Cooking wine contains salt, so you need to take that into consideration when preparing the dish.
before
Yes but you will change the outcome and not always in a good way.
If the recipe calls for boiling, such as soup or stew, you can put in a potato. The potato will absorb the salt, although it will not be an automatic total reducer. Remove the potato and discard. Also, peel the potato.In a baked recipe, I do not have options. Please read your recipe carefully and try to make the changes before cooking.
Yes it is like switching form Cabernet to Pinot Noir
if the recipe calls for reg. rice, do NOT substitute if you don't have to, if you do, use less instant rice and cut the cooking time in half. You will find that it will not be quiite the same in texture and flavour.
If the "cooking wine" is form a food supplier and states for cooking only then salt has been added to the wine so that it is not fit for drinking. If you have a recipe that calls for cooking wine then use what you have on hand. You can add salt to taste.
well it's the same as how much you weigh. So if you have a recipe that calls for 3 pounds of chicken than just get a scale and weigh it.
It depends on the recipe. If it calls for limes, then you shoulf use limes just to be safe. Using a different ingredient can change the outcome of the recipe. It might undo all of your hard work. Dx
pooh
It can, but it is risky as mayo may not mesh with other ingredients, flavors, or the heat from cooking well. It is best just to stick to what the recipe calls for.
2 each means 2 egg yolks for each of the number of people you are cooking for.
I believe any cake recipe calls for a moist cake. The moisture however is in the preparation and ingredients involced. That as well as cooking time, maybe try more egg, or less baking time.