Sneaking meat into desserts

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    Has anyone added beef, chicken, and/or lamb to a sweet dessert, like a cake?

    You heat about desserts with hidden veggies… wondering if anyone has successfully hidden meat in dessert thay tastes totally like how people would expect it to taste — to the level that no one would ever guess.

    Granted…. then you’d have to tell the person that the dessert was fleishig.

    OR, you can say that you baked the dessert in a fleishig dish.

    Thank you 🙂


    It wouldn’t be fleishig, it would be assur.

    There is a halachah not to bake milchig or fleishig “pas” which actually includes cookies, cakes, and pies.

    There are ways to do it that would be muttar (special shape or baking only enough for that day), but then you would have to tell them; you couldn’t just say it was a fleshig dish because they wouldn’t know to wait six hours.

    It would be pretty difficult to put meat in without affecting the taste…


    Rarrrr autocorrect. Sound like a drunk. Why “thay” why?


    I wonder what earlier generations used as fat when baking desserts, in the days before vegetable oil and vegetable shortening. I wouldn’t be surprised if was shmaltz,




    Was butter always available?

    Maybe Jews had a kosher version of lard?


    Oh thank you DY!

    So question please… if pareve food is cooked in a fleishig pot, are you saying that you wouldn’t need to wait the same amount of time before eating fleshig, than you would if you had eaten meat?


    After eating pareve food made in a fleishig pot, you don’t need to wait before eating milchig.


    Whoa… I had no clue!

    Thank you.


    But it cannot be eaten together


    That depends whether or not the pot was a ben yomo, and even if it was, it’s not so simple, because of nat bar nat.


    Did anyone here know that you can make mousse and meringue out of aquafaba?

    Lilmod Ulelamaid

    I just want to point out that I think this is based on the assumption that the pot was clean.

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