by Rabbi Dov Linzer
Posted on October 22, 2010
If there is a mixture of kosher and non-kosher food, how are we to determine whether the non-kosher food can be tasted? The Mishna and Gemara speak of two ways to measure this – one, by actually tasting – te’ima, and the other, by a quantitative approximation – the standard of 1/60th. …
by Rabbi Dov Linzer
Posted on October 15, 2010
While in our previous study of Kashrut we studied the concept of yavesh bi’yavesh – mixtures of distinct entities, here we address the more common case of lach bi’lach -mixtures in which the forbidden food is totally intermixed with, and whose taste is completely dispersed within, the permissible food. …
by Rabbi Dov Linzer
Posted on October 8, 2010
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.…
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