{"id":2171,"date":"2015-07-06T17:57:24","date_gmt":"2015-07-06T17:57:24","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=2171"},"modified":"2018-12-05T16:55:54","modified_gmt":"2018-12-05T16:55:54","slug":"bishul-yisroel-sefardi-and-now-for-the-rest-of-the-story","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/2171\/bishul-yisroel-sefardi-and-now-for-the-rest-of-the-story\/","title":{"rendered":"Bishul Yisroel Sephardi: And Now For The Rest Of The Story"},"content":{"rendered":"

Published Spring 2014<\/em><\/p>\n

If anyone ever visited New Orleans, one of the must-see tourist highlights in Metairie, a suburb of New Orleans, is a quaint Cajun wooden floor coffee shop known simply as Morning Call.\u00a0\u00a0Morning Call is a caf\u00e9 that sold one product only \u2013 a delightful, deep fried square doughnut that you smothered with heaps of confectioners\u2019 sugar and enjoyed along with a delicious hot cup of French market coffee.\u00a0\u00a0These square doughnuts are known as beignets (pronounced ben y\u2019ays).\u00a0\u00a0I don\u2019t know if a beignet matches a fresh jelly-filled\u00a0 sufgania <\/i>, but beignets are a New Orleans favorite and Morning Call is still frying beignets.When I was a member of the New Orleans\u00a0 Kollel <\/i>\u00a0many years ago, Morning Call was certified kosher by the local congregational rabbi, and at that time there was no Kosher Cajun restaurant to go to for a kosher bite to eat.\u00a0\u00a0The proprietor of Kosher Cajun was in 5th<\/sup>\u00a0grade in the local\u00a0 Torah\u00a0Umesorah <\/i>\u00a0day school at the time.\u00a0\u00a0Morning Call was the one and only.As we examined Morning Call\u2019s beignet production, we realized that no\u00a0 mashgiach <\/i>turned on the fires.\u00a0\u00a0In truth, beignets are probably not served at a state dinner and probably do not qualify as a cooked item that is\u00a0 ole al\u00a0shulchan\u00a0melachim\u00a0 <\/i>requiring Bishul Yisroel <\/i>.\u00a0\u00a0Although beignets are cut from\u00a0a thick\u00a0dough, which one would intuitively consider to be a baked product, since the beignet is actually deep fried it may be\u00a0 halachically <\/i>\u00a0considered to be a cooked item.1<\/sup><\/a>\u00a0\u00a0This would subject the beignets to the laws of\u00a0 Bishul Yisroel <\/i>\u00a02<\/sup><\/a>\u00a0and, for this reason, there was great\u00a0 halachic <\/i>value to pursue this \u201cpilot\u201d\u00a0 kashrus <\/i>\u00a0project.Why a \u201cpilot\u201d project?\u00a0\u00a0Because Morning Call\u2019s oven pilot lights are never shut down; the long oven burners stay on 362 days a year, 24\/7, except for three days a year:\u00a0\u00a0\u00a0December 25, January 1, and Mardi Gras.\u00a0\u00a0At that time, I discussed the Morning Call issue with R\u2019 Nota Greenblatt\u00a0 shlit\u201da\u00a0of <\/i>\u00a0Memphis, TN, the leading halachic <\/i>\u00a0authority in the South for the last 60 years.\u00a0\u00a0\u00a0R\u2019 Nota told me that I had to convince the owners to turn off the fires, and that I should re-light the long burners each time they were turned off for the holidays \u2013 which was, indeed, the case.\u00a0\u00a0I scrupulously performed the re-lighting for a number of years until I left the New Orleans\u00a0 Kollel <\/i>.\u00a0\u00a0This was my first\u00a0 kashrus <\/i>\u00a0assignment.In retrospect, did the lighting of the fires accomplish anything?\u00a0Absolutely.\u00a0According to the opinions that they would require\u00a0 Bishul Yisroel <\/i>,\u00a0 Bishul Yisroel <\/i>\u00a0was accomplished by my lighting the pilot.\u00a0\u00a0According to those opinions that a beignet needs to be\u00a0 Pas Yisroel <\/i>, we now had\u00a0 Pas Yisroel <\/i>\u00a0beignets.3<\/sup><\/a>\u00a0 What achieved this transformation?\u00a0\u00a0My lighting of the fire (i.e., the pilot light that ignited the burners). Mechaber <\/i><\/b>\u00a0vs.\u00a0 Beit <\/i> \u00a0Yosef <\/i><\/b>It is interesting to note that there is unanimity between the\u00a0 Bais\u00a0Yosef <\/i>,\u00a0 mechaber <\/i>\u00a0of the\u00a0 Shulchan <\/i>\u00a0Aruch <\/i>, and the\u00a0 Rema <\/i>\u00a0regarding the transformative abilities of hashlochas <\/i>\u00a0kisem <\/i>, lighting the fire, throwing in a piece of kindling or stoking a flame when it comes to the laws of\u00a0 Bishul Yisroel <\/i>.4<\/sup><\/a>The\u00a0 Bais\u00a0Yosef <\/i>\u00a0very clearly maintains that the lighting of the oven criteria applies only to\u00a0 pas <\/i>.5<\/sup><\/a>\u00a0\u00a0In order to perform a significant action to qualify for\u00a0 Bishul Yisroel <\/i>, the Yehudi <\/i>\u00a0would have to actually put the raw dish into the hot oven or on top of a cold burner and light the fire when the uncooked item is resting on the burner so as to fulfill the criteria of\u00a0 Bishul Yisroel Sephardi <\/i>.\u00a0\u00a0The\u00a0 Rema <\/i>\u00a0 <\/i>counters and posits that what qualifies as\u00a0 pas Yisroel <\/i>\u00a0would qualify as\u00a0 Bishul Yisroel <\/i>\u00a0as well, which is theAskenazic\u00a0position.How does this dichotomy manifest itself in industrial\u00a0 kashrus <\/i>\u00a0settings?\u00a0\u00a0An example would be a canning company that uses a hydrostatic or\u00a0sterolamatic\u00a0continuous cooker, which automatically feeds cans of potatoes or yams (products which are\u00a0 ole al\u00a0shulchan\u00a0melachim <\/i>), or if the company uses a conventional basket retort where uncooked cans of potatoes are placed in baskets that are pushed into a \u201ctorpedo style\u201d cooker.\u00a0\u00a0In such cases, lighting the boiler by a\u00a0 mashgiach <\/i>\u00a0would qualify for Ashkenazi <\/i>\u00a0 Bishul Yisroel <\/i>, but would be ineffective for\u00a0 Sephardi Bishul Yisroel <\/i>.\u00a0\u00a0This would not\u00a0be\u00a0\u00a0an\u00a0issue for corn or string beans, which can be eaten raw (n e\u2019echal <\/i>kmos\u00a0shu\u00a0chai <\/i>)6<\/sup><\/a>\u00a0and do not require\u00a0 Bishul Yisroel <\/i>.\u00a0\u00a0However, in the case of a vegetable such as white potatoes or\u00a0sweet\u00a0\u00a0potatoes, vegetables that are\u00a0 ole alshulchan\u00a0melachim\u00a0 <\/i>and are not eaten raw, the lighting of the boilers would be ineffective for\u00a0 Bishul Yisroel Sephardi <\/i>.
\nSimilarly, in a kosher restaurant or catering commissary certified by the best\u00a0 hechsherim <\/i>, complete with the best\u00a0 mashgichim <\/i>, the fires of the stove\/oven, soup kettles, and\u00a0braisersare religiously turned on before cooking even begins.\u00a0\u00a0The\u00a0 Bishul Yisroel <\/i>\u00a0is seemingly beyond reproach for\u00a0 Ashkenazim <\/i>, but not for\u00a0 Sephardim <\/i>.\u00a0\u00a0Unless the\u00a0 mashgiach <\/i>\u00a0puts the uncooked food (that can\u2019t be eaten raw and is\u00a0 ole al\u00a0shulchan\u00a0melachim <\/i>, such as rice) directly onto the fire, or the raw roast beef or uncooked chicken into\u00a0the\u00a0\u00a0oven\u00a0to cook, the food will not qualify for\u00a0 Bishul Yisroel Sephardi <\/i>.7<\/sup><\/a>One way that has been found to address these challenges of\u00a0 Bishul Yisroel Sephardi <\/i>in a factory commissary or restaurant is to have the raw items placed on the stove or in the oven before the fires are turned on.\u00a0\u00a0In this way, the action performed by the workers is not one of\u00a0 bishul <\/i>, as there is not yet a fire.Instantly\u00a0 Assur <\/i>!<\/b>One very interesting\u00a0 Bishul Akum <\/i>\u00a0question arose in a factory setting affecting both Sephardim <\/i>\u00a0and\u00a0 Ashkenazim <\/i>.\u00a0\u00a0The products in question were instant rice and couscous.\u00a0\u00a0Both products are totally cooked and dehydrated, with cooking instructions that call for recooking before eating.\u00a0\u00a0Does dehydrating a product a second time remove the\u00a0 Bishul Akum <\/i>\u00a0stigma of a product requiring\u00a0 Bishul Yisroel <\/i>?\u00a0This question is not new and was raised in the\u00a0 Shailos <\/i>\u00a0U\u2019tshuvos <\/i>\u00a0of the\u00a0 Avkas <\/i>Rochel <\/i>, recorded by the\u00a0 Yad <\/i>\u00a0Efraim <\/i>.\u00a0\u00a0In the\u00a0 Teshuva <\/i>, the product in question was cooked wheat kernels, where the wheat kernels were cooked to a point that qualified for\u00a0 Bishul Akum <\/i>\u00a0and subsequently dehydrated to an inedible point requiring re-cooking.\u00a0\u00a0Was\u00a0\u00a0the\u00a0original\u00a0 Bishul Akum <\/i>\u00a0prohibition nullified?\u00a0\u00a0Based on the\u00a0 Avkas <\/i>Rochel <\/i>, the\u00a0 Yad <\/i>\u00a0Efraim <\/i>\u00a0\u00a0stated\u00a0a resounding \u2018Yes\u2019.\u00a0\u00a0\u00a0It seemed obvious that instant rice and couscous fell into the\u00a0 Yad <\/i>\u00a0Efraim\u2019s <\/i>\u00a0profile.\u00a0\u00a0But, then the bombshell dropped!It was found that both products \u2013 the instant rice and the couscous \u2013 could be fully hydrated and edible in cold water, no further cooking necessary!\u00a0\u00a0How did we deal with this new\u00a0 Bishul Akum <\/i>\u00a0revelation?\u00a0\u00a0In the case of the domestic instant rice, there was an easy remedy.\u00a0\u00a0Part of the\u00a0 hashgacha <\/i>\u00a0protocol involved the\u00a0 mashgiach <\/i>\u00a0turning on and constantly monitoring the\u00a0multiple\u00a0\u00a0boilers\u00a0of the rice company.\u00a0\u00a0In the case of couscous, the monitoring was more difficult and the question as to whether couscous is considered\u00a0 ole al\u00a0shulchan\u00a0melachim <\/i>\u00a0was posed to\u00a0 Rav <\/i>\u00a0Heinemann,\u00a0 shlita <\/i>, Rabbinic Administrator of the STAR-K.The first attempt at answer was that couscous is not eaten alone; it is prepared with oil and other vegetables and should not be subject to\u00a0 Bishul Akum <\/i>\u00a0in its manufactured state.\u00a0\u00a0However, to that claim\u00a0 Rav\u00a0 <\/i>Heinemann answered that even though couscous is prepared with other ingredients, if the couscous does not require further preparation, then the\u00a0 Bishul Akum <\/i>\u00a0status is not rescinded.8<\/sup><\/a>\u00a0\u00a0Another approach was that couscous is a home food and is not served at weddings or fancy functions.\u00a0\u00a0After researching this question with caterers, the answer is that this is not an accurate statement.\u00a0\u00a0\u00a0The question as to whether or not couscous is\u00a0 ole al\u00a0shulchan\u00a0melachim <\/i>\u00a0was posed to a reputable\u00a0Sefardic\u00a0 kashrus <\/i>\u00a0certification agency, who emphatically maintained that couscous is not considered to be\u00a0 ole al\u00a0shulchan\u00a0melachim <\/i>.\u00a0\u00a0However, as Mediterranean food has become more popular, couscous has come of age and is served at fancy functions.\u00a0\u00a0Therefore, to satisfy both sides of the coin\u00a0 Rav <\/i>\u00a0Heinemann required that the STAR-K\u00a0 mashgiach <\/i>\u00a0turn on the boilers for both the couscous and instant rice.\u00a0\u00a0Once again, this resolution only satisfies the\u00a0 Rema <\/i>\u00a0and not the\u00a0 BaisYosef <\/i>.9<\/sup><\/a>The Solution – STAR-S<\/b>In order to address the challenge of providing consumer products that meet the standards of the\u00a0 Beit <\/i>\u00a0Yosef <\/i>\u00a0for\u00a0 Sephardi <\/i>\u00a0communities around the country, STAR-K founded a division to serve these communities.\u00a0\u00a0 Rav <\/i>\u00a0Emanuel\u00a0Goldfeiz\u00a0 shlit\u201da, <\/i>\u00a0 rav <\/i>\u00a0of\u00a0 Kehilat <\/i>\u00a0BeitYaakov <\/i>\u00a0in Baltimore, is the\u00a0 Rav\u00a0Hamachshir <\/i>.\u00a0\u00a0Working together with\u00a0Sefardic\u00a0 gedolim <\/i>and\u00a0 rabbanim <\/i>, STAR-S provides an ever-expanding array of\u00a0 Bishul\u00a0Beit\u00a0Yosef <\/i>\u00a0products that provide for the Sephardic community\u2019s need for\u00a0 Chalak <\/i>\u00a0Beit\u00a0Yosef <\/i>,\u00a0 Yoshon <\/i>,\u00a0 Pas Yisroel <\/i>,\u00a0 Kitniyot <\/i>\u00a0l\u2019Pesach <\/i>\u00a0and\u00a0 Hamotzi <\/i>\u00a0L\u2019 Sephardim <\/i>\u00a0bread and\u00a0 challah <\/i>.<\/p>\n

 <\/p>\n

\n
\n

[1]<\/a>\u00a0 Chayei <\/i> \u00a0Adom\u00a0Hilchos\u00a0Birkas\u00a0Hanehenim <\/i>\u00a054:6<\/p>\n<\/div>\n

\n

[2]<\/a>\u00a0 Chochmas <\/i> \u00a0Adom\u00a0Y.D. <\/i>\u00a065:6<\/p>\n<\/div>\n

\n

[3]<\/a>\u00a0 Pas Palter <\/i>\u00a0is bread baked by an\u00a0 aino <\/i> \u00a0Yehudi\u00a0 <\/i>baker in a bakery business, as opposed to home-based bread of\u00a0an\u00a0\u00a0 aino <\/i> \u00a0Yehudi <\/i>, which is forbidden.\u00a0\u00a0 Y.D. <\/i>\u00a0112:1 & 2.<\/p>\n<\/div>\n

\n

[4]<\/a>\u00a0 Y.D. <\/i>\u00a0112:7<\/p>\n<\/div>\n

\n

[5]<\/a>\u00a0 Y.D.\u00a0Siman <\/i>\u00a0113:7 &\u00a0 Rema <\/i>\u00a0ibid.<\/p>\n<\/div>\n

\n

[6]<\/a>\u00a0 Y.D. <\/i>\u00a0113:1<\/p>\n<\/div>\n

\n

[7]<\/a>\u00a0 Y.D.\u00a0Siman <\/i>\u00a0113:7 &\u00a0 Rema <\/i> \u00a0 <\/i>ibid<\/p>\n<\/div>\n

\n

[8]<\/a>\u00a0\u05d8\u05e2\u05de\u05d5 \u05d5\u05e0\u05d9\u05de\u05d5\u05e7\u05d5 \u05de\u05e9\u05d5\u05dd \u05e9\u05db\u05dc \u05de\u05d4 \u05e9\u05e6\u05e8\u05d9\u05da \u05dc\u05ea\u05e7\u05df \u05d1\u05d1\u05d9\u05e9\u05d5\u05dc \u05db\u05d1\u05e8 \u05e0\u05e2\u05e9\u05d4 \u05d5\u05de\u05d4 \u05e9\u05de\u05e2\u05e8\u05d1\u05d1\u05d9\u05dd \u05d1\u05ea\u05d5\u05db\u05d5 \u05d0\u05d7”\u05db \u05d1\u05e7\u05e8 \u05d0\u05d9\u05e0\u05d5 \u05de\u05e2\u05dc\u05d4 \u05de\u05d0\u05d9\u05e1\u05d5\u05e8\u05d5<\/p>\n<\/div>\n

\n

[9]<\/a>\u00a0 Y.D. <\/i>\u00a0113:7<\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Published Spring 2014<\/p>\n

If anyone ever visited New Orleans, one of the must-see tourist highlights in Metairie, a suburb of New Orleans, is a quaint Cajun wooden floor coffee shop known simply as Morning Call.\u00a0\u00a0Morning Call is a caf\u00e9 that sold one product only \u2013 a delightful, deep fried square doughnut that you smothered with heaps of confectioners\u2019 sugar and enjoyed along with a delicious hot cup of French market coffee.\u00a0\u00a0These square doughnuts are known as beignets (pronounced ben y\u2019ays).\u00a0\u00a0I don\u2019t know if a beignet matches a fresh jelly-filled\u00a0 sufgania <\/i>, but beignets are a New Orleans favorite and Morning Call is still frying beignets.When I was a member of the New Orleans\u00a0 Kollel <\/i>\u00a0many years ago, Morning Call was certified kosher by the local congregational rabbi, and at that time there was no Kosher Cajun restaurant to go to for a kosher bite to eat.\u00a0\u00a0The proprietor of Kosher Cajun was […]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84,27,99],"tags":[],"class_list":["post-2171","post","type-post","status-publish","format-standard","hentry","category-kashrus-kurrents-2014","category-kashrus-kurrents","category-spring-kashrus-kurrents-2014"],"yoast_head":"\nBishul Yisroel Sephardi: And Now For The Rest Of The Story | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"If anyone ever visited New Orleans, one of the must-see tourist highlights in Metairie, a suburb of New Orleans, is a quaint Cajun\u2026\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/2171\/bishul-yisroel-sefardi-and-now-for-the-rest-of-the-story\/\" \/>\n<meta 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