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4

I would not mind using a Cava in the Brut range. To me that would be like substituting hints of pears with hints of green apples. French onion soup can be made with different stocks, so I am assuming you are using a chicken stock recipe, which typically calls for a dry white wine. If you are using a beef or veal stock, a low sugar Lambrusco may work, but I ...


0

I don't think the type of milk you use would contribute too much to the fluffiness. The eggs in the crepes is what makes them fluffy in my opinion, the more eggs you add the fluffier the crepe. To make a lump-free batter, mix it in a blender till smooth. Let batter rest for 20 or 30 minutes in the fridge to relax the gluten in the flour. You should have ...


0

In the case of making pizza dough, switching olive oil for vegetable oil will only change the flavor of the final product. The conversion is 1-to-1. In other cases it can make a difference; for example refined olive oil has a higher smoke point than vegetable oil, which in turn has a higher smoke point than (extra-)virgin olive oil.


-2

You should not use cold pressed extra virgin olive oil for making pizza. It has a very low smoke point.


0

2 tablespoons of APPLESAUCE! An old family trick my grandmother used to use, works magic you cant taste the difference!


3

Just omit the mustard. In just about every recipe I have seen for beans, it is proportionally a very small component. And while we tend to think of mustard as being bold in flavor, it's really the vinegar that makes it seem that way. You should also stray from any recipes that call for store bought barbecue sauces, as many will contain mustard. Finalky, ...


2

Let me do a breakdown of the typical ingredients of liverwurst ("Leberwurst") roughly based on food laws in Germany (aka liverwurst country): roughly 10% - 30% (sometimes up to 40%) liver: mostly pork because it's cheapest, using partly veal or poultry is more expensive but tastewise no big difference. muscle meat and bacon, again typically pork, but beef, ...


0

Every recipe and article I've seen implies that there are only two options for traditional, German-style liverwurst. Pork (more common) Beef (usually calves' liver) From Wikipedia: Liverwurst usually contains pigs' or calves' livers. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ...


0

I have eaten skirt steak for over 80 years and the outside skirt steak is the best and the most expensive. You can buy it in high end grocery stores. When I was a child my mother soaked it in egg for a time, dipped it in bread crumbs and fryed it in bacon grease. I still make it this way. You can now buy organic skirt steak and in my area this is over $20 ...


2

I am one of the people that love the taste of Cilantro (and Coriander) - Cilantro tastes like as if it should be called lemon Parsley to me - so my suggestion would be to replace it half and half with Parsely/Lemon Balm or Pasley/Lemon Thyme depending on the region the dish is from. If it is a SE Asian dish, you might also be able to substitute Lemon Grass ...


4

Preserves are pretty sweet and thick. They're also usually chunky; jam is closer to a puree. If it's just in a marinade that'll get thrown out, texture probably doesn't matter much, but if it's part of a sauce for the pork chop, the chunks can be pretty nice. The closest approximation would probably be to dice your peach, add 1/4 to 1/2 cup of sugar, and ...


0

Before long bike rides, my choice breakfast is "protein porridge". It's porridge with a scoop of protein powder. If you made the porridge quite milky, I think this would meet your needs.


1

Mung Dal Khichdi is the easiest to chew & digest for any condition and as per Ayurveda Mung Dal (protein) the easiest to digest, absorb & balance the body. Boiled milk with Elaichi (Cardamom), Turmeric and Ginger is a great option as well.


0

Proteinshakes can atleast help you with your protein intake. About 50 grams of whey protein a serving give and take between brands. There are even other options with purely vegetable based protein powders do some research and pick whichever one you like. Just make sure you dont substitute your entire protein intake with this.


1

If you still want soft protein-rich food, liver (chicken liver, lambs liver) can be mashed to a soft, spreadable consistency. Don't over cook it - that's usually why people don't like the taste and texture. If you have a butcher's nearby, get them to put a piece of steak through the mincer several times. That way, you control how much fat is in the piece you ...


0

Eggs are a great source of protein. I what I used to do is hard boil some eggs, and then get a Fork and mash them all up. They'll become that soft that you won't need to chew.


5

I had all four wisdom teeth removed at the same time when was younger. The easiest things I found to eat that were satisfying and reasonable in calories: Mashed potatoes Scrambled eggs Cream of mushroom soup Tomato soup Mashed cauliflower Pureed garbanzo beans/chick peas Lite yogurt Cottage cheese


1

Have you tried beef consommé ? Composition per 124g serving: Calories: 20 kcal Carbohydrate: 1 g Protein: 4.01 g Sodium: 809.72 mg Sugars: 1 g Cholesterol: 0 mg Calcium: 0 mg Saturated fat: 0 g Fat: 0 g Fiber: 0 g Iron: 0 mg Trans fat: 0 g This dish is easily prepared, being heated up from the can, is almost all liquid, and the salt content would be ...


20

Your common 'non-solid' high-protein items are: peanut butter, or other nut butters eggs yogurt cheese (cream cheese or served melted) tofu Depending on how strict you're being with the fat intake, you can go even further ... low fat or non-fat yogurts and cheese (eg. neufchâtel instead of cream cheese); whites only for the eggs, etc. Be warned that if ...


3

One option would be "Magerquark", which seems to most closely translate to low fat curd cheese. Quark on Wikipedia Is is high in protein, low in fat, and you can add fruit of all kinds both for taste and nutrition. That would admittedly not be a warm meal, but can always be served after the actual warm meal as a dessert.


2

Black garlic is not a substitute for regular garlic, you add black garlic to get a different result. I would never say use 2 cloves of black garlic for every 1 regular or any other ratio because the changes are so fundamental that they really are totally different ingredients. The question is how much black garlic flavor you want, and only you can answer ...


1

I've had good luck substituting cashew cream for heavy cream in soups and curries. I've had a lot of people actually prefer it! To make it, you follow the basic procedure for making nut milk, but skip most of the steps. Soak cashews in enough water to cover them for at least an hour or two, then puree in a blender until it's as smooth as you can get it. ...


3

I would use a vegan plain yogurt thinned with vegan milk** of your choice to replace the heavy cream, and with an addition of some ground cashews (soak first in some of the vegan milk, then grind to a paste). Many North Indian recipes use ground cashew (or to a lesser extent, ground almond) as a thickener and it makes the gravy richer. (See recipes for Malai ...


0

Yes, you certainly can start from a similar recipe and adjust from there. I would not try to replicate instant pudding mix, though. If you don't want to use a store-bought pudding mix, I would suggest you replace that with a different filling entirely. My preference is usually to go with a "scratch" recipe that I already like and adjust from there. For a ...



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