New answers tagged substitutions
Actually, almond milk in coffee always tastes bitter to me, even when the black coffee is wonderful without a trace of bitterness. I believe there is a chemical change in the mixture. However, since not many people sense this, I wonder if it is also individual taste perception. I have only tried commercial almond milk, so I am going to try making it and see ...
Is it a self-cleaning oven? If so, running the cleaning cycle according to the instructions should leave nothing but a fine ash on the oven, which is easily removable with just warm water.
For every pound of ground meat (even lean ground beef) I use 1 Tablespoon of ground flax seed-(flax seed meal available now in most grocery stores.
It's difficult to say without considering the details of a specific recipe. Both items have a sour dairy flavor. Obviously the two products often also taste different, because they may use different bacterial strains and temperatures in fermentation. But if you are using them as an ingredient in a topping that has other strong flavors, the taste ...
There are many types of sherry, just like there are many types of wines. Alcohol content is one difference: normal wine can be anywhere from 8% to 15% alcohol, depending on type. Sherry can vary in the 15-22% range. Unless you are using a lot of alcohol in your recipe, it's doubtful that it will have a major impact on yeast growth. It may take a bit ...
Sherry is wine, so yes, you can use Sherry in your recipe. Sherry is fortified, so its percentage of alcohol is perhaps a third more than most other wines. You don't say what kind of wine you usually use, but you could slightly dilute the Sherry with water to give it a close to equal percentage of alcohol as your usual choice. That would be the safest way to ...
The yogurt will most likely separate and become watery under the broiler. Perhaps Mascarpone would be a good alternative. I use it whisked with a little half & half and a pinch of salt. It holds together better than mayo or other substitutes and doesn't overwhelm the flavor.
I find blending 50/50 peanuts with coconut flesh works.. And it's cheaper
Whenever you consider using whole eggs instead of just whites, first consider the reason it's an egg white-only recipe: is it purely for nutritional (fat/calories) reasons? Or, is it for volume? In this case, it seems to me that it is the latter, therefore, I would separate the eggs, mix in the yolks with the other ingredients and then whip the eggs ...
I am rather shocked by the question and the presumption something like gelatine is added to fruit and sugar to make jams and jellies. Jams and jellies are fundamentally made without gelatine or any such product. The fruit contains pectin naturally, and it is this that makes the jam set. Manufactured jam, jellies and marmalades sometimes contain commercially ...
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
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, ...
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 ...
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. :)
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