Hot answers tagged substitutions
You can substitute vegetable oil for olive oil, that is no problem. You won't have the flavor that olive oil brings to the party, but in the case of more refined (not extra virgin) olive oils, it really won't make much difference. Just use however much oil the recipe calls for. It'll be fine.
Maybe it would help to use a few drops of liquid smoke as well.
I happen to have watched a TV show the other day about this very problem and they suggested making a big batch of whatever filling or fillings you are thinking of using (presently or in the future) and go ahead and make them all up and freeze them ready to cook. They were making several kinds of ravioli that day. They made them all up and placed them on ...
Galangal should keep equally as well in your freezer as ginger does. Some Asian markets even sell frozen galangal. However, galangal is usually harder than ginger so I'm not sure if your microplane will handle it. Regarding substitution, one to one is correct. Keep in mind though that galangal has a different flavor than ginger. Whenever I use galangal I am ...
The main difference will be the flavor. Especially cold pressed extra virgin olive oil can add an extra twist of flavor depending on quality, variety and source. Quantity can be substituted one to one as every cooking oil has pretty much the same consistency and density.
No, shortening is a solid fat. This means you have to substitute another solid fat, else the recipe won't work. So, use the butter as it is. You probably will have to bring the butter to room temperature to be workable (shortening hardens less in the fridge). Don't use the microwave, it will produce melted spots. Leave it out overnight or longer, or, in ...
I have heard that you can. However, I would be reluctant to do so because rather than using 100% veg oil, you would be substituting a product that has only 53% veg oil. Most likely your end product would be drier. Also, most veg oil speads contain salt, which could affect the flavor. And most contain water that could affect the texture. Depending on the ...
I've have now done it, and it's lovely. It gives a very slight tang to the bread, almost like a little nod to sourdough. I definitely like that it's full-fat, it's just richer. I used this: Powdered Goat's Milk which is available in most grocery stores here (at drastically different prices, one store's normal price is three times another store's normal ...
I'll typically get 1/3 the starting weight of the cloves ( weight before peeling ) once it's all dried and ground. I've only weighed before and after twice though. Method used: peel and slice garlic really thin (used a mandoline), spread out on a parchment lined baking sheet (heavy aluminum), bake at 170 F (lowest my oven would go). Remove when the dried ...
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