Ingredient Substitutions

Granulated sugar shouldn't be used as a substitute where powdered sugar is specified in a recipe; granulated sugar will be too coarse.

Try Habanero peppers. Not exactly the same taste, but they are from the same species and have the same level of heat as a scotch bonnet. You will know them when you see them because they look exactly like a scotch bonnet pepper.

Yes. I just made a stir fry that said to use red wine or vegetable oil and I used champagne, so why can't you use red wine instead of white?

Eggs are an essential ingredient in Lemon Bars. One might try an Egg Substitute product, or replace whole eggs with egg whites for a reasonably similar result.

Chicken broth can be used as a substitute for beef bouillon in many recipes, particularly if the beef flavor is not a central element of the dish. The function is the same; the flavor will be different. Use your judgment to decide whether it will throw off the flavor of the whole dish.

Consomme is crystal clear while broth will almost always have some suspended materials in it. Broth is made by simmering vegetables or meat and bones for some time, until the flavor of the simmered food has infused the water. The stock or broth is then usually poured through a strainer to remove most of the particles, bones, skin, and the meat. It's used this way, with no further processing. Consomme is cleared by adding a step: after sieving as above, egg whites are added to the hot broth or stock. As the egg whites cook, they precipitate into the stock, and begin to bind with some of the particles in the broth. They then rise to the top, appearing as scum or foam. Once the foam cap has formed, pouring off the broth from below, while leaving the cap undisturbed will produce consomme - a broth as clear of suspended particles as water.

To make one quart of chicken broth, use 4 cups of water to 4 teaspoons of chicken bouillon. I would use a little more water to account for evaporation. In my experience, the broth made from bouillon is a bit on the salty side. If a recipe calls for more salt, I would wait and taste the dish before adding more.

Answer: Approximately 7,200 grains of rice are in a cup.

Explanation: A grain of rice weighs between 20 and 30 mg. A cup of rice weighs about 7 oz or about 217724mg.

Pasteurized milk is first concentrated in an evaporator to about 50% milk solids. The resulting concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind fine particles of powdered milk solids.

No, White vinegar is plain Acetic acid in water, but either as a simple chemical mix (usually very cheap or cleaning grade vinegar) or through fermentation of distilled alcohol (akin to Vodka). White wine vinegar is made from the fermentation of real White wine. As such White vinegar has a simple acidic taste, whilst White Wine vinegar retains much of its original White wine taste, with its alcohol replaced by the Acetic acid of vinegar.

I use McCormick's All-Vegetable Chicken Bouillon cubes....no meat, but has a nice flavor. They also come in All-Vegetable Beef cubes. They disolve quickly in hot water and can be used anywhere you'd use chicken (or beef) broth.

No, you cannot substitute maple syrup for maple extract. That is because an extract, a concentrated flavoring, is used to add flavor without adding other ingredients, or changing the consistency of the recipe.

Only pure or natural maple extract has a percentage of maple product.

It's a wine that can be also serve as an apertif. A fortified spanish wine from the Jerez region of southern Spain, wine ranging from very dry to sweet and from amber to brown.=It is also used as an ingredient to many foods.==there are types of sherry: Fino is a pale straw and gold color, with a delicate crisp aroma (nutty). It is ideal with tapas, soups, seafood, fish, ham and mild cheese. Manzanilla: Straw colored, has a crisp aroma, and it is dry and light. It is excellent with tapas, seafood, mild cheese, white fish and ham. It must be served chilled. Cream Sherry is an Oloroso sweetened with rich Pedro Ximenez grapes. Its color is dark or very dark mahogany. Its aroma is round, crisp and velvety. An ideal dessert sherry. Oloroso is initially dry, amber to mahogany in color with a strongly fragrant aroma. Full bodied (nutty). Very good before meals and with game and red meats. Pale Cream is a smooth wine of pale or very pale color, with a Fino crisp aroma and a sweet taste. It is excellent to accompany foie-gras and fresh fruit salad. Cream sherries are generally sweetened Amontillado or Oloroso and combine a deep mahogany-color with an intense aroma. Sweet and velvety, with full body. Amontillado is amber in color, naturally dry but with a deep fresh nutty aroma. Smooth and full bodied. A wonderful aperitif and a good match for white meats, oily fish and mature cheese. Palo Cortado is a hybrid of Fino and Oloroso as the yeast is allowed to develop and then die off. This produces a bright mahogany-colored wine with a hazelnut bouquet and a dry palate. Medium is an amber to mahogany colored wine with a delicate bouquet and slightly sweet. It's basically a sweetened Oloroso and also called brown, golden milk or rich Sherry. Pedro Jimenez is made from one of the other types of Sherry grape. It is normally used to color and sweeten other sherries, but is also drunk on its own. Very sweet. Moscatel or Moscat is a dark mahogany-colored wine, produced from the other grape variety used in Sherry. It is normally used to sweeten other sherries, and is a smooth, sweet wine with an aroma or raisins. Smooth texture but very sweet.=

Yes, I have done this several times, and I see little difference between using oil and applesauce. Couple of things to think about beforehand.

1. Use unsweetened applesauce, otherwise adjust your sugar amount, sorry I don't know how much, as I always used unsweetened.

2. The oil helps somewhat to keep things from sticking, I always use parchment paper for baking, trust me, its awesome and its in the foil/plastic wrap section, and can be used for almost anything up to 450 degrees Fahrenheit that you don't want sticking

3. I tend to use 2 times more applesauce than oil, again the unsweetened kind. I have also cut the oil amount in half, and used the applesauce x2.

I am not a professional by any means, baking is more about chemistry than anything. I recommend playing with the amounts a bit before showing off your healthier cake. Hope this helps!

From what I have read, no. I can't say that I have ever tried it, but it makes sense that no you cannot as they are two totally different tastes. I am making my own boiled apple cider tonight as I can't buy it locally so if I remember I will give an update as to how hard it is and the results. I will likely buy a bottle of the real stuff to compare it against but I wanted to make a pie tonight and figured I would go ahead and give it a try.

I can't say this for 100% certain but I'd imagine of all the things you could drink to get drunk, this would be one of the MOST likely things to make you vomit. The only reason people drink this or lysol or mouthwash etc etc to get drunk is because a) it's cheap or b) you don't need an ID to get it. This usually means it is not really fit for human consumption. Especially on a large enough scale to get you drunk.

i have gotten drunk off vanilla and i didn't get sick (though i CAN stomache alot). the worst part was drinkin it. terrible. i also swigged a bit of mouth wash which is alot easier t swallow than vanilla. but vanilla has about 35% alc. about as much as jeger (i dono how to spel it.)

cow milk with a bit of chill in it about 1letre of milk and 1 tbs of cill powered

Yes. Some people cannot tolerate corn, so tapioca starch is a good substitute.

i want to make eatable baskets can i use any chocolate. And i use chocolate chips.

Put it over a pot of water which is a couple of degrees (F) hotter than the chocolate.

Alternatively, put it on a plate warmer or heating pad set to low.

(Stir occasionally to prevent the sides from cooling.)

You don't necessarily NEED vanilla extract in cookies, but it vanilla extract does add flavor to the recipe. I have accidentally left it out of a cookie recipe before, and you can definitely tell the difference. Without the vanilla extract, the cookies taste very bland.

You have to use some kind of oil. Olive oil is probably the best, although any kind of vegetable or fruit or nut oil will do. The oil combines with the yolk of the egg to form an emulsification. Without the oil, you can't get mayonnaise.

No it is not, the flavours are totally different

In a cake, vanilla essence helps to add to the flavor and aroma of the cake, along with bring out some of the deeper, richer tones of other flavors.

I've heard you can substitute arugula for watercress though I haven't ever had a recipe call for either so I can't say how well it works.

Stevia. It's natural no calories, its not artificial and is 300 times sweeter in flavour than sugar. You should be able to get it a good health food stores or online.