Ingredient Substitutions

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.

You can use butter, lard, cooking spray or stick margarine as a substitute.

Depending on the recipe, you could also use either apple sauce or prune puree.

Approximately thirty grams of milk powder will give you half a ltr of milk

Somewhere between 1/8 to 1/4 of a teaspoon, depending on how strong the fennel seeds are.

yes what kind of question was that

yes you can it is the same thing.

One egg equals 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water.

no, sugar and flour do not contain the same chemicals so if a recipe calls for flour and you use confectioners sugar, the final product could be flat and disgusting. i highly recommend u do not do this!

The folks at Nielsen-Massey Vanillas (whose goal, admittedly, is to sell more and more vanilla) say you can keep properly stored vanilla extract for four or five years. Proper storage, they add, implies a tight seal and room temperature. Vanilla is expensive, but we think you can splurge more than once every 28 years, indeed, more than every 10 years. Buy a smaller bottle, if you must. And who knows, having a half-filled bottle of vanilla on your shelf that's only four or five years old may inspire you to bake a little more often. In answer to the second part of your question, read The Shelf-Life of Spices.

Almond liqueur is made from almond extract.

Yes,you can.I tried it yesterday and it was the same texture and the same taste as creme brulee that's made with heavy cream.

Use brown rice. It is also a whole grain. It will cook faster than barley so add

it a bit later than the recipe indicates for barley.

Self-rising Flour

To evenly distribute the ingredients. Some things can lump together when they get wet and cause hard spots in some baked goods. Mixing the dry ingredients together first means you don't have to mix as much once the liquid in added. Over mixing tends to toughen most things. The mixing activates the gluten in the flour the same way kneading bread dough does.

Bacteria is a type of unicellular micro organism. but a micro organism is something that is living that you cannot see with the unaided eye.

Whole wheat flour. However, in some recipes the results will be much heavier.

no it wil not

therapeutic drug for migraine; contains ergotamine, mecloxamine, camylofine, aminopyrine & caffeine

White wine vinegar is the better substitute for rice vinegar.

you can substitute yeast with curd /plain yogurt

I am a doctor. This is something called sleep paralysis---an extension of what normally happens during sleep to protect you from hurting yourself. Much as some people have a release of this effect (like with sleep walking), some have an extension of it into the period when they are waking up. Not dangerous, but scary. Sometimes it can be treated, ironically enough, with meds that make your sleep very deep in general, but not really necessary. Mention to your doc as it can sometimes accompany other more serious sleep disorders.

I wouldn't recommend it. there isn't a way for you to know exactly how much oil is in the engine unless you had previously found the length and the measurements of the markings on the dipstick.

Nilla Wafers is the Nabisco brand name for vanilla wafers.

Sure, I have used what onions I had on hand white, purple and yellow.