nutmeg or allspice.
flour
To substitute ground cloves for whole cloves in recipes, use about 1/4 teaspoon of ground cloves for every whole clove called for, as ground cloves are more concentrated in flavor. Keep in mind that the texture will differ, so if the whole cloves are meant to be removed later, it's best to use ground cloves instead. Adjust the amount to taste, as the intensity of spices can vary.
Yes, you can use yeast instead of baking powder for biscuits, but the texture and flavor will differ. Yeast requires time to rise, so the biscuits will have a denser, bread-like quality and will take longer to prepare. Baking powder provides a quick leavening effect, resulting in lighter, flakier biscuits. If you choose to use yeast, allow the dough to rise before baking for optimal results.
No, milk is thicker than water it will dry out the biscuits. Yes, but you would have to add in some other form of fat like butter, margarine, or shortening.
Yes, cloves can be used in corned beef instead of peppercorns, but they will impart a different flavor profile. Cloves are much more aromatic and sweet, which may alter the traditional taste of the dish. If substituting, use them sparingly to avoid overpowering the other spices. It's best to experiment with small amounts to find a balance that suits your taste.
not really because they'd turn out like muffins
Most biscuits use baking powder or baking soda in baking. Biscuits are a type of quick bread. Though some cooks do use some yeast to make their biscuits rise more.
To ground whole cloves effectively, use a spice grinder or mortar and pestle to crush the cloves into a fine powder. This will help release their flavor and aroma for use in cooking or baking.
Yes, if the recipe calls for mayonnaise. This brand of salad dressing is made almost exactly the same as mayonnaise.
To mince 2 cloves of garlic for a recipe, peel the garlic cloves, then finely chop them into small pieces using a knife. You can also use a garlic press to crush the cloves into a paste.
You will get a much different finished product. Since oil is a liquid and butter isn't, cut the amount in half and some sort of cookie will result. For something like a sugar cookie, it would not work. For a cake like cookie, it probably will. I use oil instead of shortening in biscuits and that seems to work. You just have to experiment.
Yes, you can use corn flour instead of wheat flour in biscuits, but the texture and flavor may differ. Corn flour is finer and can produce a more crumbly texture. It may also require adjustments in the recipe, such as adding binders like eggs or additional fat, to achieve the desired consistency. Experimenting with proportions can help you achieve the best results.