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4

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 ...


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.


-1

You can bake with ghee as you would with butter. Like butter, ghee gets very hard when you put it in the refrigerator. Like butter, ghee gets nice and soft when you take it out of the refrigerator. Ghee lasts long than butter because the milk product is gone. Ghee has MORE fat than butter so the person who suggested you use butter and walk more has the ...


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.


0

What I ended up doing was using 1/2 tsp of almond aroma and 1 tbsp of vodka. The taste was good, but I could have put much more vodka. I'll do that next time.


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

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 ...


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.


0

Yes. The Cooks Thesaurus has plenty of substitutes listed, usually including enough descriptive information to give you a better idea than a simple list.


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 ...


0

Take out 4 tbsp butter and add the 1.75 c half and half. That's what I'd do anyway. It's about the same amount of fat and adds a bit more liquid back in. Keep in mind that butter changes consistency depending on when it is put in or how it is applied, so it's possible this won't work so well if you have to do some whipping or something. Do not add water. ...


0

The book Putting Food By (Hertzberg) has a recipe:10 lbs. apples yields 1 pint pectin. Seems jam & jelly specific.


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 ...


0

Unfortunately, Hoisin sauce is one of these Asian ingredients that is always salty, whether you choose brands like Lee Kum Kee (more processed) or Koon Chun (more raw). If it is included into a sauce which has many more ingredients, where Hoisin doesn't bring too much character into it, and I've seen a lot of those, I would just skip it. If not, you can ...


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 ...


0

Although the Serious Eats article just mentioned previously is good overall, I believe it wrong about sodium carbonate being responsible for the Yellow color or "hue". Among other things like texture which is why it is principally used, it might fix the dye but it is not the dye. The real problem is the very difficult to avoid Yellow 5 (E102) which the ...


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 ...


0

Plenty of Asian restaurants in the US do use spaghetti, cheaper. People don't know, and do not notice. Fresh pasta vs. dry pasta does not mean it contains egg. Egg is just an option, rare in the US, more frequent in Europe, no matter fresh or dry. I don't know about stores in Asia. Finding dry or fresh pasta with egg is a real challenge in the US, ...


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 ...


0

There is no need whatsoever for breadcrumbs in meatballs, they are there only as a filler (to make more servings) They are mistakenly labelled as binders (to make everything stick together), but they do not have that property Most meats when finely ground are themselves good binders Using eggs or milk is usually sufficient to hold a mixture of ground ...


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 ...


0

My guess is that cutting the milk is the better option, considering the amount of butter in this recipe, it surely does not seem like the purpose of the milk in it is to add fat (which is all half and half would really be doing over cut half and half). 1.5 cups of milk has around 4g of fat while the butter in this recipe has nearly 150g of fat!


0

In the U.S. Yellow Squash is the second one pictured. It is a staple here during the summer months. Also tasty sautéed with Vidalia or sweet onions.


3

Fermented vegetables can often provide the pungent, salty kick that is often desired from mustard. If he is not allergic to cabbage (which is a member of the same family, brassica), sauerkraut may be a good option. Similarly, other members of the brassica family, such as broccoli and collard greens, retain a similar bite, particularly when raw. You might try ...



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