Ingredient Substitutions

Lemon Zest is the outermost(yellowest) part of the lemon skin :)

Yes, you can substitute honey for sugar, but there are some rules of thumb.

# It can be a direct replacement up to one cup. For more than one cup, use less honey since honey is sweeter than sugar. # You'll need to decrease the other liquid. # You might need to add baking soda, since honey is acidic. # You might need to lower baking temperature or time. See Related Links for more details.

Yes it is similar, and should produce a nice result. It's not the same though... You could also try white wine.A lot would also depend on the meat you are using. You could use Calvados for pork, or brandy for beef. I do not believe Vermouth , which is matured through herbs is in any way the same as sherry, you would definitely be better off with white wine.

Not really; an egg yolk has a very unique set of properties that make it difficult to substitute with anything. It is a fat, a stabiliser and an emulsifier. Yogurt is none of these, which make it a less than ideal substitute.

Caster sugar has finer granules than regular (or "granulated") sugar. For cupcakes, you should be able to use regular sugar instead of castor without any detriment to the final product.

Most people say "sugar" to mean granulated sugar. Different sugars are pure cane sugar and confectionery sugar (the powdered kind).

its something you use instead of that one thing.

A common nondairy ingredient to use in cookie recipes in place of butter is shortening. It will change the texture of the cookie, usually cookies with shortening will be a little chewier than cookies with butter.

2 cloves of garlic may be equal to 1/2 tablespoons.

1 medium onion = 1-1/2 to 2 tablespoons of dry minced onion flakes

Evaporated

Ecco Domani

Which wine is best is always a matter of opinion. Thankfully, there are many red wines that cost under $20. Start tasting and keep a log of the ones you like best.

You typically get more bang for your buck purchasing from lesser known wine regions (not Napa). Try some Zinfandel from Lodi or Amador County, and wine from countries like Chili and Argentina for great buys.

All purpose flour is the general, common flour that can be used in most any type of recipe. It is of an average grain size and texture. Enriched flour means it has been fortified with color or nutrients.

No. there is a chemical reaction with the baking soda and the other ingredients, not with the flour.

Actually, none. Chocolate powder (whether cocoa powder or drinking chocolate) is not a good substitute for chocolate, because both powders have had the cocoa butter removed. Cocoa butter is a key ingredient in chocolate (it gives chocolate the melting at body temperature quality, which is pretty much the basis of chocolate) - it is a fat, so it adds moistness and enhances the crumbly texture of cakes. Since chocolate powder contains no cocoa butter, the end result (if it is used as a replacement) is that of a very dry and slightly bitter cake.

No, you would not use the same amount of vanilla extract as you would vanilla flavoring. Vanilla extract is pure and stronger than vanilla flavoring, so you would probably need two or three times the amount of flavoring as you would for the extract.

Learning how to zest a lemon is very simple and can be taught from many cooking shows and websites such as Martha Stewart, FoodNetwork, and NoRecipeRequired. The website "NoRecipeRequired" has techniques for using a grater or knife.

yes you can all you have to do is use that same amount but use maple syrup or molassis instead but if you use the syrup use a little bit extra for that same amount of sweetness... i do it all the time and it tasts the same. !! 2 tbsp. butter 1 cup hot milk 3/4 cup oatmeal uncooked 4 tbsp. honey 1/2 tsp. cinnamon 1 egg beaten 1 1/2 cups flour 1/2 tsp. salt 3 tsp. baking powder Combine hot milk and butter in bowl. Pour mixture over oatmeal and wait a few minutes. Stir in honey, cinnamon and egg. Sift together dry ingredients and add to butter mixture. Do not over mix dough. Bake at 400 degree oven in a greased muffin pan for 15-20 minutes. Makes 12-15 muffins.

No. Corn starch is usually used as a thickener (for gravies, soups, puddings, etc)., whereas baking soda is used as a puffer-upper for biscuits, cookies and unleavened breads and so on.

Use flour as a substitute for corn starch, and baking powder as a substitute for baking soda.

yes

Tinned coconut milk

yes it is

No, It is not. As my mother always told me, "When in doubt, throw it out" and I would do that with lumpy evaporated milk. Makes me shudder just thinking about it.

Olive oil CAN be used for frying, but you must have a HIGH quality, Virgin or Extra Virgin olive oil before attempting to cook with it. Various industry sources tend to place the Smoke Point of High Grade olive oil at around 400 degrees Fahrenheit and most frying is done somewhere UNDER 375 degrees, so this shouldn't be an issue.

There are two main methods of frying and the relative merits of each method as it pertains to Olive Oil is as follows:

1) Saute'/Pan Frying.

Pan frying requires a relatively small amount of oil and therefore is a rather economical method of frying food. Since E.V. olive oil tends to have a strong (but pleasant) flavor, this method works well with strong flavored foods such as onions, garlic, peppers, asparagus etc.

2) Deep Frying.

While it's COMPLETELY possible to deep fry in High Grade olive oil, it's Pure Lunacy to do so. Virgin and Extra Virgin olive oil tends to cost ( I'm guessing here... ) about 3-5 times as much as decent vegetable oil and in general, would leave battered and/or breaded foods with WAY TOO MUCH oil flavor. On the other hand, if neither of those characteristics is an issue for you, then...