Subject: [israel-food] GF substitute for Soy sauce taste
I don't want to buy a whole bottle of Gluten free soy sauce, I only need 2 tablespoons for a dressing (soy sauce, lemon, black pepper dressing on a salad of sauteed peppers, mushrooms, raisins, and roasted almonds) I have guests with a variety of allergies- peanut, legumes, dairy, and gluten. What would be a good replacement, or should I just use salt water?
In a challah recipe, can one safely (without ruining the recipe) substitute regular flour for 70% flour or would it be better to use a combination of regular flour and whole wheat flour?
I just asked somone in Nitzat Duvdevan exactly what 70% flour is, and he told me
that it is 30% white flour and 70% whole wheat flour. If you have both in the
house, I'd try using them together in those prportions.
--- In israel-food@yahoogroups.com, "Tamar" wrote:
>
> In a challah recipe, can one safely (without ruining the recipe) substitute
> regular flour for 70% flour or would it be better to use a combination of
> regular flour and whole wheat flour?
>
> Thanks,
>
> Tamar Kamins
>
All About nUtrition
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Certainly the bags of 70 percent from Rubinfeld and other places is not white, but they sift a percentage of the bran out. They don't add white flour.
It's all whole wheat, but finer.
the 70% is like whole wheat pastry flour in the US - all whole wheat.
Yocheved
On Thu, Jan 17, 2013 at 9:36 AM, rdteitler <rmteitler@...> wrote:
I just asked somone in Nitzat Duvdevan exactly what 70% flour is, and he told me that it is 30% white flour and 70% whole wheat flour. If you have both in the house, I'd try using them together in those prportions.
--- In israel-food@yahoogroups.com, "Tamar" wrote:
>
> In a challah recipe, can one safely (without ruining the recipe) substitute
> regular flour for 70% flour or would it be better to use a combination of
> regular flour and whole wheat flour?
>
> Thanks,
>
> Tamar Kamins
>
What you are saying, frankly, makes more sense than what I was told, and is more
similar to what I expected to hear. I know that when I use 70% it feels much
softer and less grainy than the 100% and works great in cookies and muffins. I
typically bake challah with a kilo each 100% whole wheat and bread flour.
Does anyone know what % white flour is? Is all the bran removed (e.g. 0%), that
seems hard to believe. I'd like to have a better undestanding of the 70% whole
wheat - are we deluding ourselves when we bake with it and think we are making
something that is healthier than a white flour version, or is there enough of a
difference nutrient wise to make it worthwhile.
All of the above being said, I'd still use a mix of white and 100% whole wheat
as a substitute for 70% in a challah recipe.
Rachel
--- In israel-food@yahoogroups.com, Yocheved Krems wrote:
>
> I'm not sure the person at Duvdevan was correct.
>
> Certainly the bags of 70 percent from Rubinfeld and other places is not
> white, but they sift a percentage of the bran out. They don't add white
> flour.
>
> It's all whole wheat, but finer.
>
> the 70% is like whole wheat pastry flour in the US - all whole wheat.
>
> Yocheved
>
> On Thu, Jan 17, 2013 at 9:36 AM, rdteitler wrote:
>
> > **
> >
> >
> > I just asked somone in Nitzat Duvdevan exactly what 70% flour is, and he
> > told me that it is 30% white flour and 70% whole wheat flour. If you have
> > both in the house, I'd try using them together in those prportions.
> >
> >
> > --- In israel-food@yahoogroups.com, "Tamar" wrote:
> > >
> > > In a challah recipe, can one safely (without ruining the recipe)
> > substitute
> > > regular flour for 70% flour or would it be better to use a combination of
> > > regular flour and whole wheat flour?
> > >
> > > Thanks,
> > >
> > > Tamar Kamins
> > >
> >
> >
> >
>
yes, but not all 70 percent flour is the same in lightness. I find that Rubinfeld and the flour from Zmora and Duvdevan produce the lightest product. I only eat mehadrin hashgachos, so I don't necessarily know about brands that are not available in my area.
By definition, white flour is what's left
after the bran and germ have been removed. If bran has been
removed, it's no longer 'whole' wheat.
A good overview on wheat flour can be found
in English on the Stybel website:
http://www.stybel.co.il/lect_full.php?id=39
Regarding local flour, incl. percentages of
refining, Hebrew info here:
http://www.stybel.co.il/info_flour.php
Per Israeli law, no bleaching of flour is
allowed. Therefore all flour in Israel is UNbleached.
(This is good for bread baking.)
Two years ago I looked for, but did not
find locally, "whole wheat pastry flour." Ditto for
"white whole wheat". According the to Stybel website:
"Pastry flour has properties intermediate between those of
all-purpose and cake flours. It is usually milled from soft wheat for
pastry-making, but can be used for cookies, cakes, crackers and
similar products. It differs from hard wheat flour in that it has a
finer texture and lighter consistency. Protein varies from 8 to 9
percent." This means that pastry flour is not just flour
that has been ground extra fine.
As for "70% whole wheat flour"
sold by some health food stores in Israel - this really bothers me.
IMHO, whole wheat is just that: whole meal. Complete.
Unrefined. Someone who wants whole wheat should get just
that.
But there is a marketing culture which
distorts and misrepresents.
I hate that.
I once was a guest at a shabbat table,
where my friend proudly served her homemade "whole wheat"
challah. It didn't look like whole wheat. It didn't taste
like whole wheat. I was convinced it was not whole wheat.
I probed the hostess: she used 'whole wheat' flour from Duvduvan in
Jerusalem. I went to that store, investigated, and complained to
management. After being pressed about their open bin "whole
wheat" flour, they admitted it was "70% whole
wheat".
I urged them to label it properly, so as
not misrepresent the quality of their products. Apparently, I
wasn't the only one who complained. Soon after, the store put up
a sign: "70% whole wheat".
Depending on whom you speak with at Nitzat
Duvdevan, this means, alternatively, that the flour is a mix of 70%
whole wheat with 30% refined white flour; or that it means that
they remove 30% of the bran, (leaving 70%) but no white flour is
involved.
In fact, removing 30% of the bran is called
refining. Many refined flours are refined to that point, and
they are regarded "white." According to
http://www.stybel.co.il/info_flour.php, "white flour" in
Israel is refined 75%-78% - and this is the standard for domestic
breads, rolls, yeast cakes, challot, pitot, etc. Finer flour -
60% - is used for puff pastry, borekas, etc.
"70% whole wheat flour" is an
oxymoron.
Ruth Baks
Jerusalem
At 8:54 AM +0000 1/17/13, rdteitler wrote:
What you are saying, frankly, makes more
sense than what I was told, and is more similar to what I expected to
hear. I know that when I use 70% it feels much softer and less grainy
than the 100% and works great in cookies and muffins. I typically bake
challah with a kilo each 100% whole wheat and bread flour.
Does anyone know what % white flour is? Is all the bran removed (e.g.
0%), that seems hard to believe. I'd like to have a better
undestanding of the 70% whole wheat - are we deluding ourselves when
we bake with it and think we are making something that is healthier
than a white flour version, or is there enough of a difference
nutrient wise to make it worthwhile.
All of the above being said, I'd still use a mix of white and 100%
whole wheat as a substitute for 70% in a challah recipe.
Rachel
--- In israel-food@yahoogroups.com, Yocheved Krems wrote:
>
> I'm not sure the person at Duvdevan was correct.
>
> Certainly the bags of 70 percent from Rubinfeld and other places
is not
> white, but they sift a percentage of the bran out. They don't add
white
> flour.
>
> It's all whole wheat, but finer.
>
> the 70% is like whole wheat pastry flour in the US - all whole
wheat.
>
> Yocheved
>
> On Thu, Jan 17, 2013 at 9:36 AM, rdteitler wrote:
>
> > **
> >
> >
> > I just asked somone in Nitzat Duvdevan exactly what 70%
flour is, and he
> > told me that it is 30% white flour and 70% whole wheat
flour. If you have
> > both in the house, I'd try using them together in those
prportions.
> >
> >
> > --- In israel-food@yahoogroups.com, "Tamar" wrote:
> > >
> > > In a challah recipe, can one safely (without ruining
the recipe)
> > substitute
> > > regular flour for 70% flour or would it be better to
use a combination of
> > > regular flour and whole wheat flour?
> > >
> > > Thanks,
> > >
Subject: [israel-food] GF substitute for Soy sauce taste
I don't want to buy a whole bottle of Gluten free soy sauce, I only need 2 tablespoons for a dressing (soy sauce, lemon, black pepper dressing on a salad of sauteed peppers, mushrooms, raisins, and roasted almonds) I have guests with a variety of allergies- peanut, legumes, dairy, and gluten. What would be a good replacement, or should I just use salt water?
Cornstarch and cornmeal are two totally different things. Cornstarch
(U.S.)/cornflour (Israel) is the white powery stuff similar to potato
starch. Corn meal is finely ground corn that is yellowing and used to
make cornbread, hushpuppies and things like that.
Sue
I'm attaching a file showing the months when each veg/fruit is in season in Israel. There are two calendar pages for vegs, then two pages for fruits. This info is pretty old - I got it from someone who was a Food & Beverage Manager at a Jerusalem hotel about 20 years ago. But hopefully the growing seasons haven't changed too much.
We sent a sample of soy sauce of the brands Kikkoman and Lima to an external laboratory to determine gluten levels. In both samples the gluten content was below detection limit of 5ppm (see report ).
According to a new European legislation, which will only be fully implemented in 2012, gluten-free foodstuffs should contain less than 20 ppm gluten. The FDA also proposes a limit of 20 ppm. This means that our
two tested products may be considered as gluten-free soy sauce.
Conclusion
The tested naturally fermented soy sauces are gluten-free and will probably not cause adverse reaction in gluten sensitive persons, especially when considering the small daily quantities of soy sauce used. Highly sensitive individuals who want to be 100% sure should use soy sauce which are advertised as gluten-free and which do not contain grains as ingredients. Tamari soy sauces are typically produced without wheat, but some brands do not follow this tradition and are not wheat-free."
On Sat, Jan 19, 2013 at 11:09 PM, Ilana Saks <ilanasaks@...> wrote:
Anyone know a good (and Kosher)Ā substitute for sweet Italian sausage in a soup or stew?
We use a seitan sausage for several dishes ... IIRC there's a "pepperoni", an "al ha aish", and a "chorizo" flavors.
We've bought it at the whole food store at Tzomet HaGush, Mega at Malcha in Jerusalem, and theĀ whole food store in Talpiot (near Pappagiao, on HaRutzim).
Hi,
I bought a gel-filled kitchen mat in the US several years ago. It's great for
preventing sore feet when standing for long periods of time, but it needs to be
replaced.
Has anyone seen them for sale in Israel?
TIA,
Ellen
Zichron
I'm finally going to replace the US-purchased Kitchen Aid mixer we
brought w/ us in 1981.
From previous list discussions, I recall that Kitchen Aids bought
here are not recommended.....that Kenwood is a much better brand
here.
However, I don't remember details re specific model recommendations
and, in any case, perhaps the picture is a bit different now than when
the last discussion took place.
So what do you suggest? I'm not necessarily a weekly baker. I
do things in spurts....can do a few in a wk and then nothing for a month
or two or more. I don't bake challot, but - actually - would like to try
my hand, so please factor this in, when making your recommendations. I
currently have a 4-qt bowl, but wouldn't mind upgrading to a 5-qt one,
tho' I don't insist (if other features are stronger in a 4-qt
model).
I've learned a lot from this list and know that will continue,
so thanks in advance.
Nachama
=====================================
Nachama
Kanner
Translator (Hebrew to English)
Member of the Israel Translators Association
Tel: 972-8-945-3814
Fax: 972-8-949-3910
<kannery@...>
=====================================
When I want something Sicilan, I throw in fennel seeds… You can even get away with chopped meat as long as you use fennel, which tricks the tongue into thinking it's getting Italian sausage.
Nachama Kanner wrote:
>
>
> Hi -
>
> I'm finally going to replace the US-purchased Kitchen Aid mixer we
> brought w/ us in 1981.
>
> From previous list discussions, I recall that Kitchen Aids bought here
> are not recommended.....that Kenwood is a much better brand here.
>
> However, I don't remember details re specific model recommendations and,
> in any case, perhaps the picture is a bit different now than when the
> last discussion took place.
>
> So what do you suggest? I'm not necessarily a weekly baker. I do things
> in spurts....can do a few in a wk and then nothing for a month or two or
> more. I don't bake challot, but - actually - would like to try my hand,
> so please factor this in, when making your recommendations. I currently
> have a 4-qt bowl, but wouldn't mind upgrading to a 5-qt one, tho' I
> don't insist (if other features are stronger in a 4-qt model).
>
> I've learned a lot from this list and know that will continue,
> so thanks in advance.
>
>
There are three Kenwood models. There is the K-Mix, which is designed to
compete with the Kitchen Aid. IMHO if you are going to buy one, just
replace the Kitchen Aid so that you don't have to spend money on
attachments.
The next step up is the Kenwood Chef. It is probably the one you want to
buy, Above that is the Kenwood Major. It has a bigger bowl and more power.
http://en.wikipedia.org/wiki/Kenwood_Chefhttp://www.youtube.com/watch?v=ikZEcvmJQLk
You may also want to look at the BOSCH Universal. Here is an English web
page describing it, linked only as an explanation:
http://www.pleasanthillgrain.com/Bosch_Universal_Plus_Mixer_MUM6N10UC.aspx
Because it does not do small quantities well, there is also a "mini"
version which will do a single cake, one loaf of bread, etc. Most of the
people I know with them (on a mailing list) have both. Last I checked,
together they cost less than a Kenwood with the equivalent accessories.
Things may have changed, so it may no longer be the case.
Kenwood often has a trade in just before Pesach.
If the Kitchen Aid works, may I have it please? I've started baking
small things again (now that we have an electric oven that heats up
almost instantly) and a relatively small mixer would be really handy.
Thanks,
Geoff.
--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
If it's farther than groundwave, it's DX.
Replying to my own post,
Because it does not do small quantities well, there is also a "mini"
version which will do a single cake, one loaf of bread, etc. Most of the
people I know with them (on a mailing list) have both. Last I checked,
together they cost less than a Kenwood with the equivalent accessories.
If you look on Zap, you can get a minimum setup of either Bosch
(Universal or Compact) for around 1000 NIS each.
Geoff.
--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
If it's farther than groundwave, it's DX.
--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
If it's farther than groundwave, it's DX.
The Kenwood Major is excellent. They make another model (I forgot which one) which seems to be problematic
Acts of Kindness will Bring Moshiach Menashe and Alizah Hochstead 058-47-77004 (Alizah) 058-45-77003(Menashe)
To: israel-food@yahoogroups.com From: kannery@... Date: Mon, 21 Jan 2013 00:18:41 +0200 Subject: [israel-food] mixer recommendations???
Hi -
I'm finally going to replace the US-purchased Kitchen Aid mixer we
brought w/ us in 1981.
From previous list discussions, I recall that Kitchen Aids bought
here are not recommended.....that Kenwood is a much better brand
here.
However, I don't remember details re specific model recommendations
and, in any case, perhaps the picture is a bit different now than when
the last discussion took place.
So what do you suggest? I'm not necessarily a weekly baker. I
do things in spurts....can do a few in a wk and then nothing for a month
or two or more. I don't bake challot, but - actually - would like to try
my hand, so please factor this in, when making your recommendations. I
currently have a 4-qt bowl, but wouldn't mind upgrading to a 5-qt one,
tho' I don't insist (if other features are stronger in a 4-qt
model).
I've learned a lot from this list and know that will continue,
so thanks in advance.
Nachama
=====================================
Nachama
Kanner
Translator (Hebrew to English)
Member of the Israel Translators Association
Tel: 972-8-945-3814
Fax: 972-8-949-3910
<kannery@...>
=====================================
Once again, I have to put in a plug for my Electrolux. It comes with a big metal bowl and then a smaller plastic one for cakes. If you don't bake bread you don't need it. If you do, I wouldn't buy anything else. It can take 2 kg of whole wheat flour and it doesn't even seem to be working hard at all.
Karen
On Mon, Jan 21, 2013 at 9:30 AM, alizah hochstead <alizahh@...> wrote:
The Kenwood Major is excellent. They make another model (I forgot which one) which seems to be problematic
Acts of Kindness will Bring Moshiach
Menashe and Alizah Hochstead 058-47-77004 (Alizah) 058-45-77003(Menashe)
I'm finally going to replace the US-purchased Kitchen Aid mixer we
brought w/ us in 1981.
From previous list discussions, I recall that Kitchen Aids bought
here are not recommended.....that Kenwood is a much better brand
here.
However, I don't remember details re specific model recommendations
and, in any case, perhaps the picture is a bit different now than when
the last discussion took place.
So what do you suggest? I'm not necessarily a weekly baker. I
do things in spurts....can do a few in a wk and then nothing for a month
or two or more. I don't bake challot, but - actually - would like to try
my hand, so please factor this in, when making your recommendations. I
currently have a 4-qt bowl, but wouldn't mind upgrading to a 5-qt one,
tho' I don't insist (if other features are stronger in a 4-qt
model).
I've learned a lot from this list and know that will continue,
so thanks in advance.
Nachama
=====================================
Nachama
Kanner
Translator (Hebrew to English)
Member of the Israel Translators Association
Tel: 972-8-945-3814
Fax: 972-8-949-3910
<kannery@...>
=====================================
I went through the same dilemma a couple of years ago. I ended up joining a yahoo group called mixer-owners. It's been very informative, but they don't seem to know anything about the Kenwood. (It must not be sold in the US much.) I wanted an Electrolux but they don't sell or service them here which is a big drawback in my opinion. I ended up with a Kenwood but, if I'd do it again, I'd get a Bosch Universal. The people on this group just rave about it (and the Bosch Compact). My Kenwood is nice, but if I try to knead too much dough (not more than what the manual says it should handle) it sometimes burns out and turns itself off to rest. I'd recommend trying to find people who have both and either going to watch them use it or borrowing it to try out yourself.
alizah hochstead wrote:
>
>
> The Kenwood Major is excellent. They make another model (I forgot which
> one) which seems to be problematic
There was a batch of the smaller mixers (Kenwood Chef) for the US market
which used different electrical parts to pass UL certification. They
were lemons.
The worst part was the speed dial/power on switch combination which is
not the same as the one used on 230 volt models.
I don't think the problem was ever corrected beyond fixing the ones
under warranty. Last I checked, they were no longer available for the US
electrical system.
The Kenwood Chef mixers sold here are fine.
The K-Mix (600 watt mixer) does not have a bad reputation, but is
unremarkable.
Just for comparison, the Kitchen Aid is 325 Watts (native 230 volt 50Hz
unit, 250 Watts for a US one run on a transformer) and their high power
unit is 500 Watts (350 for US one run on a transformer).
The K-Mix is 600 Watts, the Chef 1000 Watts, and the Major 1200 Watts.
The Bosch Universal is 800 Watts, with a 1000 Watt version optional.
Geoff.
--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
If it's farther than groundwave, it's DX.
I do the
same, also adding red pepper flakes (crushed dried chili pepper) to
the fennel seeds. It really makes a difference!
Ruth
Baks
Jerusalem
At 12:49 AM +0200 1/21/13, Joan Weinberg wrote:
When I want something Sicilan, I throw in
fennel seeds You can even get away with chopped meat as long as you
use fennel, which tricks the tongue into thinking it's getting Italian
sausage.
1-2 fresh green serrano chiles, stemmed and finely chopped
3 tablespoons finely chopped fresh cilantro leaves and tender stems
1/2 cup chickpea flour (see Note) or unbleached all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher or sea salt
1/2 teaspoon ground turmeric
2 large eggs, slightly beaten
2 tablespoons canola oil, divided
Preparation
To prepare sauce: Heat 1 tablespoon oil in a small skillet over medium-high heat. Add ginger and cook, stirring, until light brown and aromatic, 30 seconds to 1 minute. Stir in turmeric and cloves. Cook until the spices are fragrant, 30 seconds to 1 minute more. Scrape the spices into the applesauce in a small bowl and stir well to combine.
Preheat oven to 200°F. Place a baking sheet in the oven.
To prepare latkes: Thoroughly mix potatoes, onion, chiles to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.
Heat 1 tablespoon oil in a large nonstick skillet or griddle over medium heat. Place a heaping tablespoon of the potato mixture in the skillet and flatten with a spatula into a disk roughly 3 inches in diameter. Form as many latkes as you can in the pan without overcrowding. Cook until golden brown and crispy on the bottom, 3 to 5 minutes. Flip and continue cooking until the other side is golden brown and crispy, 3 to 5 minutes. Briefly drain on a paper towel-lined plate, then transfer to the oven to keep warm. Repeat with the remaining oil and potato mixture.
Serve the latkes with the seasoned applesauce.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
Note: Chickpea flour, or garbanzo bean flour, is a gluten-free alternative to wheat flour. Look for it in the gluten-free or bulk-foods section of large supermarkets and natural-foods stores [or at the souk].
Nutrition
Per serving: 187 calories; 9 g fat ( 1 g sat , 5 g mono ); 71 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 221 mg sodium; 327 mg potassium.
I bought a Kenwood Major in Bug at Ben Gurion in December. It was only $200.
Which makes the price even on Zap seem ridiculously high.
I've been looking today for a second bowl, beater etc so I can use for milky as
well as pareve; on Zap the beater on its own was 289 sh and a stainless steel
bowl, 529 sh. Crazy prices!
So if you can wait 'til you or someone you know is travelling and can pick it up
for you, at the airport ......
BTW I'm LOVING the mixer. It makes the BEST Hallah!
--- In israel-food@yahoogroups.com, Nachama Kanner wrote:
>
>
> Hi -
>
> I'm finally going to replace the US-purchased Kitchen Aid mixer we brought
> w/ us in 1981.
>
> From previous list discussions, I recall that Kitchen Aids bought here are
> not recommended.....that Kenwood is a much better brand here.
>
> However, I don't remember details re specific model recommendations and, in
> any case, perhaps the picture is a bit different now than when the last
> discussion took place.
>
> So what do you suggest? I'm not necessarily a weekly baker. I do things in
> spurts....can do a few in a wk and then nothing for a month or two or more.
> I don't bake challot, but - actually - would like to try my hand, so please
> factor this in, when making your recommendations. I currently have a 4-qt
> bowl, but wouldn't mind upgrading to a 5-qt one, tho' I don't insist (if
> other features are stronger in a 4-qt model).
>
> I've learned a lot from this list and know that will continue,
> so thanks in advance.
>
> Nachama
>
> =====================================
> Nachama Kanner
> Translator (Hebrew to English)
> Member of the Israel Translators Association
> Tel: 972-8-945-3814
> Fax: 972-8-949-3910
>
> =====================================
>
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