Re: Streetcar An Israeli Land Grab, Palestinian Says

In soc.culture.jewish.moderated I read this message from JJ
<dmr1860@xxxxxxxxx>:

On Apr 5, 3:39 pm, sheldonlg <sheldo...@xxxxxxxxxxxxxxx> wrote:
On 4/5/2011 3:33 PM, cindys wrote:





On Apr 5, 12:25 pm, sheldonlg<sheldo...@xxxxxxxxxxxxxxx>  wrote:
On 4/5/2011 2:16 PM, cindys wrote:
snip

The internal energy of the system is irrelevant. If the temperature of
some of the water is being raised, it is halachic "cooking."

   You are
_mixing_ the water, not heating the water.  So, is there a prohibition
on mixing.

The prohibition is on heating the water, and you are heating it.
Mixing water with water is not "mixing" (halachically).
Best regards,
---Cindy S.

Well, I hear what you say and again it amounts to "it is what it is".
Technically, though, the reasoning is wrong (IMO).
----
 From a scientific perspective, I agree that it's nonsense. Just as
salt, which is a crystal, cannot be cooked, but any number of rabbis
will tell you not to add it to hot food on shabbos because that would
be "cooking" it.
Best regards,
---Cindy S.

Actually, that makes some sense (much more than what we have been
discussing).  The reason is that adding salt can change the state of the
object to be eaten.  So, in a way, it can be considered as cooking the
object to which it is added.

--
Shelly


Does it change the "state" of the food (like flour turning into bread
when it is baked) or does it just change the taste of the food (makes
it more salty but basically the same food?)

I guess it depends on what you mean by changing the state of food. Not
pretending to know the halacha and observing that science has nothing to
do with it, I give one example: salting food can preserve it, in the
sense that under certain circumstances, adding an amount of salt to some
preparation of some foods dehydrates and retards spoiling of that food
so that it remains edible longer than in the fresh or cooked state.

Susan Silberstein
.

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