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Rosh Kollel: Rabbi Mordecai Kornfeld

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Chulin 112

CHULIN 111-112 - Sponsored by a generous grant from an anonymous donor. Kollel Iyun Hadaf is indebted to him for his encouragement and support and prays that Hashem will repay him in kind.


(a) Question (Rav Dimi): May one put a flask of salt near a flask of Kutach (a mixture containing milk)?
(b) Answer (Rav Nachman): No (we will explain why).
(c) Question (Rav Dimi): May one put a flask of vinegar near a flask of Kutach?
(d) Answer (Rav Nachman): Yes.
(e) Question: What is the difference between them?
(f) Answer: If Kutach falls in vinegar, it will be Batul in the vinegar; if it falls in salt, it will be intact.
(g) A (slaughtered) bird fell into a jar of Kutach; R.
Chinena brei d'Rava of Pashrunya permitted it (and the Kutach).
1. Rava: He holds that Shmuel's law that salted foods transfer Ta'am like hot foods applies only to food too salty to be eaten; Kutach is not that salty.
2. The bird is permitted only if it was raw - if it was roasted, the outer later would have to be peeled off.
3. It there were cracks in the bird, or if it was seasoned, if would be forbidden.
(a) (Shmuel): If one cut meat over bread (and juice fell onto the bread), the bread is forbidden (since it absorbed blood).
1. This is only if the meat was red (i.e. not sufficiently roasted), and the juice penetrated to the other end of the bread, and the juice was thick. (If the juice was thin, it was not blood.)
2. Two cases occurred: in one, Shmuel fed the bread to a dog; in another, Rav Huna gave it to his servant.
i. Question: If Rav Huna permits it, he could eat it himself; if not, he may not feed it to his servant!
ii. Answer: He permits it. He could not eat it himself because he was very particular.
3. Rava ate it - he considered the juice to be the best part of the meat.
(b) (Rav Nachman citing Shmuel): One may not put a vessel under roasting meat (to collect the juice) as long as there is redness in the meat.
1. Question: How do we know when the redness is gone?
2. Answer (Mar Zutra): When smoke comes up (from the meat; others explain, from the coals) it is gone.
(c) Objection (Rav Ashi): Perhaps only the bottom of the meat facing the coals is roasted!
(d) (Rav Ashi): Rather, one puts a clump of salt on the meat and a clump in the vessel (this causes the blood to collect at the bottom);

1. One may then pour off the fat at the top (without the blood).
(e) Question (Rav Acha brei d'Rav Ika): Shmuel forbids bread over which [even fully roasted] meat was cut - even meat without any redness emits juice, why does he permit it?
(f) Answer (Rav Ashi): The pressure of the knife causes blood to exude which would not exude through roasting.
(a) (Rav Nachman): If fish and fowl were salted together, they (the fish) are forbidden. (b) Question: What is the case?
1. If they were salted in a vessel without holes, even if only birds were salted, they would be forbidden!
2. If they were salted in a vessel with holes, even fish and birds should be permitted!
(c) Answer: Really, the vessel has holes; since fish have soft skin, they emit all their brine before the birds emit their blood, and the fish absorb the blood.
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