Chaya from Long Island wrote: I am shomeret Shabbat, but my family is not however very respectful. My mother cooked something during Shabbat and plans on serving it later on in the week.
May I eat it? Mordechai Perlman wrote: What is the Halacha about postings which are written and sent to a discussion group or digest list on Shabbat by a Jew?
May another Jew read them? Dear Chaya and Mordechai, Food cooked on Shabbat becomes forbidden to the person who cooked it, but for others it is permitted after Shabbat. So in this case, Chaya, your mother is the one who is not allowed to eat the food. In order to help people remember that this is warming up, and not cooking, food, the Rabbis decreed among other things that the flame be covered with something, as a heker , reminder, of Shabbat. In Talmudic times this used to be ashes sprinkled over the fire, and the coals being dispersed, nowadays we have a "blech" cover or "platta" in Hebrew.
This cover has other purposes, such as diffusing heat. This blech allows us to have food on the fire from before Shabbat, and even allows us to return food that was on the fire to the fire. If however one wishes to take cold food and place that on the fire, e. For example if you have cold cooked peas in your fridge from before Shabbat, to warm them up, you would need a blech, and another item such as an overturned pot or tray to be put on the blech, and the peas may then be placed on that pot.
Some people are lenient many Sephardic poskim and permit a thin sheet of aluminum place over the blech as sufficient for this purpose. For more intricate details of the law there are some great Shabbat kitchen reference books on the market, in particular The 39 Melochos: An Elucidation of the 39 Melochos from Concept to Practical Application by Rabbi D Ribiat, and any of the books shown here.
For example, firing bricks in a kiln would also fall under the category of this labor. The temperature of yad soledes bo is generally accepted to be around degrees Fahrenheit, plus or minus based on the authority. Now, remember how we may not light a fire on Shabbos but we may benefit from a light that was lit before Shabbos? And how we actually go out of our way to light a fire before Shabbos specifically to make that point?
Cooking is like that. We may not cook on Shabbos but we may enjoy food that was placed on the fire before Shabbos began. Accordingly, people place food on the stove, in the oven or in a crockpot on Friday afternoon to be served for Shabbos lunch. The burners on a stovetop are typically covered with a piece of tin called a blech — which is Yiddish for tin.
The purpose of the blech is to keep the pots from resting directly on the flame. This provides some greater flexibility, the details of which are beyond our scope. One who refuses to eat hot food on Shabbos is suspect. You may have noticed that people make coffee and tea in an unusual way on Shabbos: The pot on the fire is called a kli rishon first vessel.
People pour water from this pot into a cup, which becomes a kli sheini second vessel. To make coffee or tea on Shabbos, one then pours water from the kli sheini to a kli shlishi third vessel.
It is into this kli shlishi that one then adds a tea bag or instant coffee.
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