Melicha Outline
|
|  Yüklə 406.5 Kb.
|
If the Fish was not Salted-Can the chicken blood piggyback out when the fish is now salted? Rama: chicken blood can piggyback on top of the fish blood Mechaber: disagrees; 4 reasons (Taz)
-Vilna Gaon: agree with Rama -Yalkut Yosef, Kaf HaChaim, Mishb’tzos Zahav: agree with Taz (Mechaber) Is Eating Meat that was Salted with Fish Hazardous to One’s Heath? -Not when salted together, only cooked or eaten together
Kosher Meat and Treif Meat Salted Toghether-(even if kosher meat not salted) -Kosher Meat assur k’dai klipah (only absorns treif tzir) Salted Kosher Meat with Non-salted non-kosher meat Mixed together -mutar by washing off (both kosher on top or bottom); only at a distance where tzir can reach meat - Some say: Osser if Side by Side -Rama: If treif salted and kosher unsalted; kosher piece is assur Kosher or Non-Kosher Piece Fatty-Entire kosher piece assur if treif piece salted and on bottom Three different cases from Gemora
Case One: Nature of Tzir -Ravan: kosher meat does not absorb treif tzir during the shiur melicha -Ravyah: tzir thinner and can pass through blood -meat absorbs tzir while giving off blood; immediately treif -Mechaber holds like the Ravyah; kosher meat immediately assur kdai klipa
-Shach: tzir=“hot”; treif tzir will go into kosher meat by salted treif and unsalted kosher -Kosher meat salted and treif not salted: kosher meat is not treif (Rashba):
-Rashba & Rosh: maikel by meats touching -Ran: machmir; only mutar if tzir touches and not meat -Mechaber: maikel; requires washing off if salty kosher touches unsalty non kosher -Rama: only maikel in event of small financial loss Case Three: Salty Tzir -tzir=“hot”; goes from salted treif meat to unsalted kosher meat; maikel b’hefsed m’rubeh Tata Gavar: The Strongest One Wins -Two lean pieces: 1 treif & 1 kosher, salted side by side, or stacked=kosher assur kdai klipa -One is fatty=kosher piece assur until 60 if: -Kosher taful (not salted) and the treif one on the bottom and salted -Both salted, even if kosher one on bottom -Salted Treif on the bottom -Heats up the top piece up to 60; doesn’t matter if either one is fat or both or lean -Salted Treif on Top -If salted and resting on top, botoom kosher meat assur kdai klipa -Salted Kosher on the Bottom -won’t heat up the treif unsalted upper piece; needs a general washing
Rama: regardless of position or fattiness, always use 60 for Melicha
-Yaish Omrim: Don’t leave meat sitting w/out Hadacha Achrona 12 hours (blood in tzir go back in) -Yaish Matrin: Can leave sitting w/out Hadacha Achrona for a few days -L’chatchila machmie, b’dieved maikel -Yaish Osrim: Meat that has no blood or meat hasn’t been salted next to meat that is still salting -afraid will absorb blood; some matir if salt afterwards -Rama: ossur meat with no tzir or blood of own if contacts with meat during shiur melicha -if still satling after 12 hours and no Hefsed Merubah=Assur -Rama: fell into tzir after it has been salted=Assur; hefsesd merubah=maikel if less 12 hours -Rama: Dom Ba’ain fell onto meat being salted=assur -can’t say “won’t absorb while gives off tzir” or “just like it absorbs will give off” -Rama: when meat falls into tzir, only that which is in Tzir is Assur; outside of tzir=mutar -Rama: meat fell into tzir puddle on floor=same din as meat fell into tzir in a kli -Rama: Meat contacts w/ meat that is assur due to resting in kli w/out holes=din of meat fell into tzir -Rama: Safek Tzir/Safek Water=liquid is mutar (liquid will not assur meat, Tzir issur m’drabbanan) -Rama: Water in tzir makes tzir NOT HOT -Rashba: salting meat after 12 hours, the amount of tzir left is minimal - worried little bit of tzir on the surface carry blood back into the meat -assur kdai klipa (according to those machmir again Ma’ase d’Rashi) -Rosh: (holds like ma’ase d’Rashi) meat can stand an unlimited time with hadacha achrona -Shach: even those that are strict, would be maikel for 3 reasons
-Taz: tzir b’ain in order to mix with salt to make it hot enough to drive blood back into the meat 1. Meat never salted absorbs blood from a piece of meat being salted 2. Blood extracted from meat before meat absorbed new blood from a piece now being salted. -Ran: salt only removes meat’s natural blood not another piece’s blood -can salt together since when giving off doesn’t absorb -Rabainu Yonah & Rashba: meat w/ own blood will piggyback out any other absorbed blood -but if blood all gone, then salt would not take out other absorbed blood -Rabbainu Tam: blood slides off meat and not absorbed; both never salted or its blood is all gone -Rabosov of the Rasha (Bais Yosef): salt always removes blood
Unsalted Meat fell into Tzir-Rama: Mutar -Same goes for meat that is partially salted; as long as not sitting for 24 hours Pickling in Tzir -Rosh: pickling in Tzir happens quickly, because salty; like cooking -if less than shiur kevisha, then assur kdai klipa
-First reason of Shach-can be resalted (kavush b’tzir is not exactly like cooking; still gives off) -Second reason of Shach: can’t be resalted (this is a case of a kli that has holes; tzir draining slowly)
-Rashal: Only tzir left so can’t say won’t absorb -Rama: if only tzir, still will carry out blood, so won’t absorb
-Maharshal: if leess than 18 minutes (shiur Melicha) then only assur klipah -Shach: agrees with Rama; by melicha need 60, and tzir has din of melicha; everything in tzir assur
No Flow Meat fell into tzir during shiur melicha; 3 scenarios:
It Fell on the Floor -Issur V’heter: uncertain if floor like a vessel with holes or without holes -if like with holes then everyone says all mutar; if no holes, Rama says all is assur -Shach: if after shiur melicha=assur; if not salted=mutar; if in middle=assur kdai klipa -Kraisi: fell on a floor which is dirt or stone floor; cobblestone, like a vessel without holes -Aruch HaShulchan: completed tiled floor is like a vessel with holes Safek Tzir Safek Water Shach: By case of meat on floor not maikel since concerned about permitting if fell into blood -This case can be maikel since maybe a liquid that is not tzir
Shach: says Rama means must be mostly water to negate Tzir R’ Akiva Eiger: each case must be decided by how the Rav sees it
Heads -Head split in two and salted on both sides and hair does not interfere (Rashba) -If hair does not prevent, why salt on both sides? -Rashba allows salting on one side, why matter if hair does not prevent, still salted inside? -Bais Yosef: split open to allow blood inside to come out; l’chatchila need to salt both sides -Shach & Taz: preffered method to split head open, but not required (can make hole) -Mishb’tzos Zahav: preffered since a hole needs to face down to allow flow -maybe hair does impede the salting (but first is correct, since hair does not impede) -Tshuvas Bais Yaakov: must split head before salting; required m’ikar hadin (argue Shach & Taz) -Pische Teshuva: disagrees; even though blood collects, it can still be drained (like heart) Hoofs Mechaber: if foot salted upright with the hoof, the foot and meat in the hoof are mutar Rama: says hoof assur, but rest of foot mutar Shach: the part of the foot that is in the hoof is assur; rest mutar, even if upright Brains If no hole, then two issurim when salting the head with the brain:
Mechaber: by roasting we can say nostrils are like holes if placed on bottom -Shach: only helps by roasing; by salting need a hole -Sifsai Da’as: brain and krum have more blood than other places; need hole for blood to drain -If roasted, don’t need hole; since fire is stronger that melicha Rest of the Head Rama: Rest of head Mutar -Shach says two reasons: 1. Skull separates brains from rest of the head 2. Even if a little blood comes out we can say k’bolo kach polto
-Bones do not have much blood in them -Mutar if has 60 against marrow; even though usually since doesn’t have blood not mutar in 60
If one eats a kezais of blood of the heart then subject to kares -Salted or Roasted without opening, open heart; cooked=can’t open Two bloods in the heart after death: blood of the heart and blood drawn into the heart Rama: Even if 60 heart assur inlucind klipa meat around heart -some strict about meat salted with heart (blood in heart is Dom B’ain) -Darchai Moshe: custom don’t cook the heart; might cook without cutting open and osser meat -many people still cook and eat the heart Marashal (Taz): meikel L’halacha: minhag to permit cooking heart without roasting (Pri Megadim & Chavas Da’as)
Why can one empty the heart after cooking? -Rashi: heart is smooth and does not absorb the blood -Rabbainu Tam: Only by roasting blood in the heart isn’t being absorbed (Bais Yosef) -during cooking, blood is absorbed and does not come out so heart assur
-By dom b’ain, we don’t say k’bolo kach polto.
-Sifsai Daas: Maharai is the primary reason but concerned for all the reasons Bishul -Taz: according to Rambam, Bishul is Mutar if heart is cooked after salting -Tur: if heart is cooked without being cut open, then need 60 against the heart -Maharshal & Taz: this case of not salted needs 60 against entire heart -salted 60 only against the cavities; -Shach: still need 60 against entire heart; Why? -Issur V’heiter: if salted, but not opened, then blood did not go out (like salting one side) -Shach: can not measure how much blood in cavaties, so need 60 against whole heart -Mechaber talking about a heart that has not been salted, so need 60 against whole heart (shach) -Chavas Da’as: not opened then need 60 against heart and cavities, opened 60 against heart Davuk-Rama: assur even if 60; -Shach: reason assur because blood dries inside; not because of davuk since heart is smooth Not Davuk- Need 60 need whole heart: 1) remove heart from gravy and cooked 2) absorbs quicker Rama: Remove klipa from Meat that Surrounds the Place Heart is Attached to -Shach: Remove klipah, even if not davuk to the piece it was salted with (halacha like Shach) -Minchas Yaacov: only where the heart is davuk is assur klipa -Yad Ephraim: Heart smooth; blood will not go into the heart, but out of heart into meat
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||