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Ingredient Substitutions
If you don't have something you need to complete your recipe, there just might be something here you can substitute. Kitchen tricks and short cuts abound in this category.
2,105 Questions
What is the substitute for squirrel milk?
Puppie Milk replacer and heavy whipping cream with water nothing dairy related. For better information go to this website http://www.squirreltales.org/
As trans fat disappears from store shelves, another product is taking its place. Health advocates worry it could be even worse for our health than trans fat. It does preserve shelf life and taste, but cost in long run for health is the big issue. It does the same thing as trans fat: increase bad cholesterol and decrease good. However, it's also going to raise blood glucose or blood sugar by 20 percent. In a small study in Malaysia, researchers compared interesterified fats to diets with trans fats and partially hydrogenated soybean oil. The fat that had the most negative impact on HDL (good cholesterol) was the interesterified fat. this is a synthetic fat that is not naturally found in the diet and thus is foreign to the body. Given the importance of fats in the body we must stay away from these foreign fats lest we suffer the consequences.
Can you substitute plain flour for self raising?
You can but you need to add baking powder and salt to it.
What is the deficiency when you crave flour?
check this resource for neourophysical reason,,, but hey, it's just a simple carbohydrate!
http://amenclinics.com/ac/tests/subtype_results.php#cingulate
You might be tired and needing carbs for a quick sugar high, unless it is whole wheat flour you crave. There's protein in it. Maybe it's the texture of it that you crave - dry and soft. does the craving come from your head? stomach? mouth? tongue?
What does flour do when you cook with it?
According to Wayne Gisslen's Professional Baking Fifth Edition, it "provides structure and bulk to most baked goods, such as cookies, cakes, breads and pastries" Flour comes in different styles and each has a different level of the two proteins, glutenin and gliadin, that form gluten when the flour is moistened and mixed. The amount of these proteins indicate how much gluten can be produced when mixed. Bread flour has the most protein in and helps create the chewiness that most people associate with bread. Cake flour has the least amount of proteins and that creates a less chewy and more delicate product, like an Angel food cake. If either flour is over mixed the gluten will over develop and make food items that have the wrong texture and create a less than desirable product.
What is the ratio of applesauce instead of oil in low fat receipes?
In general, a ratio of 1:1 in a recipe works fine. The substitution will make the finished product a little sweeter and a little softer, but that is fine for most baked goods, especially cakes. Carrot and spice cakes in particular benefit from the switch because their recipes usually call for a substantial amount of oil.
What spice can you substitute for amchoor powder?
I've been using "real lime" which is a crystallized lime powder in the canning section of the grocery. Works lovely.
Is there a substitute for beer when cooking?
Quick Substitution for beer include chicken broth, beef broth, mushroom broth, white grape juice, ginger ale.
Additional Information about Alcohol in Cooking.
There are a vast number of wonderful recipes which use some form of alcohol as an ingredient in sauces, marinades or as a main flavor ingredient. What do you do when you don't have that particular liquor or you will be serving children at dinner or you do not partake of any alcoholic beverages? In many cases, you can make some non-alcoholic substitutions. In order to be successful, you'll need to be armed with information and background on why the alcohol is used and the flavor goal of the recipe. In general, the main reason any alcoholic beverage is used in a recipe is to impart flavor. After all, the finest extracts with the most intense flavors are alcohol-based, particularly vanilla. Fermentation intensifies and concentrates fruit essence into liqueurs, cordials, brandies and wines. Other foodstuffs are distilled into potent liquors specifically to boggle the senses but still appeal to the palate.
Many object to the alcohol content, but it is a completely natural by-product which happens daily in nature, even within the human body. In many recipes, the alcohol is an essential component to achieve a desired chemical reaction in a dish. Alcohol causes many foods to release flavors that cannot be experienced without the alcohol interaction. Beer contains yeast which leavens breads and batters. Some alcoholic beverages can help break down tough fibers via marinades. Other dishes use alcoholic content to provide entertainment, such as flambesand flaming dishes.
Wine and Kirsch were originally added to fondue because the alcohol lowers the boiling point of the cheese which helps prevent curdling. In the case of leavened goods, there is no ready substitute for beer. Instead, choose a different recipe which uses another leavener such as yeast, baking powder or baking soda. For marinades, acidic fruits will usually do the trick. For flambes and flamed dishes, you're out of luck if you don't use the alcohol. For flavoring alone, you will often have a number of substitution options.
Can use evaporated milk for pralines instead of heavy cream?
Sure, honey, you can use evaporated milk instead of heavy cream for pralines. It might not be as rich and creamy, but it'll do the trick if you're in a pinch. Just remember, pralines are all about that sweet caramel goodness, so as long as it tastes good, who cares what you used!
Is it safe to eat corned beef during pregnancy?
Yes, it is safe. Being pregnant should not put limits on the food you eat. Just do not drink alcohol while pregnant.
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The above answer is completely false. Being pregnant does, in fact, limit the foods that you can eat. Why? The risk of listeria and mercury poisoning, to name a few.
Corned beef specifically is considered a deli meat, however it is most commonly boiled and is therefore cooked prior to serving.
What can you use instead of lemon juice in tuna salad?
Lime juice will work, or some vinegar mixed with sugar.
Can you bake with greek yogurt?
Yes, but you might need to adjust the amount of liquid in your recipe, because Greek yogurt is thicker than regular yogurt.
How much citric acid to replace a teaspoon of Lemon Juice?
1 teaspoon of citric acid = 4~6 teaspoons of lemon juice = 8 teaspoons of vinegar.
one eighth
Is Kummel and Caraway the same spice?
Yup.
Kummel is also an alcoholic drink, a liqueur/digestif flavoured with caraway. Caraway is very good as a carminative (it helps you get rid of wind/gas) hence its use in a digestif.
Can I use evaporatd milk instead of cream in asparagus soup?
Yes, add it a little a at time until you get the desired taste, you will not need as much as fresh cream, and you will find the taste is slightly different, but it will work.
Yes, evaporated milk can be used instead of cream in asparagus soup. Evaporated milk is exactly what its name implies: milk that has the water evaporated. Its flavor is rich and has strong dairy notes, much like heavy cream. The objective to adding cream in a soup is both for flavor and a creamy and velvety consistency. Evaporated milk has both of those same attributes. Although your soup may be ever so slightly thinner than it would be if using heavy cream, it will most definitely have better flavor than if substituting with regular milk or water. I do suggest heating the evaporated milk slowly until it simmers, then add it to your soup. This will help some of the natural sugars to develop a rich flavor and will help to keep your soup warm at the same time.
Why was the Graham cracker invented?
Graham bread was invented by Sylvester Graham in 1829, for his vegetarian diet. The Graham bread was high in fiber, made with non-sifted whole wheat flour and was made into little squares we now know as graham crackers.
Can you use red pepper instead of cayenne in cheese straws?
You can, but the final product will not be the same.
The point of using cayenne rather than red pepper flakes is that you want an even distribution of the spice throughout the final product creating a faint background of Chile heat, rather than the concentrated bits of pepper flake making each bite different in its amount of spiciness.
It won't necessarily be a bad product, it just won't be quite what you were trying to make. Even if you use less red pepper flakes than the cayenne called for, it will taste spicier in a way your original recipe wouldn't.
I'd recommend either leaving the ingredient out or substituting hot paprika
Can you use regular milk instead of evaporated milk in a homemade puppy formula?
no because the evaporated milk is to sweet
Does it matter if you use plain or self raising flour to make salt dough?
Yes, it does matter you have to use self rising dough to make salt dough. I think
