm like that yeah no problem it's even better than blood but it has to be done before Shabbat what if on Shabbat the fire went out so I want to preserve the heat and I want to quickly take the path from the blood put it on a table and wrap it with towels I'm not allowed to do it on Shabbat we cannot do insulation anything even off blood we talk about it's off the blast it's on your table yes oh you you it's better not to do that it's better not to insulate especially especially on hot plate or especially on the pot yes so it's yeah what what what you let's just go through it and let's see if your questions are going to be answered insulating food before Shabbat is permitted if it's not on a source of fire but if it is on a source of fire then even before Shabbat it's prohibited an example of that according to some is a slow cooker you know what the slow cooker is the way it works is that it has the heating element and the walls go all around the pot so it looks like it's heating it up on inside and it's insulating it from all sides to preserve the heat according to some opinions this is insulation with the source of heat inside and that is forbidden on Shabbat if it's on and therefore some people say that you should not use a crock-pot on Shabbat unless you do something what can what what should you do for safar them it's not absolutely required but it is recommended either to put little balls of aluminum foil you make three four balls from aluminum foil you put it under your pot to raise the pot a little bit so that it's not snugly covered by the walls or to line it with aluminum foil and let the aluminum foil rise a little bit above the walls this will show that there is some kind of separation between the the crock-pot and you the inner pot that you're cooking in an interesting question is can I take a teapot and cover it with a special pillowcase on on the teapot yes seemingly it's insulating on Shabbat so one more rule about insulation is that it's only prohibited for clearish on the utensil in which the food was actually warmed up or cooked in once you transfer the the food or drink into another utensil can insulate it so since the teapot is usually cliche ye we pour it from the urn into the teapot and then we'll bring it to the table you can cover it similarly am I allowed to use a thermos on Shabbat because thermos insulates the food so it's allowed because it's considered a second utensil right it's cliche knee and therefore thermos is permitted yes you turn it on before Shabbat it's fine we're just mentioning that there are opinions that say that it is problematic for a different reason because of insulation and therefore they advise to either put aluminum foil and let it stick out a little bit this way it's going to be clear separation from the insulation and your pot or put little balls of aluminum foil under the path to raise it a drop so that it shouldn't be completely covered by by the outer walls yes here's the inside you elevate with the balls yes yes now another rule for installation is it's only considered installation if it covers the entire part for example if I know that usually my part on the top gets cold let's say the heat is not strong enough it's permitted to put towel directly on top since it's since the installation is only covering the top not the sides that's okay you cover it on top not around not only the path but the the food also should not be completely covered put it only on top or wrap it from before for Shabbat let's say I think holla I wrap it in aluminum foil and then I put it on the black that is okay because the the cover over the bread is not considered insulation it's considered it's pot it's considered its container I don't want the bread to lose that heat I don't want it to lose moisture so I put it as if I'm putting it in a pot and I'm covering the even during Shabbat again all the aluminum foil because the intent of aluminum foil is not to keep the heat in it doesn't keep the heat in it just keeps the moisture okay and what about insulating your iced tea insulating cold food that it shouldn't lose its its pool right so even though we're not allowed to insulate on Shabbat but that's only to preserve the heat the concern is that if I see my food is getting cold I might forget it it's Shabbat and I might warm it up and there is no such concern with cold so-called food I am allowed to insulate to prevent it from warming up one idea for covering your pad or other things is not to let the towel or we'll have a material you're using to touch the walls of the pot or the food just like the idea of the the crock pot by distancing the part from the the insulating material so for example if I have a pot and I would like to cover it with a towel what do I do I take a large cover I put it on top of the pot and then I put the towel over that cover this way the the towel covers the entire pot on all sides but it doesn't touch the pot because there is a larger cover on it that extends the towel further from the walls of the pot that's one alternative way now just one more idea this is just a to answer a question that some people ask they say why is it that in in the clear is shown in the first utensil I'm not allowed to cook anything that is above 104 degrees Fahrenheit I have a kettle it was on fire I removed it from fire it's let's say 110 degrees Fahrenheit and we say you're not allowed to put a teabag inside whereas I take hot boiling water 212 degrees I pour it into a Styrofoam cup okay it drops to 200 degrees then I pour it into a second Styrofoam cup it drops another 10 degrees now it's a 190 degrees am I allowed to put the teabag in yes well why is such a difference the clearly shown the first kettle it's hundred ten degrees I'm not allowed to put the tea bag in the Styrofoam cup which is 190 degrees I'm allowed to put the tea bag in why isn't the Styrofoam cup with 190 degree fahrenheit boiling water much worse than the tea kettle 110 degrees so the answer is that on Shabbat what is prohibited is the normal way of doing things right that it shouldn't look like you are performing the Malaka once I transfer it into the first cup and from the first cup to the second cup it's obvious that I'm not cooking if I wanted to cook I would cook directly into in the first pot so since we said that every time I transfer it water temperature drops and on top of that it looks less and less like cooking that is why it's more lenient to cook in with water that's 190 degrees Fahrenheit in a cliche sheet then water that is only a hundred ten degrees Fahrenheit increase it is shown there just to keep in mind this is only specifically about Shabbat because on Shabbat what is prohibited according to Torah is your intent right you can be doing the same action with intent it's prohibited according to Torah without intent it could be either prohibited rabbinic Leo it could be permitted completely so this is an example where we said that one interesting thing is that I can cook on Shabbat with sunlight I'm cooking but since it's not the normal way it's permitted and also I have 190 degree water I put my tea there and it really cooks although the flavor all the colour comes out it's still permitted because that's not the normal way people cook and we don't consider it cooking if you have any questions you're welcome to ask at this point you