Ingredient Substitutions

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.

The size of the granules differ depending on what kind of sugar you are talking about. www.joyofbaking.com/sugar.html

Microwave corn tortillas with chicken stock to soften, then blend in food processor. (this is from the Americas Test Kitchen cookbook)

Yes you can. Dark chocolate and semi-sweet have essentially the same consistency, and therefore bake at about the same rate.

1/3 cup

It's brined anchovies

I think shortening would be good. Only if its for your lips.

Vanilla extract can be used in place of vanilla bean paste. The equivalent of 1 tablespoon of paste is 1 tbsp. extract.

vanilla and honey are with very similar properties. One Scientist from the famous Coimbatore Agricultural University in India , if you find a formula to mixing vanilla and honeyn that appropriately could be called "ambrosia" . Ambrosia is a word used to express the qualities of " Amruth" which is said to be the food of gods in India that keep them healthy for ages.

Many renowned people in India make testimonials confirming this. Then why seek a substitute ?. Just mix it together and enjoy the benefits, mainly improving immune system.


Begin using vanilla extract honey based which is available in India and experience a different healthy life. If you want more in this regard please email to >pottasfarm@yahoo.com<

Yes, evaporated milk is a good source of calcium.