Ingredient Substitutions

If you want to replace cantaloupe, you want to use something that is in the same family group and has the same values. A great replacement for cantaloupe is cucumber or watermelon, mango or even squash.

Evaporated milk is simply milk that has had about 60% of its water removed. It is routinely mixed with an equal amount of water and used in place of milk - but generally only in cooking. It has a somewhat unique taste - "a bit sweet," according to some; "canned" in the words of others - and not universally loved. No one in our acquaintance admits to mixing up batches of reconstituted evaporated milk to drink. If the dish you're making is full of flavor, you probably won't notice any difference in making the substitution. If it's a very delicate dish, where the milk is a leading ingredient, you may or may not notice a difference. Not all taste buds are created equal. There are low-fat and skim versions of evaporated milk, as well, and they can also be reconstituted on the same basis as evaporated whole milk and used as you see fit. Resource : http://www.ochef.com/914.htm ~Chestnut

You might be able to substitute Scotch or Bourbon. It depends on what you are trying to cook. Upon reflection, you could always use Cognac. That's liqueur brandy.

Radish, cabbage, horseradish, broccoli, watercress

This is kinda stupid but yes whip cream can melt bcuz it gets milkly like.

I certainly hope so.

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No. In order for the maple sap to flow, there needs to be colder weather. Maple tress do not do well in Greece

Yes, traditionally can be used (as can wine, depending on the recipe) to deglaze a pan (that is, dissolve stuck-on browned bits after panfrying meat). It's then reduced, and starch may be added to thicken it, and often times butter, herbs, or garlic or onions for additional flavor. It's a simple, common technique to make things like steak sauce.

No. Cornflour is made from corn and does not rise. It's used for different reasons than self raising flour which is wheat flour with bicarb already added. Be aware with cornflour that it can also be wheat flour if it says wheaten cornflour. That concept baffles me.

Home cooks in the U.S. rarely sift flour any more, because the commercial flours are pre-sifted.

sirop d'érable

like sage and onion without the onion

Masa harina has a self life of about 3 months.

A sweet white wine, made with late harvest grapes infected with boytritis: i.e. Christian Bros. Chateau La Salle, Robert Mondavi Moscato d'Oro

The only problem would be if you told anyone about it. It is just a little extra protein. That may upset some people, but if you run the flour through a shifter, that should get rid of most of the weevils and there are no diseases carried by weevils. People may not want to think about it, but we all eat a fair amount of bugs every day. The USDA even has an acceptable amount of bug content in breakfast cereal.

If you absolutely must use the flour, a very fine sieve should separate out the weevils. Freeze the flour for at least two days first, to kill the insects.

However if you can simply buy more flour, do so: any large infestation can affect flavors.

If weevils are a recurring problem for you, wrap your flour packages in plastic and keep them in the fridge. Because the weevils could well be invisible but present before you buy the flour or other dry goods, freeze the package for two days before refrigerating; this will kill off any eggs or larvae.

When you find weevils present in dry foods, wrap the package in plastic and dispose in the bin. You must also vacuum the cupboards where the weevils were found and then wipe thoroughly with a damp cloth.

Break the egg into a bowl, beat it (like you're making scrambled eggs), and then measure the quantity of liquid egg you have. Use half of that.

agave nectar it will end up tasting the same and it will be healthier

1337 Million potatoes are consumed by the human population every year.

You can substitute them - but it's really hard to get it right. Baking powder is soda - but with other things added. Baking soda reacts to acidic things (like buttermilk) because it's a base (slightly bitter.) Little hard to explain, but it's really easy. Baking powder is sort of in the middle. It has an acid and a base, and is very neutral. In a cookie recipe, baking soda is used. In a recipe, all the ingredients react together, so if you change one ingredient, you have to change others too, or the quantity. Swapping powder for soda will not get you the right cookies that are supposed to be made from the recipe. So you CAN substitute them, but it's just easier to go and buy some soda.

It depends on what the oil was for. If it is a recipe, especially for baking, you can use butter as substitute for oil. It is not recommended to substitute butter to fry something because it tends to burn in a hot pan, you should use oil to fry.

Yes is can! Just don't use as much oil as butter. Butter is thicker than oil so don't make it too sloppy.

Vanilla flavoring is subtle, and you can make the recipe without it. But if you want SOME kind of flavoring, you can use almond, rum, or chocolate extract.

This "cereal drink" you speak of will most likely consist of many ingredients, which consist of their own ingredients. Each ingredient will consist of many molecules, consisting of several elements. A chemical compound for a manufactured food such as this would be both massive, and incredibly time consuming.

Yes you can but it is easy to make creme Fraiche. Take heavy cream preferably the ultra pasteurized kind as it has a lower bacterial count than the normal stuff. ( the normal stuff whipps better though and is not unhealthy in any way other than the high fat. Add to the cream some buttermilk. Let the cream stand overnight. When you get up the cream should have set up into cream fraiche. Use sapringly as it is about 1/3 fat.

It really depends on the recipe and the needed consistency. In most cases, half&half or even whole milk can be substituted for light cream to make a recipe healthier. If the recipe calls for heavy cream, it's really a judgment call. You might try a halved recipe with half&half to test before making a full batch.

Substituting half&half or milk in a recipe calling for sweet (whipping) cream is generally NOT recommended.

Yes, to some extent, both are rich in fiber BUT while the bran is made form the hard outer layer, the germ is the "heart" of the cereal kernel, the embryo of the seed, and has nutritional components not found in the bran.