Cooking 229 articles

Food

Large Cholent Bags
Large Cholent Bags
There is a product on the market that comes in rolls, like foil and saran, which is the same as the product that the bags are made of, allowing you to...
Feb 14, 2006
By Harvey Pearlman, The KITCHENer Rebbe
Vanilla Sugar vs. Extract
Vanilla Sugar vs. Extract
Most recipes that call for vanilla extract are usually sweet one. Although I’ve never made the exchange, I don’t see it making too much of a difference. I always say….experiment, experiment.
Feb 14, 2006
By Shelomo Dobkin
Oyster Sauce
Oyster Sauce
As far as I know, there is not, since oyster sauce contains Extract of Oyster. OUKosher note: The following OU certified companies make kosher artificial flavor oyster sauce (as listed on...
Feb 13, 2006
By Shelomo Dobkin
Baking Chocolate vs. Chocolate Chips
Baking Chocolate vs. Chocolate Chips
I am surprised you are unable to find the bars. If you let me know where you are located, perhaps I can help you find it. If you plan to melt...
Jan 26, 2006
By Harvey Pearlman, The KITCHENer Rebbe
Heavy Cream Alternatives
Heavy Cream Alternatives
In regards to replacing Heavy Cream in a soup, here are a few ideas you might want to try. First you might want to puree some of the bulk of the...
Jan 20, 2006
By Shelomo Dobkin
Fully Baked Kitke
Fully Baked Kitke
There are two possible reasons for your problem regarding the baking of your Kitke. The first is that you might be baking at too high a temp and will have  to...
Jan 20, 2006
By Harvey Pearlman, The KITCHENer Rebbe
Registering for Cookware
Registering for Cookware
In regards to what cookware to buy, I happen to be a fan of Anodized aluminum. “Calphalon” brand pots are my favorite and would be great for a fleishig set. If you...
Jan 20, 2006
By The KITCHENer Rebbe
Delicious Crusty Baguettes
Delicious Crusty Baguettes
I gather you are looking for techniques to give you a crustier bread. Here are a few suggestions. You might want to try lightly spraying the bread with water at the beginning...
Jan 13, 2006
By Harvey Pearlman, The KITCHENer Rebbe
Storing Fresh Dill and Fresh Parsley
Storing Fresh Dill and Fresh Parsley
If you’ve just harvested herbs from your own garden and you know they haven’t been exposed to pesticides or other contaminants, give them a visual inspection (with a light) for bugs...
Jan 13, 2006
By Harvey Pearlman, The KITCHENer Rebbe

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