Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sau
I am looking to make a kosher bechamel made from almond milk. What kind of fat should I use in the roux? Margarine? Regular veggie oil?
What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now.
Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sau
For a kosher thanksgiving roasted turkey, is oil a good substitute for butter for brushing the turkey?
What is the difference in taste between kosher dill pickles and polish dill pickles? Do they have any visual distinctions that would make it possible to differe
What is the difference in taste between kosher dill pickles and polish dill pickles? Do they have any visual distinctions that would make it possible to differe