{"id":24595,"date":"2012-03-28T00:18:26","date_gmt":"2012-03-28T00:18:26","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=24595"},"modified":"2017-04-18T03:14:49","modified_gmt":"2017-04-18T08:14:49","slug":"best-chometz-substitute-list-eileen-goltz","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/best-chometz-substitute-list-eileen-goltz\/","title":{"rendered":"Best Chometz-Substitute List"},"content":{"rendered":"<p><em><strong>Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/strong><\/em><\/p>\n<p><a href=\"http:\/\/www.ou.org\/life\/files\/Cocoa-Spilled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-24595 wp-image-24712\" title=\"Measuring Cup with Spilled Cocoa Powder\" src=\"http:\/\/www.ou.org\/life\/files\/Cocoa-Spilled-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.ou.org\/life\/files\/Cocoa-Spilled-300x199.jpg 300w, https:\/\/www.ou.org\/life\/files\/Cocoa-Spilled.jpg 425w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>At some point during Pesach preparations we\u2019ve all tried to convert a mainstream recipe into a Pesach\u00a0one&#8230;only to discover that we don\u2019t have a <em>clue<\/em> as to what to substitute for a chometz ingredient. This panic moment is why I started compiling my &#8220;Complete List of Pesach Substitutes.&#8221; I\u2019ve added some great new substitutions this year. If anyone has any other substitutions that they would like to share, please do at\u00a0<a href=\"mailto:eztlog@gmail.com\" target=\"_blank\">eztlog@gmail.com<\/a>\u00a0or at my blog\u00a0<a href=\"http:\/\/cuisinebyeileen.wordpress.com\/\" target=\"_blank\">cuisinebyeileen.wordpress.com<\/a>.<\/p>\n<h3><strong><span style=\"text-decoration: underline;\">Basic Substitutions<\/span>:<\/strong><\/h3>\n<ul>\n<li><strong><span style=\"text-decoration: underline;\">1 oz. Baking chocolate (unsweetened chocolate)<\/span><\/strong> = 3 Tablespoon unsweetened cocoa powder plus 1 Tablespoon oil or melted margarine<\/li>\n<li><span style=\"text-decoration: underline;\"><strong>16 oz. Semisweet chocolate<\/strong><\/span> = 6 Tablespoon unsweetened cocoa powder plus \u00bc cup oil and 7 Tablespoons granulated sugar<\/li>\n<li><strong><span style=\"text-decoration: underline;\">14 oz. sweet chocolate (German-type)<\/span><\/strong> = 3 Tablespoons unsweetened cocoa powder plus 2 2\/3 Tablespoon oil and 4\u00bd Tablespoon granulated sugar<\/li>\n<li><strong>1 cup confectioners\u2019 sugar<\/strong> = 1 cup granulated sugar minus 1 Tablespoon sugar plus 1 Tablespoon potato starch pulsed in a food processor or blender<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup sour milk or buttermilk for dairy baking<\/span><\/strong> = 1 Tablespoon lemon juice in a 1 cup measure, then fill to 1 cup with Pesach nondairy creamer. Stir and steep 5 minutes.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">Butter in baking or cooking<\/span><\/strong> = use pareve Pesach margarine in equal amounts. Use a bit less salt in recipe.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup honey<\/span> <\/strong>= 1\u00bc cups granulated sugar plus \u00bc cup water<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup corn syrup<\/span><\/strong> = 1\u00bc cups granulated sugar plus 1\/3 cup water, boiled until syrupy<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup vanilla sugar<\/span><\/strong> = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup of flour<\/span><\/strong> = 5\/8 cup matzah cake meal or potato starch, or a combination sifted together<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 Tablespoon flour<\/span><\/strong> = \u00bd Tablespoon potato starch<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup corn starch<\/span><\/strong> = 7\/8 cup potato starch<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 teaspoon cream of tartar<\/span>\u00a0<\/strong>= 1\u00bd teaspoon lemon juice or 1\u00bd teaspoon vinegar<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup graham cracker crumbs<\/span><\/strong> = 1 cup ground kosher-for-Pesach cookies or soup nuts plus 1 teaspoon cinnamon<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup bread crumbs<\/span><\/strong> = 1 cup matzah meal<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup matzah meal<\/span><\/strong> = 3 matzot ground in a food processor<\/li>\n<li><span style=\"text-decoration: underline;\"><strong>1 cup matzah cake meal<\/strong><\/span> = 1 cup plus 2 Tablespoon matzah\u00a0meal finely ground in a blender or food processor and sifted<\/li>\n<li><strong><span style=\"text-decoration: underline;\">3 crumbled matzot<\/span><\/strong>\u00a0= 2 cups matzah\u00a0farfel<\/li>\n<li><span style=\"text-decoration: underline;\"><strong>1 cup (8 oz) cream cheese<\/strong><\/span> = 1 cup cottage cheese pureed with \u00bd stick butter or margarine<\/li>\n<li><span style=\"text-decoration: underline;\"><strong>Chicken fat or gribenes<\/strong><\/span> = 2 caramelized onions: Saute 2 sliced onions in 2 Tablespoon oil and 2 Tablespoons sugar. Cook until the onions are soft. Puree the onions once they are golden<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup milk (for baking)<\/span><\/strong> = 1 cup water plus 2 Tablespoon margarine, or \u00bd cup fruit juice plus \u00bd cup water<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1\u00bc cup sweetened condensed milk<\/span><\/strong> =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.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 cup wine<\/span><\/strong> = 13 Tablespoons water, 3 Tablespoons lemon juice and 1 Tablespoon sugar. Mix together and let set for 10 minutes.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">For Frying<\/span>:<\/strong> Instead of chicken fat, use combination of olive oil or vegetable oil and 1 to 2 Tablespoons pareve Pesach margarine.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">Egg Substitutes<\/span><\/strong>: Pesach egg substitutes don\u2019t work quite as well as the chometz egg substitutes. Kugels, matzah\u00a0balls, fried matzah and some cakes the recipes will probably be okay. However, if you want to avoid them (and I do) you can add one extra egg white and \u00bd teaspoon of vegetable oil for each yolk eliminated when baking. Use only egg whites as the dipping to coat and fry meats.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">1 egg<\/span><\/strong> = 1\u00bd\u00a0Tablespoons water, 1\u00bd Tablespoons oil, \u00bd teaspoon potato starch and \u00bd teaspoon baking soda. Works well for up to 2 eggs. You can also try \u00bc cup of applesauce in place of 1 egg, but only for some of the egg in a recipe.<\/li>\n<li><span style=\"text-decoration: underline;\"><strong>Italian Seasoning<\/strong><\/span> = \u00bc teaspoon each: dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1\/8 teaspoon rubbed dried sage. Makes 1\u00bd teaspoons.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">Curry Powder<\/span><\/strong> = 2 Tablespoons ground coriander, 1 Tablespoon black pepper, 2 Tablespoons red pepper, 2 Tablespoons turmeric, 2 Tablespoons ground ginger. Makes 2\/3 cup.<\/li>\n<li><span style=\"text-decoration: underline;\"><strong>Pancake Syrup<\/strong><\/span> = Use fruit jelly, not jam, and add a little water to thin. I always like to combine the jelly and water in a microwave safe bowl and heat it gently before I serve it.<\/li>\n<li><span style=\"text-decoration: underline;\"><strong>Seasoned Rice Wine Vinegar<\/strong><\/span> = 3 Tablespoons white vinegar, 1 Tablespoon white wine, 1 Tablespoon sugar, \u00bd teaspoon salt. Mix to combine. Makes \u00bc cup.<\/li>\n<li><span style=\"text-decoration: underline;\"><strong>Flavored Vinegar<\/strong><\/span> = Lemon juice in cooking or salad, grapefruit juice in salads, wine in marinades.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">Water Chestnuts<\/span><\/strong> = Raw jicama.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">Orange liqueur<\/span><\/strong> = Equal amount of frozen orange juice concentrate.<\/li>\n<li><strong><span style=\"text-decoration: underline;\">Chives<\/span><\/strong> = Mince the tops of green onions.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Soy Sauce Substitute<\/span><\/strong><\/h3>\n<p>Yields 2\/3 cup<\/p>\n<p><em>This soy sauce substitute doesn&#8217;t taste exactly like the real thing, but it makes a flavorful alternative for Pesach stir fry.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 Tablespoons beef broth<\/em><\/li>\n<li><em>1 Tablespoon red wine vinegar<\/em><\/li>\n<li><em>1 teaspoon balsamic vinegar<\/em><\/li>\n<li><em>1 Tablespoon brown sugar<\/em><\/li>\n<li><em>1 teaspoon oil<\/em><\/li>\n<li><em>1\/8 teaspoon garlic powder<\/em><\/li>\n<li><em>Black pepper to taste<\/em><\/li>\n<li><em>\u00bc cup boiling water<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Combine all the ingredients.<\/li>\n<li>At this point, you can either a) use the sauce as is, leaving for an hour to give the flavors a chance to blend, or b) for a thicker, richer sauce, boil the liquid until it is reduced by half, about 3 Tablespoons. Store in a sealed container in the refrigerator.<\/li>\n<\/ol>\n<p><em>Use the sauce within 3 to 4 days.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Cashew\u00a0Sour\u00a0Cream<\/strong><\/span><\/h3>\n<p>Yields 1 cup<\/p>\n<p><em>It\u2019s creamy and you can use it in any recipe that calls for sour cream. It refrigerates well.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00a0cup raw cashews\u00a0(must not be roasted or salted)<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>1\u00a0to 2\u00a0teaspoons apple cider vinegar<\/em><\/li>\n<li><em>1\u00a0small lemon, juiced<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Cover cashews with water and soak for a few hours, or overnight.<\/li>\n<li>Pour off all water, and place nuts in food processor.<\/li>\n<li>Add \u00bc cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency.<\/li>\n<\/ol>\n<p><em>Use in any recipe that calls for sour cream. Refrigerate in an airtight container for up to a week.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Corn Syrup\u00a0Substitute<\/strong><\/span><\/h3>\n<h4><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>2 cups white sugar<\/em><\/li>\n<li><em>\u00be cup water<\/em><\/li>\n<li><em>\u00bc teaspoon cream of tartar<\/em><\/li>\n<li><em>1 dash salt<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Combine all ingredients in a heavy, large pan. Stir and bring to a boil.<\/li>\n<li>Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan.<\/li>\n<li>Uncover and cook until it reaches soft ball stage. Stir often.<\/li>\n<li>Cool syrup and store in a covered container at room temperature.<\/li>\n<\/ol>\n<div>\n<div>\n<div>\n<div lang=\"EN-US\">\n<div>\n<hr \/>\n<p><em><em><strong>Eileen Goltz<\/strong> 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 across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the\u00a0<a title=\"Perfectly Pareve Cookbook\" href=\"http:\/\/www.feldheim.com\/catalogsearch\/result\/?q=perfectly+pareve\">Perfectly Pareve Cookbook<\/a>\u00a0(Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. You can visit Eileen\u2019s blog by clicking:\u00a0<a title=\"Cuisine by Eileen\" href=\"http:\/\/cuisinebyeileen.wordpress.com\/\">Cuisine by Eileen<\/a>.<\/em><\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>At some point during Pesach preparations we\u2019ve all tried to convert a mainstream recipe into a Pesach one&#8230;only to discover that we don\u2019t have a clue as to what to substitute for a chometz ingredient.<\/p>\n","protected":false},"author":53,"featured_media":24712,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,140,8],"tags":[],"class_list":["post-24595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-pesach","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Best Chometz-Substitute List - OU Life<\/title>\n<meta name=\"description\" content=\"At some point during Pesach preparations we\u2019ve all tried to convert a mainstream recipe into a Pesach one. 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