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Passover



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Passover Substitutions List 2014 PDF Print E-mail

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by Eileen Goltz, Kosher Food Writer, Lecturer and Author, Perfectly Pareve Cookbook

At some point during Pesach preparations we’ve all tried to convert a main stream recipe into a Pesach one only to discover that we don’t have a clue as to what to substitute for a chometz ingredient. This panic moment is why I started compiling my COMPLETE LIST OF PESACH SUBSTITUTES.

1 oz. baking chocolate (unsweetened chocolate) = 3 tablespoon unsweetened cocoa powder plus 1 tablespoon oil or melted margarine

16 oz. semi-sweet chocolate = 6 tablespoon unsweetened cocoa powder plus 1/4 cup oil and 7 tablespoon granulated sugar

14 oz. sweet chocolate (German-type) = 3 tablespoon unsweetened cocoa powder plus 2 2/3 tablespoon oil and 4 1/2 tablespoon granulated sugar

1 cup confectioners' sugar = 1 cup granulated sugar minus 1 tablespoon sugar plus 1 tablespoon potato starch pulsed in a food processor or blender

1 cup sour milk or buttermilk for dairy baking = 1 tablespoon lemon juice in a 1 cup measure, then fill to 1 cup with Passover nondairy creamer. Stir and steep 5 minutes

Butter in baking/cooking-use parve Passover margarine in equal amounts. Reduce salt.

1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water

1 cup molasses =1 cup honey (and vice versa) now that the flavor will be different.

1 cup corn syrup = 1 1/4 cups granulated sugar plus 1/3 cup water, boiled until syrupy

1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar

1 cup marshmallow cream/ 2.5 ounces =8 large marshmallows or 1 cup miniature marshmallows

1 cup of flour, substitute 5/8 cup matzo cake meal or potato starch, or a combination sifted together

1 tablespoon flour = 1/2 tablespoon potato starch

1 cup corn starch = 7/8 cup potato starch

1 teaspoon cream of tartar= 1 1/2 teaspoon lemon juice or 1 1/2 teaspoon vinegar

1 cup graham cracker crumbs = 1 cup ground cookies or soup nuts plus 1 teaspoon cinnamon

1 cup bread crumbs = 1 cup matzo meal

1 cup matzo meal = 3 matzo ground in a food processor

1 cup matzo cake meal = 1 cup plus 2 tablespoon matzo meal finely ground in a blender or food processor and sifted

3 crumbled matzo = 2 cups matzo farfel

Chicken fat or gribenes = 2 caramelized onions, Saute 2 sliced onions in 2 tablespoon oil and 2 tablespoons sugar. Cook until onions are soft and golden, then puree.

1 cup milk (for baking) = 1 cup water plus 2 tablespoon margarine, or 1/2 cup fruit juice plus 1/2 cup water

1 1/4 cup sweetened condensed milk =1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours.

For frying: Instead of chicken fat, use combination of olive oil or vegetable oil and 1 to 2 tablespoons parve Passover margarine.

Eggs: Passover egg substitutes don't work quite as well as the chometz egg substitutes. For kugels, matzo balls, fried matzo and some cakes the recipes will probably be ok. However, if you want to avoid them, add one extra egg white and 1/2 teaspoon of vegetable oil for each yolk eliminated when baking. Use only egg whites as the dipping to coat and fry meats.

Italian Seasoning= 1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 teaspoon rubbed dried sage. This can be substituted for 1 1/2 teaspoons Italian seasoning.

Seasoned Rice Wine Vinegar= 3 tablespoons white vinegar, 1 tablespoon white wine, 1 tablespoon sugar, 1/2 teaspoon salt. Mix to combine. Makes 1/4 cup

Rice vinegar = 3 tablespoons lime juice plus 2 teaspoons sugar

Cider vinegar = 2 tablespoons lemon juice plus 1 tablespoon orange

Water Chestnuts = substitute raw jicama

Orange liqueur = substitute an equal amount of frozen orange juice concentrate

Chili sauce 1 cup = 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoon vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice


Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics for various newspapers, magazines and websites across the U.S., Canada, and South Africa as well as the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen's blog at CuisinebyEileen.com.  If anyone has any other substitutions that they would like to share, please email Eileen at This e-mail address is being protected from spambots. You need JavaScript enabled to view it   or at her blog cuisinebyeileen.wordpress.com.


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