D'var Halacha

  We are continuing in siman 7, where the Chayei Adam discusses putting a davar yaveish into a kli rishon which then dissolves into a liquid. Yesterday, we learned the first opinion brought by the Chayei Adam, which was that the food is considered a davar yaveish, and therefore muttar to place in the kli

  We are beginning siman 7, and will begin with an introduction.    The Chayei Adam chooses an interesting order to these halachos. In siman 8, the Chayei Adam will write about the concept of yeish bishul achar bishul when it comes to a davar lach (something with liquid). Until now, we have been discussing

We are continuing in siman 6, discussing a davar vayeish. The Chayei Adam distinguished between a davar yaveish which was previously cooked, and a davar yaveish which was not previously cooked. We learned that if the item was previously cooked, we have a concept of ain bishul achar bishul. If it had not been previously

We are continuing in siman 5, where the Chayei Adam discusses davar gush. We gave an introduction in the previous shiur and today we will learn the language of the Chayei Adam   The Chayei Adam writes that a piece of hot meat or any other solid item which is yad soledes bo will cook

  We are continuing in siman 4, discussing adding salt to a food in a way that the salt will get cooked. We left off discussing the idea that it is possible that the salt added on Shabbos is halachically batel. According to one opinion, salt does not cook unless it is in a kli

  We are continuing in siman 4. The Chayei Adam is now going to address a few points which we will discuss outside of the text.   The Chayei Adam discusses the issue of maaseh Shabbos in regards to cooking salt. To review, if a person performs melacha on Shabbos, Chazal prohibit benefit from the

    We are beginning siman 23. The Chayei Adam writes that if Shimon is in one house, and Reuvein is in another house, and Shimon hears Reuvein make kiddush, if Reuvein has in mind to be motzi Shimon, Reuvein is yotzei even though they will be eating separate meals. The Mishnah Berurah adds that

    We are continuing in siman 4, which discusses kli sheini.    The Chayei Adam writes that, in his opinion, even though kli sheini does perform bishul, if it is hot enough that it is yad nichveis bo, it will have the ability to cook. The Chayei Adam is clearly not referring to kalei

We are beginning siman 4, where the Chayei Adam discusses kli sheini. The Chayei Adam writes that kli sheini does not have the ability to cook. As we have learned, kli rishon is defined as a container directly over the fire, or the hot contents of the container even after they have been removed from

  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

  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.    The Chayei Adam writes that it is muttar to pour hot water into cold water, or cold water into hot water,

We are continuing in siman 3, discussing the concept of irui kli rishon. The Chayei Adam clarifies that the halacha we have been discussing on irui kli rishon affecting a kdei klipah worth of a food applies to a solid. If one performs irui kli rishon into a liquid, the nature of liquid is that

We are continuing in siman 3, where we learned that if one performs irui kli rishon on a food, they need to remove a kdei klipah in order to eat the food. We left off with the question of why it is necessary, even in a bedieved situation, to remove the kdei klipah, and why

We are continuing in siman 3, where the Chayei Adam is discussing irui kli rishon. We have learned that if one performs irui kli rishon on a food, they must remove a kdei klipah of that food before consuming it. We left off discussing the practical application of this case to food on Shabbos.   

We are continuing in siman 3, discussing the halachos of kli rishon. To clarify, in siman 4 the Chayei Adam will discuss kli sheini and kli shlishi, and in siman 5 he will discuss davar gush. After he discusses the level of the kli, he will discuss what foods are muttar to place inside these