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27

Lactose intolerance (which is different from a milk allergy, which is a smaller group) comes in varying degrees, so this may be useful for people who can have a bit of lactose (who can process casein fine). For example, many lactose intolerant people (who often avoid dairy) can handle non-dairy creamer fine (and varying amounts of cheese), even though it ...


16

Another thickener that is readily available is gelatin. This has the added advantage that its free of carbohydrate (if you are avoiding that).


14

Consider the use of gums, which are essentially thickening agents. Xanthan gum, a bacterial byproduct, can be used to thicken sauces. Here is an example of using xanthan + [pectin] (a plant sugar gelling agent) to thicken a vegan demi-glace. A traditional demi-glace has gelatin from the breakdown of collagen (from animal bones), which is how it achieves a ...


13

Tapioca Starch - Add at the very end of cooking, it works quickly and has a pretty neutral flavour. You don't it to spend much/any time over heat. If you can't find it in your typical grocery store, you should be able to find in a typical Asian grocery store/aisle. I use this often when I have Celiac friends over. Arrrowroot powder - More stable than other ...


7

You can use cooked dry beans. I use baby Lima's, canned or freshly cooked. Do not rinse away the starch after you cook them. Cream them in a blender or food processor, place them in a skillet and add some of the drippings until it reaches the consistency you like then season, simmer and strain.


4

I'm diabetic so I cannot eat those things either. Often, I will use almond flour for a thickening agent (it's just crushed almonds into flour form). You may want to visit diabetic sites (even if you do not have it), because they have figured out substitutes for a slew of foods. Not all will be perfect substitutes, though.


4

It's cheaper to produce than actual cheese. In fact, some years ago, technology in Eastern Europe caught up with the world but legislation didn't - and suddenly there was a scandal when people realized that what they are being sold as "cheese" is in fact something else. Even after the change in legislation (which required labelling of non-cheese alternatives ...


3

Chickpea flour is delicious. Make a slurry with water and whisk it into the juices. It is perfect for savory dishes. Find it at Indian. Grocers, it's called besan or gram flour. Also makes delicious savory crackers.


3

Surimi, sold as imitation crab and sometimes shaped to look like chunks of lobster or even whole shrimp, can be a great substitute for shellfish in a number of recipes, but be aware that, if choosing it for reasons of allergy, many brands actually contain some crabmeat. There is a kosher surimi available, marketed under the dyna-sea brand, that is absolutely ...


3

Debating health is off topic here, but I think I can answer some of your question. Since you mentioned Chow Mein. I would start by saying that technically speaking you can NOT cook Chow Mein without oil. Chow directly translates to "fried" and Mein translates to "noodle". As frying (even stir/wok/pan frying in this case) by definition requires oil... Now, ...


3

I think it's worth the money, but buy in bulk like from Costco or Wholesale. You can get a big block for about 20 bucks and it lasts a long time in the fridge. Parmesan is rich in glutamates, the stuff that gives us the umami or meaty savoury taste. That's why we like it so much. If you want to replace it, try replacing it with another cheese that was ...


2

A common practise in some French islands is to macerate fruits, spices and sugar in rum for some time, and then to filter them, in order to make a flavoured, strong, very tasty drink called "Rhum arrangé". This process might be too long for you, but you could consider it for making a Calvados substitute to use in a few months (usually 2 or 3 at least for ...


2

One thing not mentioned yet is egg yolk but maybe it would add too much of its own flavour (and also, be careful not to overheat as it will scramble).


1

Some powdered spices like mustard and ginger will also act as mild thickeners. Whether the added flavor is a side benefit or an issue depends on the recipe and personal taste. You could also look at lecithin, which is an emulsifier, which means it will cause the oils and water-based liquids in the gravy to bond together and it can lead to more of a ...


1

Onion based sauces can be self thickening to a reasonable extent, here you need to first fry off a good quantity of chopped onions at a fairly high temperature, enough to get a good golden brown colour without burning them and then add a little liquid (a dash of vinegar also helps the process) and then slowly stew them for a good long time adding more liquid ...


1

Every substitution is probably going to require other alterations. Baking soda's effects extend beyond leavening: it generally reacts with acidic ingredients (making the batter less sour) and also provides sodium ions which can affect flavor. If the substitute doesn't react with acid as strongly, you may need to decrease acid ingredients or substitute ...


1

Citrus juice is probably the most widely available substitute. However, if you can get your hands on some Verjus (or Verjuice) you will be pleasantly surprised. Verjus is the juice of pressed green grapes. It is similar to wine but the grapes haven't had a chance to ripen and there isn't any alcohol. It has a much more neutral flavor than lemon juice. ...


1

You start with apples, cook them a bit and you have apple sauce. Cook that sauce very slowly but for a long time and you get apple butter. While I think the substitution would generally work, it most likely will be sweeter. Sweeter because there's less water in apple butter vs. apple sauce thus concentrating the sugars. Also the brown to dark brown color ...


1

I actually used cottage cheese for a pound cake frosting, because I had no cream cheese. I took the cake to church, and everyone loved it. Do not use the same amount of cottage cheese ( use 1 1/2 cups instead of 2 cups), puree the cottage cheese in a blender, then add other ingredients. I chopped strawberries and added them to the frosting, to increase the ...


1

I was able to find a 50ml bottle at Bevmo for $6.99. That will give you 6 portions. Very affordable. I have also seen Calvados at one Trader Joes (in northern CA), but not all stores carry it. I think it was around $20 for a tall bottle probably 375 ml. Hope you get this. Good luck!


1

oh goodness, never considered parmesan that way - but maybe another sharp Italian cheddar would be more to your liking? Try pecorino romano, or a sharp matured asiago or maybe an aged provolone if you can find a sharp one? I tend to think if you got a better quality parmesan like Reggiano or Padano you may like it? it can be expensive though.



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