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1) It is permissible to submerge a pot containing food or a baby bottle containing milk or another liquid into another utensil filled with hot water which has been removed from the flame or other heat source, on Erev Shabbos [and leave it there into Shabbos], as since the utensil with the water has been removed from the flame it is not considered Hatmana B'Davar Hamosif Hevel. (Shulchan Aruch Siman 258:1)
However, on Shabbos itself it is prohibited to do this, even if the water is in already in a Kli Sheini and thus not a problem of Bishul, as doing so will be considered Hatmana. (See Mishna Berura Siman 258:2)
If, however, the pot or the bottle is not totally submerged and a significant part remains uncovered by the water, it is permitted even on Shabbos itself as it is Hatmana B'Miktzas which is permitted [for Ashkenazim] (as long as it is in a Kli Sheini[for liquid foods] and no other Bishul prohibitions exist)
2) If the food is being submerged for the purposes of having the submerged food absorb the flavor of the food in the pot, e.g. A piece of Kugel or kishke wrapped in aluminum foil being submerged in a pot of Cholent, it is permitted on Erev Shabbos according to many Poskim, as this isn't being done for the purposes of Hatmana and thus isn't subject to the prohibition of Hatmana. (See Shu"t L'Horos Nosson Vol. 7 Siman 12 and Shu"t Az Nidberu Vol. 6 Siman 78.)
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Reader Submitted Questions of interest on topics related to Halachos we covered, as well as other interesting topic and Answers. Taken from the Q & A pages on the Halacha For Today website.
Although the answers I give to questions are taken directly from the Sifrei HaPoskim, and aren't my own, they are still for study purposes only, NOT for Psak Halacha.
Questions can be emailed to HalachaForToday@Yahoo.com
Reader's Question:
Does eating parmesan cheese make one "milchig" for 6 hours?
Is there anything else, e.g., eating other cheese which would make one "milchig" for 6 hours?
Answer:
Eating "hard, aged" cheeses requires waiting 6 hours before eating meat, as they leave a taste in ones mouth, unlike other dairy.
According to the Star K Kashrus agency, on their website:
"Parmesian cheese is considered hard if it has been aged for six months. Romano may also be a hard cheese (but is not readily available as kosher). Swiss, Cheddar, Muenster, and Mozzarella are not hard cheeses. Cottage and cream cheese are certainly not hard cheeses either. If a hard cheese is cooked, it does not lose its status as a hard cheese."
I know many Rabbanim do consider Cheddar cheese as a hard cheese, yet the Star K doesnt feel this way.
A Rav should be consulted for Halacha L'Ma'aseh.
CHIZUK CORNER
As a Zechus for the Refuah Shelaima of one of the Gedolei HaDor, the Telzer Rosh Yeshiva , HaRav Chaim Stein Shlita, R' Chaim Yaakov ben Chasya Miriam, B'soch Sha'ar Cholei Yisroel, we will B'Ezras Hashem post here each day a short inspirational thought to help us all improve our lives and grow in our service of our Father in heaven, HaKadosh Baruch Hu.
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Chizuk For Today:
"People question Hashem but are certain of themselves. They should rather be certain of Hashem, and question themselves."
Rav Yisrael Salanter Zatzal quoted in Sefer Torah Tavlin
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