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Forum -> Household Management -> Kosher Kitchen
Can I add water to my cholent?
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amother
Pumpkin


 

Post Sun, Sep 19 2021, 5:26 pm
amother [ Thistle ] wrote:
1/3
כמאכל בן דרסאי


Kemaachal ben drussai is either 1/3 or 2/3. We use whichever of those two will make it lechumra in the particular case in question.
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amother
OP


 

Post Sun, Sep 19 2021, 5:28 pm
thx ladies
there are no good through sefardi halacha sefers on shabbos
thats why it makes it very confusing bc a lot of the halachot are diff...
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Miri1




 
 
    
 

Post Sun, Sep 19 2021, 5:34 pm
I think just getting the concepts down can be done from any sefer. Then ask your rav.
Yes, the laws of chazara etc. may very well differ, but you still need to understand what chazara is, what the different types of bishul are, what hatmana is, why one wouldn't be allowed to turn on the hot water etc.

Also, perhaps you can get a sefardi shiur from Torah Anytime?
This would have to be a series as there are many concepts to cover.
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amother
Natural


 

Post Sun, Sep 19 2021, 5:36 pm
amother [ OP ] wrote:
thx ladies
there are no good through sefardi halacha sefers on shabbos
thats why it makes it very confusing bc a lot of the halachot are diff...


I think you need to start with the basics though to avoid major mistakes again and then find where sefardim differ
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nicole81




 
 
    
 

Post Sun, Sep 19 2021, 5:41 pm
amother [ OP ] wrote:
thx ladies
there are no good through sefardi halacha sefers on shabbos
thats why it makes it very confusing bc a lot of the halachot are diff...


Try Yalkut Yosef. The Shabbat edition is 3 books long. Comes in English and is beautifully organized.
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amother
Natural


 

Post Sun, Sep 19 2021, 5:43 pm
Also check out halachapedia. The guy who runs it is sfardi so he should have both sets.
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amother
OP


 

Post Sun, Sep 19 2021, 5:58 pm
nicole81 wrote:
Try Yalkut Yosef. The Shabbat edition is 3 books long. Comes in English and is beautifully organized.


were saving up for it
in the meantime my husband looks on his phone

my issue is that I dont know whats a shaila to ask and whats not.
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amother
OP


 

Post Sun, Sep 19 2021, 5:59 pm
Miri1 wrote:
I think just getting the concepts down can be done from any sefer. Then ask your rav.
Yes, the laws of chazara etc. may very well differ, but you still need to understand what chazara is, what the different types of bishul are, what hatmana is, why one wouldn't be allowed to turn on the hot water etc.

Also, perhaps you can get a sefardi shiur from Torah Anytime?
This would have to be a series as there are many concepts to cover.


great will do this
tysm
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amother
Pumpkin


 

Post Sun, Sep 19 2021, 6:08 pm
Even among Ashkenazim there are a lot of different opinions in halacha, that's why everyone always says ask your LOR. Familiarizing yourself with the basic concepts will help you know what questions to ask and what things to avoid before your rav clarifies what's allowed and what's not. Taking water from the sink and putting it in a pot that's on a source of heat is straight bishul- you're cooking the water. I don't think there's any rabbi who'd allow that.
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amother
Latte


 

Post Sun, Sep 19 2021, 6:40 pm
Sephardic Halacha: has to be 1/3 cooked before Shabbat and you can add hot water from your hot water urn or water that stays hot in the kettle on the Plata.
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nicole81




 
 
    
 

Post Sun, Sep 19 2021, 6:51 pm
amother [ OP ] wrote:
were saving up for it
in the meantime my husband looks on his phone

my issue is that I dont know whats a shaila to ask and whats not.


If you pm me a delivery address, I'll have it sent to you.
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amother
Daphne


 

Post Sun, Sep 19 2021, 7:37 pm
Just wanted to add, I always have extra chicken soup, so I use that instead of adding from an urn. It adds spices with the water, and didn't leave my chulent tasting bland.

Last edited by amother on Thu, Mar 16 2023, 1:08 am; edited 1 time in total
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zaq




 
 
    
 

Post Sun, Sep 19 2021, 8:46 pm
ra_mom wrote:
The halacha is that the cholent has to be 2/3rds cooked (more than half) *OR* fully raw when shabbos starts.


I'm curious to know how one would determine the fraction of "cooked" that a food is. If I stick a fork in my pot roast, there is no way I could tell you "it's 1/3 done" or "it's 2/3 done." The closest I could get is "stone cold raw" "getting there" and "falling apart, I.e. done."
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amother
Natural


 

Post Sun, Sep 19 2021, 8:51 pm
zaq wrote:
I'm curious to know how one would determine the fraction of "cooked" that a food is. If I stick a fork in my pot roast, there is no way I could tell you "it's 1/3 done" or "it's 2/3 done." The closest I could get is "stone cold raw" "getting there" and "falling apart, I.e. done."


The landmark is really "sorta edible"
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zaq




 
 
    
 

Post Sun, Sep 19 2021, 10:34 pm
amother [ Natural ] wrote:
The landmark is really "sorta edible"


which probably differs from person to person.
Have you ever seen those slabs of rare beef served at weddings, pink as bubble gum and sitting in a pool of what looks like blood but is, I'm assured, merely a muscle pigment ? I'm surprised the meat doesn't yelp in protest when the diner stabs it with a fork.
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imanotmommy




 
 
    
 

Post Sun, Sep 19 2021, 10:46 pm
I remember learning that the fraction is of total cooking time. If it takes 3 hours to cook that piece of meat fully, then 1 hour in, it's 1/3 cooked.
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