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4

Balsamic vinegar is quite sweet, fruity and tangy, and not easily compared to other types of vinegar. The substitutes will work better if you're replacing a relatively little bit, especially in a recipe that uses other strong flavors... but the more important the balsamic flavor is to the end result, the more the substitution will show through. It still ...


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Author Lother Arsana has this to say in "Authenthic Recipes from Indonesia," (Periplus Editions): "Candlenuts (buah kemiri) are waxy, cream-colored nuts similar in size and texture to macadamia nuts, which can be used as a substitute, although less-expensive raw almonds or cashews will also do. Candlenuts are never eaten raw or on their own, but are chopped,...


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Hardtack. Or any other kind of plain, baked cracker. Hardtack is baked from a simple dough made with flour, water, and salt. It is rolled out, and baked till brown into a kind of cracker. It is often twice baked, to remove all moisture for long term storage - depending on the moisture of the dough, how thickly it's rolled, and the kind of breadcrumb you ...


3

There are dozens of different types of frosting. Whipped cream frosting is one of them. It's made very simply by whipping heavy whipping cream until it reaches stiff peaks and then adding a tablespoon or two of sugar to help stabilize it. It is light, airy, and not particularly stable for long periods of time unless it is kept in the refrigerator. Another ...


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No, you cannot. Cow milk has proteins, which curdle when exposed to acid, thickening the whole thing. Coconut milk is simply a suspension of fat in water, with very few carbohydrates and practically no proteins. You cannot curdle it with acid.


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You can thin vegan mayo with lemon juice -- it gives you the blend of creamy and sour that you expect from sour cream. I don't know how it behaves if you heat it too much, but it works well for sauces that are added at the end.


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When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream. Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference. However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat ...


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I wouldn't add whole butter if all you're after is some extra fat. You could try gently rendering down some unsalted butter to get the fat you want. Do this on very low heat, do not let it burn, take it on and off the heat periodically until it barely begins to foam, then skim off the fat with a small strainer or a tea ball. Then, save the clarified ...


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Yoghurt, squashes, yams, sweet potatoes, egg yolks, tofu or ground nuts could possible be added as an alternative.


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Damper can be made without yeast. It was and still is the food source of travelling stockman and drovers in Australia, and it rises as much as normal bread. Try searching for a damper recipe as an alternative.


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I've read that the almond milk can taste bitter if it is burned. If you microwave the milk, you should do so on a low setting. See https://www.quora.com/Could-almond-milk-be-boiled



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