For questions related to the Jewish dietary laws.
3
votes
4answers
137 views
Pulled pork substitute- How do I do it?
I want to emulate pulled pork for my non-pork eating friend (semi-Jewish, read: no pigs, it doesn't have to be technically kosher). What cut of beef would achieve a similar texture? The closest I've ...
3
votes
3answers
155 views
What is the purpose of kosher salt in peanut butter? Can it be replaced with something else?
From here: http://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe/index.html
Ingredients
15 ounces shelled and skinned AB's roasted peanuts, recipe follows
**1 teaspoon ...
3
votes
2answers
286 views
How do kosher food preparation requirements compare with what is known by modern science to make food safe for eating?
As discussed in What are the requirements for a dish to be kosher?, kosher food must follow various rules and procedures. I noticed a pattern in these rules which suggests some consistency with modern ...
5
votes
5answers
634 views
De-meatifying lasagna, casseroles
Is there a good, satisfying ovo-lacto substitute for meat for recipes like meat & cheese lasagna? Or can I just skip the meat and expect the dish to satisfy without it?
I understand that tofu ...
2
votes
2answers
521 views
Could a cast iron skillet change its ways and be kosher for a vegan?
If this sounds like a ridiculously neurotic question, that's because it is. That said, and discussion aside, according to Par[e]ve kitchen certifications and ordinances around the world (and ...
3
votes
3answers
3k views
In what way is kosher chicken different from brined chicken in terms of salt absorbtion?
Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted differently and will all parts of ...
4
votes
2answers
482 views
Brining a kosher bird
How should I adjust the salinity of a brine when using a kosher turkey? Some reccomendations suggest decreasing the salinity of the brine, but how much?
My recipe is two quarts of water with 1 c. of ...
5
votes
5answers
2k views
where can I purchase a “wonder pot”?
The "wonder pot" is a type of stovetop bakeware that seems to have been popular in Israel during a period of austerity. I'm looking for a (preferably USA based) supplier for a new one.
Here's a link ...
3
votes
1answer
369 views
4
votes
1answer
857 views
Chicken comes out salty… occasionally
A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor of the chicken and the sauce. I'm trying ...
6
votes
2answers
520 views
What are the requirements for a dish to be kosher?
I see a lot of restaurants and grocery stores advertising kosher food. What qualifies a kosher dish?
4
votes
2answers
739 views
Are products labeled Kosher or Halal generally of a better quality than those that aren't?
I'm talking grocery store products here (including packaged meat), not Butcher Counter where I can grill the butcher about origin.
7
votes
7answers
563 views
Julia Child - Mastering the Art of French Cooking - OK for Kosher?
My fiancee and I love to cook. We love cookbooks, but often find that they are useless in today's internet world where all the recipe sites exist. Mastering the Art of French Cooking is a classic, ...
8
votes
5answers
1k views
What can I substitute for dairy products in kosher meat dishes?
I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients that have the correct consistency or ...
19
votes
14answers
9k views
Best meat replacements for a vegetarian/vegan?
Let's compile a list of vegetarian/vegan meat replacements.
Generic replacements:
Seitan
Tofu
Tempeh
Quorn
Quorn Vegan Alternatives
Paneer
TVP
Commercial fake meats:
Tofurky (Roasts, Sausages, ...
