Preparing For Pesach Teleconference Day 1 - How To Prepare Fridge, Freezer, Bechers

this torah class is brought to you by torahanytime.com okay good afternoon could uh could you hear me okay so uh last week we um we dedicated the five o'clock teleconference to divrei khizuk and truthfully we all still need khizuk but life goes on and we're getting ready for pesach and now is a crunch time about two and a half weeks to pace off and many for the first time find themselves in a situation where they're going to be making pesach for themselves there's no option going to hotel going to a program going to the in-laws going to your parents so we're all compelled if we haven't done this before to make our own pesach so let's begin just speaking about some of the halacha obviously just for starters i'm sure everybody sees various sheets or here's sucking from a number of different rabbanim and everybody has their own mahalak we're going to try to keep especially this year to the iker hadin they're going to be some khumras of pesach that we're going to try to observe as every year and others maybe will reserve for a different uh more ideal situation okay so the the basic rule of preparing the house for pesach and uh before we even start just a very common chile now is that people are concerned about is uh most people typically are mock bid to eat hand monster not machine mats especially for the sadarim and many are worried well maybe this year i should i should have machine mats maybe they're more sanitary maybe they'll be cleaner maybe lesser chance of transmission of germs but some are worried the hand mats are baked in the more high misha communities it's more close knit maybe the people weren't as careful so the first thing you need to know is uh a don't worry about it because most matzah has been baked ready for many months so it's uh most of the matzo that's available has predated this whole uh the challenge by a number of months there's nothing to even uh discuss but for those of us hasidisha background which is most people in terms of minogue most people come from hasidim probably about 90 percent they're very few people who don't have hasidis blood and by the hasidim or anybody who has any hasidis blood the indian of hand matzah is very important there's a statement of the the devil where anybody who has any uh adherence to the custom will not really uh even hear of partaking of machine mansa and there's really nothing to worry about all the practically all the hand matzah has predated this whole thing okay so let's start with uh just a general principle the general principle of kashi ring is three words the gemara says the way something absorbs is the way it ejects it that means the way we're going to remove any uh absorbed taste of comets is the manner in which that absorbed taste has been absorbed in the first place so therefore we have to know how did the item that we're dealing with absorb the comets and then we cannot figure out how to consume it and basically there are three processes of cashewing there's hagala hagala is is burning up the isser in or consuming the isser with boiling water this hagala and anything that became hummus through cooking with water will will require hagala there's something called which is um burning something up in a light way and levon khal is when you heat something up in a fire until the the fire is the heat is absorbed uh through through and through the clay that that could be determined by if something a piece of paper touches the utensil it will burn and then there's something called liben gum or liben gummer is where something becomes red hot where sparks come out of it and something which is heated up without the agent of water just directly on the fire will require i'm going to mute because there's a little bit of noise [Music] so something which is heated up on the fire without the agent of water will require lee bun okay so let's start um in hakala la cave let's start with something the most innocuous things um many people are not up to cleaning their uh koshering their kitchens yet but they are up to buying food that's what i'm up to so you want to have a place to put your food namely the freezer or the refrigerator now luckily people do not use the refrigerator or the freezer through heat you're not putting hot food in there um and therefore no hagala is required in the fridge or freezer you just have to clean it and wash it thoroughly and the minute is to line the refrigerator or the freezer as well some recommend that there should be some perforations in the lining um so to allow for air circulation but the point is that no hot glue is needed in the fridge or the freezer you just clean it out well obviously with water you want to use a detergent a windex something like that and then you line it and you're good to go and then you can put all your pesticides to be aware of and that is even before we get up to hagala there are drinking utensils things that we drink with the whole year but we don't use it for hot for example the kiddush cup the cups that we're going to be using for lel cedar so one would think we just said you only need to cash or something the way it was used so if my drinking cups were used for cold i don't need to cash her at all so here comes um what is called minoga ashkenaz this is uh brewin the ramos and that is we have a hammer the hummer is that we are no egg to do hagala on all drinking equipment even if it is only used for cold let's say our kiddush cups and the reason we do that is a because you never know maybe it was used for hot maybe it was accidentally rinsed in the sink or maybe some bread soaked in it for 24 hours but whatever the reason is that's the minute minute you swallow is ashkenaz is if you're a safari it's a different story but ashkenazim our new egg we do hagala on our kiddish clubs it's important to know because um i'm i'm assuming we're all going to be home this year or most of us are going to be home and you're going to want to use your kaisers for pesach for the koi so it's your regular cups you use the whole year so you think uh let me just rinse someone we just wash them no we don't do that we cash for them so what are you going to do this is how you kosher you clean it out you wait 24 hours and then you put it in a boiling pot of water and you let the water boil and then they're good to go and away we go that's how you construe your your kaiser is for for other the shabbos closest that's how you're going to capture them for pesach okay so that's that's easy we spoke about the fridge and freezer we spoke about your cups for pesach now let's move on to something a little bit more complex now let's set the fourth the rule there are certain materials that we do not consider for pesach now i'll give you a i'll tell you some of the trade secrets in general i follow the crc guidelines however there are a number of exceptions so don't say well the rabbi files crc so i'm just going to go to the crc website you're certainly invited to do that um there are things that i don't follow for example plastic our menu follow my shot that we do not conjure plastic for pesach now where does that come into be um one of the most common questions i'm getting this this is the most common question do i need a new urn for pesach the answer i'm sorry is yes we we do um use a new urn for pesach so it might be a hardship for this year but once you get it you have it for all future pesachs in general many people tell me they look at their regular year-round urn they open it up it's full of rust on the inside so and that's that's stoma health hazard you don't want to have rusty metal that you're drinking uh out of every morning or every shabbos so anyway sometimes it's kadai to get a new urn but even if your urn's in good shape you should get a new urn for pesach the reason is as follows even though we consider metal for pesach we do not cash for plastic so uh here so you say why do i have to cash for my urn i don't i don't uh i don't cook in my urn so here's the reason why we why we uh get a new urn for pesach there's something called nitsuk nizok is a a flow now let's say you have oatmeal in a in a bowl and you turn on your urn and there are you unleash some hot water from the urn you open up the tap of the urn and the hot water is spilling out of the urn into the bowl so fine what's the problem the the oatmeal is not touching the urn so this thing called nitsuk nizuk is a continuous flow when hot water continuously flows into a bowl if the bowl has oatmeal in it it's considered as if the oatmeal is now attached to the urn through the flow of water and then it renders the urn comets and we do not capture plastic very often the spigot is plastic the opening is plastic or rubber and therefore we don't capture it for pesach if someone is about shuva where someone cannot afford it okay you could cash for it but even under the circumstances we're gonna say even for this year you should have a separate pesach earn okay so that's for your earn similarly a few people have asked about poland spring machines poland spring machines like this the cold water is fine you just clean the cold spigot clean it well clean it with some kind of detergent perhaps and the clean water is good to go however the hot water we're not going to use for the same reason we don't we get a new urn and that's because we're not going to capture plastic four pesos so just you know cover up the hot the hot spigot of the pollen spring machine with some kind of uh silver foil or just make a make a cinnamon that you're not using the hot but the cold you could use people want to know about water for pesach water is good for pesach okay so that's with plastic here are some materials that we do not kosher china pottery earthenware cement concrete enameled pots we do not kosher for pesach ashkenaz is we don't cash her glass we don't cash her crystal there is one exception and that is a glass stove top again we mentioned there is a difference of opinion regarding plastic our position is we do not consume plastic for pesach so now let's talk about probably the most important need or one of the most important needs a stove top okay we're going to talk now about a stove top and a warming drawer and then we'll continue tomorrow but we're making uh good progress a stove top the most common type of stove top is a metal grate which is over open flame usually the surface underneath is porcelain or enamel or metal other people have electric coils instead of an open flame or have a glass surface covering the electric coil so even though we said that we don't care glass this is the exception the glass stove top we will allow cash um some of the popular brands for this are called corning or saran fine so this is how we're going to kosher the stove top you ready it's very easy somebody asked me a shout out today i was able to give them a uh basically a one-line text here we go we're about to catch our stovetop if you're listening live remember this we're going to try to post this so that everybody could watch it later to review it all parts of the stove top need to be thoroughly cleaned so if there's any residual food scrape it off um you want to clean uh the surface the catch tray so after it's cleaned you wait 24 hours the reason you're going to wait 24 hours is this is not lee bun gummer if it would be liben gomer even gomer is going to be like a self-cleaning oven self-cleaning oven technically you don't really have to clean the oven first you just let the self clean burn everything out but this is not lemon gum or maybe it's li bon kal or less than that so then you've cleaned everything well you've waited 24 hours then you turn the fire or the coil up to the maximum for at least 30 minutes now you're going to put a a pot of hot water you can put a pot of water on top of the stove top the purpose of this pot of water is it's going to spread the fire to the maximum surface area of the stovetop now for an electric stove top that's not covered with glass you could leave the coils burning for 15 minutes but for a typical stove top with a metal grate you're going to put a hot a pot of hot water on top and you're going to let it burn for 30 minutes and you're good to go your stovetop is casual pesach so basically it's three steps clean wait 24 hours let it burn for 30 minutes with a pot of water on top again the pot of water will spread the fire to the maximum surface area once you did that you're going to cover the following areas with with something better the best with foil you're going to cover the knobs the catch trays and all the areas in between the burners with foil you're going to cover the areas behind the burners like say the wall behind the stove top you're going to cover with silver foil or something in case the pot that you cook on pesach it touches the wall where which may have some absorbed taste of chametz so that's the stovetop again three easy steps clean wait 24 hours and let the fire burn for 30 minutes with a pot on top okay warming drawers so this is an interesting leniency basically there are two ways to cash our a warming drawer the best way is you get a sterno can and light it okay you didn't hear this from me but this is how you're gonna do it okay don't don't i don't wanna uh don't tell the fire department that this was uh what was advised but this is the the best way to cancer you get a sternocan you light it use a can fueled with ethanol or methanol don't use what is called wicked cans that use diethylene glycel i can't say i know what that is but a typical sternal can you let it burn in the warming drawer for two hours now leave the drawer slightly open slightly ajar to allow some air to get in for it to be able to burn in two hours it will get as hot as it usually gets and here we're using the principle of that's how it absorbs the heat that's how it's going to get out you let it burn for two hours again you have to first clean it out and you have to wait 24 hours like all koshering so again you're going to clean it out a b you're going to wait 24 hours c you're going to let the sterno can burn for two hours however i just heard from small first this afternoon that you instead of that you could actually put in a pot of water an aluminum pan of water and turn the the warming drawer on to the highest and let it go for one hour and that's also a valid way to capture the warming juror okay so today we discussed the number of important halachus we discussed the basic principle of quebec we discussed how to clean your fridge and freezer we discussed the calym you're drinking calum in other words your beckers you want to consider your beckers we discussed materials that cannot be captured we discussed how to capture your stove top and your warming drawer so bar hashem we made some good progress and as a hashem we will continue this subject tomorrow and let me just end with a very important joke after all um if you can't have a joke in the beginning at least a good one in the end will be very helpful so a lot of ladies they like to tell their husband you know what you know how you could help me get out of the house that's the best help you could give me just get out from under my skin i don't need any help stay out of my hair and uh come back at the end of the day so somebody a woman once told her husband you know get out of the house and come back at the end of the day but the poor guy didn't know what to do he came he went to the basement rich he didn't even know how to hold up the safer right and after then he went to the bakery and he drained around and after like 45 minutes he came back into the house and she says to him i thought i told you i don't need any i don't need anything just stay out of my just stay out of the house he says the whole day you need me to help you i can't help so much too much help i can't give okay so let's uh continue we're just gonna say today to prakum up to hilum we're going to begin with chapter sadie alef you've just experienced another torah class brought to you by torahanytime.com