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5

When something calls for cardamom pods, you get a lot more flavor if you put the entire pod in, and split open to expose the seeds. You also get a lot more flavor if you happen to pick the pod up in a bite, and it's .. quite strong. Some people like it, I certainly don't mind it, but my kids would rather not have them as a surprise. I tend to remove them. I ...


5

I suggest looking for a recipe without almonds rather than substituting a major ingredient. If you can't find one without almonds, you may have to track down a similar cake recipe under a different name. I'm sure it would be possible to find another ground nut that would work, but it would take some experimenting because the texture and water/fat content ...


5

Lemon is used as a flavoring, not as a cooking liquid, it's not going to keep the fish moist. The secret of having moist fish is the same as having moist beef, chicken or any meat or poultry: don't overcook it. Cooking releases moisture from the flesh, so cooking it well is all about timing - getting it cooked enough to have the internal temperature and ...


3

Any fat can always replace any other fat, so if you have any of the following around, they can be used as a substitute: Butter Duck fat Olive oil (yes, it's a vegetable oil, which you say you don't have, but you might not have thought of this one) ... Note however, that using different fats will change the texture and taste of the final product. (if ...


3

Do you want rye bread, or do you want "the taste you may associate with rye bread?" (caraway seeds) If you want bread that tastes like seeded rye, caraway seeds will get you 99.5% of the way there - they are rather overpowering and appear to be what most people "mean" when they say "rye bread" in my experience. They can be put in wheat bread without most ...


3

Typically when things are "canned in syrup" it's cane sugar and water. I'd guess soak dried coconut in water (or coconut water) to rehydrate it; drain & save excess water, add twice as much sugar (volume or weight as you like, close enough to the same) as water, heat to dissolve, add coconut back to it, stir - should be close-ish.


2

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

People use onions for the flavor. You may have noticed that not only do many recipes include onions, but there often a few other ingredients as well at the start of the recipe - specifically the addition of carrots and celery, or carrots and green pepper. These ingredients appear in many recipes because they offer a balanced flavor to build other recipes on: ...


2

sometimes i'll replace 1/2 the butter in my cookies with peanutbutter and will cut the sugar a little. they still turn out pretty well. replacing all the butter would be bad, but some of it won't make much of a difference.


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 can try grinding some cashews with a tiny pinch of brown sugar and even smaller pinch of vanilla bean seeds, then roasting them a few minutes in a hot oven, but you'd probably have to make 10 attempts at that to come close to the subtle sweet / nutty taste of almonds. And, cashews are oily. But if you don't like almonds, making other stuff taste more ...


1

You can use applesause it works better if you ask me I can't have oil so I use applesauce use the same as the recipe calls for


1

Canola oil is a neutral oil (meaning it has little/no flavor of itself) so you need another neutral oil to work. If you want to avoid vegetable oil (which in USA usually means soybean oil), you can try peanut oil, sunflower oil, or safflower oil. These are all neutral oils and should not change the flavor of the recipe.


1

I would say, yes, you can make chow mein without wine of any kind. I say that without hesitation because the first four recipes that come up on a Google search for chow mein (all highly rated) don't call for wine.


1

I was making a vegetable curry and my coconut milk had gone bad, so I came to this sight for a substitute. I didn't have any of the items suggested in the other responses. Then the answer came to me: Silken Tofu. Blend in a food processor with veggie broth, red curry paste, some Masala seasoning, and salt. I poured it over a combo of cauliflower, butternut ...


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.


1

Tequila substitute – In a Southwestern type of a marinade, Cactus juice or nectar. If I’m making a recipe that calls for a small bit of tequila, I sometimes use a squirt or two of lime, instead. If the recipe already has lime, I’ll just leave the tequila out. In a marinade I might add a dash of white vinegar.



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