We are continuing in siman 3, discussing the concept of irui kli rishon. We left off discussing pouring irui kli rishon water into cold water, or cold water into kli rishon water, and we learned that, according to the Chayei Adam, when pouring cold water into hot, the cold water needs to be added all at once such that it never has the chance to reach yad soledes bo.The Mishnah Berurah raises the question that we find that cooking does not happen instantaneously, but rather there is some amount of a timelapse.
To clarify, we find in Yoreh Deah that when something is cooked in a kli rishon, the flavor is absorbed into the walls of the pot. Kli sheini does not cook, but we conclude that it can cause the absorption of the flavor into the walls of the point. Even though the Aruch Hashulchan suggests that this absorption process takes a certain amount of time, we pasken that it takes place immediately. However, even though absorption takes place immediately, it is clear that bishul takes longer, as it is obvious that cooking takes time. Therefore, the Mishnah Berurah question on the Chayei Adam is understandable.
This discussion leads us to another question: what is the definition of bishul of water? Is it merely the act of heating the water, or is there a more significant change which needs to occur to be considered bishul? If bishul of water is merely heating it, the discussion from Yoreh Deah is not relevant, and the Chayei Adam would be more understandable: if bishul is simply raising the temperature of the cold water, it is conceivable why the Chayei Adam would be concerned for bishul if the water is not all poured in at once, as the temperature raises immediately. However, the Mishnah Berurah seems to understand that there are meaningful differences between cold water and water which underwent bishul, such as the removal of bacteria and a better flavor.
There is another argument against the Chayei Adam. Even if we accept the premise of the Chayei Adam that the chiyuv for bishul occurs instantaneously, it can be considered aino miskayeim (because one intends to add more water which will cool the hot water), that the action does not last. If so, mideoraysa it will not be assur. If the Chayei Adam’s approach is correct, it is hard to understand why there would be any issur to heat up the water. If there is material change which occurs within the water, it would be more understandable. We will discuss the Chayei Adam further in the upcoming shiurim, be’ezras Hashem.
Summary
- The concept of irui kli rishon cooking kdei klipah only applies to a solid food. Regarding liquids, it is a machlokes, and the Chayei Adam paskens that one may not pour into a liquid either.
- However, if there is enough cold liquid that the hot liquid cannot raise the cold liquid to yad soledes bo, it is muttar to mix the liquids, since it does not cook at all.
- Similarly, one may pour cold water into kli rishon hot water, if there is enough cold water such that the cold water will not be heated to yad soledes bo.
- The Chayei Adam additionally holds that the cold water must be poured in all at once, implying that bishul would otherwise occur instantaneously. The Mishnah Berurah takes issue with this point, because it implies that there is no significant difference which occurs to the water when it is heated.