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10

1. Chemical leaveners There are two "oldfashioned" chemical leaveners, both still used today in traditional German and Scandinavian gingerbread recipes: Potassium carbonate (potash or pearl ash) and Ammonium bicarbonate (salt of heartshorn) They do have their own quirks and pitfalls, but if nothing else is available... If you can get baking soda, mix ...


10

Well, you could make your own onion powder. It isn't that difficult. Peel and finely chop your onions. Then, spread the onion pieces out on a tray and heat in a 150°F degree oven or in a food dehydrator until dry. Tip: The onions are dry when you can easily crumble the chopped pieces in your hand. Allow the onions to cool. Then, ...


9

Round lo mein noodles look veeeeery similar to spaghetti: Spaghetti Lo mein The biggest difference, ingredient-wise is that dried pasta (mostly?) does not contain eggs and lo mein noodles do. I know that at least once shopping mall food court chinese food place I've eaten from uses spaghetti for their lo mein. It's kind of obvious, but it's not bad. I ...


6

The nori that you buy as sheets is usually a different species than that of the form prepared as aonori. The form that you buy in sheets is, additionally, typically roasted, which changes the flavor. Aonori is usually of the genus Monostroma or Enteromorpha. Toasted nori for sushi is usually of the genus Porphyra. Because of those two details, I don't ...


5

The vanilla chapter of Ian Hemphill's "Spice and Herb Bible" says, Vanilla is also delicious in savory cooking because it is not overtly sweet. An innovative Mauritian restaurant in Sydney served a delicious vanilla chicken [...] It was aromatic delicate and beautifully balanced. The same book has a recipe for Vanilla Salmon Salad where vanilla ...


4

For baking, you may be able to find flour with leaveners already mixed in. Look for self-rising or self-raising flour. Note that in the US at least, self-rising flour also has salt added.


4

I do it all the time, but I always use whole wheat spaghetti. Regular spaghetti is too mushy for Lo Mein. Also, in a regular grocery store Lo Mein is about $4 for half a pound whereas spaghetti is about $1 for a pound.


4

Absolutely no difference. The small volume that the nuts take up is not enough to change the consistency of the product. Around here they sell extra-crunchy.


2

The recipe you've found looks like "crazy cake" or "wacky cake" (or "depression cake"), which is a fairly common egg-free cake. I've made it a number of times for a friend with an egg allergy and it's a very good vegan cake. To make a vanilla version, leave out the cocoa powder and increase the vanilla extract slightly (1.5 teaspoons). There are a wide ...


2

Vanilla goes well with savory dishes. Chef Michael Roberts, from the 1980s Trumps restaurant, used it as one of his secret ingredients, breaking with the spice’s traditional use. He had several shell fish dishes with vanilla. He credited Alain Senderens, one of the forces in French cooking pushing for new flavors and methods, for the combination, but ...


2

canola oil and vegetable oil are the usually the same thing. Veg oil is simply a less specific oil that could be made from different or combined vegetable sources, but not those which contain nut oils. sunflower (not safflower) oil is likely your best bet for the least flavor contribution to your granola.


2

It sounds like you know that marjoram is closely related to oregano; so if you don't want to use marjoram (or don't have it) you can just omit it or use a bit more oregano. If not already called for, you could also use other herbs that are generally compatible like parsley, sage, or thyme.


2

The only effects of rubbing a bit of butter on the steak in the middle of frying it I can think of are: Add a hint of buttery flavour. Provide more fat to help keep the steak from sticking to the pan. Salt the steak a tiny bit, assuming you used salted butter. I think only the second effect would be important enough to make it worthwhile find a ...


2

The butter is there for flavor, mouth feel, and to add some body to the sauce you make. I'd replace the butter with.... nothing at all. Many of the flavor compounds in garlic and rosemary are fat soluble and fat is not exactly in short supply when it comes to steak, so you should be able to run those on directly and still get some flavor. Alternatively you ...


2

Sunflower seed butter (also called "sunflower butter") is nut-free, and we use it on sandwiches for a friend with a peanut allergy. Its consistency is essentially identical to peanut butter (it sticks well to bread). The biggest issue is that the flavor is somewhat different, although that varies somewhat from brand to brand (one brand, which I ...


1

In India, when we make lentils we finish it by tempering with cumin or black mustard seeds. Infact these two are used interchangeably with many other dishes and gives the right kind of flavour required for any such dishes. Incase you don't have even that on hand, flavour your dish with othe spices like chilli powder and garam masala and it should turn out ...


1

Chili powder and things like chili or taco spice mixes will normally have cumin as an ingredient. Of course they have other ingredients as well, but they might work well in a lentil soup.


1

The problem is that a lot of substitutions are based on what you have on hand. For instance, I have both liquid smoke and smoked paprika, both of which would add that smoky quality that people associate with cumin. We also need to consider what other ingredients are going into the dish. I have spice blends that contain cumin in varying degrees (garam ...


1

My first instinct was curry powder and perhaps some garam masala. Not really like cumin, but also a classic combination with lentils and onions - an indian twist, so to speak. (Amp up the heat with chili and top with a dollop of yoghurt, if you like.)


1

Coriander might give you the right general sort of flavor, but I think it's darker and heavier than cumin (I'm struggling to describe this well, obviously). Perhaps mixed with paprika to brighten it up a little? If you've got some, give it a sniff and see; it might work for the desperation, if nothing else.


1

It's almost the same thing. Dry pasta is eggless fresh pasta has egg Dry Egg Noodles have egg. You can buy egg noodle spagetti. If you want to be vegan, then stick with regular dried spagetti and your "lo mein" will be egg free. If you want your spagetti to be more "lo mein like", learn to cook the pasta with the dried spagetti being added last and ...


1

The simplest substitute would be salt and beef boulion. It's not exactly the same but it imparts the basic flavors (salt and umami). Depending on how salty, you may not even need to add salt to the beef tea.


1

There are actually products that are Soy Free Soy Sauce. You can also find recipes to make your own. This Recipe for Soy Free Soy Sauce Substitute that has great reviews and sounds pretty good. It is made with bouillon, molasses, balsamic vinegar and seasonings. A lot of people swear by Bragg Liquid Aminos as a soy free soy sauce alternative, but it ...


1

My first reaction was to think that beet sugar syrup was just simple syrup, since beet sugar is just regular sugar, but I looked around and discovered that I was wrong. The reviewers on Amazon likened the flavor to that of raisins, and suggest molasses, AKA treacle (not blackstrap molasses, use a lighter variety), as the best substitute. If the molasses ...


1

We've used Daiya dairy-free cheese to make pizza and it's pretty close to the real thing. http://us.daiyafoods.com/


1

I'm assuming the non-dairy requirement is due to something particular to milk products and not because you are vegan. So I'll count egg as non-dairy in this answer. On that basis, mayonnaise or salad cream make a good topping for the potato. Some sharp sauces such as HP sauce, Worcester sauce or hot chili sauce work well too. More regular meat sauces such ...


1

A dairy-free (tofu-based) sour cream or cream cheese imparts both creamy texture and a bit of tang. They aren't quite as tangy as the "real" versions, but come very close, particularly when mixed with other ingredients such as a potato. The main downside is that it can be somewhat harder to find either of these in a small grocery store. If those aren't ...


1

Since I've gone (mostly) dairy free, I tend to use salt plus a drizzle of a good olive oil and maybe some herbs. For the you could use a bit of sumac, or za'atar blend (which contains sumac). Another good sour note is tamarind, but I'm not sure how best to get it onto the potato. (you could use worcestershire sauce for the salt & tang, which is a sort ...


1

I'm not quite sure what you mean by "dangerous". But rest assured: Both real vanilla and vanillin are used at high heat - think of baking! Therefore, I would not expect any of these to change their flavour in hot dishes. As to the use of vanilla in savory dishes: There are plenty of recipes that use vanilla, my first thought was a venison sauce with red ...


1

It depends on the contents of the coffee and the creamer and how they react to each other. For example some creamers are just corn syrup solids mixed with emulsifiers, and they usually mix less effectively if the coffee isn't hot enough. Or, as you mentioned, if the problem is with the brand of the coffee, then it's possible that the coffee that's giving ...



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