Ingredient Substitutions

Granulated granulated garlic is not the same as garlic salt. Granulated garlic is just garlic that has been dried, processed and granulated. Garlic salt is processed , dried garlic mixed with sea salt or other salts.

I make pies for a living, and YES it can be a substitute. I do work with frozen fruit, so I made up a mixture of cornstarch, flour, and gelatin, since we have no tapioca. For one pie it should be 3tbs gelatin, 4 tbs cornstarch, and 4 tbs A.P. flour. Hope that helped!

It tastes thicker, like cream, but it's not sweet at all. Evaporated means they take out the excess water, and you're left with a concentrated form. So that also means that it's fattier like cream. Nice to use in baking, but I personally would not use it on cereal or in coffee, even though that is a use for it. It has about 9 grams of fat per serving (for the basic whole milk version) and a serving is only a couple tablespoons, not a cup.

For one egg you may use: 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water

Miracle Whip is a good substitution for mayonaise.

I bought some leaves that had been ground up already, you could dry yours then grind in a coffee grinder. Then add a small amount of the ground stuff to your hot coffee. Or you can put some into some water and cook it till hot, or nuke it for a min or two. Extract one kilogram of stevia leaves in a round bottom flask at 60 degrees C with petroleum ether for 3 days. Filter and evaporate the petroleum ether under vacuum, dissolve the residue in Dimethylformamide, extract with 0.5 molar hydrochloric acid, Sodium bicarbonate solution, and dry over Magnesium Sulphate. Smoke in a big joint for a sweet smoke...slurp

A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods. Substitute products exist with reduced fat and no fat and in different forms such as spreadable and liquid. Fruit purees or applesauce can be used as oil substitutes for baking purposes. Add skim milk to applesauce or fruit-based purees for liquid cooking oil substitutes. Butter buds mixed to form a liquid, corn syrup, and cooking sprays may also be used as good oil substitutions. Non-sticking cooking pans can be used in order to reduce or eliminate oil required for cooking.

The basic procedure in baking involves mixing ingredients and exposing them to heat to create a baked good. Most baking requires ingredients like eggs and flour.

I've heard of this, but it actually makes a better sub for vegetable oil in a recipe than for sugar.

Start with less than 1/8 tsp Orange oil is very strong

You could if you don't mind the fact that it tastes entirely different.

Balsamic vinegar is actually made from boiled white grape juice, aged for years in a series of casks of different kinds of wood. It doesn't taste much at all like a combination of red wine and distilled vinegar.

It can be either. It can also be a paste or gel. Liquid formulations are more commonly available. Powdered vanilla extract, though harder to find in stores, is used when trying to avoid increasing the moisture content of the mixture, such as in cake frosting. Powdered vanilla also tends to be whiter and does not discolor white or pale-colored frostings in a way that liquid (brown) vanilla extract does.

Recipes calling for rice, you may substitute with ouzo with you have no rice.

One way that cilantro is good for you is because it has antioxidants. Cilantro also has vitamins, minerals, and fiber.

-oil

-applesauce

- mashed bananas

- margarine, although it is not recommended

Not all options mentioned above will create a good tasting muffin, so you have to try until you get the right muffin for you.

One teaspoon full of lemon peel is equal to one lemon.

So I would say the lemon peel of 3 lemons would equal 1 tablespoons

put 2 cups sugar in a pan and adjust to medium heat - just wait awhile. Sugar will begin to turn into a brown liquid ( Caramel )- stir frequently until all liquid. It will be thick and very very HOT.

There are two alternatives which I commonly use, and have listed here:

1. Oil in a Mister (with or without liquid lecithin): Add oil to a mister or even to a cheap plastic spray bottle from the dollar store. Canola or vegetable oil work well. Olive oil can be used (but as it is a bit heavier, it may require washing out the pump periodically with hot water and soap, to prevent clogging). If desired, add liquid lecithin (food grade, available at the Bulk Barn or any bulk or health food store). I add 2 tbsp liquid lecithin for every 1/2 cp of oil. You can increase the amount of lecithin up to equal parts lecithin and oil, if desired. *Lecithin is the emulsifier and 'secret' ingredient in commercial cooking sprays. It allows the spray to 'stick' to the sides of the pan and allows foods to slide out cleanly.

2. Oil in a Bottle with a drip pour spout (or a bartender's 'measuring spout' with ball bearings in the head) PLUS a silicone basting brush (from any dollar store): Drizzle two or three drops of oil (your favourite oil) onto the cooking surface (pan, grill, griddle, etc). Use the silicone basting brush to spread the oil over the cooking surface, to achieve an even coating. A bartender's measuring spout allows an equal measure (check the amount, each spout has different capacities, often colour coded). I prefer the drip nozzle - I can control the amount of oil, and change it with the size of the pan or cooking surface. *NB I find that this doesn't work quite as well with a muffin tin. For muffin tins, I use a spray bottle - even the cheap plastic plant spray bottles found in a dollar store work well for this. I prefer this method for all baking pans!

These alternatives are more economical, environmentally-friendly, and healthy. As a physician myself, I am a huge proponent of avoiding the chemicals in commercial aerosolized cooking sprays - CFC-free or not, they are not healthy! If you have a soy allergy, you can find liquid lecithin made from other sources (e.g. sunflower- or rapeseed-based), or you can omit the lecithin entirely, in a pinch.

I love the misters - they use an air-pressure system to disperse the oil. I don't find that they clog easily. I prefer the misters which have a see-through glass or plastic base, so I can see how much oil is inside the mister and when to refill it. You can also use misters (or cheap plastic sprayers) to dispense vinegar or salad dressing at the tableside. Fantastic for BBQ, and company, and for anyone who is watching their weight.

To infuse the oil with herbs or other flavours, you can let the herbs or chili peppers or garlic, etc., sit in the oil in the mister but this takes months to infuse. Alternatively, place a small amount of oil in a pot over low heat, and heat slowly over medium-low heat for about ten minutes, stirring frequently, until the oil takes on a gentle fragrance. Add to your mister or sprayer, or pour bottle. Enjoy.

Sometimes, but it depends on what materials are being used exactly. If taking out baking chocolate squares, you have to use baking chocolate chips, not just average chocolate chips or else the recipe will not be correct.

Another view:

I've found that choc. chips usually substitute pretty well for chocolate squares. Just keep in mind that most chocolate chips are "semi-sweet" while chocolate squares may be "bitter-sweet" or completely "unsweetened." If the recipe calls for unsweetened squares, your product will turn out rather sweeter than the recipe intends. If you look on the chocolate chip package, you may find the equivalent listed.

Agave nectar is not the same a guava nectar. An agave plant is a type of cactus, whereas a guava is a fruiting plant in the myrtle family, making these two completely separate types of plant. Hence the sugary nectar derived from each plant is completely different.

yes

Replacements or substitutes for all purpose flour are:

1 cup + 2 tbsp sifted cake flour = 1 cup sifted all-purpose flour;

1 cup minus 2 tbsp unsifted flour = 1 cup sifted all-purpose flour;

1 1/2 cups breadcrumbs = 1 cup sifted all-purpose flour;

3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour;

1 cup rye or rice flour; 1/4 cup soybean flour + 3/4 cup all-purpose flour

Yes, but it is best to use the vanilla extract sparingly, then gradually add just a drop at a time until you reach the desired strength of vanilla flavor.