Ingredient Substitutions

Baking powder - add two teaspoons of baking powder to each cup of plain flour.

In America they call "plain flower" all "purpose flour", in Australia where I am from we have 2 main types Plain & self raising. :)

The dish will not have the same taste at all without the ginger, but that is okay. Try sesame seeds and sesame oil for sesame stir fry instead.

CF Saurer's internet site has a varied of flavors including Sherry.

Yes you can. My grandmother used this method for years.

In some recipes, but not in all recipes.

You can't swing a dead dog in Korea without bumping into cayenne pepper...they just call it red pepper...what N. Americans call a red pepper is a paprika in Korea...However, having come back to Canada from Korea last year, I get my "red pepper" from a Korean supermarket because I swear it is redder in colour (looks nicer) and tastes better...go figure.

I have been informed that baking powder is 1/4 baking soda & 5/8 cream of tartar the rest being made up of various other ingredients. Baking soda by itself is no good as it is alkaline and you need an acid so, depending on the recipe, you could try lemon juice, white vinegar or buttermilk.

You can use black treacle or anything dark and sweet and syrupy. It's also OK to use malt in similar quantities.

The molasses has a certain taste of its own which isn't easily copied and molasses do provide a very rich source of iron.

But most of those recipes can take anything syrupy like Apple juice concentrate in thick syrup form. Or you could use honey if you like that flavour in a bran muffin.

Also you can use Agave Syrup a naturally sweet one that.

Some people use Maple Syrup. Molasses and Treacle though are very thick and messy to handle but a muffin won't be spoiled by any of the above substitutes. You just have to make sure you don't overdo or under-do the sweetness and put up with the strong taste of molasses not being present.

Yes, ounce for ounce. One square of baker's semisweet chocolate is one ounce, if you were to chop 8 of the squares up it would be the equivalent of 8oz. or 1cup of semisweet chips. Happy baking :-)

Not usually, they have different qualities and flavors. That being said, as alcoholic ingredients for flambeeing foods or flavoring cakes it will work, just the flavor will be decidedly different. In a hard sauce, I most certainly use bourbon more often than I do brandies.

It would probably work, but try using caster sugar instead, it would taste a lot better.

Most of the sources I can find suggest using Cheddar if you can't find anything else. I've been trying to find an answer to this question myself, because I want to make Glamorgan sausages.

The distinctive characteristics of Caerphilly cheese (which I admit I've never had the chance to try) seem to be that (1) it's on the dry side and has a crumbly texture, and (2) it's slightly tangy. Monterey Jack cheese is tangy, but not crumbly. Mexican farmer's cheese is crumbly, but not (at least IMHO) especially tangy. I plan to try a mixture of sharp white Cheddar and finely chopped Monterey Jack, and hope it turns out all right. Hope this helps!

Lollipops are mostly pure sugar with some flavoring and coloring. The sugar is boiled until it reaches the hard crack stage. The flavor and color are added. This mixture is poured into molds and a stick is placed in the soft candy. The candy cools and hardens into a lollipop.

Simple crushing is still the most popular method. The seeds are fed through large calibrated metal rollers.

It's a very fine corn flour. Some sources say it is a fine rice flour, some say it is a fine wheat flour, some even say it is cornstarch or wheat starch. I'm just passing on what I personally have been told.

I will try the recipe several times using corn flour, rice flour and cornstarch to see which one is better for the recipe I will be using. Thank you very much for the information. It is most valuable.

Orange zest is made from orange peel. When you grate the rind of the orange, do not grate all the way to the white, you just want to grate the orange surface. Voila!! You have fresh orange zest. The zest of an orange is the very outter layer of the orange peel...just the orange part, not the white part. The easiest way to remove the zest without getting the bitter white part is to use an orange zester or a micro rasp (looks similar to a wood file). If you don't have an orange zester you can use the smallest holes on a box grater or cut the zest off with a paring knife. If using a paring knife, chop the peel as small as possible...now you have orange zest.

No you cannot. Lemon juice is used to achieve a specific ph in the finished product to avoid spoilage. The lemon juice should be bottled not squeezed fresh as bottled juice has a specific ph level, fresh fruit varies in its ph level by brand and ripeness of lemon.

2 Tbsp dried cilantro = 1/4 cup fresh cilantro

An egg without its shell will get smaller in a concentrated solution because water is taken from the egg into the solution. Remember osmosis.

There really is no substitute for vanilla. You could try almond extract instead if you like the subtle flavor of almonds.

The most likely reason is that you did not cook it for long enough, and it did not reach a high enough temperature. Cook to the soft ball stage (it forms a soft ball when dropped into water).

Fudge is very tricky to make. After it reaches the soft to medium ball stage (when dropped into water, it will be soft to medium soft ball when rolled in fingers), it should be set into a sink of cold water (approx 3-4 inches) to help the cooling down stage for 12 minutes. Remove from sink of water and add vanilla or maple extract (extract helps to thicken also) and beat with electric beater approx 5 minutes or so, on high until it starts to lose it's high gloss. Then quickly pour into buttered pan and it will be done.

A taco is a preparation or finish product just like burritos or enchiladas, and there are no "original ingredients" in it because the ingredients vary from one area to another. For example, you might find fish tacos on areas close to the coast and maybe beef, pork or chicken tacos in rural areas, but basically tacos are made from anything you like to put in them. Some areas like to use the nopal cactus, while others prefer meat. One thing is basic on tacos and that is the tortilla... normally made from corn "masa". Mostly in the US the flower tortilla is used, but is not as common in Mexico. If you are trying to make a specific type of taco, then you would want to re-phrase your question to include the particular name of the preparation. For example: tacos de adobada, tacos al pastor, tacos de carnitas, tacos de nopales, etc. Hope this helps.

make your own self rising flour. You will need:

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

mix all , yield 1 cup selfrising flour

I feel like If maple syrup reaveals the concentration of OH- ions is 5.0 10-8 M then the pH of this syrup is potato. Therefore, It is basic...Potatos are very basic.

Ginger root is the underground stem of the ginger plant. The plant has a long history of cultivation, having originated in Asia and is grown in India, Southeast Asia, West Africa and the Caribbean. Ginger is a spice which is used for cooking and is also consumed whole as a delicacy or medicine.