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prague powder and sodium phosphate
no but usually there is alternatives like oils you can substitute instead of baking powder
WIkipedia says: In the sausage industry the nitrites and nitrates are pre-formulated into a product called Prague powder #1 and Prague powder #2. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. Prague powder #2 contains 1 ounce of sodium nitrite and 0.64 ounces sodium nitrate per pound of finished product (the remaining 14.36 ounces is sodium chloride) and is used for the preparation of Cured dry sausages. Prague powder #2 should never be used on any product that will be fried at high temperature (eg. bacon) because of the formation of nitrosamines.
no
yes
baking soda i think.......... Yeah right... It's probably still "Prague Powder," there's #1 and #2 however, one being nitrite, and two being nitrate, nitrate being for dried sausages primarily, nitrite is for things like ham/bacon and cold smoked meats.
Use the powder and not the granulated garlic.
No, you can substitute buttermilk for milk but not for baking powder.
In my childhood one used wet wood ash as a scouring powder.
If I not have time then I mix powder of onion
A substitute for Bisquik can be made with flour, baking powder, salt, and oil, shortening, or butter.
You could use yeast instead of baking powder.