The article explained that this recipe uses matzo flour (made from
prepared matzos), so the 18 minute rule does not apply. The risk of
leavening by airborne yeasts is presumed to be nil, I suppose. I'm not
Jewish, either, and it might take a rabbi to explain the nuances here.
I'm merely a multi-ethnic gourmand.
Jim
On 2011-03-28 0626, John M. Steele wrote:
Water is not a listed ingredient, but they add 1/2 cup (120 mL) in step
1. I'm not Jewish so I don't care about any minor incidental leavening.
However, I'm not sure the cooking in batches will comply with an 18
minute start to finish rule (which I admittedly don't entirely
understand. Does that only apply for Passover?).
--- On *Sun, 3/27/11, James R. Frysinger /<[email protected]>/* wrote:
From: James R. Frysinger <[email protected]>
Subject: [USMA:50219] Re: Challah, with metric masses
To: "U.S. Metric Association" <[email protected]>
Date: Sunday, March 27, 2011, 8:42 PM
Yes, indeed, challah contains leavening!
Here's a recipe for matzo made with olive oil that sounds interesting.
http://www.nytimes.com/2010/03/24/dining/24minirex.html
I would imagine that olive oil would be more appropriate than
coconut oil. Notice that it does not contain water! If you put water
in your matzo dough, that might have caused the flour to "develop"
(break cyclic rings, unfold molecules, etc.) which might make the
matzo sticky, I would think.
I'll provide the conversion factors I would use:
120 g = 1 cup whole wheat flour
148 g = 1 cup barley flour
216 g = 1 cup olive oil
My source for those numbers (some of which I have listed in a
notebook handy to the kitchen) is
http://www.gourmetsleuth.com/cooking-conversions/cooking-conversions-calculator.aspx
On the other hand, there are oil-free matzo recipes out there that
do use water. (Some even use egg!) Here's an approved recipe:
http://www.angelfire.com/pa2/passover/recipes-pesach/matzo-recipe-fat-free.html
Jim
On 2011-03-27 1911, Pierre Abbat wrote:
> On Sunday 27 March 2011 19:30:49 James R. Frysinger wrote:
>> Here's a challah recipe that has intrigued me; I think I'll be
trying it
>> out in a few days. The author provides ingredient volumes with
>> ingredient masses in parentheses (even for fluids), both metric and
>> non-metric. I was delighted to see the metric, of course, but
also noted
>> with pleasure that she placed zeros before the decimal mark
where the
>> numerical portion of the quantity value was less than one. The
>> prevalence of "nekkid zeros", as I described them to my physics
students
>> in times gone by, really irritates me!
>> http://www.epicurious.com/recipes/food/views/My-Challah-235867
>> By the way, this author must be British; she gives "gas marks"
for oven
>> settings as well as temperatures in Fahrenheit and in Celsius.
>
> It is now the second half of the thirteenth month, which means
the middle of
> next month is Passover, so make sure you finish eating it by then!
>
> Last year (beginning of this year, by the Biblical reckoning) I
tried my hand
> at making matzos. I took 150 g of whole wheat and 150 g of whole
barley and
> put them in the Vita-Mix and ground them, then added water and
coconut oil
> and baked. I put too much oil. If I used the same ratio of flour
to oil,
> which would be 35 g oil for 300 g flour, would that be right?
>
> Pierre
-- James R. Frysinger
632 Stony Point Mountain Road
Doyle, TN 38559-3030
(C) 931.212.0267
(H) 931.657.3107
(F) 931.657.3108
--
James R. Frysinger
632 Stony Point Mountain Road
Doyle, TN 38559-3030
(C) 931.212.0267
(H) 931.657.3107
(F) 931.657.3108
