What would you like to do?
A very common substitute for dried mint in savory dishes is dried basil. I would recommend, however, that one forage or purchase fresh mint [it is very common] and just …lay it out in the sun. It makes great tea and lasts for at least six months once dry.
Marinate very thinly sliced lean beef. Using wire rack, lay beef out on rack and place in oven set at 125F Leave oven door ajar slightly for air circulation. Beef will t…ake up to 24 hours to dry. Check beef often as you want dry beef not crisp. Beef should be flexible.
If you are trying to substitute it because you don't want beef, as in being a vegetarian, use vegetable stock or vegetable bullion.
no it won't taste the same u can but it will be different
When beef is boiled and the liquid is strained it renders a stock. The stock can then be fortified with other flavors (vegetables and/or herbs) to make broth. Sort of like a w…atery soup. You can then reduce the broth, by continuing to boil it, into a consommé, or condensed broth. So, if you're using consommé you'll use half the amount you would with broth and add the same amount of water.
My understanding is that stock and broth are the same thing.
yes, if it is dried and powdered it can be sustitute for a flour...
You could use ground chicken, or turkey as a substitute. Or ground lamb & ground pork. or ground bison too.
Any number of dried fruits might serve as a fitting substitute for dried apricots. If you wanted to keep in the same family, you might try dried peaches or nectarines. Even dr…ied plums might be a good choice. The sky is really the limit, though. Dried mango is pretty tasty, as are dried pears and apples. It's just a matter of what flavors you enjoy.
No it is not. It is dried with salts and heat. The only reason people dry out beef is to dehydrate the bacteria on the meat so it will not spoil. The sun would not be fast eno…ugh to kill the bacteria.
Consomme is slightly thicker and is solid when room temperature (jelly), so I would add only 1/2 the amount if substituting broth (which otherwise you can certainly do) with 1…-1/2 teaspoons of cornstarch, arrowroot, or flour dissolved in it.
defrost meat. put in zip-lock bag, then leave in sun for 3 hours. after that season, then cook as per normal.
No, substitutions will change the flavor. While the dish may still taste good, it will not taste like rosemary.