Let’s begin with a few common problems you might have met in your kitchen.
Q: How do I transfer the dough I rolled out, from the table to the baking pan, keeping it intact?
A: Cut a piece of disposable plastic tablecloth a bit larger than the size of your baking pan. “Stick” it to your workplace by wiping the counter with a damp cloth before spreading the plastic on top. Smooth out any “wrinkles” that may have formed. Roll out your ball of dough to the appropriate size. Lift the dough together with the plastic and flip it over on top of the pan. The dough shouldn’t slip off right away which gives you the chance to position it precisely where you want it before peeling the plastic away.
Q: When cooking for a simcha, how do I combine the large amount of ingredients for my vegetable quiche that don’t fit into a conventional size bowl?
A: For a clean and thorough mix, use your kitchen sink! Clean your sink well and keep it damp. Line the sink with a piece of plastic tablecloth or Saran Wrap, making sure it clings snuggly on all sides. Now you can “throw” all the ingredients into your new “bowl” and mix with ease.
When you’re done, make a quick cleanup by rolling up the dirty plastic and discard.
Q: I’d like to prepare some chicken cutlets for supper but I’m out of eggs. Do I have to think of a different idea for today’s menu?
A: No way! We make our cutlets without eggs and they are not only more delicious but more economical as well. Besides, anyone who has an egg allergy can enjoy our egg-less cutlets too!
Try the following method for juicy, crunchy and flavorful chicken cutlets in a snap:
Cut the chicken breasts to the size of your choice. Don’t tenderize, just bread them with a mixture of breadcrumbs, sesame seeds and spices. Drop each cutlet into a well-heated pan of oil and fry on each side for no more than 2-3 minutes. Frying them on a high flame for a short time is the secret to succulent chicken cutlets.
A: All you have to do to solve that one is to wait for your kugel to cool off. I know of some cooks who even refrigerate their kugels overnight before cutting into portions. Warm in an oven before serving and you and your guests will enjoy hot, delicious kugel served in palatable portions.
This was just a warm-up… Keep on practicing till we meet again next time.
Your kitchen or mine?
About the Author: Mindy Rafalowitz is a recipe developer and food columnist for over 15 years. She has published a best selling cookbook in Hebrew for Pesach and the gluten sensitive. Mindy is making progress on another specialty cookbbok for English readers. For kitchen questions or to purchase a sample recipe booklet at an introductory price, contact Mindy at email@example.com.
If you don't see your comment after publishing it, refresh the page.
Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.
If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.