Soaking - When Is It Like Cooking? - Rav Zev Smith

1. The concept of כמבושל כבוש – when and why? 2. How much time is needed to effect כמבושל כבוש? 3. Fleishig soup left in milchig pot in refrigerator for 24 hours 4. Does כמבושל כבוש apply to frozen liquids? 5. Milchig spoon left in chrain, mayonnaise, etc. Does the food become milchig? 6. Whiskey that can have serious kashrus issues because of כמבושל כבוש 7. Does כמבושל כבוש apply to items soaked in ketchup, mustard, etc.? 8. Items soaked in vinegar, lemon juice, etc. 9. When is כמבושל כבוש ineffective because it becomes an יומו בן אינו? 10. Meat that wasn’t salted but was frozen 11. Leaving hadasim or aravos in water over Shabbos Chol Hamoed 12. Soaking romaine lettuce – when does it become posul for maror? 13. Chometz in a water supply – why doesn’t it become במשהו חמץ?