Ingredient Substitutions

It can be used as a lubricant to make the pastry non-sticky. Also if is used to apply a healthy source of fat (this doesn`t make you fat) to you pastry. And is a natural glue when combined with eggs. Hope this helps.

In substituting olive oil for vegetable oil you would use the same amounts, but bear in mind olive oil can have a stronger taste than vegetable oil. It may be wise to replace some of the oil with butter or applesauce to avoid a strong olive taste.

Yes you can. You can use any flavor you wish but sometimes you probably should just use the flavoring suggesting but it's totally up to you. That's what wee do when we make frosting for my cakes. I am a cake decorator and we substitute flavors depending on the flavor of the cake.

half apple juice concentrate / half brandy. You could also try apple cider, but it isn't as .. pleasing or as strong. The Calvados leaves a pleasant taste to the recipe - the cider doesn't keep the flavor as it tends to bake out.

Yes.

Edit: For some things, No for others.

If you are using it in baking for a cake, cookies, bread, in a sauce for pasta, a cream soup base it should be fine but less rich.

But if you need to whip the cream icing filling, make it part of a custard (ice cream, creme brulee) or make ganache most all purpose cream is not rich or thick enough.

A whipping cream needs to be above 30% or so to whip properly. It will seem twice as thick as most all purpose coffee creams depending on the area your all purpose cream is probably between 10-20% fat. So you may not be able to replace it with regular cream and get the same results.

Recipes call for white balsamic vinegar because it will not change the colour of the other ingredients (such as scallops). If you do not have it, substitute with white wine vinegar and a pinch of sugar.

Baked spaghetti usually can take 30 minutes to an hour depending on how soft or crunchy you would like your noodles and if shredded cheese is on top you can go by the color of the cheese. A softer baked spaghetti the cheese is soft and oily and if the cheese is crunchier the spaghetti will be more on the well done side. I believe you cook by what you want and what looks good to you.

Digestive biscuits were originally used to prevent flatulence.

brown rice vinegar OR Chinese black vinegar (cheaper) OR red wine vinegar + sugar or honey OR sherry vinegar OR fruit vinegar

There is only one spice in Accent, which is monosodium glutamate (MSG). Accent also contains hydrolyzed vegetable protein, not as a spice, but as a filler, to dilute the MSG.

When making Sorghum

Yes! Apple Cider Vinegar contains the same acidity necessary for dying eggs so it works perfectly! Due to the color of the ACV, it may change the color of the dye but that could work to your advantage with these natural easter egg dyes.

Allspice is a dried berry of a Jamaican plant, and used in both savoury and sweet dishes. you can substitute anything you want, depending on the flavour you want your dish to have. Possibly a mixture of pepper and cinnamon might give the same effect.

"Allspice" is sometimes just a lazy way of writing "all spice", which really just means "mixed spice". Depending on the manufacturer, mixed spice will contain different ingredients, but the most common (and those you can use as a substitute) are nutmeg, cinnamon, ginger, and cloves.

Allspice is usually sold as a ground up powder like nutmeg or cinnamon. However, in its solid form the Allspice is in the shape of a small sphere about the size of WHOLE Black Pepper. (about 3mm balls) When Allspice is used in cooking Corned Beef or Pickled Pork, it is used in its Whole form and discarded after cooking. A teaspoon is approx. 40 Whole balls & weighs about 3 gram total .

1. xanthan gum a substance produced by bacterial fermentation or synthetically and used in foods as a gelling agent and thickener. It is a polysaccharide composed of glucose, mannose, and glucuronic acid.

For one egg use 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water

Wine vinegar may burn or leave an odd taste; white vinegar is the only vinegar that can also be used for cleaning.

1. Over mixing

2. No leaving product (yeast, baking powder, or baking soda)

3. Uneven oven temperature, or wrong oven temperature

4. Cooking the product the wrong amount of time

5. Too much fat, or not enough fat (oil, butter,or vegetable butter)

about 4 in a medium sized one.

Yes, but make sure it is plain yogurt, and that you mix it with a little milk to make it less dense.

According to Emeril, you can store a cilantro bunch upright in a glass with some water at the bottom, in your fridge. I'd imagine it would work for parsley as well. And like any fresh herb, make sure it is dry before storing it in your fridge.

Wash cilantro in clean water to remove any sand or dirt, and discard any roots and old or bruised leaves. Store fresh cilantro in the refrigerator in a sealed container or wrapped in a slightly damp towel. Use it as early as possible, because it loses flavor and nutrients quickly if kept for longer periods.

For one egg use: 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water

Go to a website: recipetips.com, go to tips and advice, enter your question in keywords, go to lowfat recipe substitutions. You will see other substitutions besides butter. I haven't tried this and some say to split the amount half and half (Replace 1 cup of butter with half cup butter, half cup applesauce). This site has saved me on several occasions. Check out the other parts of the site. Good luck.

Celery can be used as an alternative to fennel root if the dish will be cooked. If the dish is to be eaten raw, celery can be used, but a licorice-flavored herb or seed (fennel seed, anise, or tarragon) could be added to enhance the flavor.