Hot answers tagged dairy-free
Abstract: Ganache is delicious, but not everyone eats dairy. We examined whether coconut milk can be used for the creation of a non-dairy ganache. We ran a series of experiments. The answer is that, with some creative techniques, you can use it, but it does not come anywhere near to the real thing. Introduction. Someone wrote a question on Seasoned advice ...
Inspired by rumtscho's incredibly detailed answer, which provided some informative although not quite "marketable" results, I set off on my own set of experiments. They are not quite finished, but I'll update this answer as more gets uncovered. First of all, I decided to start my experiments with coconut cream by itself because, why waste perfectly good ...
I was inspired to follow an Herve This recipe for Chocolate Chantilly using coconut milk. Here is a piccy of the end result. It looks and tastes how I imagine a whipped ganache would. I had to make some modifications to the original recipe. Here are the details: 60g semi-sweet (70%) chocolate 100 ml coconut milk 2 tbsp coconut butter cream One bowl of ...
You have several options for the crust. It is possible to purchase mixes that will get you started. There are also several recipes available. A good resource for all your gluten-free baking is Gluten-Free Girl and the Chef, and you can find a recipe there. Another great option is former pastry chef Helene at Tartlette. This question has compiled a list ...
There are cultured soy and coconut milk products (generally sold with yogurt) which can be used as a sour cream substitute; it's frequently advisable to add a little extra vinegar or lemon juice as these products don't generally provide as much kick as real sour cream.
If you really don't want to defrost it, you need to do something that will make it less hard when frozen. One choice, if it doesn't conflict with your allergies or your flavor profiles, would be to add alcohol - a liquor of your choice will make it freeze significantly less hard. Another option would be to make it less susceptible to crystallization when ...
You can create many vegan variations with silken through extra firm tofus; from ricotta cheese on down to sour cream. There are many recipes out there for making your own sour cream. The problem with some brands, such as Sour Supreme (whose product is very authentic to taste), is that (in responding to the vegan tag) some of their products contain casein ...
Sour Supreme is one brand of soy-based, non-dairy substitute.
No, you can not. Milk is used as a liquid in cakes. Eggs add a little bit of liquid, but also have lots of other effects on your batter. You don't want these effects, or rather, you want them to happen in a certain degree, and the ratio of eggs to milk in existing recipes is calculated to give you the optimal degree. The effects are too many to explain in ...
Uh, I'm confused: what's wrong with just letting the ice cream thaw a few minutes at room temperature before serving? Isn't that what you do with any ice cream?
The main things that Parmesan cheese can add to a salad are fattiness and salt. The first thing that comes to mind for me is bacon. You could probably also make a yummy main dish salad (or hearty first course) by adding duck or a cured meat such as salami. If you're not interested in adding meat, how about olives? Those would serve similar purposes. Other ...
Are they lactose intolerant? Because old hard cheeses like parmesan (and grana padano) have very little lactose in them. Lactose is consumed and converted into lactic acid by the cheese-making bacteria...Generally after 3 months or so, there is very little left. Some people are much more lactose intolerant than others, but many people who are otherwise ...
I think you should take it out from your public library and take a good in depth look at it. This way you don't have to buy it and you can look at all the recipes. If you see enough recipes in there that you don't have to change, or just have to change minimally, then you can justify buying it. If your library doesn't carry it you could either get an ...
The artificial thickeners cannot make the bulk of your ice cream. They are only there to give smooth consistency and reduce ice crystal formation in a combination of ingredients which wouldn't mix well otherwise. The first thing which strikes me is that your recipe has no fat in it, except the little bit from the almond milk. This is a problem. Maybe a ...
I agree with Martha with the fat a salt being the required balancing element in a bitter salad but think with your delicate flavours bacon might over power. I think I'd add an air died ham like Serrano or Parma ham.
One option I recently and inadvertently tested, was adding more fat. The recipe I normally use calls for 2% milk, but I purchased whole milk instead. The slightly higher fat content made the ice cream soft enough that I didn't have to warm it on the counter like I always had to do before. Now since you are going Dairy free, you'd have to find your fat ...
Well, that's basically where ice machines come into the game. Often ice recipes tell you to stir the ice during the freezing process every 5 to 10 minutes or so, so the ice will stay softer. That's what ice machines are taking care of: While freezing the ice they constantly stir the mass, so in the end you will get the perfect soft ice. Anyway if you then ...
By "cream" do you mean "milk?" If you are lactose intolerant, I suggest some margarine and either sour cream or yogurt. If you have a lactose allergy, still margarine, more alternate dairy products, and some kind of spice mix, like an Italian seasoning.
I made some this past week with a little olive oil (maybe 1 tablespoon?) and a little almond milk (maybe 1 teaspoon?). (I am unable to eat dairy.) I also had a rutebega mashed in--one rutebega to 4 Russet potatoes. It was delicious and even my husband, who can eat all the dairy he wants, thought they were just fine.
There is a site called Go Dairy Free.org that uses whole-fat coconut milk in its poundcake recipe. There seems to be lots of recipes that are suitable for your purposes. Best of luck!
My grandma in Louisiana used to use mayonnaise & beaten egg to "double dredge" the fried chicken. She also insisted on 'unsweetened' mayonnaise, like Duke's Mayo (a regional southern brand).
Vegan Gourmet Sour Cream Substitute is dairy-free, casein-free, does not contain any hydrogenated oils, and is very delicious.
The Tofutti Sour Supreme does not contain casein, and is a great vegan substitute for sour cream. Avoid Yoso, for some reason it is sweet, it was disgusting on tacos, I also found that both their sour cream and yogurt taste powdery. As someone mentioned above there are lots of recipes for making your own using silken tofu, lemon juice and I can't remember ...
Unless you're the type that has to follow a recipe to the letter, then buy the book. We keep a kosher kitchen, and we get ideas from "trayf" cookbooks all the time.
My sister's dairy-free out of necessity (milk allergy, not lactose intolerance) and she swears by a mixture of baker's yeast, breadcrumbs, garlic powder, and salt for Parmesan replacement, though obviously it's more akin to grated cheese than sliced cheese and thus might not be the texture you want.
On endive salad, I like to cut bitterness with sumak, a spice commonly used in Turkey as a replacement for lemon juice.
In the case of the breading recipe that you have mentioned, I believe that you can continue to use soy milk (or almond milk, or even water) mixed with the egg in your breading. Instead, a small change to technique should give you a thicker and crunchier coating. You may need to increase the amount of egg/soy milk mixture you create. Try adapting the ...
It depends on how hot the coffee-egg mixture is (and remember, adding it will cool the coffee), and how long it stays at that temperature. Given that coffee does not benefit in flavor from being left around, you want a fast process, which means the mixture should be at 160 F (71 C) for several seconds at least... it can cool after that. Since coffee ...
You can substitute but don't expect them to be exactly the same, of course. The fat, protein, and sugar in milk all interfere with the flour and egg protein binding in the crepes. Milk will produce a more tender product. Also expect the flavor to be a little less luxurious without the fat and sugar. You can use vanilla or replace some of the oil with ...
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