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What else can I help you with?
Can beef broth substitute chicken broth?
Physically yes. There isn't very much of a chemical difference between the two (i.e. your dish won't explode if you substitute beef for chicken). However, your dish will taste very different, as beef broth is generally heavier and saltier tasting.
How do i get raspberry juice out of clothing?
Use 1 part lemon, 1 part seasalt, 1 part soy sauce, 1 part mustache, and voila.
How much sauce can be added to 1 kilo pasta?
I would add 500gm. of sauce.
How much beef broth you use to substitute for 1 tbs?
6 beefs
What is a mignonette sauce?
A mignonette sauce is a vinegar-based sauce for raw oysters. A simple basic recipe is: 1 part white wine 1 part white vinegar, or champagne vinegar Chopped shallots Crushed peppercorns Serve chilled
How many liquid ounces are in 10.75 ounces of condensed broth?
Condensed broth typically needs to be diluted before use. Usually, condensed broth requires 1 part broth to 3 parts water for reconstitution. So, 10.75 ounces of condensed broth will yield about 43 ounces of reconstituted broth.
How much protein is in 1 cup of chicken broth?
One cup of chicken broth typically contains around 6-7 grams of protein.
What is ratio between blood and broth in blood broth?
The ratio between blood and broth in blood broth can vary depending on the recipe. Typically, blood broth recipes call for a higher proportion of broth to blood, with a common ratio being around 4 parts broth to 1 part blood. This allows the broth to provide flavor, nutrients, and volume while the blood adds richness and color.
How much sauce for 15 pounds of pasta?
about 7 pounds of sauce. about 1/2 lb of sauce per 1 lb pasta
How much vinegar to 1 gallon of hot sauce?
1 cup
How much cornstarch should I use to thicken my sauce effectively?
To thicken your sauce effectively, use about 1 tablespoon of cornstarch for every cup of liquid in your sauce.
How to Make..General Tso's Sauce?
Ingredients:1/2 c. cornstarch1/4 c. water1 1/2 tsp. garlic, minced1 1/2 tsp. ginger (preferably fresh)1/4 c. white vinegar3/4 c. white sugar1/2 c. soy sauce1/4 c. sherry wine1 1/2 c. low sodium chicken broth, heatedDirections:Dissolved cornstarch in water. Stir until combined.Add garlic, ginger, sugar, soy sauce, vinegar and sherry. To make sauce, dissolve cornstarch in water and add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, and sherry. Stir until combined.Add warm chicken broth and whisk ingredients together. Sugar should be completely dissolved. Pour over chicken or fish and enjoy.
