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No More Margarine on Pesach...Ever

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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.

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  1. 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

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

      1. re: emacat

        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

        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.

      3. 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

          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

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

            1. re: DebbyT

              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.