Hi , I have some vanilla I made 9 months ago.
I just put it in the back of my closet so its dark and I don't take it out to
shake it much.
My question is how dark does this get ? or should get ? or can get ?
I don't feel mine got very dark.
When you buy vanilla ready made it is very dark.
thanks
[Non-text portions of this message have been removed]
If you like charif, make zchug. It freezes well, so if you make more
than your family immediately needs, freeze the remainder in batches
for future use.
Ruth Baks
Jerusalem
At 4:01 PM +0000 1/31/07, imimim2004 wrote:
>I have alot of extra cilantro. Hate to throw it out. any ideas?
>preferably easy.
>Thanks, Chami
Hi,
I don't keep my vanilla in the dark and I don't shake it.
Nonetheless, it comes out superb. So not to worry about those
factors.
Regarding the color of your vanilla, that would be dependent on the
concentration of your infusion. The more vanilla beans you put into
a volume of alcohol, the stronger the color and flavor will develop;
also the length of time it is infusing will affect this. Commericial
vanilla may only be steeped for two weeks, as they are in a rush to
get it to market. Nine months is a long time, and should produce a
strong vanilla, if you had an adequate ratio of vanilla to alcohol.
What amount of vanilla did you use, what are you steeping it in (what
is the liquid in the bottle) and what size bottle (how many ml)?
Ruth Baks
Jerusalem
At 10:50 AM +0200 2/1/07, Fredmarn wrote:
>Hi , I have some vanilla I made 9 months ago.
>I just put it in the back of my closet so its dark and I don't take
>it out to shake it much.
>My question is how dark does this get ? or should get ? or can get ?
>I don't feel mine got very dark.
>When you buy vanilla ready made it is very dark.
>
>thanks
On Thu, Feb 01, 2007 at 10:50:49AM +0200, Fredmarn wrote:
> Hi , I have some vanilla I made 9 months ago.
> I just put it in the back of my closet so its dark and I don't take it out to
shake it much.
> My question is how dark does this get ? or should get ? or can get ?
> I don't feel mine got very dark.
> When you buy vanilla ready made it is very dark.
Real vanila or the artificial stuff? Real vanila I've always used was
brown and clear enough to see through.
Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel gsm@... N3OWJ/4X1GM
IL Voice: (07)-7424-1667 Fax ONLY: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/
My youngest daughter loves the Cini-Minis cereal. I tried to be an
economic mother and last time bought the Telma version. Needless to
say, it's been sitting there hardly used for the last two weeks. I
think she would rather eat vegetables than have what she
considers "soog bet" Cini-Minis.
When this happens to Rice Krispies or corn flakes I have a zillion
recipes, but come up empty with cinnamon cereal. Even Recipezaar has
failed to come up with something someone in my family will eat.
Any suggestions?
-- Mirj
Why not use it, crushed, in cookie dough, substituting it where
recipes call for rice crispies?
Or use it, crushed, as part of streusel toppings for fruit pies and
tarts (should be handy for Tu B'Shvat.) Use the crumbs as you would
use rolled oats in crumbles and crisps.
Don't tell the kids you're recycling. Hide it inside something else.
Let us know what happens...
Ruth Baks
Jerusalem
At 9:22 AM +0000 2/1/07, Mirjam Weiss wrote:
>My youngest daughter loves the Cini-Minis cereal. I tried to be an
>economic mother and last time bought the Telma version. Needless to
>say, it's been sitting there hardly used for the last two weeks. I
>think she would rather eat vegetables than have what she
>considers "soog bet" Cini-Minis.
>
>When this happens to Rice Krispies or corn flakes I have a zillion
>recipes, but come up empty with cinnamon cereal. Even Recipezaar has
>failed to come up with something someone in my family will eat.
>
>Any suggestions?
>
>-- Mirj
At 05:12 pm 31/01/07, you wrote:
>Also - I bought some beet greens for a soup recipe and now have a
>lot of leftovers (of greens, not soup). Anyone have a good idea
>what to do with them (before they rot...)?
If you liked the soup, and you have nothing else to do with the
greens, wash and freeze them. They'll be fine for the soup next time
you make it...
Brandel in Jerusalem
/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\
Life's tough. It's tougher if you're stupid.
Me too! I have some from about 6 or 7 months ago, also in the back of my
pantry and not particularly dark. I figure this is natural, so the color may
be lighter than the processed fake stuff, but when I open it to take a
sniff, it just smells like vodka. The vanilla beans were sliced down
lengthwise, and so the inside is very exposed, like you all said to do. How
long should we wait?
Thanks -
Toby
On 2/1/07, Fredmarn <fredmarn@...> wrote:
>
> Hi , I have some vanilla I made 9 months ago.
> I just put it in the back of my closet so its dark and I don't take it out
> to shake it much.
> My question is how dark does this get ? or should get ? or can get ?
> I don't feel mine got very dark.
> When you buy vanilla ready made it is very dark.
>
> thanks
>
> [Non-text portions of this message have been removed]
>
>
>
[Non-text portions of this message have been removed]
I think that commercially produced vanilla (even 100% "pure", which
means nothing) can have a certain amount of "things" added to it,
including caramel color which would account for the dark color.
When I make vanilla (no less than 3 beans per bottle of 750 ml or 1L
vodka) it's usually brewed within three months. Meaning, I can use it
sooner but it keeps developing the longer it sits. It never gets dark
brown, but more of an amber hue. I have successfully made bottle
with/without cutting the beans.
You need to take care when purchasing the beans: they must be long and
supple, not dried out, easily bendable and moist.
YUM
Tsipi
What is 2 cups of butter?
Another way to do it is:
Start with a large measuring cup.
Fill with a cup of water
then add butter to the cup to measure 3 cups.
Pour out water
what's left is 2 cup of butter
1 cup of butter = 8 ounces = 225 gm.
2 cups of butter would weigh 250 gm.
[Non-text portions of this message have been removed]
In the States we had tomato paste. Here we have 22x and 28x. Other than
the difference in concentration, why is one better than the other? What are
the appropriate uses for each?
Chana Weiss
[Non-text portions of this message have been removed]
At 07:23 pm 03/02/07, you wrote:
>In the States we had tomato paste. Here we have 22x and 28x. Other
>than the difference in concentration, why is one better than the
>other? What are the appropriate uses for each?
Other than the concentration, I haven't found any
difference. But since we've been here, both have become more watered down...
Brandel in Jerusalem
/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\
Life's tough. It's tougher if you're stupid.
I made the no-knead bread last week, using a pyrex dish and cover. I think
it was only about a 2.5 - 3 quart dish, though the dough did not overflow
it. The bread came out very delicious, but the bottom of the bread was
burnt. While it was baking, there was a slight burnt odor, and the bottom of
the loaf came out black and had to be more or less chipped out of the pyrex.
Hmmmm. I wonder what went wrong. My thoughts included:
1. The oven temperature is not what the temperature advertised. In that
case, I would have expected the top to be burnt as well, though.
2. The "bake" setting on the oven causes a fan to run that may overheat the
bottom of the dish.
3. The small size of the container might magically cause the bottom to burn?
If anyone has better ideas, please tell me!
Thanks,
Jeff
--
No virus found in this outgoing message.
Checked by AVG Free Edition.
Version: 7.5.432 / Virus Database: 268.17.22/666 - Release Date: 2/3/2007
3:31 PM
[Non-text portions of this message have been removed]
I would check the oven's calibration. It could be that the bottom oven
element is "off" but the top one is fine (don't electric ovens have an
upper and lower element?). Maybe the bottom one goes haywire at very
high temps? I have made this bread in a pyrex loaf pan and it was
perfect (gas oven).
Tsipi
Does anyone have any reccomendations on built in ovens..Seperate or combined
(which needs a hecksher). With or without a SHabbat Plata, Anyone have Neff
or Fisher Paykel? ANy and all comments appreciated. You can email me
directly so as not to bother the whole food list...Also any comments on
stove tops would be appreciated. MY personal email is alizahh@hotmail com
Menashe & Alizah Hochstead
Acts of Kindness will bring Moshiach
Skype:alizah.hochstead
02-9309715
050-6-521-583
>From: "tsipiamiri" <tsipiamiri@...>
>Reply-To: israel-food@yahoogroups.com
>To: israel-food@yahoogroups.com
>Subject: [israel-food] Re: No-Knead Bread - Burnt Bottom
>Date: Sun, 04 Feb 2007 10:32:33 -0000
>
>I would check the oven's calibration. It could be that the bottom oven
>element is "off" but the top one is fine (don't electric ovens have an
>upper and lower element?). Maybe the bottom one goes haywire at very
>high temps? I have made this bread in a pyrex loaf pan and it was
>perfect (gas oven).
>Tsipi
>
My experience with this recipe is that you need to put the dough into
a HOT pot. I made two loaves, one in a pot that I left in the over
for 30 minutes (as the recipe suggests) and one that I plopped into
any old pot. The hot pot left a perfect loaf that did not stick and
was not burnt. The other loaf stuck to the pot and required machine
tools to remove.
Elliot
Just made a batch yesterday in a 2 liter round pyrex with lid, so I think
the pan is probably not your problem. However, because I know my oven's very
hot, I did do a few other things a little different from the original recipe
to prevent burning.
1. I baked at 200 Celsius, not 225, which would've been closer to the 450
Fahrenheit called for.
2. I baked for 50 minutes, not a full hour.
3. After heating the pan in the oven, I dusted it very liberally with flour
-- and the bread slipped right out.
Don't give up, it really is a fun recipe to play with once you get the hang
of it. Yesterday I made it one-third whole wheat flour, two-thirds regular
white and with lots of fresh fried onion bits mixed in before the 2nd rise.
I can't tell you how quickly it disappeared. I'm sorry I didn't make more.
good luck, happy baking,
Channah K.
[Non-text portions of this message have been removed]
Hi,
I have a chicken recipe that calls for chili powder. Does anyone know where I
can find this in Jerusalem, or what I can substitute?
Thanks.
________________________________________________________________________
Check out the new AOL. Most comprehensive set of free safety and security
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[Non-text portions of this message have been removed]
I can't seem to find seaweed, wasabi, or pickled ginger. Does anyone
know where I can find these mehadrin ingredients, preferably around
TA. (Though any advice, anywhere will be much appreciated.) Also, if
you know, let me know what the specific hashgacha is. Thanks!
I have wondered about this for a long time and would like to know: why
do some recipes instruct you to use a wooden spoon, specifically? Is
there something magical about a wooden spoon as opposed to a metal or
plastic one?
Thanks,
Tsipi
Ta'am Vare'ach makes it, avkat chili.
-- Mirj
On 2/5/07, Skyesyx@... <Skyesyx@...> wrote:
>
> Hi,
>
> I have a chicken recipe that calls for chili powder. Does anyone know
> where I can find this in Jerusalem, or what I can substitute?
>
> Thanks.
> __________________________________________________________
> Check out the new AOL. Most comprehensive set of free safety and security
> tools, free access to millions of high-quality videos from across the web,
> free AOL Mail and more.
>
> [Non-text portions of this message have been removed]
>
>
>
[Non-text portions of this message have been removed]
I grew up with wooden spoons for cooking and that's that.
Definitely magical. ;-)
Ruth Baks
Jerusalem
At 8:32 PM +0000 2/5/07, tsipiamiri wrote:
>I have wondered about this for a long time and would like to know: why
>do some recipes instruct you to use a wooden spoon, specifically? Is
>there something magical about a wooden spoon as opposed to a metal or
>plastic one?
>Thanks,
>Tsipi
Wood does not take on the taste of what your cooking. It also does not react
with what ever the ingridents are.
Aviva
----- Original Message -----
From: Ruth Baks
To: israel-food@yahoogroups.com
Sent: Monday, February 05, 2007 10:39 PM
Subject: Re: [israel-food] wooden spoon
I grew up with wooden spoons for cooking and that's that.
Definitely magical. ;-)
Ruth Baks
Jerusalem
At 8:32 PM +0000 2/5/07, tsipiamiri wrote:
>I have wondered about this for a long time and would like to know: why
>do some recipes instruct you to use a wooden spoon, specifically? Is
>there something magical about a wooden spoon as opposed to a metal or
>plastic one?
>Thanks,
>Tsipi
[Non-text portions of this message have been removed]
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"Hunger relief in America is a challenge that requires constant attention
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in supporting a very effective national cause that will help provide food
assistance for people who need it while also providing delicious Italian
recipes that everyone can enjoy."
[Non-text portions of this message have been removed]
At 7:21 AM -0500 2/5/07, Skyesyx@... wrote:
>I have a chicken recipe that calls for chili powder. Does anyone
>know where I can find this in Jerusalem, or what I can substitute?
It makes a difference where your recipe is from.
Chili powder is technically ground chili pepper, and outside the USA
that's what it means. If your recipe comes from an American source,
however, 'chili powder' will refer to a mixed blend of spices
formulated with a Mexican accent. This blend is popular in dishes
such as 'Chili con Carne,' 'Sloppy Joes' various BBQ rubs and sauces
and as a general seasoning to add zip to a variety of dishes. A
popular American brand for Chili Powder is McCormick, which includes
chili pepper, cumin, oregano, salt and garlic, (plus silicon dioxide
to keep in free flowing.) It is sold in Israel at larger
supermarkets wherever there is a McCormick display. (You have to be
lucky to find it in stock.)
So if your chicken recipe is American, combine ground chili pepper
with the spices mentioned above. Otherwise, just use ground chili
pepper.
Note: not all chilies are created equal. There are many different
heat levels, and aside from fire, each chili contributes it's own
unique flavor.
I used to use ground chili that I brought back from India (which uses
this spice quite liberally.) Then one day, I noticed that my jar of
cayenne peppers was almost at the bottom, so I dumped it together
with my Indian chili. Big mistake! Next time I opened the jar with
the India chili, things were moving... so I chucked it. :-(
Around the same time, I had asked a friend to look out for Mexican
Seasoning when she was running out to a large supermarket. She
returned with a jar of Mexican Chilies, broken up. Not the same
thing. It sat on my shelf, unopened. The next time I need chili
powder, I was stuck, as I chucked out the contaminated jar. So it
dawned on me to check out the Mexican Chili. I opened the jar and
was bowled over by the powerful, exotic aroma! Really fantastic! I
ground it all into powder (using an electric coffee grinder reserved
only for spices) and replaced the powder back in its jar. Now I use
that whenever I need ground chili. The flavor is fabulous, pungent,
rich and very hot!
Use chili with caution. Start with a very small amount - regardless
of what your recipe says - and increase in increments until you
achieve the desired impact. And if the recipe calls for a 'pinch' of
chili, do not use your fingers! I learned in India to use the tip of
a pointed knife to pick up a bit of chili powder. This way you don't
add too much at once, and you completely avoid contact with fingers,
(which eventually will come in contact with your eyes.)
Good luck!
Ruth Baks
Jerusalem
I would say this:
Metal spoons can give a strange flavor when mixing particular foods. It
could be that some metals are more temperamental than others, I don't know.
Plastic spoons can be a bit scary as they can melt at high temperatures...
so unless you're using a plastic that's designed for those high
temperatures, don't assume that your mixing spoon can be your stir-fry
spoon!
Wood seems the best for holding up under hot conditions and not giving off
strange flavors. The difficulty is that it absorbs what it mixes, and tends
to need replacing often.
Good luck,
Toby
On 2/5/07, Ruth Baks <PosUnltd@...> wrote:
>
>
> I grew up with wooden spoons for cooking and that's that.
> Definitely magical. ;-)
>
> Ruth Baks
> Jerusalem
>
> At 8:32 PM +0000 2/5/07, tsipiamiri wrote:
> >I have wondered about this for a long time and would like to know: why
> >do some recipes instruct you to use a wooden spoon, specifically? Is
> >there something magical about a wooden spoon as opposed to a metal or
> >plastic one?
> >Thanks,
> >Tsipi
>
>
[Non-text portions of this message have been removed]
I received an off-list protest:
"Can't you come up with something less mystical?"
<sigh> Okay.
(But I still like the first answer better.)
Wooden spoons are smooth and non-abrasive.
Unlike metal spoons, they can be safely used
without scratching the bottom of the saucepan.
Wood is gentle to non-stick surfaces, pottery and
plastic mixing bowls so using wooden spoons
extends the life of your pots, pans and bowls.
Wood is lightweight, durable, and wood won't
rust. Wooden spoons are inexpensive and easy to
maintain. Unlike plastic spoons, wooden spoons
are heat resistant, and hold up well for cooking
purposes.
Wood naturally inhibits bacterial growth. (Germs
and bacteria grow faster on metal and plastic
than on wooden kitchenware.)
Metal is a good conductor of heat; leave a metal
spoon for a couple of minutes in hot pot on the
stove, and then try to grasp the handle... ouch!
Wood, however, is a relatively poor conductor of
heat. This is another reason why wooden spoons
are good for cooking: the handles don't get hot.
Wood is a non-reactive material. Metal can be
reactive, particularly with acidic ingredients,
and is not suitable for some applications.
Wooden spoons are important for some types of
baking tasks and for preparing sauces. In the
case of sauce making, base ingredients are cooked
in a sauté pan over high heat, resulting in brown
caramelized bits sticking to the bottom of the
pan. These burnt bits are called "fond" -
(foundation in French) - they are packed with
flavor and become the foundation for the sauce.
They are removed by adding a little liquid to the
pan and scraping with a wooden spoon to dissolve
them. This process is called deglazing and can be
done with various liquids, usually including an
acidic component, eg. wine, brandy, stock, cider,
fruit juices or often a combination of two. A
wooden spoon will loosen the browned bits without
scratching or damaging the pan; being
non-reactive, wood will not react with any
acidity in the liquid, and will therefore not
interfere with the chemical interactions that
build flavor for the sauce.
Wooden spoons have a thick handle which allows
for an easy grasp, especial useful for some
baking tasks, eg. they are more comfortable to
hold when applying pressure to beat a batter.
(The design of metal spoons do not make them very
comfortable when hard beating is required.)
The bowl end of a wooden spoon is thicker in size
than a metal spoon of the same size. Therefore it
is easier to mix batter because it does not cut
into the batter but rather stirs or mixes it.
This is particularly important when mixing
batters and creaming ingredients together, as
needed for cookie or cake making.
Wooden spoons are rounded and smooth. The action
of a wooden spoon is to push the ingredients
together until they are blended. Metal spoons are
harder and sharper, with an action which tends to
cut through the mixture. This is ideal for
folding in ingredients that do not want over
mixing such as adding flour to a creamed mixture
or folding in egg whites.
Now the mystical part: many people will tell you
it just 'feels good' to cook with wooden spoons.
:-)
For some there may also be a sentimental
component: that's how mama or grandma cooked,
wooden spoon in hand. One can't argue with one's
own heritage.
Ruth Baks
Jerusalem
At 10:39 PM +0200 2/5/07, Ruth Baks wrote:
>I grew up with wooden spoons for cooking and that's that.
>Definitely magical. ;-)
>
>Ruth Baks
>Jerusalem
>
>At 8:32 PM +0000 2/5/07, tsipiamiri wrote:
>>I have wondered about this for a long time and would like to know: why
>>do some recipes instruct you to use a wooden spoon, specifically? Is
>>there something magical about a wooden spoon as opposed to a metal or
>>plastic one?
>>Thanks,
> >Tsipi
On Tue, Feb 06, 2007 at 11:59:53AM +0200, Ruth Baks wrote:
> Chili powder is technically ground chili pepper, and outside the USA
> that's what it means. If your recipe comes from an American source,
> however, 'chili powder' will refer to a mixed blend of spices
> formulated with a Mexican accent. This blend is popular in dishes
> such as 'Chili con Carne,' 'Sloppy Joes' various BBQ rubs and sauces
> and as a general seasoning to add zip to a variety of dishes. A
> popular American brand for Chili Powder is McCormick, which includes
> chili pepper, cumin, oregano, salt and garlic, (plus silicon dioxide
> to keep in free flowing.) It is sold in Israel at larger
> supermarkets wherever there is a McCormick display. (You have to be
> lucky to find it in stock.)
However, the thing you taste is the cumin. You can leave everything else
out if you want a mild flavor. Or add salt,garlic, and a very little
bit of oregano. Real chilli powder also contains other ingredients,
many recipies are company secrets. -) Add as much hot, or mild ground
red pepper to add the "zing" you want (or don't).
> I used to use ground chili that I brought back from India (which uses
> this spice quite liberally.) Then one day, I noticed that my jar of
> cayenne peppers was almost at the bottom, so I dumped it together
> with my Indian chili. Big mistake! Next time I opened the jar with
> the India chili, things were moving... so I chucked it. :-(
Almost everything has bug eggs in it. Not only in ground spices,
but flour, salt and sugar, etc. Salt and sugar are no problem, the eggs
can't hatch in them, but everything that I buy and keep for long term
spends at least 48 hours in the freezer to kill the bug eggs.
The only thing I don't do this with are seeds for sprouting. The freezing
probably won't harm them, but I want to make sure.
> Around the same time, I had asked a friend to look out for Mexican
> Seasoning when she was running out to a large supermarket. She
> returned with a jar of Mexican Chilies, broken up.
I like to use Chipotles. They are smoked jalepenos. A friend who is from
Texas, went back to visit last summer. They have bins of them in supermarkets,
so he brought me some.
Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel gsm@... N3OWJ/4X1GM
IL Voice: (07)-7424-1667 Fax ONLY: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/
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