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5

I agree with the people who say it depends on the recipe. I'm going to expand a little on what has already been said. Tomatoes are acidic but slightly sweet, and of course add some red color and (depending on the juice) maybe some thickness to a sauce or broth. Tomatoes (and their juice) can be pretty distinctive, so you shouldn't expect any substitution ...


3

If you don't want to buy the alcohol but you have a good baking section in your local market or a nice baking shop, consider using the vodka for the alcohol content (just in case it does matter) and get the rum flavor using an extract. You would probably need about one teaspoon or so, depending on how strong you want the flavor to be. You may also want to ...


3

Rum used in tiramisu is mainly for flavor. It's not a fundamental ingredient that will completely change the outcome of the recipe. That being said if you wish, you can omit the rum without adding the vodka. The vodka will add nothing to the tiramisu recipe since vodka is made to be flavorless. As Jefromi mentioned in the comment, there are plenty of ...


3

Hoisin has a few primary flavors: salt, sweetness, and umami. If it's a significant part of a recipe, leaving it out isn't really an option; you'll notice the lack of all three of those. If you can find a fermented soybean paste that has less salt, that'd be the closest substitute, possibly with some added sugar. Otherwise, you'll have to look for other ...


3

turnips will lend the necessary flavor but can be added WITH: Cauliflower or slightly cooked potatoes such as Petite Potatoes (grade C which you can find at a farmer's market but pack some taste...yum), Yukon Gold, New Potatoes, Red Potatoes or Fingerling Potatoes. I know some people who have substituted rutabagas in recipes with the stronger portions of ...


3

The first choice would be a non-alcoholic mirin such as Honteri mirin, made by Mizkan, or the Kikkoman Kotteri, mentioned in the comment above. I have a bottle of Honteri mirin and on the bottle it states that it is a non-alcoholic mirin. However, it should be noted that any of these products containing fermented rice can have trace amounts of alcohol. ...


2

I don't have enough reputation to leave a message, but alcohol in the rice wine will evaporate very quickly, I've seen Buddhists use rice wine in cooking, so it seems okay for them. ...But if you're really strict, I'd say use rice vinegar. Not the dark coloured kind, they are too strong, but the clear, white rice vinegar.


2

There are two types of paprika extracts; one, as you mention, is mainly a food colour. I understand this is made from raw, unsmoked paprika. It has no real flavour. The other is mostly a smoke flavour. I believe it's taken from the smoked paprika leftovers, not from the raw paprika. Neither is any good for simulating the colour, texture, and taste of ...


2

The closest thing you are likely to find in the US is posole which may also be labeled as "nixtamal" or "mote pelado". Posole can be found dried, canned, or frozen in most latin grocery stores or online. Look specifically for ones that say they contain corn processed with some alkali such as lime, cal (sodium hydroxide), lye, or sodium carbonate. The ...


2

Red peppers are a great substitute for tomatoes. "Ajvar" is a red pepper paste (originally from Serbia), and it works well, e.g. as a pizza sauce. Or you can easily blend or juice the peppers yourself.


2

While the other answers seem to have focused on the eggs, the biggest difference between Italian noodles and many Asian noodles (especially wheat-based noodles, like lo mein) is that the latter are often treated with alkalies like lye-water or alkali salts (potassium/sodium carbonate or sodium bicarbonate). This can enhance any preexisting yellow pigments ...


2

Breadcrumbs in meatballs (and meatloaf) will help to keep them moist by absorbing fat and juices that are given off as they cook. I don't think that almond meal would have quite the same effect. I tend to add some extra moisture through additional vegetables (finely minced in a food processor, then cooked to soften them up and evaporate any liquid that ...


1

Go right ahead and use the almond meal. In its list of uses for almond meal, this source says: Use almond meal in place of breadcrumbs in meatballs. In fact one of the recipes on the site is for Meatballs Parmesan. It calls for ground meat without specifying a type, so I assume your turkey would be fine. In addition, the description of this almond ...


1

I buy bulk pure Stevioside powder online. It's much cheaper to buy the pure powder that way and make your own stock solution. I make my stock strong enough so that 1 drop equals 1 teaspoon (4g) sugar in sweetness, 3 drops per tablespoon (12g). For 100 ml: 23.5 gram Stevia powder 20 ml 95% ethanol Bring to 100 ml with water. The alcohol is added both ...


1

The biggest problem I have is the overpowering bean flavor this flour causes. I have had no problem using it in recipes other than the nasty bean flavor.



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