Ingredient Substitutions

Vanilla is an extract of the vanilla bean in alcohol. The vanilla plant is a relative of the orchid, and originally, all extract was made from beans grown in Madagascar, but in recent years, Mexican vanilla has become more popular.

Most vanilla flavoring, however, is not vanilla but vanillin, a synthetic flavoring. Regular vanilla loses potency if it if heated in baking, or frozen in ice cream, but romantic purists think vanillin is too consistent to be an interesting flavor. Food companies appease snobs by making a deal about using real vanilla, perhaps including flecks of vanilla bean in their ice cream, and buttressing the vanilla taste with vanillin.

You can make your own vanilla extract by soaking vanilla beans in alcohol, preferably a "breathless" vodka.

Basically it is a sieve.It is used for straining things such as flour.

You could, but the taste would be completely different.

No that would be disgusting. The butter would melt and make the bread soggy, it would be a sludgy mess.

I agree-- You would get something of a greasy mess. To me, the cheese on top is a required part of pizza. The butter would melt and run all over and not add any cheese flavor.

You could some butter in place of oil in making a white pizza. Fresh mozzarella, slice roma tomatoes, fresh garlic, and topped with fresh basil leaves.

Bread sticks are pizza dough with butter and garlic.

The quantity of cheese for a pizza is generally 2 cups of cheese.

You could just make a pizza with butter, no cheese. Just not 2 cups worth.

Pizza is a bread, so it would be like bread and butter.

"Pure" vanilla extract is, in effect, a liqueur and should have an indefinite shelf life provided it is stored properly.

Oils such as olive oil are healthy for your heart, while butter clogs the arteries in your heart. Also, oil is good for your skin and hair, making them glow. Butter can increase your cholesterol, add unneeded fat to your body, and create acne. Oil in general is better for your body.

Substituting ingredients normally has a slight change on flavour or texture, but I often substitute milk for cream and vice versa with no ill effects. I wouldn't recommend using cream instead of milk in a drink if it was mainly milk, as the drink may end up too heavy. I wouldn't recommend using milk instead of cream in a cake filling, as the cake won't hold together.

yes. one tablespoon of prepared mustard equals one TEAspoon of ground mustard. remember that substituting a dry ingredient for a wet one changes the expected moisture level of the dish.... add a teaspoon or two of the main liquid to balance this out or add the dry mustard to water, create a paste, the add that to the dish you are making.

good luck

honey and agave nectar and artificial sweeteners.

5 tbsp

1 tablespoon = 3 teaspoons

1 teaspoon = 0.33 tablespoon

Allspice is a spice made from the dried unripe fruit of the Pimenta dioica plant, a tree native to the Greater Antilles, southern Mexico and Central America. The name "allspice" was coined by the English, who thought it combined the flavour of several aromatic spices, such as cinnamon, nutmeg, and cloves. If you need a substitute for allspice combine equal parts of ground cinnamon, cloves, nutmeg, and black pepper. I would not substitute allspice for nutmeg, cloves, and cinnamon unless you also need the peppery notes it will bring.

Butter contains some water, so for 1/2 C oil, you'll want 2/3 C butter and reduce the liquid content of the recipe by a couple of tablespoons. That's if you want to be exact--you can get away with a 1:1 substitution for most recipes, it just won't be as perfect.

Well, honey, 1 tablespoon of whole allspice is equal to about 1.5 teaspoons of ground allspice. So if you're in a pinch and need to swap 'em out, just remember that little conversion and you'll be good to go. Just don't go sprinkling it on your pumpkin pie thinking it's cinnamon – that's a whole other story!

Evaporated milk and condensed milk are exactly the same thing. Note, however (read the label!) that sweetenedcondensed milk is a different product.

'Gum arabic' is used in many 'lickable' glue applications, and sometimes in theatrical make-up for sticking moustaches and other facial features on temporarily.

Yes I've had to do that a few times and never had a problem

Yes. Many stores and markets do begin to have many more chocolates and candies and sweets on display to be bought for the holidays.

Yes i dont have half and half milk and it worked perfectly right now im eating some of it ^o^. U may need to just put abit more effort into it though but im used to making icecream by hands with gloves so this is alot easyer for me.

you need to use and least 5 table spoons of vanilla extract

It might matter depending on what you are making. If you put the whole corn in a blender or food processor and chopped it a bit you would get close to the same result.

If you're cooking, you can add butter and water to half and half to get an equivalent amount of heavy cream.

Heavy cream is 36% fat, half and half is 10% fat, butter is 81% fat. And water is 0% fat :). So, we just need to balance the half and half, butter, and water to give us the same volume and the same amount of fat.

To mimic one cup of heavy cream, use

.5 cup (121g) of half and half plus

.4 cup (91g) of butter plus

1/8 cup (28g) water.

I've done this for candy making (truffles and caramels) and it works fine. But I doubt this will do the trick for uses (like whipping) which don't involve cooking.

Start with a clean square shaped paper. Fold paper in half so it looks like a triangle. Starting from left to right label the corners A, B, and C Fold corner C so that the top edge is parallel with the base of the triangle (you should see three smaller triangles) Then starting from the left to the right label the corners D, E, and F. Now fold corner A so it touches corner F. (just like step 4) Now you should have two flaps on top. Fold the first flap on top down towards the base of the original triangle. Flip cup over so the E is face down, and fold the other flap down. Pick up your cup and pinch the edges together. you should now see the inside of the cup. Fill your cup with water. If it leaks start at step one.

Unrefined sugar (like "Florida Crystals"). It works just as well in recipes and is less glycemic than white sugar.

That is approximately 3.2 cups