Ingredient Substitutions

There is a very simple reason why people thaw in cold water....hot water can "cook" the food. Hot water is a breeding ground for bacteria growth. The temperature is seldom hot enough to actually kill potential bacteria. Another point to consider is that if you used hot water, the surface would thaw, but the middle will likely still be frozen.

Nutra Sweet (one brand name for the chemical sweetener aspartame) is sensitive to heat, and does not retain sweetness (in a reliable fashion) when subjected to higher temperatures. Aspartame also lacks sugar's shelf life, which why the "Sell by" dates on diet sodas are so different from the ones on regular, sugared sodas. Time and heat significantly fade the sweetness of aspartame.
What this means is that its uses are limited to recipes that do not require extended heating times. Unfortunately, that's pretty much what baking IS.
Using real sugar significantly impacts the end result when used in home baked foods. Moisture content, texture, color, all of these are affected by the use of sugar and how it reacts in combination with the eggs, fats and liquids found in baked goods recipes.
The manufacturers of aspartame and other sugar substitutes know this and continue to try to work with and around the problem, often combining their product with real sugar in various percentages. I've tried them all, and I'm sad to say - I have noticed little improvement in the dry, off-tasting results of artificially sweetened baked goods.
Best bet: Moderation. Smaller portions. Desserts sweetened with fruit (stop groaning, they're out there and they're good). Or - stick with diet desserts that don't require heating - gelatin, instant pudding, smoothies, etc. Good luck!

No, and some acrylic paints contain pigments that are highly poisonous.

In Communications Officers' course, one of the key items to remember is that we often work with foreign nationals in joint exercises and in war. Accents can cause difficulties, so in addition to the international alphabet, there were things to do with numbers to help.

We were told to use niner instead of nine and fife instead of five to insure that there was no confusion.

Another tip was to use 'tree' instead of 'three' to avoid getting a double syllable, which can make it harder to understand some of the different accents.

EDIT: In the international alphabet they use 1,2,3,4,5,6,7,8,niner. The reason is because the German word for "no" is "nein". If you're in Germany meaning to say somthing with the number 9, there could be some confusion.

You must mean that you don't want to use butter... you may substitute butter for olive oil, vegetable oil or canola oil.

Fresh milk or liquid milk goes bad because:

One- It has bacteria in it.

Two- If it gets above about forty degrees the bacteria starts to ferment the milk.

Three- Dried milk or powdered milk cannot support bacteria, because the lack of water denies a good reproduction place for bacteria, and thusly, the powdered milk does not go bad.

How much oil will substitute for 8 cups of butter

No.

Post By meggieliz8 (Guest Post) (10/02/2008) I found this on yahoo answers:

"I have a book called Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. In that book they say that a good substitution for sherry is either an equal amount of Madeira or Port.

Another book I have called Food FAQs by Linda Resnik and Dee Brock says that you can use Madeira, Marsala, Port and Sherry interchangeably in equal amounts in a recipe. It also says that for a recipe that calls for 2 tablespoons of a heavy wine (one of those four listed above), you can substitute 1/2 cup dry red or white wine.

From http://www.gourmetsleuth.com/alcoholsubs... - a non-alcoholic substitution for sherry would be:

2 tablespoons sherry, substitute the following:

1 to 2 teaspoons vanilla extract or 2 tablespoons orange or pineapple juice.

To substitute sherry in a marinade: for 1/2 cup sherry use 1/4 cup vinegar + 1 tablespoon sugar + 1/4 water OR

1 tablespoon vinegar, plus chicken stock or water to make 1/2 cup.

If you want general substitutions (not measured substitutions) for sherry, you can try: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup."

Safeway

8 oz cream cheese + 1/4 c heavy cream+ 2 1/2 T. sour cream

The water is compacting the flour.

my recipe calls for an orange bitter and I am asking if I could use orange extract for substitution.

You should be able to. It would change the flavor slightly.

Lemon juice can be depending on what you are using the vinegar for... in pancakes for the chemical reaction... yes. Try it, and you make the call.

Answering "http://wiki.answers.com/Q/How_long_does_WHITE_sugar_last"

Vegetarians only use vegetable broth, never a meat based broth.

georgia is the best

There is no real substitute for saffron. However, you can use turmeric (but be careful when using as turmeric, it has a very strong taste and a little bit too much can overpower the flavour of the dish).

You can, however, heavy cream is much thicker than whole milk which will cause the soup to be a much thicker consistency than you may want. Milk is a better choice.

im Looking for the answer ot for the questions

Filled milk is milk with oil added to lower the price. I wouldn't ruin a perfectly good baking recipe by adding it

Yes. I had a terribly itchy then pus-y (post itching) heat rash. So I cut up a lemon, put some juice on a cotton pad, and dabbed it. It stings but it stopped itching. Next morning, the rash dried up and it is not bumpy anymore!

SURE-JELL is made by Kraft and can be found at most grocery stores and Wal-Mart. It is usually in the aisle where home canning supplies are found.