A few notes on ingredients

Always use unsalted butter in sticks. Salt is added to butter topreserve freshness. Use unsalted for the cleanest, freshest flavor. This way you can control the amount of salt added to your recipes.

Unless otherwise stated, eggs are always size large. They do vary involume and recipes can be affected if you use jumbo or other sizes.

Measure liquids in liquid measuring cups and dry in dry measuring cups.The volume of wet and dry ingredients differs, requiring separate measuring cups for accuracy. Using a liquid measure for dry ingredients and vice versa may alter the outcome of a recipe, especially in baking, where ingredients mix in a precise chemical way.

For better taste and texture, I use fine sea salt, coarse sea salt, or kosher salt, rather than table salt. The recipes specify which kind to use.

Low-fat versions of cheeses, milk, or sour cream may be substituted, except where specified. Sometimes the higher-fat version is needed for taste, texture, or meltability.

In recipes that call for chocolate, always use good-quality bars that you would enjoy eating. Chocolate chips were designed to hold their shape, so they are not ideal for melting. Make sure you use good-quality chips as well, made from real chocolate, not just chocolate flavoring.
kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

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