September 2, 2025 · 00:17:36
In this episode, we explore the halachic principles behind reheating foods that contain congealed fat on Shabbos. We discuss two key issues: whether melting fat counts as “cooking after cooking” for liquids, and whether the change of state raises a concern of nolad (something newly created on Shabbos). Drawing on classic sources, we compare cases like reheating a pastry with fat, melting ice in a drink, and fat dissolving into sauces. We also clarify practical differences between dry and liquid foods, the role of temperature thresholds, and when leniencies apply in cases of need.