Ingredient Exchanges at a Glance
The exchange charts below are a useful tool in coverting ingredients in recipes - Dairy, Parve, Meat, and non-Kosher.
Exchanges for Kosher Foods
|
For Dairy Dishes |
For Pareve Dishes |
For Meat Dishes |
|
Butter |
Almond oil |
In Order of Preference |
|
Cheese
|
Non-dairy cheeses are Toasted ground pine nuts + breadcrumbs + salt* |
Non-dairy cheeses are Toasted ground pine nuts + breadcrumbs + salt* |
|
Cream |
Coconut milk |
Velouté sauce (stock + roux) |
|
Milk |
Almond milk |
Almond milk |
|
Stocks Vegetable stock G. Washington’s Golden |
Vegetable stock G. Washington’s Golden Fish stock |
Chicken stock Beef stock
|
For Non-Kosher Foods
Meat and Shellfish
|
Bacon |
Duck Prosciutto or duck pastrami, sliced and fried |
|
Crab |
Surimi crab** |
|
Ground pork |
Ground veal or ground turkey |
|
Ham |
Smoked dark meat turkey |
|
Lobster, mussels, scallops |
Any firm, fatty fish, such as Chilean sea bass, or salmon |
|
Pork chops |
Veal chops |
|
Shrimp |
Surimi shrimp** |
*Parve Parmesan
3/4 cup breadcrumbs
1 teaspoon grapeseed or canola oil
1/2 cup pine nuts
2 teaspoons sea salt or kosher salt
Preheat the oven to 325 degrees. Spread the breadcrumbs on a cookie sheet, bake until golden, about 5 minutes and transfer to a mini food processor or blender. Meanwhile, heat the oil in a small skillet over medium heat. Add the Nuts and toast, stirring, until fragrant, about 4 minutes. Transfer to the processor and pulse to chop. Transfer the mixture to a small bowl, add the salt and stir well.
**Surimi: Dyna–Sea brand; contains fish
from Kosher Revolution by Geila Hocherman & Arthur Boehm
(Kyle Books)