Ingredient Substitutions

Yes, but it should be diluted (half evaporated milk; half water).

- Whole Milk, 2% Milk, 1% Milk OR Skim Milk (Fat free):Substitute 1½ cups milk for one 12-oz. can (1½ cups) CARNATION Evaporated Milk. Nestlé Kitchens recommends mixing 1 tablespoon cornstarch with the granulated sugar and spices. Prepare pie as directed. These milks will produce acceptable results, but the pie textures will be softer than a pie made with evaporated milk. However, the cornstarch will aide in firming it up. These pies will also have a slightly more pronounced cinnamon, ginger, and clove flavor.

You can substitute applesauce in cake mix. However, in certain cake mixes that do not have lots of flavor, the applesauce is very noticeable. I would suggest using it in rich chocolate cakes and cakes with fruit, not plain vanilla cakes.

Not if its real vanilla. True vanillia extract is just the result of vanilla beans soaked in alcohol, usually bourbon or rum, until the flavor of the vanilla is thouroghly encorporated, then the solid matter is removed. So drinking vanilla extract is similar to drinking very strongly flavored bourbon. Be warned, it will not be sweet, and often the price of the vanilla is a direct correlation to the quality of the beans and alcohol. Artificial vanilla, on the other hand, is a combination of chemicals, usually man made and synthesized to taste like vanilla. Personally I wouldn't touch the stuff, not even for baking.

Sweetened condensed milk, or condensed milk, is thick because water has been removed and sugar has been added. The beginning product, milk, is clarified and standardized meaning they are cleared of all foreign substances and graded upon fat content. It is then heated to destroy certain organisms which decreases fat separation and inhibits oxidation. Then water is removed and sugar is added so that the sugar content is about 45% which will extend the shelf life of the milk because the change in osmotic pressure to prevent microbial growth.

nutritional yeast similar to brewer's yeast,is a nutritional supplement with vegans, excellent source of protein and vitamins low in fat and sodium.it's has a nutty,cheesy,creamy flavor. Nutritional yeast is different from yeast extract which has a very strong flavor and comes in the form of dark brown paste Also, nutritional yeast, such as the brewer's yeast that you buy in health food stores, has been "de-activated". Therefore it can not be used in bread or wine making.

Mayonnaise would be your best thing to do. But, Even though Mayonnaise does have eggs in it along with oil don't put any less eggs in I'd say to every half cup of oil would be 2 Table spoons of mayonnaise. But you can usually Eye-ball it.

un ingrédient (masc.), pl. des ingrédients

Lime juice is a good substitute for tamarind. Mix it with water in equal parts if the recipe calls for paste mixed with water. eg. if the recipe asks for tamarind paste mixed into 1/3 cup water, mix 1/3 cup lime juice and 1/3 cup water.

Clear vanilla is made by combining propylene glycol or glycerin with artificial vanillin. Artificial vanillin simulates 1 flavor component out of over 250 different flavor components found in natural vanilla. It is a by-product of the wood industry or is produced from petrochemicals. Artificial... Yum!

You can make a mint and chocolate slice or cake.

A tablespoon of whole allspice is about 40 berries, and a tablespoon of ground allspice would be about 15-20. I would probably use two tablespoons and one teaspoon.

Notice that many recipes call to cook with the whole berries and then take them out before eating, or else leave the berries in a marinade. If this is the case, ground allspice is not a good substitute. If you must use ground, you should probably only use half the amount or even less.

alumanum

you get the milk powder and you mix it with the water (hot or cold) your choice

For a bread/cake already baked, dip it in vinegar.

• Ugli Food_that_starts_with_the_letter_U_not_udon_noodles
• Undercooked meat
• Unleavend bread
• ultra slim fast
• ukoy
• ukha,
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• unpasteurized milk
• unsalted butter
• unsweetened chocolate
• unsalted peanuts
• unsalted beer nuts
• unsalted cashews
• unsalted brazils
• unsalted hazel
• unsalted CPS almonds
• unsalted pecans
• upside-down cake
• unbleached flour
• unpasteurized cheese

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About 3-4 tablespoons

Yes, or even the same amount in butter :)

Yes, for one cup of shortening use one cup of butter.

I have used it in cookie recipes and followed the substition rate on the bottle of the agave nectar. No one noticed a difference in my cookies and I actually liked the texture better. (they seemed moister, like they could melt in my mouth.) I have used it in many different kinds of cookies. On occasion I have had to add more dry ingredients, so pay attention to the consistency of the batter of whatever you are baking.

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I'm not sure where you are, but in the British Isles, digestive biscuits are a substitute for texture and flavour (but not exactly the same). If you aren't set on the flavour, just use a crunchy cookie of whatever flavour you like. I just saw a recipe for using unfrosted cornflakes, butter, and sugar to make a graham cracker pie crust, but I've not tried that. I'm not sure where you are, but in the British Isles, digestive biscuits are a substitute for texture and flavour (but not exactly the same). If you aren't set on the flavour, just use a crunchy cookie of whatever flavour you like. I just saw a recipe for using unfrosted cornflakes, butter, and sugar to make a graham cracker pie crust, but I've not tried that.