Have you ever tried to make these macaroons really kosher for Passover i mean by substituting flour with potato starch?
May 4, 2006 11:44 AM
No, I haven't. These are just the macaroons that I like. I have had macaroons that were kosher for Passover (I think by not having flour as opposed to using potato starch or some such substitute)--recipes are widely available. Again, I'm just not that religious. It's just 1/4 cup!
May 4, 2006 11:55 AM
Flour's a no-no? I wasn't aware of that. Why is flour not kosher?
May 4, 2006 12:03 PM
I learnt about macaroons from food blogs only lol.... seems very popular in the food blogosphere
Tony of Bachelor cooking |
May 4, 2006 12:13 PM
You know, I have no idea and now that I think about it more, matzo has to be made from flour. Maybe these macaroons are kosher. Anyone who is actually Jewish can chime in at any point.
May 4, 2006 12:16 PM
Short answer: your macaroons aren't kosher for pesach.
Long answer: kosher for pesach originally had nothing to do with leavening agents, but instead was about the things that could be leavened--the original prohibition was on using the five "chometz" grains that could ferment (wheat, rye, barley, oats, or spelt) or any of their by-products (like flour), in combination with water; it was decided, though, that 18 minutes was the minimum time that it could take for even "accidental" fermentation to happen if a grain product got wet, so if you can finish baking within 18 minutes of adding the water (and can get a rabbi to assure that no fermentation happened in the field), you can have a kosher flour-based product, which is how matzoh is made.
Later, artificial leavening was also prohibited, which is why baking powder and yeast are what most people think of as the core of the issue. And the Ashkenazi also decided that to avoid the risk of people getting confused, it was safer to ban "kitnyos" (usually translated "legume", although it also seems to include other cereal grains like rice and corn) products, too, so corn and chickpea and rice flours (and even technically things like corn syrup) are verboten, too if used with water.
(Oddly, for some reason nobody rabinnical ever bothered to object to quinoa-based products that I'm aware of, so the Ambassatrix is safe.)
(And no, I'm not actually Jewish, but I was involved in the aforementioned Macaroonacolada experiment.)
May 4, 2006 4:47 PM
Also, we're hoping that the seder concluded with "dessert", and not "desert". Unless you forced people to wander for 40 years before getting their cake...
May 4, 2006 4:50 PM
Sweth to the rescue! And uh yeah, dessert, not desert.
May 4, 2006 5:00 PM
Hi, I'm avital's husband, and she asked me to answer you about your big question : "is flour kosher for passover ?"
Actually, flour, when it has been kept away from water since the wheat has been harvested, is kosher for pessach.
What is forbidden during passover, is anything that has risen, and, by definition, any dough, made with any cereal.
Since flour that has been in contact with water for more than 18 minutes rises, any dough that contains flour must be baked within this period (that's how we make matsos..)
G. Bless U
May 4, 2006 5:28 PM
I saw this on my package of baked goods. "Made with used flour" What does this mean?
pearl zucker |
June 23, 2006 3:27 PM
Sounds to me like people are taking freecycling a little too far.
June 24, 2006 11:20 AM
@pearl zucker: it has been mentioned that flour which hasn´t leavened can be used. So usually when we do need flour for some recipes you can buy matzoh meal. It is crumbled up matzoh (which guarantees that the flour hasn´t and will not leaven) and works well too.
January 19, 2009 4:40 AM
Hey, sorry for re-awakening this post but how many cups is one kg? I never figured it out.
April 23, 2011 5:41 PM
Arvid, it depends on the ingredient. Cups measure volume and a kilogram is a weight. This site has the metric (weight) equivalent for some common ingredients:
Meg in Sussex |
May 17, 2011 1:58 PM
Remember personal info?
Comments: (you may use HTML tags for style)