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1

I second the barley flour since it has more protein content than the corn, and bread flours tend to favor higher protein flours. Your WWW flour is going to be 90% of the flour content so the small 10% won't affect much overall.


3

As you will be using whole wheat flour as opposed to the flour called for in the recipe, you won't need to choose based on preserving the original texture. I would recommend the barley flour as being most compatible with wheat flour.


0

Davidstow cheddar (made in Cornwall) is really tasty, tangy cheddar and melts really well when added to/used in hot dishes - great 'meltability' :)


0

If you're substituting the unsalted butter you have into a recipe that calls for salted butter: If using metric units, add about 1.5% salt. That means for 100g of butter, add 1.5g of salt. If using English measure, add 5/16 tsp per 4 oz stick of butter. Similarly, if you're substituting salted butter into a recipe that calls for unsalted butter, remove ...


4

Some recipes might be pickier, but Mexican rice is almost certainly the kind of thing where the broth is just there to add a bit of background flavor, and it doesn't have to be specifically chicken. So you can be pretty flexible. Your primary options are: Use a different kind of pre-made broth. They'll all work for something like that, just provide ...


0

Potato flour- a small amount can add moisture to the cake


1

when I was small (1950's) , the older folks referred to milk as either buttermilk or sweet milk.... including store-bought milk . People drank a lot more butter milk back then , so if you asked for a glass of milk , people very well might ask you to clarify - "Would you care for sweet milk or butter milk"? Sweet milk is now just called milk .


0

greek expat here; when roaming in various countries, I often stumble across yogurt variants that tend to be too liquid for my taste ;) Here is what to do in that case: take said yogurt and pass it through fine cloth (typically this is a clean/unused kitchen towel). Discard the liquid and keep the now much thicker yogurt for your needs. Hint: this works ...


0

If you add only heavy creme the final result will be more smooth and a little bit sweeter (even though green tomatoes are very sour to taste). If you have access to a white yogurt (non sweetened) or greek yogurt you can add that to the soup, maybe by adding it gradually and correcting with cream if the taste degenerates.


2

There is a caramel apple liqueur by Hiram walker that could work. It has a great apple flavor.


1

Update at the end I bought some rapeseed oil, this is the only thing I was able to find ( since I don't know chinese and my first concern was to find a 100% vegetable oil ... ). It was not the best (this oil has a strong taste) choose but my pasta "aglio e olio e peperoncino" was not so bad. ( main problem was the rice pasta that has to be cooked in a ...


3

Can you access Walnut oil? I love La Tourangelle from Amazon; it adds a unique flavor and I use it almost interchangeably with EVOO. It tastes great and has a great anti-inflammatory powers similar to EVOO.


9

My comment on the other answer got too long. Couple of points: Regarding the "controversial" status of smoke points: I don't think it's that controversial. Chemically extracted and altered olive oils (pomace and "light" variants) behave differently to pressed, "real" olive oil. Few people include the first when talking about extra virgin; which has a ...


12

Nothing else is going to taste like extra-virgin olive oil, but extra-virgin isn't necessary for cooking at all. As a matter of fact, the smoke point of extra-virgin olive oil is so low that it's not often used for cooking. For cooking with olive oil, usually the choice would be "refined" or "pure" olive oil. Honestly, those don't taste like much. So ...


-1

I'd like to suggest Bocconcini Cheese, a fresh mild cheese that doesn't detract from the flavour of a recipe.


0

Only regarding the sandwiches since salats are already discussed in the previous posts: Queso blanco1 with herbs, spices or whatever you want can suit sandwiches well. You could use cream cheese, Quark, ricotta, pot cheese or Bryndza etc. Note: Same here, I neither like Mayonnaise. Cream cheese and Quark spread on bread suits my palate. 1I'm not very ...


5

Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar. So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture. That should work. Let us know! EDIT: Oops, I should have mentioned this before the OP accepted. Hopefully, he'll realize, or see this. That ...


5

Cook an egg, put it in the blender with some oil, lemon juice, mustard and salt. This allows you to create a mayonaise-like substance, but with less fat content so you'll have much less of a greasy texture. For something like a potato salad I'd add some heavy yogurt to this.


4

You don't need to do this conversion. Most pudding mixes don't contain dry milk. And the mixture is in there to provide starch, not anything else. The first and best way to make a cake is to start with a good existing recipe. Getting a substitution right is not trivial, it requires some theoretical knowledge and a few iterations of making the recipe and ...


0

I keep ginger, galangal, and turmeric roots all in my freezer. They all keep fine. Galangal and ginger cannot substitute for each other without significant flavour profile differences in the final dish.


-2

1 cup of AP flour to 1.5 teaspoon of baking soda.



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