Tag Info

New answers tagged

5

It really depends on how you're using them. If you want them for a topping along with your lettuce, cheese etc... they must be fresh. If you're adding them to your ground meat and cooking them, you're probably better off with a drained can of peeled, chopped/diced tomatoes (convenience wise). Doing both isn't uncommon. You could also possibly use the ...


1

Personally I find frozen or canned is usually much better quality taste and texture wise to the fresh cobs. Good quality canned/frozen sweet corn is picked and frozen/canned within hours of picking whereas cobs in the market could easily be over a week old by the time you get it home. So yes, you can easily substitute canned/frozen for fresh. Same goes ...


0

Nothing like fresh, in season, corn. However, it freezes well and frozen corn is an acceptable substitute. You could also try canned corn, which would provide a corn punch, but may contain extra salt and/or sugar.


4

Your dried shrimp are fresh, then dried. The taste belachan imparts has more to do with the fact that it is fermented, than is shrimp. Fish sauce is fermented, so you really would be better off adding both :) Rehydrating the shrimp in some fish sauce with water, then adding it to your mix for blending would work best. You may not be able to blend your paste ...


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 ...


0

How funny since I learned this same recipe when I first got married 40 years ago. Here are the secrets I've learned. Maybe the extra detail will help you find what went wrong with your attempts. First, you need to have everything at room temperature, especially the eggs. Once you add the butter (yes, butter, not margarine!) to the boiling water that is ...


0

If you don't want to use dairy then don't. However, butter on a steak has very distinct flavor a feel effects. There is no substitute to replace this.


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

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

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.


1

Made pesto with oven toasted sunflower seeds, tasted great!! Was not as creamy or buttery as pine nuts...but was a great and economical substitution!


1

Shiso is in the mint family. Stick to that area and you'll be fine, even though nothing will be exactly right. Peppermint leaves, lemon basil or Thai basil will all give a nice look and a pleasant flavor, even if it won't be quite the same. A combination of mint and and Thai or Holy basil might be your best bet. A tiny, tiny drop of toasted sesame oil will ...


1

In India the "Bhalia" wheat variety seems to be the closest match to the red wheat found in western countries containing high gluten, A study also found it to be superior for bread making. This variety is only grown and licensed exclusively in a region named "Bhal" in Gujarat India and is very difficult to source. "Khapli" wheat is another high gluten ...


-1

I agree to go with using agar agar for pudding but use it very little.. and pudding come so delicous..


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

You can use mashed baking bananas (plantains) to substitute for greek yogurt.


1

I have tried many recipes that contained rum and I substituted it with a concentrated mixture of orange and lemon juice and the result was quite good. The mixture is made by boiling the juices and allowing it to reduce (shed off some moisture via evaporation).


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.


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.


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 ...


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 ...


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.


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 ...


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 ...


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, ...


0

I'm in the same boat. I've tried vinegar, stock, water, orange/lemon/lime juice, etc. many times, but never been happy with the results. Meier's Juice has a nonalocholic Chablis (dry) and Spumante (sweet). I think this recipe would probably use the Chablis. I've used both of these as wine substitutes for years with great results, and always have several ...


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 ...


1

I would definitely try that, just by increasing the flour or decreasing the water to 1 cup to compensate for the 1/4 cup of cocoa you're not putting in. I make a recipe very similar to this (1 cup sugar, 1/3 cocoa, 1 cup water, 1/2 cup oil, whatever flour, whatever vinegar, the rest the same) about twice a week, and the cupcakes/muffins come out great. So ...


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 ...


0

Both Maggi and Bragg's are made from soy, so don't use them. The closest things that I can think of Worstershire sauce or fish sauce ... both give salt, but also bring other qualities that might not be desired. Fish sauce in particular has a much stronger flavor that can overwhelm dishes in large quantities. Another common replacement is black bean pase ...


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 ...


0

I use Regina Red Wine Vinegar or the Regina White Wine Vinegar and Maruchan Seasoned Rice Vinegar. Even though I use red wine vinegar, I don't think it qualifies as "wine". There are also other brands of red and white wine vinegars, you can use in the vinegar section.


1

I did attempt too make hard blue candy for a "Disney Frozen" birthday cake with golden syrup. Now I know why they say "use corn syrup" - as the golden syrup affects the color of the candy. While the color was wrong the candy came out really nice.


0

You should try with the storemade cheese again. Use cloth diapers (new) as cheese cloth. Let it set overnight in a strainer with a plate and a heavy jar over the plate. It will take out alot of water.


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

How much do you need? I dont know if this is suitable, but you could try it. You try macerating your own beet syrup. A simple macerating recipe: Combine 2 cups of 1/4 inch diced beets to 3/4 cup of cane sugar, and 3 tbsp of fresh lemon juice. Fold it over until everything is wet, let it stand in its own juices for a minimum of 2 hours. Strain off the ...


0

Sweetened tamarind syrup could be a good substitute. It has much of the fruity flavor of beet sugar syrup, but also some spice. It would be a much better substitute than molasses, but a bit of a do-it-yourself project. Tamarind is widely available especially in places where molasses wouldn't be.


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

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 ...


-2

If you a gas grill to cook your pig? After it is done and you have remove the meat from the Skin. You can cut the skin in to manageable sections and place them in the oven with skin side up and place the oven on broil. That will crisp you skin every time.


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 ...


0

you can always try a dairy free cheese which is created through using plant based milks, specifically nut milk based cheeses are very flavoursome.


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 ...


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 ...


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 ...



Top 50 recent answers are included