Place 3 cups water, ⅓ cup kosher salt, and 2 bay leaves (if you have) into a medium-sized pot. Stir over medium heat until salt is completely dissolved, 3–5 minutes. Let cool completely, then add 1 cup white vinegar. Place 2 pounds turnips, and 1 small cooked beet, both peeled and cut into ½-inch thick sticks, into a large container with a tight-fitting lid. Pour the liquid into the container. Let the vegetables pickle for about 5 days before serving.
—Rivki Rabinowitz
I always mess up my egg whites when I separate eggs. What one tip do you find to be most crucial? And about how long do you think the beating should take?
A: First, there should be NO yolks whatsoever in the whites. Any residue of fat will prevent egg whites from beating up properly. Second, the eggs should be room temperature for best volume (although it’s easier to separate them when they’re cold!). Last, start the mixer on the lowest setting, adding one egg white at a time. When it starts looking foamy, raise the setting, and when it looks whipped, put it on the highest setting to get the most volume. If you’re adding sugar to the whites, do it very gradually. This should take about 2–3 minutes.
—Brynie Greisman
What’s the one dish that keeps your family going over Pesach? That you can go back to again and again and never have enough of?
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