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alandy001's Profile

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Kosher Lactic Acid Starter Culture?

Okay, so I prematurely jumped the gun and emailed them without reading through your entire posting. I don't know anybody in the Israel that can bring me a culture. I asked the OU again about any companies that make kosher pareve F-RM-52. so i guess i have to wait and see. In the meantime, do you know if sodium lactate can work in place of the bacteria?

Feb 18, 2012
alandy001 in Kosher

Kosher Lactic Acid Starter Culture?

OMG!!! thank you so much. I hit nothing but dead ends with the OU and the OK.

Feb 17, 2012
alandy001 in Kosher

Kosher Lactic Acid Starter Culture?

I have made my own corned beef, and some turkey breast, but I am thinking of making my own Tuscan salami, using ground veal chuck because it has similar fatty meat as a pork butt. I have found some fibrous casings that work for salami, through a distributor of Kalle. Its a German company that the OU says has kosher fibrous casings.

Feb 17, 2012
alandy001 in Kosher

Kosher Lactic Acid Starter Culture?

P.S. do you think it is possible to just add sodium lactate or liquid lactic acid to the sausage instead of utilizing a bacterial culture?

Feb 16, 2012
alandy001 in Kosher

Kosher Lactic Acid Starter Culture?

Okay, so I'm looking at the book Charcuterie by Michael Ruhlman and Brian Polcyn, and they describe using bacterial cultures for that Olde World flavor in fermented/dry-aged sausages. The only problem, however, is that I cannot find a hechsher for any lactic acid starter culture. I asked a rabbi from the OU, who said that I can't use any of them because they are derived from dairy (despite the fact that I *know* that there are some out there derived from beets or corn).

So here's the question:

Do I actually need the culture for fermented sausages? If I do, does anyone know where I could get my hands on the vegetable-derived culture?

Feb 16, 2012
alandy001 in Kosher

Kosher Instacure?

Thank you so much!

Feb 11, 2012
alandy001 in Kosher

Kosher Instacure?

Thank you. I have read Michael Ruhlman's book. I am actually trying to make some recipes from it. But what I don't know is if the pink salt--the stuff with sodium nitrite, not the Himalayan salt--is something I need a hechsher (kosher certification) for. I know that some things, like vegetables and plain spices like black pepper under some conditions are considered kosher even if they do not have a kosher symbol on them, but I don't know if the same applies to InstaCure.

Feb 10, 2012
alandy001 in Kosher

Kosher Instacure?

Hey all. I am looking to make some cured meats and sausages, but most of the recipes I find call for Instacure #1, Instacure #2, or other products similar to these two. The problem is, is that I looked at both the Ok product search and the Ou product search, and both do not list any Instacure or the various alternatives. I know Morton makes a cure mix, but I do not like that it is so radically different from the other cures, and that it contains sugar in some amount. I wish to simply find a curing salt without any seasonings or sugars added, so as to allow me to use whatever substitutions I wish.

Feb 09, 2012
alandy001 in Kosher

PROBLEM WITH SOY MILK?!?!!!

therse an idea. i think i read that Rich's sells a non-dairy heavy cream. do you think that could work as well? or maybe use Rich's non-dairy creamer and just thicken it up w/ sum roux?

if that dusnt wrk, cud i jsut offset the soy milk's sweetness with an additive of some sorts?

Mar 16, 2010
alandy001 in Kosher

PROBLEM WITH SOY MILK?!?!!!

ok. so i made this totally awsum pareve version of a New England Chowder. The problem i have however, is that all the soy milks i use are really sweet and rich, offsetting the fish taste. Is there a non-dairy alternative that is not soy milk that won't be overbearing in taste?

Mar 16, 2010
alandy001 in Kosher