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Comments on What makes something "cooked" by a Jew on Shabbos?
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What makes something "cooked" by a Jew on Shabbos?
I hope this hypothetical makes sense.
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According to my understanding, for an Ashkenazic Jew to accept that food was cooked "by" a Jew (and therefore not bishul Akum), the Jew must, at least, turn the flame on (or click the "on" switch)
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According to my understanding, if a Jew cooks food for me on Shabbos, I can never eat it. If a non-Jew cooks it, I have to wait after Shabbos for the amount of time it would take to make the food.
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For a Jew to be considered guilty of "bishul" on Shabbos, the food has to advance towards edibility to some degree so if a Jew were to turn a flame on under some food, he would be guilty of lighting a flame but not for cooking on shabbos because the food hasn't advanced towards edibility the required amount.
But if the Jew's involvement attaches the name of "cooked by a Jew" to the food product, would it also be enough to make the food inedible by me forever? Or if all the person did was turn on the flame and a non-Jew did all the measuring, mixing etc, could I eat the food after a particular amount of time after Shabbos?
Is the status of "cooked by a Jew" which is essential on a Tuesday, transferrable to other areas of law which exist on a Saturday, or is the status only in regard to one set of laws (bishul akum) but not another (bishul by a Jew, for a Jew on shabbos)?
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