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Kosher for Consumers
Useful articles and interesting information about Keeping Kosher and Kosher Supervision.
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Cooked or not? Spicing foods on Shabbos and related issues
Many questions regarding bishul on Shabbos are dependent on how the food was produced and due to modern production methods, in many cases the people with the most technical information on the topic are the kashrus professionals. Thus, consumers who want to know if they can put salt, spices or ketchup into their cholent, croutons into their soup, and similar questions will from time to time call the hashgachah agency that supervises those products – and this week’s column will discuss a number of those questions.
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Shabbos Shaylos: Placing Salt into Hot Cholent or Soup on Shabbos
May one place salt into hot food on Shabbos?
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Shabbos Shaylos: Arranging Fruit on a Skewer on Shabbos
Can one arrange fruit on a skewer on Shabbos?
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Shabbos Shaylos: Moving cholent from the top of a pot onto the blech
Can on move cholent from the top of a pot onto the blech on Shabbos?
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Shabbos Shaylos: The Shabbos Light
Can one use a "Shabbos light" on Shabbos?
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Shabbos Shaylos: Washing Dishes, Dishwashers, Slicers, and Mixers
What are the rules for asking non-Jews to do work on Shabbos at hotels and catering establishments?
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Shabbos Shaylos: Food Preparation
Some of the rules about food preparation on Shabbos for food establishments and caterers.
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Shabbos Shaylos: Shabbos Miscellany--Amirah l’akum
What are the laws of Amirah l'akum in a hotel?
