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Here is a handy chart that I have come to love and use! If they are off tasting to you or odd or too strong go lighter :D http://www.marthastewart.com/270213/ratio-of-fresh-herbs-to-dry-herbs


1

I am finding lately that rice cooked with water rather than any broth is allowing the taste of the rice to come through. I prefer jasmine rice as my staple rice. The last two batches I made - one with chicken broth and one with water - settled it for me. The batch with chicken broth had none of the pleasant flavors associated with jasmine rice. Instead, ...


5

In some cuisines, the masa isn't usually corn at all. Sometimes it's rice, sometimes it's plantain and/or other starchy fruit. The tamale-like dish is actually called pasteles, but the difference between tamales and pasteles seems to be primarily the corn. Check out this informational link and these recipes from Epicurious and The Polynesian Kitchen; and ...


0

I am also allergic to chicken. I have found that I enjoy using boneless pork chops in place of chicken, they cook(in my opinion) to a very similar taste and texture. Hope this helps. :)


-1

You can try using orange juice instead of alcohol. I tried it before and wasn't bad :)


0

Outer skirt is much harder to find, and much of what's left in the US is sold to restaurant vendors, in particular, Hispanic restaurants that offer carne asada dishes. If you are able to grab it, it should be treated in the same way as inner, but has a much higher fat content. Outer would be the ribeye, inner would be a sirloin. I'm sure you can make your ...


2

There are no substitutes for yeast. What you list are not substitutes, but alternative leaveners: either actual baking powder, or a combination of baking soda and lemon juice or yogurt. The milk does not contribute to leavening at all. There is nothing you can do to mimic ordinary yeast or sourdough (which consists mostly of wild yeasts). If you were to ...


2

I'm afraid this is not possible at all. Dark chocolate flavor comes from aromatics in the cocoa bean, which give flavor already in low amounts. The flavor of white chocolate is very subtle, it's a combination of the aroma of the cocoa fat and the concentrated dairy solids. You cannot add it to anything as a flavoring, because practically anything else will ...


0

Port is a little sweeter than ordinary red wine so it will change the taste but not, in my opinion, in a bad way. After all, the bulk of your sauce is tomato and some tomatoes are a little sweeter than others. Some people even add a little sugar to their tomato sauces, anyway. A lot of ragu/bolognese recipes actually call for white wine, which is another ...


2

Nope. Port (or Porto as we Portuguese people call it), will leave a sweeter taste in your dish. This is related to the process of making the wine. In Port wine, during the fermentation process is added brandy to continue the fermentation process during the colder times of the north Portugal region. This process leaves more natural grape sugar in the wine.


3

You could also leave the wine out, with no ill effects.


11

In short, using port as a substitute for red wine will not wreck the dish. Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using ...


1

The original farro is emmer and is what is usually used in Europe. Bob's Red Mill Farro is not emmer it is another grain, Triticum spelt. Sometimes, kamut is called farro.


3

Most farro enthusiasts would say that there is NO substitute for farro. More realistically, you certainly have options. It would help if you clarified what type of recipe you were interested in making - in the absence of that information, I would suggest you consider barley if you're making a soup and quinoa if you're making a salad. The cooking times for ...


4

Farro is a grain, a bit nutty, usually cooked to soft, but with toothsome body. Here's a good article about it from NPR Pearled barley would be a good substitute, but if your recipe includes cooking times and instructions, those will vary if you substitute out the grain. Follow the package instructions for whatever grain you do use. I do prefer barley ...


1

I had a red pepper spice by Astor out of Jacksonville, Florida. They are out of business, now, to my regret. Their pepper was not hot but has a very nice flavor and smell. I would use this spice without having to use salt or any other spice. It would change the smell of meat to delicious even as you sprinkled it on. I have not been able to find anything ...


1

A standard substitute for brown sugar is to take 1 Cup = 200 g of white granulated sugar, and mix-in 1 tablespoon of molasses/treacle. There's a lot of flavor in that tablespoon. My own recommendation would be to either supplement your full 200 g of brown sugar with a tablespoon of treacle or consider using 200 g of granulated sugar and mix-in 2 ...


0

The key to what you're trying to do is to not replace brown sugar, but to make it. Mix white sugar and treacle (or molasses, same thing) in a food processor. Start with about a tablespoon of treacle to 1 cup (200 grams) of white, granulated sugar. You might end wanting two or three times that amount of treacle. Just gauge it by color. That's how brown sugar ...


6

There is no universal substitute for wheat flour. The challenges are, roughly, that recipes will often completely fail if you replace wheat flour with something else. The particular questions you've asked aren't really answerable in a concise way. Yes, taste, texture and aroma can all suffer; yes, baking temperatures can change; yes, making (bread) dough is ...


3

The primary difference between evaporated milk and a strong milk made from instant dried milk, aside from that great caramel-y taste, is the fat content. Most instant dried milk powders are fat-free. The fat in the evaporated milk is an important component in a lot of recipes. However, that can be overcome with the addition of some margarine with the milk ...


2

One question at a time! ;-) Making evaporated milk from powdered milk ("dry milk"): should be possible. Your suggestion is certainly reasonable, especially since powdered milk is basically just "really dry evaporated milk" but I've never tried it. Reading a bit on the above links describes subtle differences in the way that evaporated and powdered milk is ...


2

The text of the recipe says you may substitute apple brandy or white rum. I used white rum and the cake was delicious.


0

I often find the easiest way to replace eggs is finding recipes that don't use eggs in the first place. As you specifically ask about Swiss Züpfe (or Zopf, as it is also called), this recipe here Butterzopf klassisch (Bärner Ankezüpfe) and this one here Sonntagszopf use eggs only for the egg wash, but not in the dough, and you should be able to get away by ...


2

I've successfully used flax seed as an egg replacer in my sandwich bread. 1Tbs ground flaxseed mixed with 3Tbs water (per egg), mix & let sit 5 minutes before adding to recipe. Flax adds a bit of nutty flavor, but worth a try for your bread.


1

just like you I am in the uk and I bought all the ingredient from Amazon uk hope this helps, my gran use to make this ginger wine when I was a child so I am going to attempt to make it for Christmas as I am not allowed alcohol, good luck,


2

I don't think that infant formula would be a reasonable substitute for powdered milk in your recipe. The inclusion of powdered milk here is to provide the taste of milk to go with the cereal component of the cookies (so they're actually sweetened cereal and milk cookies that crunch - not just cereal crunch cookies) - so the real milk taste of the powdered ...



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