Six Word Saturday: 28 Adar, 5760

staley 001Why are frozen challahs SO unpredictable?!?!???

Comments

  1. Call Me CateMarch 17, 2010 at 9:14 AM

    That's why I think all bread should be eaten fresh from the oven. Thanks for playing 6WS!

    ReplyDelete

Post a Comment

Okay, guys... I'm turning moderation OFF on all my blogs. I will be patrolling for spam, so play nice!

Know what else you're gonna love?

Baking maven Paula Shoyer declares war on kichel. This killer recipe proves her wrong.

Image
Know what the most popular post on this site is, right at this very moment?  By far? It’s a post called “ Mmm… kichelicious .” I adore kichel, the dry unsweetened European cookie that has been a staple of Jewish life since… well, probably since someone’s Bubby needed to make cookies and discovered that she was out of sugar.  Apparently, thousands of people out there on the Internet love kichel and want to know how to make it well at home. But celebrity kosher baker Paula Shoyer does not.  Which is too bad, because in every other way, she’s absolutely perfect.  I enjoyed a baking demo she did yesterday at the home of the U.S. ambassador to Israel Daniel Shapiro.  She did a really great job of preparing a couple of basic recipes that I hope to share with you very soon. But the real reason for her crusade to bring simple, delicious pareve baking recipes to home cooks is because, as she said yesterday, “in the U.S., pareve desserts… are absolutely horrific.” Foremost among
Read more

Healthier (and pareve! and vegan!) Dalgona / TikTok / Korean viral coffee

Image
Unless COVID-19 has totally passed you by, you've probably tried Dalgona coffee. Made famous by a bunch of copycat TikTok videos like this one , the idea is that with just three simple (and pareve!) ingredients, you can whip up a delightfully foamy coffee base: 2 tablespoons each of instant coffee, sugar, and water. You whip the base until it's firm, which is magic in itself. Then you gently stir the base into milk so you don't lose the foam and you have a nice cool coffee drink you can serve over ice cubes.   Voila!  Dalgona coffee! It got its name because the whipped texture of the base reminded people of dalgona, a sugary sponge toffee (honeycomb toffee to some) that's apparently popular in Korea (probably identical to the Canadian variety I've made often). I first succumbed
Read more

Baking in Israel? Beware of FAKE condensed milk

Image
If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong.  Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk.  But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%).  That’s it.  Pure and simple. Now, here are the ingredients
Read more

More delicious kosher morsels!

Show All