Q&A: Non-Kosher Food That Is Not Within a Day
Non-Kosher Food That Is Not Within a Day
Question
Hello and blessings, Rabbi Michi.
I am planning a trip abroad and trying to understand what bread can be eaten there, and I saw that in France people say it is possible to buy a French baguette without fat, which is considered acceptable as kosher in terms of the ingredients, relying on the leniency of baker's bread.
My question is: why is there no problem with the fact that the bread was apparently baked in a non-kosher oven (together with the non-kosher breads)? I heard that they rely on the fact that it is non-kosher but not within a day. How can one assume such a thing?
Assuming that the leniency is based on the oven being non-kosher but not within a day, then when the non-Jew bakes/cooks not specifically for me, is there no rabbinic penalty of deliberately cooking in a non-kosher utensil that is not within a day? What is the source for this?
Thank you very much!
Answer
If your question is practical, I do not have the data about the oven and the manner of baking. I assume this can vary from place to place, and therefore the laws of doubt and majority apply.
In any case, when I checked about 12 years ago, the experts said there was no problem with baguettes there, so one may rely on that. I know very fine Jews who ate baguettes in Paris. This is speaking about a simple baguette (without additions) and fresh. The packaged ones can be problematic.
It is worth checking the relevant websites to see whether all this is still current today, because I saw on "Kashrut" a claim that this may have changed (although I do not have great confidence in them).
Discussion on Answer
I asked a Paris resident among my acquaintances, and he said the situation has not changed and people still eat bakery baguettes.
Why do you not have much confidence in Kashrut?
Because they are driven by political interests and a conservative agenda, anti-Tzohar and pro-rabbinate, etc. Classic distortions in Haredi kashrut struggles.
Thanks! The question is of course practical.
I wanted to ask about what the Rabbi wrote — "when the baker is a non-Jew, the prohibition on cooking has no significance" — is there no issue with telling a non-Jew, and with the fact that he is doing it for me, or because it is for everyone and not specifically for me, there is no problem here?
You are not telling him anything, and you do not meet him at all.
And even if there were telling, this would be a "double rabbinic prohibition," and they permitted it in the case of a commandment or great need.
Someone just told me that usually this is fine, but it is worth asking the baker whether he put fat in the oven (as stated, if it is usually fine, one can follow the majority if you do not know and there is no way to ask).
Hello, I wanted to know what the practice is regarding a plain pizza that was baked in a non-kosher place in New York, assuming that the ingredients of the pizza that the Jew is eating are kosher.
https://www.yeshiva.org.il/ask/112209
Beyond that, cooking in a non-kosher utensil that is not within a day is forbidden, but in the straightforward sense they did not forbid the food itself. And of course, when the baker is a non-Jew, the prohibition on cooking has no significance.