Hilkhot Kashrut: Taste Transfer and Pickling
The Gemara recognizes a number of ways in which taste can transfer from one food to another without the presence of heat. First, there can be surface transfer when one or both of the foods are moist, such as when cheese touches a piece of meat. In most cases, this requires a mere rinsing off of the items, although in some cases where rinsing is not sufficient to remove the adulterating film on the surface, a more vigorous scrubbing or, when that would be counter-productive, a scraping would be required (Shulkhan Arukh, YD, 91:1,
