What do you serve your familythe days leading up to Pesach? How do I know when my egg whites are sufficiently whipped?What’s one trick to freezing food?
This is the drink that makes my house scream Pesach! 1 cup raw, unsalted almonds/cashews/macadamia nuts, or a mixture of all, soaked in 4 cups of water overnight (8–12 hours, but you can do 1–2 hours if you forget to do it in advance), drain and rinse them well, and then blend in a blender or food processor with 4 cups of water. If you want, you can add 2–3 dates, pitted, ½–1 tsp vanilla extract, ¼ tsp cinnamon, and/or a pinch of sea salt.
Place a fine mesh bag over a bowl and strain. Squeeze bottom of bag (takes some time to get out all the liquid). Lasts 3–4 days.
—Rivki Rabinowitz
The best way to whip egg whites is to start with your mixer on low. Egg whites (at room temp) will begin to form little bubbles, and they’ll still be basically clear. Gradually increase the speed of your mixer (I also add the egg whites one at a time while the mixer is on low) until they double/triple in volume and have turned white. That’s whipped egg whites. Soft peaks barely hold their shape. Stiff peaks is when you can hold the bowl upside down over your head and the egg whites stay put.
—Brynie Greisman
For medium-rare meat, it should register 125–130°F (52–54°C) with a meat thermometer, and when you press down on the meat with a finger, there should still be a little give. If you can easily press down, it’s too rare.
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