Shabbat part 17

We have discussed the major methods of warming food on Shabbat, in accordance with Sepharadic and Yemenite traditions. How, and why, do the Ashkenazim differ? Primarily, it is over concerns of somehow causing some traces of food to actually cook on Shabbat, sometimes over terms not sufficiently defined in classical sources. The Ashkenazi, like the other groups, will make use of a blech over the stove, or an electric hotplate. Unlike his Eastern brothers, he will not have anything on a timer, as this might constitute causation (grama) of cooking. Whereas Sepharadim consider Grama to be permissible in any case of need, Ashkenazim only resort to it in cases of great necessity. All food meant to be served by day must stay on the heat all night. Usually, he will be careful that all food be fully cooked. Nevertheless, he will treat it as though it hasn't been, just in case a portion of the food has not been cooked sufficiently. Some braver souls WILL put up food that is not fully cooked, under one of two conditions. Either it must be sufficiently cooked, albeit very rare, so that a person might eat it in an emergency. The other alternative is that the food, or at least part of it, be completely raw at the start of Shabbat, so that he will take his mind off of it until the daytime meal; not stirring it or doing anything else that could hasten cooking. The food for Friday night was, of course, fully cooked in advance, and just kept warm on the blech. Upon returning from synagogue after the morning prayers, those pots containing only food that is for now, rather than those that will be eaten later, can be removed from the heat, and served normally, although no stirring will be allowed while the pot is on the heat. (Sepharadim would not hesitate to stir, as long as the food is fully cooked). In the event that we will want to replace the pot for later, the pot will be removed from the heat, while taking care to continue holding it by the handle. If the pot is put down, it may not be returned to the heat anymore. (Some permit returning it as long as it is still very hot, at least in an emergency, when no other warm food will be available). Food is removed with a ladle or serving utensils. If the food was left out sufficient time that it was no longer "yad soledet" (hot enough to make the hand recoil), it can no longer be put back onto the heat. In many families, even Friday night they will serve from the same pots, using this same procedure. Once on the plate, it is no problem to eat it together with other foods; condiments, vegetables, and the like. However, if the food is in large chunks (davar gush), it will be given time to cool a little first, as most Ashkenazim consider a solid piece of food as holding heat, to be considered as though it is still on the fire. (Sepharadim and Yemenites have no such concept). Now, what about something to drink? Tea or coffee? Hot water has been left either on the heat, or in an electric urn. According to most opinions, pouring boiling water directly over uncooked food, constitutes a type of cooking, at least by rabbinic law. We call the vessel that had been over the fire "Kli Rishon" (first vessel). A Kli Rishon will cook uncooked foods inside of it, or that have the hot water poured directly onto them. None of the groups will put anything into it, so as not to give the appearance of cooking. Once the water has been poured into a second vessel (Kli Sheni), Sepharadim and Yemenites will put anything into it; coffee, tea, consomme, etc. Some will avoid putting into a Kli Sheni thin leaves (such as tea or mint), as perhaps they will cook even in a kli sheni, so the water is poured into a third vessel, a kli shlishi. Many Ashkenazim will prepare nothing in a kli sheni. Most Sepharadim and Yemenites will prepare anything in a kli sheni. Sepharadim will pour boiling water over coffee, since it has been previously roasted. Ashkenazim consider boiling after roasting to be a problem, so they will go to a kli shlishi. Many Ashkenazim see the brewing of tea as too close to cooking in any case, and will make a "sens" (essence) of concentrated tea before Shabbat, mixing it with hot water in a kli shlishi. There are many more details, that one picks up over time, but few are concerns for Sepharadim and Yemenites. I have been Sepharadi for thirty-one years, and some of this was hard to remember. All this talk is making me hungry. Let's eat!