Questions about possible substitutions for an ingredient. Please indicate the reason for substitution.

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3answers
2k views

what to do to make oilless, butterless, eggless cookies?

I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
3
votes
2answers
164 views

Homemade liquid sweetener from Stevia

I am using Stevia Hermesetas. Can I make liquid sweetener from Stevia powder for diabetic dessert - sweet soup with fruits and jelly? Any requirements during cooking?
-1
votes
2answers
478 views

Is ground flaxseed an oil substitute?

I am hoping to find an oil substitute, better than just applesauce, to coat the flour in a recipe. Would ground flaxseed added to the applesauce help?
4
votes
1answer
26 views

How to thin half and half to substitute for milk?

I have a recipe that is for a "Texas-Style Blueberry Cobbler" (site is paywalled) from America's Test Kitchen. The recipe is as follows: 4 tbsp butter in four pieces + 8 tbsp melted & cooled ...
4
votes
1answer
507 views

How do I use tamarind powder?

If a recipe calls for tamarind pulp/paste/concentrate, can I substitute powder? If so, how much tamarind powder should I use?
1
vote
1answer
98 views

How does substituting Butter for Margarine/Shortening affect the Recipe

I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will this effect my final Product? I have seen ...
1
vote
1answer
538 views

Substitute yogurt powder for confectioners sugar when making royal icing

When making treats, I try to make them as appealing as possible and like to decorate them. I have been looking for an icing recipe that can be used for decoration that doesn't include sugar. Most of ...
2
votes
0answers
14 views

How to find/substitute dry corn with shell removed for stews?

In Cape Verde, this kind of corn is easy to find: dry yellow or white corn kernels. Years ago people had to pound it themselves to remove the shell; nowadays you can buy it at the store without any ...
2
votes
0answers
209 views

Liquid glucose in marshmallows

What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects of using alternatives for marshmallows? I ...
2
votes
0answers
365 views

Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe

Nothing Bundt Cakes makes delicious dark chocolate and white chocolate with a raspberry center. Thrilled to find copycat recipes online, both call for imitation flavored pudding mixes and cake mixes. ...
1
vote
0answers
49 views

Is it possible to make a jam-setting gelling agent at home?

Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify ...
0
votes
0answers
15 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
0
votes
0answers
51 views

Use ice cream to make panna cotta?

Is it possible to make panna cotta using ice cream even if not in the traditional sense? Given that ice cream is made with cream, can I just use melted ice cream and gelatin to make panna cotta?
0
votes
0answers
54 views

Is there any way to make whey powder at home?

Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
0
votes
0answers
164 views

What can I substitute for tomato juice?

I have a daughter who is allergic to tomatoes, but there are so many recipes calling for tomato juice. What can I use to substitute for tomato juice?
0
votes
0answers
149 views

Can coconut oil yield the same texture as butter/shortening in a cake?

Most cakes usually require having a solid fat, like butter. Coconut oil is solid at room temperature but with a lower melting point, making it seem like a good candidate for substitution. If it is ...
0
votes
0answers
86 views

How do I use Cacao Nibs in the chocolate making recipe

The chocolate making recipes usually say Cacao powder and Cacao butter. What if I have nibs? I can process/blitz them, but do I substitute the nibs for powder, butter or both? What is the ...
0
votes
0answers
116 views

Is it feasable to make gummy bear that have the same physical properties as regular ones without using gelatin?

I'm looking for some first hand experience with this thing. Most vegan gummy bears and similar candy use agar-agar instead of gelatin but the end result is nowhere near the original. The candy tastes ...