Quote:
Originally posted by Fugee
OK, so I've read the no yeast stuff in Exodus and can understand if this would be expanded to cover chemical leaveners that may not have been in use back then. And with the whole rushing to get out of Egypt before Pharoah changed his mind again, dessert was most likely not a high priority.
But none of this explains the box of passover yellow cake mix I saw in the grocery store -- one of the first ingredients is matzo crumbs/meal.
There are plenty of cake recipes that don't require chemical leavening -- is there something prohibited about baking with regular flour during Passover that I'm missing? Because cake made with matzo sounds less than fully appetizing.
Speaking of holiday desserts, I made Paula Dean's "Not Yo Mama's Banana Pudding" for Easter dinner. It's almost too rich to eat and was a big hit with the family.
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The rule is no
chametz, which means nothing made from barley, wheat, rye or oats AND cooked within 18 minutes of coming in contact with water. That's why no baking with flour. There's no way to control how long it would go between contact with water and baking. Matza meal has already been baked.
Stupider in my book is the prohibition against soda unless specifically marked KP. Because corn syrup is made from corn.... and corn can be considered chametz.
Add in to this that no one can agree on how long the holiday lasts.... in Israel and here in reform homes, it's 7 days. But in orthodox homes and most conservative homes in America, it's 8.
Helpful linky.
