New answers tagged

0

You could easily use glucomanan (konjac root) powder. It thickens quickly when either blended, heated, or both. When added to a smoothie or cold liquid, you blend it in a blender with 1/2 tsp of powder to a blender of liquid until it thickens, and for a hot liquid you whisk it with a balloon whisk whilst gently heating until it thickens.


0

My mother routinely substitutes flour with breadcrumbs (easier on the stomach, handy if you have leftover bread, you can also choose type of bread to match your dietary restrictions). It's not as smooth (more gritty), but it does thicken. Another similar option is roughly blended and simmered squash (zucchini/whatever similar plant). It adds to the taste, ...


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 ...


0

By roasting a chicken you already have all the ingredients for a rich and delicious gravy. The need to create an amazing reduction, which is often my first choice when it comes to a massive impact of flavor, and a heady delight for the pallate. Once the bird is finished, remove it from the pan and deglaze the pan with a little white wine, in your case ...


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.


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

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 ...


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.


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 ...


16

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


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.


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, ...


0

I substitute small curd cottage cheese for the ricotta cheese and i mash any large curds... i seriously dislike ricotta and cottage cheese and this way (whey) i don't notice it being in there. Also, I use 1/2 amount in recipe and this camouflages the ingredient as well. Hope this suggestion helps.


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 ...


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

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

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 ...


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 ...


0

In reply to your question - "So what's the thought process behind the development and release of this product?" Answer - to trick you into buying their fake product by implying that it is vegan and doesn't contain dairy. I have noticed more and more fake vegan products coming into the supermarkets that all have some kind of animal by-product in it. Even ...


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 ...


0

Some people are intolerent to the fermentation process used to make the cheese (intolerent to some sort of bacteries I gess) Some other people just don't like the taste of cheese, but like the other dairy products (e.g. yoghurts, cream) In both case, these cheese alternative are fine for them, and they can use it to cook meals that normally use cheese they ...


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 ...


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

To replace baking soda, you can use four times the soda's measurement of baking powder. There are other alternatives, such as Natron if you live in Europe or have access to a European marketplace, but they tend to get complicated as acidic ingredients become involved. New Health Guide has a specific page here dedicated to this question. with not only ...


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 ...


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

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. ...


0

Unfortunately there really isn't anything that tastes like vinegar except for vinegar, and the lemon juice you're trying is about as close as you're going to get. It just comes down to chemistry. Most categories of edible compounds, like starch, protein, hydrocarbon lipids, etc. have a ton of different compounds in them, so if you have to avoid one you can ...



Top 50 recent answers are included