Chullin 97 Archives | Rosh Yeshiva Responds

29 01, 2021

When Bacon Falls on the Food: Bitul of Dry Food

January 29th, 2021|Kashrut|

The underlying principle of almost the entire field of practical Kashrut is that of bitul – the ability of a food to be considered “nullified” when it is mixed with other foods, assuming that it does not impart any taste, that it is not noten ta’am. This is intuitively understandable when, say, a drop of milk falls into a large pot of chicken soup, that is, when the two are fully mixed together and become one entity. We can then say: “All we have here is chicken soup. The milk – since it cannot be tasted – no longer exists.” But

Hilkhot Kashrut: Taste Transfer and Pickling

February 11th, 2011|Kashrut|

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,

When Bacon Falls on the Food: Bitul of Dry Food

October 8th, 2010|Kashrut|

The underlying principle of almost the entire field of practical Kashrut is that of bitul – the ability of a food to be considered “nullified” when it is mixed with other foods, assuming that it does not impart any taste, that it is not noten ta’am. This is intuitively understandable when, say, a drop of milk falls into a large pot of chicken soup, that is, when the two are fully mixed together and become one entity. We can then say: “All we have here is chicken soup. The milk – since it cannot be tasted – no longer exists.”

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