[Avodah] Just How hot is Yad Soledes Bo anyway?

[rabbirichwolpoe at gmail.com]

Rn chana
> In some ways you can see this most clearly from this interpretation of RYDS
> that you find so appealing.  If you had a soup that had been fully cooked,
> and then in case A it was cooled fully down and in case B it was made only
> luke warm  (or whatever is the lowest temperature that RYDS would allow
> chazara).  If you were then to return these two liquids to identical fires,
> the chemical changes or cooking would be, I would warrant, absolutely
> identical.  And yet RYDS would say that case A involved halachic bishul and
> case B did not.

Dear Rn Chana

WADR You are conflating the mlacha of bishul with the g'zeira of hazzara!
The g'zeira of hazzara is about nireh kimvashel, not about chemical
changes!!!

> Because you are understanding "bishul" to be the equivalent of a physical
> concept of cooking, which is then measurable in terms of changes of
> chemistry.  But bishul is a halachic definition, which may or may not
> correspond to what any chemist might identify as cooking.

See Rambam Shabbos 9:6
"Any heat process that hardens the soft or softens the hard is ...bishul!"

I say chemistry is at work here, And if so - then measuring demonstrable
chemical. Changes is paramount

Cooking an egg is the most graphic. I need no body parts such as "yad
or keres" to see the difference between a raw egg and a cooked egg!
Rather eyes or tongue will do!


Obviously this halachic construct is related to visibility

Are you saying EG that steam distilled water is mevushal once it's cooled
off because it HAS been halachically cooked already? And therefore ein
bishul achar bishul?

Or EG halachos re: melting ice or snow on shabbos shouldn't use eG 0C
or 32F to determine its frozen status?

KT
RRW
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