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Is water considered when calculating the amount needed to nullify taste


If a piece of treif meat falls on to kosher meat that is boiling in water alone. does one need to think if the meat is 60 times the water? Or does one need to think if the water and meat together are enuogh to nullify the taste?


We calculate everything in the pot, because the more the taste disperses the more diluted it will get. Therefore the water is also included in the 60 times of the trief meat.

Best Wishes


Yora Deah 99-4.

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