{"id":5736,"date":"2019-01-03T00:11:24","date_gmt":"2019-01-02T22:11:24","guid":{"rendered":"https:\/\/ph.yhb.org.il\/es\/?p=5736"},"modified":"2025-05-18T15:26:31","modified_gmt":"2025-05-18T12:26:31","slug":"17-22-11","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/es\/17-22-11\/","title":{"rendered":"11 \u2013  Cu\u00e1nto asar y c\u00f3mo"},"content":{"rendered":"<p>El asado que torna apta la carne es aquel que asa hasta que el trozo sea comestible para la mayor\u00eda de las personas en caso de gran necesidad o apremio, esto es, la mitad de su asado, o sea, la mitad del tiempo que lleva el asado completo, que es el punto \u00f3ptimo en el cual la carne est\u00e1 en su mejor condici\u00f3n para todas las personas. Luego, aunque salga jugo rojo de la carne, desde el punto de vista de la Halaj\u00e1 no se lo considera sangre sino \u201c<em>jemar basar<\/em>\u201d o \u201cvino de carne\u201d (en espa\u00f1ol le llamar\u00edamos jugo), y puede ser ingerido (Ram\u00e1 76:2).<\/p>\n<p>Cuando se desea cocinar la carne con posterioridad a su asado, es bueno asarla por completo.<\/p>\n<p>Se permite, e incluso se recomienda dar vuelta la carne asada de un lado a otro para que se ase bien. Asimismo, se permite hacerlo varias veces. No obstante, a priori, es bueno abstenerse de girarla r\u00e1pidamente y de forma continua pues cabe temer que de ese modo la sangre que salga de la carne gire sobre esta y vuelva a ingresar (Ram\u00e1 76:2, Minjat Ya\u2019akov 9:6). Sin embargo, a posteriori, si se as\u00f3 de esa manera, la carne ser\u00e1 apta, pues tambi\u00e9n de este modo el fuego quema la sangre que sale de la carne (Yad Yehud\u00e1 Aroj 7).<\/p>\n<p>Se permite asar de una vez numerosos trozos de carne y no se teme que la sangre que salga del trozo superior sea absorbida por el que se encuentra por debajo, ya que naturalmente la sangre que es extra\u00edda de la carne por medio del asado o el salado se desliza y no es absorbida (<em>mishrak sharek<\/em>).<\/p>\n<p>Cuando se asa de una vez una pila de trozos de carne, cada pedazo que se torna apropiado de ser ingerido para la mayor\u00eda de las personas en caso de gran necesidad o apremio \u2013es apto (<em>kasher<\/em>). Es posible extraer al pedazo de la pila e ingerirlo a pesar de que aun haya encima suyo y a su lado trozos que a\u00fan no fueron kasherizados.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El asado que torna apta la carne es aquel que asa hasta que el trozo sea comestible para la mayor\u00eda de las personas en caso de gran necesidad o apremio, esto es, la mitad de su asado, o sea, la mitad del tiempo que lleva el asado completo, que es el punto \u00f3ptimo en el [&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-5736","post","type-post","status-publish","format-standard","hentry","category-17-22"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>11 \u2013 Cu\u00e1nto asar y c\u00f3mo - Pninei Halaj\u00e1<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ph.yhb.org.il\/es\/17-22-11\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"11 \u2013 Cu\u00e1nto asar y c\u00f3mo - 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