POINT BY POINT SUMMARY
Prepared by Rabbi P. Feldman
of Kollel Iyun Hadaf, Yerushalayim
Rosh Kollel: Rabbi Mordecai Kornfeld
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Previous daf 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.
1) WHEN MIXTURES BECOME FORBIDDEN
(a) Question (Rav Dimi): May one put a flask of salt near a
flask of Kutach (a mixture containing milk)?
2) FORBIDDEN ABSORPTIONS OF BLOOD
(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
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
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
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.)
(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.
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
3. Rava ate it - he considered the juice to be the best
part of the meat.
ii. Answer: He permits it. He could not eat it
himself because he was very particular.
1. Question: How do we know when the redness is gone?
(c) Objection (Rav Ashi): Perhaps only the bottom of the meat
facing the coals is roasted!
2. Answer (Mar Zutra): When smoke comes up (from the
meat; others explain, from the coals) it is gone.
(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);
3) SALTING THINGS TOGETHER
1. One may then pour off the fat at the top (without
(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!
(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.
2. If they were salted in a vessel with holes, even
fish and birds should be permitted!