The Talmud commentary discusses a number of foods which can
or cannot be prepared before Shabbat and left cooking. We are all familiar with
the crockpot – I remember chulent being prepared Friday afternoon and
cooking all Shabbat morning, so we could have a hot meal when we came home from
the synagogue. Hillel and Shammai differ on some of the specifics, with the
argument being that cookware is supposed to rest on Shabbat as well!
My warm memories are glad Hillel won that argument.
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