Ingredient Substitutions

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.

Not if it's sweetened. But otherwise you can add one can of water to a can of condensed milk. From what I understand, it's just somewhat creamier and can be used to cook with, drink, or in cereal just fine.

It depends on what kind of cookie you are having If you check the nutrition label it will show you.

nail polish remover or mouthwash!

Catnip essential oil is extracted by stem distillation from the flowering tips of the plant.

It is a pale yellow color with a pungent odor.

It is used to treat chills, joint pain, muscular pain, colic, flatulence, insomnia and stress related conditions.

umm.. not really. unless you want what you are making to taste like apples.

All purpose flour is used in a wide variety of recipes. It is popular in baking things such as cookies, cakes, and breads. It could also be used in thickening sauces and gravies.

guts or intestines

Chocolate chips have sugar and other ingredients in them. Bakers squares are usually just pure unsweetened chocolate. You could probably substitute but need to adjust sugar in your recepie.

Yes you can and unless it is recipe that's main ingredient is vanilla bean, most people will not be able to tell the difference. As a matter of fact, most people can't tell the difference between pure vanilla extract and imitation that costs a LOT less. I use 1 teaspoon of extract for 1 pod of vanilla bean. If you are worried about the liquid imbalance in the recipe, decrease another of your liquids by a teaspoon.

I believe the substitute of applesauce to eggs... is 1/3 cp per egg. You can also do 1Tbs of flax seed + 2-3Tbs of water per egg.. and get an excellent source of Omega-3!!!

It is native to Madagascar. It is native to Madagascar. It is native to Madagascar.

Vanilla was originally native to Mexico (technically mezo-America) and is derived from orchids (making it the only fruit bearing member of the orchid family) of the genus Vanilla.

Vanilla planifola, Vanilla tahensis, and Vanilla pompona are the three major variants ans are grown around the world in Madagascar, Reunion, etc (Bourbon Islands), Tahiti & other South Pacific Islands, ans Central/South America, respectively. They are, however, all decendants of the original central American plants

Madagascar (Bourbon) vanilla beans are most commonly used for the vanilla extract you see at the grocers

Often times, yes, this is a safe substitution. If there is a lot of oil (say 1/2 - 1 cup) it might be better to only substitute half of the oil for applesauce, otherwise it has the potential to interfere with the taste and texture too much.

Absolutely not!!!!! you see the egg white makes the batter/mix more fluffy and not so dense. This helps the mix to rise while in the oven. If you were to add the yolk in to then the mix would be dense and wouldn't taste as good. You can go to any superstore or supermarket and look for an egg seperater. Basically what it is is a little thing you hook on the side of the bowl put you egg in it and the egg yolk will stay in the seperater and the egg white will fall into the bowl. They are like $5 at the store. Or you can just do it the old fashioned way by putting them in and out of each half until all you have left is the yolk.

Normal about 396 grams.

Yes! in many recipes!

The effervescence is due to the fact that carbon dioxide is being formed. Baking soda is sodium bicarbonate, and when it reacts with an acid (in this case acetic acid in vinegar) carbon dioxide is formed. This means you can use pretty much any acid you want.

In short: anything acidic, eg. lemon juice (citric acid), hydrochloric acid, sulfuric acid, etc.

If you are not familiar with bay leaves and their uses, you may well wonder if you can use basil instead of bay leaves. Both are aromatic leaves, after all. And in food, many substitutions are common. Bay and basil leaves are used globally in various dishes and cuisines.

Bay leaves are available in many varieties, depending on where they grow. Basil, too, is of different types and the flavor of the basil, though similar, may be quite varied. For instance, Thai basil is quite different from the sweet basil, which is again different from holy basil that grows in India – there are as many 15 types of basil, and some have a very different flavor and even color, as you can even get basil that is purple.

These are some of the differences in appearance, flavor and usage:

Appearance

Bay leaves are quite big and may even be 3 inches or more long and flat, while basil leaves are shorter, with a somewhat rounded middle. Bay leaves are olive green while basil is a vibrant green. As there are many different kinds of bay and basil leaves, there so there are many variations in size and color.

Flavor

Bay leaves have a woodsy, earthy, eucalyptus, cinnamon type of flavor, hard to describe. The aroma also depends on the variety of bay leaf that you get. The plant that grows in Europe is different from the one that grows in California, which is quite different from the one that grows in India. Basil has a sweet, minty and anise like flavor that gives a unique taste to anything it is put in, particularly when you use fresh leaves.

Usage

Bay leaves are used in rice and meat dishes, in soups and stews, in gravies that often use garam masala, and in some western sauces. They are typically discarded before the food is served as they are difficult to eat, being extremely fibrous. They are best added to foods in the beginning of the cooking process, so they release their flavors slowly. Indian bay leaves are quite different when compared to their counterparts from other countries and it is best not to substitute one kind for the other. For western dishes, the bay leaves from Europe or California work better whereas for Indian dishes, the Indian bay leaf (also called tej patta) will give you the flavor complexity that you want.

On the other hand, basil pairs well with tomato dishes, in pizzas and pastas, in salads and, of course, it is the main ingredient in the Italian pesto sauce. It is best used at the end of the cooking process as its flavor is best when it is fresh. It is quite edible and you can chew on basil leaves to freshen your breath as well.

Fresh or Dry?

Bay leaves are usually dried before they are used as they are rarely sold in the fresh form. The drying actually intensifies their flavor and enhances their shelf life. While you can get both fresh and dry basil, their flavor changes a great deal. It is always better to use fresh basil wherever possible. As some volatile oils of basil are lost during drying, you will not get the same flavor from dry basil as you would from fresh basil. If you cannot get hold of the fresh leaves, then use a small quantity of dry basil. Obviously, you cannot use dry basil, even reconstituted, to make pesto or add a fresh flavor to dishes.

NO! They are not the same and not interchangeable.

Sweetened condensed milk: Cow's milk with sugar added, reduced by evaporation to a thick consistency.

evaporated milk: Milk product with about 60% of the water removed from fresh milk

It depends on what you are cooking but tarragon has a similar flavor (especially in sauces that accompany fish or eggs) OR fennel leaves (as a garnish; looks very similar)

Just an interesting FYI, fresh dill is much better than dried, dried has almost no flavor compared to fresh so if you were using dried in the recipe you asked about, you could just skip it and will probably never notice. If you were planning to use fresh, try tarragon, because you would definitely miss the flavor of the fresh.

Lemon juice has a pH between 3 to 2 (at average around 2.4) while common sodas vary from 5 to 2 (most cokes are around 3 to 2). So most lemons are more acidic than most sodas but some sodas can be more acidic than some lemons.

Gluten is the source of protein in most flour mixtures. The source of proteins can also come from whole grains and added seeds or nuts.

What I have learned, several substitutions for rose water are: orange flowers water, or rose syrup ( use just a few drops). Almond x tract, or vanilla xtract. Use less of these substitutes, and remember that rose syrup is alot stronger that rose watwer so go easy!