(2175) Siman 105 Se'if 1 (#548)

Detailed discussion on methods of taste transfer through soaking.
Two types of soaking liquids are identified:
- Bland Liquid (Kavos): Takes approximately 24 hours for proper taste transfer.
- Brine Solution: Includes salt water or vinegar, allowing for faster taste transfer but within a shorter time frame.

Bland liquids require up to 24 hours for the taste to begin transferring.
Brine solutions have a quicker taste transfer but do not allow for the same extensive absorption.
Important to note: After removing an item that has soaked in brine, washing the item removes surface absorption but does not negate the need to peel the outer layer to eliminate any absorbed taste.

The term "lean" refers to not fatty, implying distinctions must be made when discussing the properties of the absorbed taste.
Observations highlight that brine has inherent salty properties (mal), affecting absorption even before it reaches a state of kashrut (kavos).
Malika Properties: Salty, affecting taste transfer rules before the kav occurs.
While there is a general rule of treating all food as fatty, specific scenarios such as totally lean items (e.g., esrig, carrot) will allow determining differences based on properties.

Discussion about varying timeframes for soaking.
Less than 10 minutes leads to different absorption characteristics than 24 hours.
Absorption rules become stricter if something is entirely lean versus fatty food.
There are two general opinions about how fast absorption happens and under what conditions.

Significant question regarding whether an item partially submerged in liquid will still be influenced by the liquid, especially in relation to kosher and non-kosher items.
Two Opinions:
- Opinion One: The entire item, including the part protruded, is affected.
- Opinion Two: Only the submerged part is affected, the part out of the liquid remains unaffected.
The conversation delves into how this principle applies when cooking or soaking items.

Discussion centers upon how non-kosher items affect kosher ones when submerged or partially submerged.
Examples provide clarity on how kosher foods absorb taste from non-kosher liquids and the situations that dictate when this absorption occurs.

If a kosher item remains in a liquid containing a non-kosher item, the timeframe of exposure is crucial in determining its kashrut.
Certain caveats apply if an item is in liquid for 20 versus 24 hours, relating to taste transfer.

Examination of which utensils are affected through soaking.
Unanimous consensus that wood and earthenware utensils can absorb taste through soaking.
Metal and Plastic:
- Generally, metals are debated, with some opinions stating they cannot absorb flavors through Kashrut; others argue they can.
Glassware:
- Discussions around glass remain unresolved, leaning towards being strict with glass as absorbing taste through kav.

Questions arising about possibly scientific understanding versus traditional Halachic viewpoints.
Taste transfer is recognized in halachic conditions versus scientific observations.
Emphasis on ongoing analysis required to clarify rulings in practical situations.

Situations discussed include saltwater exposure for kosher fish and implications if non-kosher fish is also present in determining kashrut after absorption through saltwater.