Yad soledet bo
Encyclopedia
The Hebrew phrase yad soledet bo (יד סולדת בו, the degree of heat "from which the hand recoils") is a principle in Jewish law that governs those laws that deal with cooking.
It can be referred to as "burning" and is the temperature at which someone would reflexively withdraw one's hand from the source of heat. The Talmud
additionally refers to this degree of heat as that which would scald a baby's abdomen.(B.Shabbat
40b).
The temperature that constitutes yad soledet bo is under dispute. While Rabbi Moshe Feinstein
ruled that a temperature of 110°F (43°C) must be considered yad soledet bo as a matter of practice, he noted that definitive yad soledet bo might be as high as 160°F (71°C). In practice, the more stringent of the two should be applied. In following with the principle of sfeika d'oraita l'chumra, a doubt in a case of biblical law
must be ruled upon stringently. If there is a question as to whether or not a violation of Sabbath would be transgressed by heating liquids to 120°F, the response would be in the affirmative, because this temperature exceeds 110°F; this would be an example of ruling stringently based on the lower temperature. As explained in greater detail further on, liquids that have already been fully cooked are no longer subject to the same restrictions as raw liquids in terms of bishul if they remain warm, and in cases of biblical laws of bishul, pre-cooked liquids should have reached a temperature of 160°F to be properly considered as pre-cooked; this would be an example of ruling stringently based on the higher temperature.
A common practice when producing kosher wine
is to render it yayin mevushal (יין מבושל, "cooked wine"); this is done in order to permit it to be handled by a non-Shabbat
observer, whether Jew or gentile
. While this cooking process used to be accomplished by bringing the wine or grape juice to a boil, recent technological advances have allowed for flash pasteurization
to supplement for this procedure. According to one kosher wine maker, all of its mevushal wine is flash pasteurized to at least 185°F, well above the stringent 160°F of Rabbi Feinstein. However, there are more stringent authorities than Rabbi Feinstein in this matter, with some requiring 190°F.
It is debated whether this is a subjective temperature for which different individuals may determine their own personal yad soledet bo. Joshua Falk
doubts that yad soledet bo can be anything but that which would objectively scald an infant's abdomen because the temperature at which people will instinctively withdraw their hand from a heat source is not universal. Other authorities, including the Rosh
, have no qualms about equating the two temperatures. Yaakov Chaim Sofer
quotes Yosef Chaim's work Ben Ish Chai
as stating that one can know if something is not yad soledet bo if one can put it in one's mouth without exceeding the normal limitations of the food being too hot for one to eat or drink.
It can be referred to as "burning" and is the temperature at which someone would reflexively withdraw one's hand from the source of heat. The Talmud
Talmud
The Talmud is a central text of mainstream Judaism. It takes the form of a record of rabbinic discussions pertaining to Jewish law, ethics, philosophy, customs and history....
additionally refers to this degree of heat as that which would scald a baby's abdomen.(B.Shabbat
Shabbat (Talmud)
Shabbat is first tractate in the Order of Moed, of the Mishnah and Talmud. The tractate consists of 24 chapters.The tractate primarily deals with laws relating to Shabbat , and the activities prohibited on Shabbat and distinguishes between Biblical prohibitions and Rabbinic prohibitions...
40b).
The temperature that constitutes yad soledet bo is under dispute. While Rabbi Moshe Feinstein
Moshe Feinstein
Moshe Feinstein was a Lithuanian Orthodox rabbi, scholar and posek , who was world-renowned for his expertise in Halakha and was regarded by many as the de facto supreme halakhic authority for Orthodox Jewry of North America during his lifetime...
ruled that a temperature of 110°F (43°C) must be considered yad soledet bo as a matter of practice, he noted that definitive yad soledet bo might be as high as 160°F (71°C). In practice, the more stringent of the two should be applied. In following with the principle of sfeika d'oraita l'chumra, a doubt in a case of biblical law
D'Oraita and D'Rabbanan
The Aramaic terms de-'oraita and de-rabbanan are used extensively in discussion and text relating to Jewish law. The former refers to halachic requirements that are biblically mandated, while the latter refers to halachic requirements that are rabbinically mandated...
must be ruled upon stringently. If there is a question as to whether or not a violation of Sabbath would be transgressed by heating liquids to 120°F, the response would be in the affirmative, because this temperature exceeds 110°F; this would be an example of ruling stringently based on the lower temperature. As explained in greater detail further on, liquids that have already been fully cooked are no longer subject to the same restrictions as raw liquids in terms of bishul if they remain warm, and in cases of biblical laws of bishul, pre-cooked liquids should have reached a temperature of 160°F to be properly considered as pre-cooked; this would be an example of ruling stringently based on the higher temperature.
A common practice when producing kosher wine
Kosher wine
Kosher wine is grape wine produced according to Judaism's religious law, specifically, Jewish dietary laws .To be considered kosher, Sabbath-observant Jews must be involved in the entire winemaking process and any ingredients used, including finings, must be kosher...
is to render it yayin mevushal (יין מבושל, "cooked wine"); this is done in order to permit it to be handled by a non-Shabbat
Shabbat
Shabbat is the seventh day of the Jewish week and a day of rest in Judaism. Shabbat is observed from a few minutes before sunset on Friday evening until a few minutes after when one would expect to be able to see three stars in the sky on Saturday night. The exact times, therefore, differ from...
observer, whether Jew or gentile
Gentile
The term Gentile refers to non-Israelite peoples or nations in English translations of the Bible....
. While this cooking process used to be accomplished by bringing the wine or grape juice to a boil, recent technological advances have allowed for flash pasteurization
Flash pasteurization
Flash pasteurization, also called "High Temperature Short Time" processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, and some dairy products...
to supplement for this procedure. According to one kosher wine maker, all of its mevushal wine is flash pasteurized to at least 185°F, well above the stringent 160°F of Rabbi Feinstein. However, there are more stringent authorities than Rabbi Feinstein in this matter, with some requiring 190°F.
It is debated whether this is a subjective temperature for which different individuals may determine their own personal yad soledet bo. Joshua Falk
Joshua Falk
----Joshua ben Alexander HaCohen Falk was a Polish Halakhist and Talmudist, best known as the author of the Beit Yisrael commentary on the Arba'ah Turim as well as Sefer Me'irat Enayim on Shulkhan Arukh...
doubts that yad soledet bo can be anything but that which would objectively scald an infant's abdomen because the temperature at which people will instinctively withdraw their hand from a heat source is not universal. Other authorities, including the Rosh
Asher ben Jehiel
Asher ben Jehiel- Ashkenazi was an eminent rabbi and Talmudist best known for his abstract of Talmudic law. He is often referred to as Rabbenu Asher, “our Rabbi Asher” or by the Hebrew acronym for this title, the ROSH...
, have no qualms about equating the two temperatures. Yaakov Chaim Sofer
Yaakov Chaim Sofer
Yaakov Chaim Sofer was an Orthodox rabbi, Kabbalist, Talmudist and posek . Sofer is author of the work of halakha titled Kaf Hachayim, by which title he is also known....
quotes Yosef Chaim's work Ben Ish Chai
Ben Ish Chai
Yosef Chaim or in Iraqi Hebrew Yoseph Ḥayyim was a leading hakham , authority on Jewish law and Master Kabbalist...
as stating that one can know if something is not yad soledet bo if one can put it in one's mouth without exceeding the normal limitations of the food being too hot for one to eat or drink.