The last dappim in massekhet Avodah Zarah discuss how to kosher utensils when yayin nesekh accidentally is mixed into a permitted substance. This leads our Gemara to spend some time how to kasher items when other prohibited substances and permitted substances are mixed together like milk and meat. The general rule is “כְּבוֹלְעוֹ כָּךְ פּוֹלְטוֹ-as it absorbs it so it expels it” (Daf 76, Sefaria.org translation) All the following quotes comes from Rabbi Isaac Klein’s book A Guide to Jewish Religious Practice.
“Therefore,
cooking utensils are koshered by boiling, while those used for broiling over an
open fire must be heated until they are red-hot or until they become so hot
that piece of paper will be singed if touched to the utensil (O.H. 451:4, 5)
Utensils used only for cold food may be koshered by rinsing (O.H. 451:22)
“The process of kashering through boiling as follows. The utensils to be koshered and must first be thoroughly cleaned (O.H. 451:3) and should not be used for at least 24 hours (Rama on O.H.452:2). There then immersed filled with boiling water. Some add a red-hot stone to the water so that heat will be retained and (in the case of a large vessel which cannot be immersed in another) so that the water overruns the rim and cleanses the outside as well (O.H. 452:6). The utensils are then rinsed in cool water (O.H. 452:7)
“… Earthenware may not be koshered because it is porous cannot be completely purged (O.H. 451:1)” (page 113)
The following are two important concepts found on our dappim.
If accidental mixtures has already mentioned, the principle of בָּטֵל בְּשִׁשִׁים-bateil beshishim is applied-i.e., if a forbidden food extant falls into a pot wherein a permitted food is cooking, the permitted food is unaffected and remains edible if it is at least 60 times the value of the forbidden food…
“The remedy of bateil beshishim applies to accidental mixing. Is not permitted to deliberately drop a piece of forbidden food into a vessel containing permitted food 60 times its volume in order to cause the forbidden food to be annulled. Furthermore, even if the initial mixing occurred accidentally but the permitted food was not 60 times the volume of the forbidden food, adding to the permitted food in order to attain the 60 to 1 ratio is prohibited (Y.D. 99:5) (page 365)
נוֹתֵן טַעַם לִפְגָם-imparts flavor to food cooked in it to the detriment of the mixture. The principle of notein ta’am lifgam is that a forbidden article food accidentally falls into vessel in which permitted food is “a flavor that is disgusting to the taste, the permitted food is unaffected and there is no need for annulment by 60 times the value of the forbidden food (Y.D. 103:1)
“The following distinction should
be noted:
1.
There
are substances that are themselves disgusting to the taste, such as loathsome
creatures.
2.
There
are substances that by themselves are not disgusting to the taste but impart a
discussing taste when mixed with other foods (A.Z. 65b). Examples are the
flavors of animal fat in wine and of meat in olive oil (Y.D. 103:4).
3.
Objects
that impart a weakened flavor because of external factors. For example, a vessel
that becomes forbidden because nonkosher food has been cooked in it; if this
vessel had not been used for 24 hours or more (eino ben yomo), the kosher food that was cooked in it remains
unaffected because the flavor of the vessel may impart to the food is in the
category of notein ta’am
lifgam.” By the way, you still have
to kasher vessel before you use it again. Rabbi Klein goes on to discuss
several distinctions to remember.
Many
other important terms are found in our dappim;
however, I didn’t want to overload my reader. I’m sure will come across these
terms and more again when we study massekhet
Hullin. If you’re interested in learning more you certainly can read the
relevant pages and Rabbi Klein’s book. As always, if you have a kashrut
question, consult your local rabbi.
Tomorrow
we begin massekhet Horayot, the last massekhet in Seder Nezikin.
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