Definition of cooking on Shabbat versus cooking by a non‑Jew
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Question
Shalom Rabbi,
In the laws of Shabbat it is ruled that "there is cooking after cooking with liquids"; therefore, soup that has cooled down may not be reheated on Shabbat because of the prohibition of cooking. Whereas in the laws of food cooked by non‑Jews, that same dish, which has already been cooked once, may be reheated again even by a non‑Jew. What is the difference in the definition of cooking between Shabbat and the laws of food cooked by non‑Jews?
I would be happy to have sources.
Thank you very much.
In the laws of Shabbat it is ruled that "there is cooking after cooking with liquids"; therefore, soup that has cooled down may not be reheated on Shabbat because of the prohibition of cooking. Whereas in the laws of food cooked by non‑Jews, that same dish, which has already been cooked once, may be reheated again even by a non‑Jew. What is the difference in the definition of cooking between Shabbat and the laws of food cooked by non‑Jews?
I would be happy to have sources.
Thank you very much.
Answer
Shalom u’vracha.
The prohibition of cooking on Shabbat applies in every case where heating benefits the food and changes it. Therefore, for a liquid or sauce that has already been cooked and has cooled down, reheating it again gives it significant benefit.
The prohibition of food cooked by non‑Jews applies only to significant cooking. Therefore, heating water, although it gives the water a new quality and on Shabbat would be prohibited by the Torah, is nevertheless not considered the preparation of a significant dish, and it is therefore permitted to drink water heated by a non‑Jew. All the more so, reheating an already‑prepared dish is not considered so significant, even when its sauce is liquid.
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