The Everything Kosher Slow Cooker Cookbook (46 page)
Read The Everything Kosher Slow Cooker Cookbook Online
Authors: Dena G. Price
Kitniyot (kit-nee-OAT)
Certain seeds and grains (such as corn and rice) whose consumption during Passover by Ashkenazi Jews is prohibited. The Passover recipes in this book follow Ashkenazi traditions and do not contain kitniyot.
Kosher
Fit for consumption, according to Jewish dietary laws
Kosher salt
So named because it is the salt used to kosher (kasher) meats, but can also be used in everyday foods. Because kosher salt has a larger crystal grain than regular table salt, double the amount of kosher salt must be used to have the same saltiness as table salt.
Margarine
A butter substitute. Although some brands of margarine may contain dairy products, the margarine called for in the recipes in this book should always be pareve.
Mashgiach (mahsh-GHEE-ahk)
A person specially trained to supervise and inspect a restaurant or food service to ensure that the food is kosher
Matzoh (MAHT-zah)
The unleavened bread eaten during Passover. It is a large, flat, crisp cracker. Passover matzoh is made from flour and water. Matzoh farfel is matzoh baked then broken up into tiny pieces about
1
⁄
4
"–
1
⁄
2
" each. Matzoh meal is ground-up matzoh, similar in texture to corn meal. Matzoh cake meal is very finely ground matzoh, almost like flour.
Pareve (PAH-rehv)
Food that contains neither milk nor meat products
Shabbat (shah-BAHT) or Shabbos (SHAH-bos)
The biblical seventh day of rest. Shabbat is observed from just before sundown on Friday night until just after sundown on Saturday night.
Shalach manot (shah-LAHK man-NOHT)
Basket of treats given to friends and neighbors as part of celebrating Purim
Shiva (SHIH-vah)
Seven days of mourning starting the day of the funeral of a direct relative. Neighbors and friends traditionally provide one or more meals for those sitting shiva as well as refreshments for visitors during this week.
Shochet (SHAH-ket)
A person specially trained in Jewish ritual animal slaughter
Shomer Shabbos (SHO-mer SHAB-boss) or Shomer Shabbat (SHO-mer sha-BAHT)
Sabbath observer; someone who does not do any activities prohibited on the Sabbath
Treif (TRAYF)
Foods that are prohibited by kashrut; not kosher
Yom Tov
Hebrew for “holiday”
Standard U.S./Metric
Measurement Conversions
| VOLUME CONVERSIONS | |
| U.S. Volume Measure | Metric Equivalent |
| 1 ⁄ 8 teaspoon | 0.5 milliliters |
| 1 ⁄ 4 teaspoon | 1 milliliters |
| 1 ⁄ 2 teaspoon | 2 milliliters |
| 1 teaspoon | 5 milliliters |
| 1 ⁄ 2 tablespoon | 7 milliliters |
| 1 tablespoon (3 teaspoons) | 15 milliliters |
| 2 tablespoons (1 fluid ounce) | 30 milliliters |
| 1 ⁄ 4 cup (4 tablespoons) | 60 milliliters |
| 1 ⁄ 3 cup | 90 milliliters |
| 1 ⁄ 2 cup (4 fluid ounces) | 125 milliliters |
| 2 ⁄ 3 cup | 160 milliliters |
| 3 ⁄ 4 cup (6 fluid ounces) | 180 milliliters |
| 1 cup (16 tablespoons) | 250 milliliters |
| 1 pint (2 cups) | 500 milliliters |
| 1 quart (4 cups) | 1 liter (about) |
| WEIGHT CONVERSIONS | |
| U.S. Weight Measure | Metric Equivalent |
| 1 ⁄ 2 ounce | 15 grams |
| 1 ounce | 30 grams |
| 2 ounces | 60 grams |
| 3 ounces | 85 grams |
| 1 ⁄ 4 pound (4 ounces) | 115 grams |
| 1 ⁄ 2 pound (8 ounces) | 225 grams |
| 3 ⁄ 4 pound (12 ounces) | 340 grams |
| 1 pound (16 ounces) | 454 grams |
| OVEN TEMPERATURE CONVERSIONS | |
| Degrees Fahrenheit | Degrees Celsius |
| 200 degrees F | 95 degrees C |
| 250 degrees F | 120 degrees C |
| 275 degrees F | 135 degrees C |
| 300 degrees F | 150 degrees C |
| 325 degrees F | 160 degrees C |
| 350 degrees F | 180 degrees C |
| 375 degrees F | 190 degrees C |
| 400 degrees F | 205 degrees C |
| 425 degrees F | 220 degrees C |
| 450 degrees F | 230 degrees C |
| BAKING PAN SIZES | |
| American | Metric |
| 8 × 1 1 ⁄ 2 inch round baking pan | 20 × 4 cm cake tin |
| 9 × 1 1 ⁄ 2 inch round baking pan | 23 × 3.5 cm cake tin |
| 1 × 7 × 1 1 ⁄ 2 inch baking pan | 28 × 18 × 4 cm baking tin |
| 13 × 9 × 2 inch baking pan | 30 × 20 × 5 cm baking tin |
| 2 quart rectangular baking dish | 30 × 20 × 3 cm baking tin |
| 15 × 10 × 2 inch baking pan | 30 × 25 × 2 cm baking tin (Swiss roll tin) |
| 9 inch pie plate | 22 × 4 or 23 × 4 cm pie plate |
| 7 or 8 inch springform pan | 18 or 20 cm springform or loose bottom cake tin |
| 9 × 5 × 3 inch loaf pan | 23 × 13 × 7 cm or 2 lb narrow loaf or pate tin |
| 1 1 ⁄ 2 quart casserole | 1.5 litre casserole |
| 2 quart casserole | 2 litre casserole |
Potato Lasagna
•
Chapter 8
Mock Chopped “Liver”
•
Chapter 15
Kichel Cake
•
Chapter 14
Beanie Weenies
•
Chapter 11
Challah French Toast Casserole
•
Chapter 3
