Although the kosher restaurant scene is in a pretty crazy swing, you will still hear quite a few "against" kosher food and especially comments, quite unnecessary if you ask us, what flavors do kosherers lose when they give up things like mixing meat with milk, frying meat with butter instead Oil and more.
In practice, the reality is a bit different and our advanced culinary world has already found solutions for almost everything, some came from the vegan world, allowing for a pretty similar experience to eating a cheeseburger without being considered a heretic, and there are also ordinary and surprising solutions we had under our noses.
We asked Chef Bnei Madar from the "Sifra" restaurant in Rehovot and Chef Guy Peretz from the "Greek Salon" restaurant, both kosher and successful, to give us their tips.
Chef Bnei Madar, Sifra Restaurant, Photo: Sarit Gofen
Use of goose fat
One of the substitutes for butter, and fat in general, which not many people apply is the use of goose fat when working with meats.
The goose gives the meats a rich taste and you can spread chunks in it before grilling, you can use it before frying in a towel, and also just in minced meat mixtures to enrich flavors.
Start applying and you will see the compliments come endlessly.
Vegan Cheese The vegan
revolution is bringing about many changes, one of which is a significant improvement in the quality of vegan cheeses based on coconut, tofu and nuts.
Using them can give a range of great flavors to kosher dishes - for a vegan stone you will compliment flattering fish dishes like sashimi, even a hamburger can easily be turned into a cheeseburger with good vegan cheese.
Dish at Sifra Restaurant, Photo: Sarit Gofen
Macadamia nuts
Believe it or not, using macadamia nuts correctly can give many dishes a crunchy and salty twist that is easily a substitute for Parmesan.
You can easily grind and grind, or even just grind the macadamia nuts and sprinkle over pasta dishes, salads and basically anything you want.
The nuts will give a feeling of parmesan and extra texture to the dish.
Olive oil
may be the oldest use in the book - but it's time to say that not only is it not a shame, but quite the opposite.
Olive oil adds a fatty and creamy effect and rich flavors, it can be used in any dish that requires fat and you do not want to use margarine.
These can be doughs, meats, and even spreads or even mashed potatoes.
Chef Guy Peretz, Greek Salon, Photo: Shiran Cohen Shai
Guy Peretz's tip: mixing oils
The oils are actually spices that have very dominant and deep flavors, they take us to other flavors districts and then neutralize side flavors.
Combining olive oil with nut oil or other spicy oil, helps balance the flavors in frying foods.
It can be made with mashed potatoes, or any dish you want to give it extra depth of flavors.
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