{"id":5723,"date":"2019-01-03T00:05:24","date_gmt":"2019-01-02T22:05:24","guid":{"rendered":"https:\/\/ph.yhb.org.il\/es\/?p=5723"},"modified":"2025-05-18T15:20:21","modified_gmt":"2025-05-18T12:20:21","slug":"17-22-05","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/es\/17-22-05\/","title":{"rendered":"05 \u2013 El lavado (hadaj\u00e1)"},"content":{"rendered":"<p>La kasherizaci\u00f3n de la carne consta de tres etapas: lavado (<em>hadaj\u00e1<\/em>), salado (<em>melij\u00e1<\/em>) y lavado (enjuagado), tal como dijeran nuestros sabios: \u201cLa carne no pierde su sangre a menos que primero se la lave con agua, acto seguido sea bien salada y luego, nuevamente, sea muy bien lavada, para de esa manera quitarle la sal con la sangre que hay en ella (Tratado de Jul\u00edn 113(A)).<\/p>\n<p>Hay varios motivos para lavar la carne antes de salarla. En primer lugar, para ablandarla, especialmente su superficie, y permitir as\u00ed que la sangre fluya hacia afuera con mayor facilidad (Rabenu Nisim y Sha\u2019arei Dura). A priori, para que el reblandecimiento sea profundo, se acostumbra a poner la carne en agua por media hora. Sin embargo, en caso de gran necesidad o apremio, cuando no hay tiempo para ello, cabe contentarse con un buen enjuague (Ram\u00e1 69:1). Adem\u00e1s de ello, de no lavarse la carne de la sangre que se encuentra sobre su superficie, cabe temer que la sal absorba la sangre superficial y ya no tenga capacidad de absorci\u00f3n disponible para la que se encuentra al interior del trozo (Rab\u00ed Eliezer ben Yoel Halev\u00ed y Rab\u00ed Eliezer ben Nat\u00e1n).<\/p>\n<p>Otro motivo es que quiz\u00e1s haya sangre adherida a la carne y de no ser retirada por medio de su lavado, se teme que en vez de que la sal absorba la sangre que se encuentra en el interior del trozo de carne, haga que la sangre superficial se infiltre en el interior de la carne por medio de un efecto que se asemeja al de la cocci\u00f3n, ya que la sal posee la propiedad que a veces cocina como si estuviese hirviendo (<em>roteaj<\/em>) (ver adelante 35:8), y entonces, el salado ya no habr\u00e1 de poder extraer la sangre de la carne (Sefer Mitzvot Gadol y Sefer Mitzvot Kat\u00e1n). Sin embargo, en caso de gran necesidad no se proh\u00edbe el consumo de carne que fue salada sin previo lavado, sino que se la vuelve a lavar y a salar (Shulj\u00e1n Aruj y Ram\u00e1 69:2).<\/p>\n<p>Previo al salado es menester esperar hasta que el agua gotee de la carne, ya que, de no ser as\u00ed, el agua habr\u00e1 de disolver la sal y as\u00ed esta se escurrir\u00e1 de la carne y la sal restante no tendr\u00e1 la capacidad de absorber la sangre de dentro. No obstante, est\u00e1 prohibido esperar hasta que la carne se seque, pues entonces, la sal no habr\u00e1 de adherirse a la carne y no podr\u00e1 absorber la sangre (Ram\u00e1 69:1, Siftei Cohen y Turei Zahav).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La kasherizaci\u00f3n de la carne consta de tres etapas: lavado (hadaj\u00e1), salado (melij\u00e1) y lavado (enjuagado), tal como dijeran nuestros sabios: \u201cLa carne no pierde su sangre a menos que primero se la lave con agua, acto seguido sea bien salada y luego, nuevamente, sea muy bien lavada, para de esa manera quitarle la sal [&hellip;]<\/p>\n","protected":false},"author":64,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[243],"tags":[],"class_list":["post-5723","post","type-post","status-publish","format-standard","hentry","category-17-22"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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