If food is soaked in liquid for twenty-four hours or more, it is considered halachically cooked. If food is soaked in sharp vinegar or another sharp beverage for even a couple of minutes, the amount of time called yiten al haor vyartiach, the time it would take for it to boil were it placed on the fire, it is also considered halachically cooked. This has bearing on many halachos: Kashrus: when kosher and non-kosher food is soaked together for twenty-four hours, the kosher food becomes non-kosher since it absorbs the taste of the non-kosher food through soaking, just as it does through cooking. Moror: If the lettuce for moror is soaked for twenty-four hours, it is considered cooked according to many opinions, and cooked lettuce cannot be used for moror. The Daled Minim on Sukos: If an esrog is soaked for twenty-four hours, it is considered cooked and cannot be used to fulfill the mitzvah of arba minim; some poskim say this rule applies also to the lulav. Eruv Tavshilin: A food soaked for twenty-four hours is considered a cooked food and may be used for eruv tavshilin. This rule applies to many other halachos as well.