Monday, July 17, 2017
Lakewood Poskim issue Letter about Take Out Foods on Shabbos
According to the letter below, some establishments add spices to dishes after they are cooked, to enhance seasoning or presentation such as sesame seeds, Parsley flakes. The dish now has raw ingredients and if the dish is placed in a situation of yad soledes it can be cooked and one would transgress the issur of bishul.
Hmmm....
ReplyDeleteSounds like some crazies got bored of bugs and are now draying the rabbonim crazy about this...
I remember sitting by Rav...in BMG cheder horaa when some angry guy came in and started screaming at him that he was just in the BMG bathroom for two hours pulling out the Shabbos toilet paper and some of them are attached he much make an asifa its terrible it can come to terrible chillul Shabbos all of te children are going to go off the derech people are going to doe of cancer and it will be the rabbonim who did nothing about the toilet papers fault. The rov told yes i hear I hear .....
The KCL advertised / posters of non-serious Shabbos issues V "real" Serious Shabbos problems [KCL missed the boat (again)]?
ReplyDeleteThere were advertisements and posters re: "SERIOUS SHABBOS PROBLEMS", by KCL caterers / stores supplied pans of Shabbos food. The Rabbonim were misled albeit, unintentionally.
Anyone in the professional field of food service as chefs, managers, qualified mashgichim should be aware of some serious Shabbos issues.
As an asides: Chafers delivered to families purchasing chafers of cooked food for Shabbos that have Dried parsley, Sesame seeds, Large grind pepper, Checked scallions, Micro greens, etc. that has been put into chafers by the stores / caterer, become cooked as soon as the food reaches a warm temperature in the warmers for 5-10 minutes. So it would not be a problem to use those heated chafers with food on Shabbos, as it's cooked completely before the zman.
Note: None of the above may be put on Shabbos on to the food or into the soup even in the bowl if it was ladeled in from a klei-rishon. [OU- Manual page # 36]
The "serious Shabbos problems" by KCL certified Shabbos catered affairs as well are the following;
Ribs, roasts, etc. are cooked by the caterer to only 125 F internal temperature. Then it's put into the warmer or oven to finish cooking to rare at 140F, Medium, 150F, Well done 160F, etc
.
Those Ribs and roasts are "ossur" to use, as it must be "fully cooked before Shabbos". The same is with chicken, as it's only partially cooked by the caterer, to be finished cooking in the warm box or oven and would also be Ossur.
Re: Whipped cream in an aerosol can for decorations; KCL caterers do use it, while the OU does not allow it to be used on Shabbos. Interesting.
The Rabbonim missed the boat on that one.
ReplyDeleteThis sfardik Rov also missed it all.
Nebech
It's interesting to come up with "serious issues", when none exist. First one must be familiar with the "facts", not made up facts.
ReplyDeleteInteresting that by the OU you wouldn't find these mistakes of "serious issues". The OU has trained Mashgichim. KCL does not have properly trained masgichim and some Shabbos jobs have bochurim that are not shomer-shabbos.
KCL are a bunch of amateurs. Scaring people for know reason.
ReplyDeleteDoes the average person know if the sesame seeds are toasted (cooked) or not?
How about dehydrated (cooked) herbs? Not fresh herbs. KCL talk to the professionals before you put out KOL Korehs and make yourselves look like a bunch fools.