Ingredient Substitutions

Below please find the substitution for German['s] Chocolate that you wanted. I found the answer at the Joy of Cooking. I think the only difference would be that Samuel German put a little liquer in his. 3 ounces = 90 grams '''''Substitution for 1 ounce (30 grams) of sweet chocolate: - 1 ounce (30 grams) bittersweet or semisweet chocolate plus 1/2 tablespoon (7 grams) granulated white sug'''''

actually no. Lemon extract is much stronger. Read the label.

I have found this on line... but have also noted from my own personal experimentation.. (i used the same quantity and then threw in an extra half a teaspoon.. as you put it straight into the butter/golden syrup mixture.. you can tell by the amount of foam you end up with..***

You could end up needing more baking powder to acheive the same results.. you could have problems doing it the other way round though.. bicarb for baking soda.. but baking soda for bicarb shouldn't be as touchy..

***Bicarbonate of soda and baking powder both work as leavening agents - that is they help foods to rise, but they aren't the same thing so it's risky to use baking powder instead of bicarbonate of soda. How you use them depends on the ingredients you're combining them with. Here's the difference between them.

Bicarbonate of soda is used in recipes that already include an acidic ingredient, such as lemon juice, buttermilk or chocolate, because it needs an acidic ingredient, combined with moisture, to create air bubbles which cause food to rise when cooked.

Baking powder actually contains bicarbonate of soda as well as an acidic ingredient so all you need to add is moisture to get it working. But it doesn't achieve the same result as using pure bicarbonate of soda. Bicarbonate of soda, when used in the correct measure, imparts a slightly tangy taste and helps to give a golden colour to baked goods. But it needs that acidic ingredient to do this.

This is why it's important to follow a recipe correctly - including whether it asks for bicarb or baking powder - as the amount that you use and what you combine it with is what makes all the difference. It really is food chemistry at work. ****

no it can not it will fizz and explode.

Yes and yes.

Zest is what you call the aromatic part of a fruit's peeling. You get zest by grating the peel into very fine pieces that can be dusted into your recipe.

Whole milk that has been dried to a powder form, of course!

According to the place that I've used, her Biochem peels come in layers and help the skin cells produce healthier and more good skin cells.

1 tsp = 1 calorie

No, you have to use milk powder.

1 cup is 8 oz, which is 1/4 of 32 oz, so divide your 12 oz by 4 and you get the amount you need.

Yes. Baking soda will work as a substitute in this case.

Artificially kill a drifter. Artificially drain his blood. Artificially add it to desired beverage. Artificially enjoy.

Chocolate chips (usually) have added stabilisers, to ensure that they remain in "chip" form when they are baked. Quality is often poorer in chocolate chips compared to semi-sweet chocolate; more sugar, fewer cocoa solids etc... Usually cocoa solid content is not listed on chcolate chips (because it's very low). I personally prefer to use semi-sweet or dark choclate, chopped roughly whenever "chocolate chips" are required. (That way you're also more likely to be able to find the chcolate when it's been cooked - chocolate chips seem to disappear). Dark chocolate buttons, if they're a good quality, also work just fine.

No. Primarily, self-raising flour rises and almond meal does not. Secondly, flour contains gluten, which is what holds the structure of a baked good together - almond meal does not contain gluten, meaning the texture would be particularly odd (heavy, not crumbly). Thirdly, flour absorbs much more fluid than almond meal. Fourthly, almond meal is denser than flour, meaning you would have to use much more of it to get the same volume of flour. These reasons mean that almond meals is not a close substitute for self-raising flour as their properties are very different.

If you're attempting to make a gluten-free cake (hence the substitution), use a recipe which already happens to be gluten free.

Honey powder is used in certain cosmetics. It is good for the skin as it moisturizes, cleanses, and softens the skin. It has also been known to help fade acne scars and soothe sunburns.

Lime juice can substitute for lemon juice.

A good substitute is putting Arm & Hammer Baking Soda under your arms.

Absolutely not. However, you may replace the yeast if you modify the way you prepare the recipe. Rapid rise yeast does not require as much rising and kneading as does traditional yeast. In fact, rapid rise yeast eliminates the need for the "first rise" that traditional yeast calls for. Therefore, if you replace rapid rise yeast with traditional yeast, you will have to let your dough rise, punch it down, and then form your bread (or whatever) and let it rise again before baking. Also, the proportions of yeast are different. Multiply the amount of rapid rise yeast by 1.25 for the equivalent of traditional yeast.

i dont know! LOLOLOLOLOL

Cane sugar comes from sugar cane. Granulated sugar most likely comes from sugar beets. Some people believe they perform differently but you will never know the difference.

I'm 11 and i was making random thing cuz i want to be a chef and i had 1/2 of a tea spoon of lemon extract and i needed 1 teaspoon so i found almond extract and used that and put 1 drop of lemon juice in the almond extract it works trust me

basagin mo

it gives them a better and unique taste

No, most cleaners use lemon oil which is the substance in lemon zest.