Food/Recipe Thread

[HudZ]

and if you have a good knife it's easy to cut. One side has no words.

Correct, That's what I (am forced) to do... It doesn't come out nice that way, usually just a whole mush... As opposed to if it would be w/o words, I can cut slices.

[HudZ]

Seems plasticky to me...

Wax paper has that feel.

[king solomon]

overnight potato kugel: 2 teaspoon salt, half potatoes with kugel blade other half with lokshen blade, if you put a onion put it with kugel blade, preheat to 450 for 1 hr. cover with aluminum foil two layers to keep the moist in, lower to 350 for another hour, leave overnight on 200 for overnight kugel.

This is for for 5lbs of potatoes?

[WayBackMachine]

This is for for 5lbs of potatoes?

yes

[herb]

Talking about Kishka... Can someone who works/knows someone from Meal Mart tell MM to make the Kishka with 2 wrappings, the inner, just a plain parchment paper with NO WORDS, and the outer, you can write whatever you want on it (even an XL banner that says Tyh in Orange;))... It's extremely annoying to be cutting open the Kishka on Shabbos (if you leave it whole, that is @which I do...) As there are so many words... Anyone else have this problem?

I cut in half before putting in the cholent.
Then you can scoop out before serving

[HudZ]

I cut in half before putting in the cholent.
Then you can scoop out before serving

  I cut down the middle where there are no slices and scoop out...But I rather cut in slices... But I can't!! What I can try is to cut before Shabbos and then put the slices in parchment... Maybe that would be good..

[moko]

  I cut down the middle where there are no slices and scoop out...But I rather cut in slices... But I can't!! What I can try is to cut before Shabbos and then put the slices in parchment... Maybe that would be good..

slice it raw and put frozen slices flat in the cholent. Ime it holds well. Use a spatula to take each slice out

[HudZ]

slice it raw and put frozen slices flat in the cholent. Ime it holds well. Use a spatula to take each slice out

That's a good idea. Though I feel like we tried that in the past and it dispersed into the Cholent. Either way, MM should leave a wordless paper...

[etech0]

That's a good idea. Though I feel like we tried that in the past and it dispersed into the Cholent. Either way, MM should leave a wordless paper...

You could wrap it in tinfoil after slicing it, that should help

[WayBackMachine]

How salty is our Salt?

check the serving size and then check how much sodium in mg.
correct me if I'm wrong

based on 1/4 tsp serving size
regular salt = 590
sea salt = 290
pink salt =

kosher salt = 280, it has the lowest sodium level, I was shocked to learn this.

last week I used Kosher salt thinking it would be stronger but it was actually missing taste.

I don't have regular salt in my house (don't ask me why) so it explains why you use one tsp salt and I use two

[HudZ]

I don't have regular salt in my house (don't ask me why).

why?!

[aygart]

How salty is our Salt?

check the serving size and then check how much sodium in mg.
correct me if I'm wrong

based on 1/4 tsp serving size
regular salt = 590
sea salt = 290
pink salt =

kosher salt = 280, it has the lowest sodium level, I was shocked to learn this.

last week I used Kosher salt thinking it would be stronger but it was actually missing taste.

I don't have regular salt in my house (don't ask me why) so it explains why you use one tsp salt and I use two

Firstly I don't think these numbers are correct. Also, the difference is only due to coarseness causing extra air space and the same volume simply contains less salt.

[WayBackMachine]

Firstly I don't think these numbers are correct. Also, the difference is only due to coarseness causing extra air space and the same volume simply contains less salt.

check it out yourself at your local grocery
so a tsp kosher salt and a tsp reg salt doesn't give you the same salt, correct?

[moko]

Types of Salt
Finely ground salts are dense, so they tend to contain more sodium than coarser salts. Note that sodium content can vary widely among brands, so check the Nutrition Facts label for exact amounts.

[WayBackMachine]

Bottom line regular salt is more salty then anything else Whether the reason is air, course , dense or sodium level.



Cook like a Hungarian and not like a scientist.

[aygart]

Bottom line regular salt is more salty then anything else Whether the reason is air, course , dense or sodium level.



Cook like a Hungarian and not like a scientist.

That depends if you are measuring by volume, weight or using some other method of estimating

[WayBackMachine]

That depends if you are measuring by volume, weight or using some other method of estimating

you have a good point, I'm wondering if anyone measures salt by weight

[WayBackMachine]

How to correct when you left out slat by mistake;

with liquid, just add in the missing salt,
with kugel, mix the slat with water and spread over kugel and bake for another hour
with challah, make another batch.

[WayBackMachine]

stale popcorn/matzha?

you don't have to dump it, stick it in the oven for a few minutes it will be crispy as fresh.

[HudZ]

stale popcorn/matzha?

you don't have to dump it, stick it in the oven for a few minutes it will be crispy as fresh.

Matzah I've done like that, it came out great. But popcorn, it's really 'like fresh'.?