Fwd: Halacha Yomis - Prepping The Seder Plate

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From: OU Kosher <noreply@ounetwork.org>
Date: Tue, Mar 23, 2021, 7:01 AM
Subject: Halacha Yomis - Prepping The Seder Plate
To: <agentemes4@gmail.com>

 

This year when erev Pesach is Shabbos...     The Gerald & Karin Feldhamer OU Kosher Halacha Yomis This column is dedicated in memory of: Rav Chaim Yisroel ben Reb Dov HaLevi Belsky, zt'l Senior OU Kosher Halachic Consultant from 1987-2016 Q. Being that this year Shabbos is Erev Pesach when should the preparation of the shank bone, charoses, marror, roasted egg, salt water and checking the romaine lettuce take place? A. Seder preparations should be done on Friday, as it is prohibited to prepare on Shabbos for the next day. (This is known as hachana. One may not even nap on Shabbos and say, "I am resting now to be alert at the Seder". See M.B. 290.4.) While it would be permitted to prepare some of these items on Saturday night, it would delay the start of the Seder. Much of the seder focuses on the children, and it is important to start the seder as soon as possible before the children fall asleep (M.B.482.1). According to the Vilna Gaon, horseradish should always be grated immediately before the seder so that it will be sharp. Others say it should be grated before Shabbos and stored in a sealed jar to maintain the sharpness as much as possible. If one forgot to prepare horseradish before Shabbos, the grating should preferably be done with a shinui (deviation, such as grating on a paper towel or turning the grater upside down). Romaine lettuce that requires checking for infestation should be checked before Shabbos. One must be careful to drain the lettuce very well. Otherwise, water might accumulate in the bags, and any parts of the lettuce that soaks in water for more than twenty-four hours may not be used for maror (M.B. 473.38). If salt water was not prepared in advance, it can made on Yom Tov (implication of Mishna Berurah 473:21), though some recommend using a shinui by putting the water in the vessel before the salt (Kitzur Shulchan Aruch 118:4). If charoses was not made before Shabbos, the fruit may be grated on Yom Tov, but the nuts should be prepared with a shinui (Shemiras Shabbos Kihilchoso 7:4) (such as crushing in a bag). No deviation is needed when adding the wine (see M.B.495:8). It is preferable to roast the shank bone and egg before Shabbos. If roasted on Yom Tov, they must be eaten on that day of Yom Tov. Since one may not eat roasted meat or chicken at the seder, the shank bone that was prepared Saturday night must be eaten at the Sunday daytime meal (MB 473:32). In general, one may not prepare food on the first day of Yom Tov if the intention is to consume it on the second day or after Yom Tov. (This would constitute hachana, which is forbidden.) As such, another shank bone and egg will have to be roasted Sunday night for the second seder, and the same is true for the preparation of marror, charoses and salt water. More about this program and to subscribe visit https://oukosher.org/halacha-yomis-email/ View archive on https://oukosher.org/halacha-yomis/ Subscriber comments and questions related to this mailing can be sent to GerstenE@ou.org. These questions and their answers may be selected to become one of the Q and A's on OU Kosher Halacha Yomis. Dedicated by Gerald and Karin Feldhamer in memory of their parents R' Moshe ben R' Elyokim Getzel Feldhamer and Pesha bas Reb Mordechai R' Avrohom Abba ben R' Chaim Finkelstein and Taube bas R' Yissocher Dov HaKohen In memory of R' Kalman ben R' Moshe Feldhamer   **NEW from OU Press** Halacha Yomis: A Daily Halachic Companion Halacha Yomis is now available as a highly readable compendium of practical laws and customs   Forward     Unsubscribe Please do not 'reply' to this message. The inbox of noreply@ounetwork.org is not monitored.