Ingredient Substitutions

Most cake recipes use oil, egg and water as liquids. I substitute applesauce for the egg. I think that baby formula would not bake well and would give the cake an odd flavor. You could add a portion of wheat flour, flax seed or something else to fortify the nutrition.

'kirsch' is German for a cherry, and 'kirschwasser' (literally cherry water) describes a cherry fruit brandy. Kirschwasser is also often shortened to kirsch, so kirsch can describe both the fruit and the brandy.

Easy: try Pepsi Cola!

Yes- they are dehydrated eggs.

300g

PGPR and MSG are food additives that have been deemed as safe for edibles. PGPR is an emulsifier that is used to keep margarine and chocolate in a flowing liquid state. MSG is a flavor enhancer that can cause allergic reactions in some people.

To get the cream to whip well, you need about 30% fat in the cream. When you whip cream, you add air into the mixture in the form of tiny bubbles. This is what makes whipped cream fluffy. The watery nonfat part of the cream that covers the bubbles (the outside of it) is supported by the fat. The more fat there is in a cream (up to a point), the fluffier it will be.

A little baking soda will cancel out the vinegar but it will also raise the sodium--something to avoid if somebody has high blood pressure. You'd be better off starting over again.

Yes: you can use a greater volume of fresh milk (preferably scald it first) instead of powdered (substitution charts range from four to 9.5 times the amount of fresh milk instead of milk powder). In many recipes you can just leave out the milk. Or use dried buttermilk, or malted milk powder.

When they use an air-brush.

No, but they do have a similar flavor when brined. I prefer to plant them. The flowers and leaves are edible and have a nice peppery flavor.

how much garlic powder equals 1 tablespoon of garlic paste

First off, baby oil should not be eaten. And instead of vegetable oil, try other oils like canola, grapeseed, peanut, or olive oils.

granules of sugar

Hi, Yes it can be used in a fish sauce but i am unsure as to why.

This depends on the recipe and how much less you put in.

If its a tricky recipe using yeast like croissants or just yeast dough then the yeast molecules may not have enough starch and the dough may not rise as much.

If its in anything else and its not a huge amount (less than a quarter of a cup) then just use less liquid. Keep the solid to liquid ratio equal.

If its more than a quarter of a cup just make half a recipe.

You cannot; they are very different things. Cocoa butter is a pure solid fat, not unlike unfractionated coconut oil. It is the primary constituent of (good) white chocolate (along with sugar). Cocoa butter is not at all chocolatey in taste; it's white in colour and commonly used in moisturisers. Cocoa powder is the chocolate part of the cocoa bean, usually used for baking. Cocoa powder and cocoa butter both have very different properties and uses; they are not interchangeable.

1/2 cup

An equal amount of milk can replace an amount of evaporated milk, but the resulting product will not be as rich or creamy. Adding a quarter to a third of a cup of dry milk powder along with the regular milk would improve the substitution.

Ham hocks are for flavor. A piece of country ham can be used. I've also known people that use smoked turkey wings to get that same flavor. If you use country ham, cut it in about 1" pieces so it will cook quicker and also release more flavor. Bacon can also be used to provide nice smoky flavor.

It doesn't matter too much. Mostly, it will depend on personal taste.

If a recipe calls for whole eggs - it means the yolk & the white (albumen). Some recipes ask for you to just use the yolks.

As far as I can make out brewing sugar is dextrose and ordinary granulated sugar is mainly sucrose.

Apparently sucrose is a disaccharide and the dextrose is a monosaccharide. The yeast first has to use enzyme action to break up the sucrose molecules before it can ferment them to produce the alcohol so fermentation is quicker with dextrose.

There are some reports of the fermentation being cleaner i.e. less residue during the fermentation but I cannot see how this works. Some people report a slight difference in taste.

reason behind the checking alcoholic acidity is that to check the microbial growth in floor, if moisture content higher in floor so the possibility of alcoholic acidity higher, it shows the microbial growth.