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No More Margarine on Pesach...Ever

vallevin Feb 28, 2010 02:53 PM

I just picked this tip up at the Purim Seudah I was at today. Freeze the oil into cut-able blocks and then use for baking.

  1. e
    ettilou Mar 11, 2010 06:20 PM

    Was in Brach's today and they had a huge block of Mother's ( I think) margarine Kosher for passover. It's so sad how excited I got...

    3 Replies
    1. re: ettilou
      queenscook Mar 11, 2010 07:50 PM

      I saw some other brand in Kissena Farms the other day. I'm still trying to avoid the transfats in it though, but for those who do use it, it doesn't seem as though it will be difficult to find this year.

      1. re: ettilou
        DebbyT Mar 12, 2010 05:57 AM

        Was in Ma'adan in Teaneck today. They had plenty of Haolam Chalav Yisrael margarine in blocks.

        1. re: DebbyT
          avitrek Mar 12, 2010 06:07 AM

          Doesn't Chalav Yisrael margarine defeat the purpose? If it's a milk dish use butter, if it's a parve/meat dish then dairy margarine doesn't help.

      2. g
        GilaB Feb 28, 2010 06:01 PM

        Fats that are solid at room temperature (like butter and margarine) are chemically different from fats that are liquid at room temperature. They behave differently in baking, and not just when you mix up the batter. If you're happy with the results of stuff made with the frozen oil blocks, you can skip the freezing step - it's behaving the same way during and after baking that normal liquid oil does. Know before you try that you're not going to get identical results.

        For what it's worth, your thread title scared me that you were posting news of a permanent Pesach margarine absence.

        3 Replies
        1. re: GilaB
          emacat Mar 1, 2010 08:02 AM

          In cake recipes, I have had good results with replacing margarine or butter with half oil and half apple sauce.

          1. re: emacat
            queenscook Mar 1, 2010 11:55 AM

            Cakes generally work well with the oil substitution; it's when you need the fat to remain solid at room temperature that you'll have trouble. For instance, if you want to make frosting, you will need the margarine to stay solid. You couldn't do it with oil, because once the oil melted, you would no longer have frosting, you'd merely have oily sugar or sugary oil!

          2. re: GilaB
            esurbas Mar 5, 2010 09:55 AM

            Coconut oil is solid at cool-ish room temperature. I don't know whether it comes certified for passover but for year-round pastry I have had excellent results, even for pie crust.

            One week a year, no buttercream frosting? ok.

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