The Halachah of Davar Gush

The Halachah of Davar Gush

Due to the prohibition of cooking on Shabbos, we may not allow raw food to come into direct contact with hot food that is in a kli rishon (the pot it was cooked in), even after it’s been taken off the fire. This is because the heat remaining in the walls of the kli rishon prevents its contents from cooling off for a while, and the hot food might cook any raw food it touches. In fact, it’s advisable not to add anything to a kli rishon on Shabbos, including spices, even when the food is no longer warm, as a harchakah (preventive measure).

Once the food is transferred to a kli sheini (a second vessel, such as a serving bowl) it loses some of its heat and no longer has the same ability to cook raw food as a kli rishon does. Since the kli sheni was cold when the hot food was transferred into it, it does not retain the heat of the food, and allows it to cool off.

However, some poskim say that a davar gush (solid cooked food, even if slightly moist, but too solid to pour, such as a piece of fish or meat) maintains its heat even after being transferred from a kli rishon to a kli sheini; the walls of the kli sheini—and even of a kli shlishi—do not have the capacity to cool it off. Therefore, according to these poskim, the halachah of a davar gush is the same for all types of keilim.

If a davar gush was roasted it then maintains its heat far more than a cooked or boiled davar gush, to the extent that many more poskim agree that transferring it to a kli sheini does not have a cooling effect. Therefore, a kli sheini, and also a kli shlishi, has the same halachah as a kli rishon.

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Practical Halacha: One minute a day. By Horav Yosef Yeshaya Braun, shlita, Mara D'asra and member of the Badatz of Crown Heights.