Ingredient Substitutions

Allspice is a totally different spice from nutmeg or ginger, and as such tastes totally different. While the allspice is often used in conjunction with one of the two, it cannot replace either of them.

why not?? it serves the same purpose you can even use malai (the layer of cream type sbstance that comes of milk) instead of oil or butter

Usually from the vanilla bean but artificial vanilla is totally different.

"Vanilla" is a flavour and a plant, the former being the flavour of the latter. Vanilla plants are grown primarily in Madagascar, although can be sourced elsewhere.

Vanilla extract comes from the pods of the vanilla plant and is usually achieved by percolating the beans in ethyl alcohol. Artificial vanilla flavour is typically vanillin, which can be synthesised from a by-product of the paper making process.

If you want to make fresh bread into day-old bread, the easiest way to do so is to simply let it sit out at room temperature for a day. This will allow the bread to dry out slightly and become less soft and fresh-tasting. Alternatively, you can also achieve a similar effect by heating the bread in a low oven (around 200-250 degrees Fahrenheit) for a few minutes. This will help to remove some of the moisture from the bread and give it a slightly more stale texture. Keep in mind, however, that these methods will only give you a rough approximation of true day-old bread. For the best results, it's best to let the bread sit out for a full day before using it in recipes or serving it.

According to the book 'Substituting Ingredients - The A to Z Kitchen Reference' by Becky Sue Epstein, Fourth Edition 2010, Sourcebooks Inc. NAPIERVILLE IL. Page 135:

You can use either Madeira, port or Marsala.

Different strains of Saccharomyces cerevisiae produce different proportions of carbon dioxide and alcohol. Baker's yeast is a blend of several strains of Saccharomyces cerevisiae chosen for their flavor and ability to make carbon dioxide, which causes bread to rise. Brewer's yeast is made of strains chosen for their alcohol-producing ability and tends to have a bitter flavor. Brewer's yeast is considered an inactive yeast while baker's yeast is an active yeast. In an active yeast the yeast cells are still alive, whereas they are killed in the process of making inactive yeasts, like brewer's yeast.

Yes, for 1 cup of regular flour you can replace it with 2/3 cup of potato starch[ not potato flour] and 1/3 cup of soy flour. Do not over beat, just very briefly blend because the starch can get rubbery. It is my favorite combo for cakes.Makes nice light cakes. Sorghum flour makes nice cakes.

Yeah you can. Because you can replace oils for oils and fats for fats, and shortening is both, you can use butter as it is a fat. But since butter has about 15% water, you would have to use a tiny bit less butter or a tiny bit more of dry ingredients.

:)

Allspice peppers are much more potent than the ground version. As a result, the amont of ground allspice to equate to 3 whole peppers is 4.5 Tbsp. It seems like a lot, however the flavor and essence of the pepper is lost mostly when it is ground and not freshly.

It basically depends on what kind of junk food you are having. Every item of food that we eat contains some nutritional value, but the fact is that junk foods contain more harmful things than beneficial ones. Therefore they are mostly avoided.

The ratio to substitute brandy extract for brandy is 1 to 5 (1 tablespoon brandy extract equals 5 tablespoons brandy).

You can use worcestershire sauce instead of soy.

You can try young dandelion leaves-blanch them first.

No. Regular milk contains more than twice the water of evaporated milk, and will likely result in a very sloppy pie. You should be able to use a thick mix of powdered milk, or perhaps even condensed milk, but this will contain sugar.

Approximatlely a teaspoonfull

= Butter, Substitutes = Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.

Out of cornstarch == 1 tablespoon cornstarch..... use 2 tablespoons of all purpose flour

Out of self rising flour.....make your own

1 cup of self rising flour......... you will need 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda

When making oatmeal, I use plain tap water.

If you use the small, one serving bags, carefully cut or tear the bag at the dotted line, empty the contents into a bowl and then fill the empty paper envelope with tap water.

Pour the water into the oatmeal and microwave on high for 90 seconds, or follow the directions for heating over a burner.

Yes. For a detailed discussion, read The Joy of Cooking or Harold McGee's On Food and Cooking.

Vinegar can develop eels and other problems unless it's pasteurized, which means cooked to kill any living organisms. These are mostly aesthetic issues and shouldn't be a health concern. Raw vinegar will probably be good for six months or so if put in a cool place and capped.

No because they USE different flours, fats, liquids and sweeteners differently in the factory. Bread flour and cake flour are not the same.

If you substitute one ingredient for another, the results will be different. Understanding ingredients, why they function the way they do and how to adjust for their differences will make your baking experiences more successful and consistent.

Probably, but canned cream is sometimes aerated; if this is the case, you need to whip the heavy cream before using it as a substitute.