[Avodah] Raw food on Erev Shabbos

[Isaac Balbin]

> Date: Sun, 15 Nov 2009 17:09:50 +0200
> From: Ben Waxman <ben1456 at zahav.net.il>
> 
> If the heat source is grufa uktuma, meaning you can no longer change the 
> temperature, then why do you need mesiach da'at?

You probably don't according to those who matir, or rather, we aren't choshesh.

Perhaps the Osrim, viz R' Akiva Eiger on that Mishna, also feel that they might move it to a "better" heat source because it won't be warm enough for a cup of tea on Friday night?

I'm not sure. What surprised me, though, was that I had always thought that everyone ensured liquid was yad soledes and davar gush was M'achol Ben D'rusoi (according to Chananya) 

It seems I was ignorant, though, because I was advised that in Israel it is common amongst Haredim to have a raw chicken in an oven (in one of those metal boxes) just before Shabbos.

I take Gershon Dubin's comment from Rav Henkin that we don't know exactly when Shabbos starts, but even so, I couldn't imagine that the chicken would be 1/3 cooked (let alone 1/2) when shabbos comes in, nor could I imagine that the kettle gets to Yad Soldes (45 approximately) if it's on a plata for the 1/2 an hour of safek time. On a blech, yes, provided that it's up high, but presumbaly it's on a very low flame so in the case of davar lach I'll concede it might occur.

Following on from the OUs webcast on cooking for shabbos, I sent the question into Rav Belsky and Rav Shechter to get their opinion.

A Rav I know said that he normally ensures that his cholent is Ma'achol Ben Drusoi, but if he's pressed for time, he will put it in raw.

All this is according to Ashkenazim, of course. Sferadim don't pasken this way (they are more meikel in Bishul in general).