Ingredient Substitutions

yes. it could be packaged and shipped to the front lines very easily.

No. White vinegar is acidic while burrow's solution is alkaline due to the aluminum acetate content.

Only if cooked or boiled. The alcohol is distilled from the wine when boiled or cooked in with other foods. If wine is drunk (regardless of whether it's meant for cooking or not), it is NOT safe.

It is not a good idea to substitute whole eggs for egg whites when baking! If you think about it, you will realize that it will change the entire consistency of your mix when you do that. If the recipe has called for egg whites, very probably it also says that the egg whites should be whipped until frothy, then folded into the batter.

You cannot do that with the egg yolks present. The whole purpose of using egg whites ONLY is to make the batter light and fluffy. Egg yolks are more heavy, and cannot be whipped into a light, frothy consistency.

{if the recipe does not state to beat the egg whites separately, it may be ok to substitute whole eggs, especially in recipes for cookies or brownies. In some of these recipes the whites only are used to reduce the fat and cholesterol content; in these cases, it's perfectly fine to substitute whole eggs, using 1 whole egg for every 2 whites called for.}

Always try to follow the recipe EXACTLY. Changes and substitutions are always possible, but you need to learn when you can substitute an item. Sometimes you simply cannot make substitutions and still make what you want. If you want to make a nice, light, low-calorie salad for lunch, but you find that you do not have any lettuce, you cannot have a salad because there is no substitute for the lettuce! (Unless you happen to have other greens in the lettuce family, such as endive, spinach, radiccio, etc.)

Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.

This is just fine for cooking or baking cookies/cakes. When it comes for recipes where you have to whip the egg white, this would not be suitable. Otherwise, this substitution is just fine.

Evaporated milk that is stored at room temperature for a total of 25 hours should be discarded. At this point, the milk will begin to sour and will eventually mold.

kirsch is a cherry liquor. You can replace it by any syrup made with cherries or berries, or a coffee syrup made by reducing a cup of concentrated coffee (instant or electric coffee maker) with half cup of sugar. Put it in the stove with low fire for about 15 mins or until it starts to get thick. remember that when it is cold it will thicken a little more. You can also use orange syrup which goes well with chocolate, or any other liquor you have at home such as brandy, whiskey, oporto, etc.

Baking soda is used when there is an acidic ingredient in the recipe. For example, molasses, buttermilk, chocolate. Please note that baking is like a chemical experiment and ingredients and amounts especially leavening need to be exact to have the recipe work.

You can use your oven racks, if your oven racks are clean and the space between rows are not too wide. Wrap corn tortillas in a damp paper towel and microwave for 30-40 seconds until limp. Spray both sides with cooking spray then drape the corn tortillas over two of the wires of the oven rack to bake. Draping over just one wire can result in the tortilla tearing along the wire, but can work if the rows are two far apart to drape over two wires.

crack

Olive oil has a very distinctive taste. Depending on what kind of recipe you are making would depend on if it would be appropriate to use it. I would say definatly not if you are making any kind of dessert. You would be better off using canola oil. It does not have the distinctive taste. If you are using it in a salad dressing, say, you could probably get away with using the olive oil.

The shelf life of xanthan gum is from 1 to 2 years. It is best to store xanthan gum in the fridge or freezer.

Try regular soy sauce, it just isn't as thick.

Milnot is a specific brand of canned milk that uses soy beans for a higher fat content. If you can not find Milnot, it can be substituted with an equal amount of evaporated milk or condensed milk.

Same measurements. You will end up with a different end product. Oat flour is going to have a looser texture than white. If what you are making is hard, the white flour is going to make it harder. That may not be a problem, just depends.

Come again?? Ummm, no, it does not. pfft

happpens

yes just substitute with mayo.. 3 tbsp

BUTTER

It tastes like sugary goodness on waffles.

Mix a hal a cup of maple surup and half a cup of butter and pour on waffles.

Pouring maple syrup on vanilla ice cream is AMAZING.

Gabi is a Tagalog word meaning a potato that is grown under the soil. It is a form of taro.

a lot uncountable because some people have secret recipes and there are yet to be more recipes that involve eggs in them to be discovered.

For thickening soups, stews, and gravies, you can use flour instead of cornstarch.

Do a titration using NaOH of known concentration.

When using eggs in a recipe, they will help "bind" the ingredients together to make them stick and keep together instead of falling apart. If using too many eggs, the finished result may bee too rubbery or dense of texture, or taste too much like eggs.

They main difference is in the amount of proteins. Pastry flour has less proteins about 8% or 9% while all purpose flour can be as much as 12% or so