Almost all pancake recipes use oil rather than butter In the batter. Margarines and butter-substitute spreads are mainly vegetable oil. However, most oils do not have the consistency or flavor to be acceptable toppings for pancakes, even though once a spread has melted, the appearance would be the same.

I would not normally recommend this as honey contains moisture (liquid) that granulated sugar does not, also honey is sweeter than granulated sugar. Not only that, honey has it's own flavor and there is a big difference in the two taste.That being said to use sugar in place of honey in a recipe per cup (approx) use 1 1/4 cup sugar plus 1/4 cup more liquid.

rwgular sugar is granulated sugar. the other kind is confectioner's sugar, or powdered sugar

When baking soda (which is a base) confronts the lactic acid in buttermilk (buttermilk is frequently used in baking, chiefly when making pancakes or corn muffins or biscuits) a chemical reaction occurs spontaneously in which carbon dioxide is liberated. When this happens the CO2 moves upward as small or large bubbles of gas. The rising of the gas is opposed by the stickiness of the batter which usually is part wheat flour which contains gluten, a wheat protein which makes the batter sticky and elastic. The net result of these two opposing actions is the leavening of the baked product so that the texture is soft and light as in the case of muffins, biscuits or pancakes.

With baking powder carbon dioxide is liberated when a phosphate acid-based salt reacts with sodium bicarbonate in the baking powder. In slow-acting baking powder, heat is required to activate the CO2-liberating reaction so rising doesn't begin until the product is placed in the oven. Fast-acting baking powder, however causes rising as soon as the batter is mixed. Most baking powder sold today is called "double-acting" in that it contains both slow and fast-reacting constituents. It is preferable, from a health standpoint, to use aluminum-free baking powder such as Rumfords which contains sodium phosphate instead of aluminum phosphate.

Add a small amount of black, then add more if needed.

Castor sugar is a superfine form of regular granulated white sugar (also known as "berry sugar"). Substituting regular sugar in its place can be done for some recipes without any consequence. In other recipes, there can be a difference in the texture of the final product (i.e it may be more gritty instead of smooth).

Yes it is like switching form Cabernet to Pinot Noir

In a cake, butter helps to add fats which make the cake smooth, and taste good. It also lets the cake keep for longer as if you made a fat less cake it would only taste at its best for about 4-5 hours as a cake with margarine would keep for a lot longer!

Ok, I busted out the kitchen scale and measured out 1 ounce of chocolate chips and it came to about 48 chocolate chips in one ounce.

It depends on the size of the lemon, but usually the zest of one lemon is more than one teaspoon.

You can but it would have a different texture. You would be better off using cream cheese or mascarpone.

It really depends on what the flour/leavening agent/liquid mix is for. Most commonly, using something like that would be known as a poolish for making bread (flour, yeast, and water). However in making quick breads and cakes, there is no specific name for it.

(Reference: Baking+Pastry Arts Graduate)

um... sugar.

tip: buy sweet chocolate. it's probably cheaper anyways.

Since semi-sweet and milk chocolate are very similar, you can interchange one for the other in most any recipe. Simply use the same amount that is called for in the recipe, just with the different type of chocolate and it should be fine.

For example, if the recipe calls for 8 ounces of semi-sweet chocolate chips, instead just use 8 ounces of milk chocolate chips.

Mostly plasma, red blood cells, white blood cells, and platelets.

Simple answer: it depends. Brewer's yeast has more protein per ~30 g serving than wheat germ (16 g vs 6 g). Additionally, brewer's yeast has more fiber (6 g vs. 4 g) & fewer carbohydrates (13 g vs. 15 g), giving it a higher percentage fiber content per serving (~50 % of carbs compared to 25 % of carbs). This means it should be a lower glycemic food, a consideration worth noting for diabetics. Besides these facts, brewer's yeast has greater B vitamin content (all of the major B vitamins) than wheat germ. It has slightly lower folate content. Wheat germ has more mineral content for certain minerals (like manganese & zinc) than brewer's yeast, yet less copper, selenium, & chromium.

Does your question include the issue of "which food tastes better"? In terms of taste, brewer's yeast can be bitter (depending on the manufacturer), whereas wheat germ has a sweet flavor. Wheat germ (& perhaps brewer's yeast) may go rancid if not refrigerated/frozen.

The ultimate factor in determining which is best is evaluating which food best suits your needs without causing problems of excess. Situations such as protein need, carbohydrate requirements, & vitamin & mineral requirements should help you conclude what works for you.

Brewer's Yeast Info:

http://www.thedailyplate.com/nutrition-calories/food/lewis-labs/brewers-yeast

http://www.amazon.com/Brewers-Yeast-16-454-Pwdr/dp/B00068U27W/ref=pd_sim_hpc_3

Wheat Germ Info:

http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5743/2

in the inner part of southern uta

white or red pepper as well as green pepper

No, they are not the same. Clear vanilla extract is made with glycerine and predominately used by fondant cake makers or for icings that are needed to remain absolutely white. They're are some people who buy it because its label reads "NO ALCOHOL", even though it is still made with an alcohol solvent. The end result still contains a minute amount, but not enough for the FDA to have it listed as an ingredient.

dependent on liquid. if water then 1 litre = 1 kilo, so yes, 2 litre = 2 kilo

Yes, but the flavors will be different. And you should use real wine or real sherry, not the salt heavy 'cooking' versions found in many grocery stores. The alcohol releases and dissolves some flavors that water based recipes will not, adding to the flavors.

Essentially any alcohol should be allowed to evaporate through heating to leave the flavor of the wine used. Whether a recipe calls for cooking sherry, wine, or not, I often deglaze any meats cooked in a frying pan with red or white wine. The French say that you should use the best wine you can afford for this process but I use whatever I have to hand.

Cilantro has a very distinctive flavor, especially in Mexican cooking so there really is no substitute but you can use flat-leaf parsley if you want a milder flavored green leaf for garnishes and salads.

In a recipe you could get away with a muscat or late harvest riesling. As for the wine itself, there are some domestic alternatives, like Beringer's Nightingale.

You can use condensed milk in a fudge recipe. You will have to reduce the sugar in the recipe to account for the sugar in the condensed milk. Some fudge recipes call for condensed milk.