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2

Cider vinegar is generally a little bit sweeter and not quite as sharp as white wine vinegar. With the other flavors you're adding, the difference isn't likely to be major. A good approach might be to hold back about a quarter of the sugar in the recipe, taste, and adjust to preference. One thing in the cider vinegar's favor is that most of the acid present ...


0

I've a got a simple recipe for all of you. Just take 2 cups of sugar, 1/4 cup of water, 1/2 tsp. lemon juice, pinch of salt, 1/2 tsp. of baking soda. Add all of the ingredients to a sauce pan, cook for about 5 minutes and your glucose syrup is ready to use.


2

Red onion, or any other onion for that matter, is a pretty reasonable substitution for the white portion (on the right in the picture below) of the green onion/scallion. They're all alliums, after all, and have a reasonably comparable flavor. As @Stephie notes in the comments, you may want to use a slightly smaller portion; red onion tends to be a little ...


1

I would assume that digesive or the suggested alternative Graham crackers would be the same as Arnott's wheatgerm biscuits or why not just use Arnott's morning coffee or milk arrowroot. I'm going to try the wheatgerm and see how that works. Most biscuit bases could use any of these three suggestions in my opinion.


3

No, they are quite different. Barley flour is just the milled grain, but malt has been sprouted so it has much higher enzymatic activity and is much sweeter. It is usually used to precipitate an enzymatic reaction in your bread, which plain barley flour won't do. The recipe may work by just leaving the malt extract out, but it may brown less or rise more ...


5

The Nordic Food Lab, founded by René Redzepi, has experimented with blood as egg substitute, full blog entry including recipes here. Apparently texture-wise the substitution can be possible, but the typical bloody aftertaste is hard to mask, which might have to do with the physiological way the metallic taste is perceived. It seems especially women tend to ...


2

Apparently the claims aren't fake (see Stephie's answer) but the photo sure is. The photo is of blood orange sorbet, from this blog: (I'm assuming the blog is the original source; I can't find any other instances of the picture online, and they have a lot of other photos of the same thing along with it.) The photo definitely looks like sorbet and not ...


-1

Someone posted this on a different site. I am going to try it. The only trouble I had was remembering the amounts. So, I wrote the following down and taped it to the inside of my baking cabinet. to equal the leavening of: 1 teaspoon baking powder . . . use 1/4 teaspoon baking soda plus 1 teaspoon vinegar 2 teaspoons baking powder . . . use 1/2 teaspoon ...


4

At its simplest, guacamole is just mashed avocado. Avocado is not particularly acidic on its own, so add whatever non-acidic ingredients you like. Consider cilantro, sour cream or whatever flavorings suit you. See: Browning Avocados - What Helps? for more on acid and avocados.


1

Some substitutions I would suggest to get that similar umami taste that both these products provide and are similar would be: Bonito flakes also know as Katsuobushi Dashi Nori Shiitake Mushrooms (dry)


3

Some ingredients more effectively transfer flavor to stock in dried form than in fresh or pickled form. Mushrooms, kelp, fish and shellfish are examples of those types of ingredients. You won't find an exact substitute for them, but they do keep for a long time, so it doesn't hurt to keep them on hand. However, Japanese and Korean cuisine have many ...


1

I think the issue here is more of a texture issue, where crushed red pepper might surprise a person now and again with a hot bite, while cayenne pepper is ground to a powder. Really all you have to do is grind your red pepper flake if you wish to continue using those instead of cayenne.


-2

just take a look at the tail..! if(tail is long) then CAT else confirm RABBIT


1

For your particular case, as you're specifically making Bourbon Chicken ... you could replace some of the vinegar with hot sauce. For other cases, I wouldn't actually use fresh chilies -- I'd use a a few dried cayenne peppers, or a similar heat & size pepper that I could easily remove from the dish before serving. As it dried, you can toast it and get ...


2

Crushed red pepper flakes and cayenne come from the same types of peppers, and you can definitely substitute one for the other in terms of spiciness (most resources I've found say that you add about 1/2 teaspoon of cayenne for every 3/4 teaspoon of crushed red pepper flakes, or vice versa). However, beyond the spiciness level they may not give the same ...


0

As an alternative, you could use fresh chili's. Cut them lengthwise in two halves, put them in like you would the flakes, and either fish them out in the end, or leave them in (or serve separately) for those that do like a bite. They'll be easy to avoid for those that don't want them.


0

Just need to add after deglaze step and not before like you would normally. You will loose a little flavor as your not sauteing the flakes in oil. maybe make a infused olive oil with the pepper flakes?


0

General purpose flour contains about the lowest amount of protein where you bring out the gluten through the process of keading. I start with a small amount of flour mix and add water slowly until it flows like pancake batter. Whip this quickly for several minutes to bring out the gluten and form long stretchy bands within the mix, then add small ...


3

Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, ...


0

As Richard mentioned, Sambal Oelek is made from fresh chilies and little else, so the flavor will be different. Conveniently, I happen to have various chili pastes in my fridge and pantry: Sambal Oelek (Huy Fong Foods) : chili, salt, distilled vinegar, potasium sorbate and potasium bisulfite as preservatives. Red Chili Paste (Thai Kitchen) : red chili, ...


4

The author of the linked recipe appears to be substituting in turn for gochujang, which in addition to spice has a bit of a yeasty, fermented flavor not unlike miso (no surprise, since both include fermented soybean). Sambal oelek will be brighter, generally hotter, and looser in texture. It's less of a paste than the chili stuff used here, so the ...


-1

Sambal Oelek is made with raw chili peppers and salt, ground together in a mortar. The author of the recipe seems to have used a paste made from smoked chili's out of a jar. Both will always add chili heat to your dish, but there is a good chance that the taste of the end product will be slightly different. Given the number of other big tasting ingredients ...


2

Baking soda reacts with acid to create CO2 and lift. Baking powder already has the necessary acid included. Cow's milk is slightly acidic. Almond milk is slightly alkaline. It may be that there is just a little bit less of the necessary acid to make your leavening react. Experiment adding a little acid. Cream of tartar would be nice because it wouldn't ...


1

My response is regarding the Chocolate addition of the three cake flavors. Just keep in mind when adding cocoa powder to a cake recipe (that is assuming it is a scratch recipe), you have to treat the cocoa powder like flour. Adding it to a recipe without subtracting the amount of flour equal to your cocoa powder will result in a dryer cake. Ex. If you have ...


7

The main differences I see in the skeletons of the two animals is that the cat's humerus (large single bone in the front legs) and its radius/ulna (smaller dual bones in the front legs) seem to be very close in length, or the single bone is slightly longer. The same goes for the hind legs, where the femur (single bone) and the tibia/fibula (dual bones) are ...


1

To add to Stephie's great post: Strawberry: Strawberry Nesquick Powder can be added to white/vanilla boxed cake mix and it will turn out okay. Just one of those "if you have it on hand, it can work" things. I still prefer just buying a box of strawberry cake though, the flavor comes through stronger. Some recipes that use it: Nesquik Neapolitan Pound ...


0

Leek is really great for people who think onion is "too strong". I have used leek in recipes calling for onion on multiple occasions to get rid of some leek.


25

The simplest way to tell the difference is to look at the ribs. Cats have one pair of floating ribs, but rabbits have three pairs. The floating ribs are the ones at the bottom (i.e. towards the tail), that are not attached to anything at their outer end. All the other ribs are either attached directly to the breastbone, or to the cartilage that extends from ...


2

You can substitute but don't expect them to be exactly the same, of course. The fat, protein, and sugar in milk all interfere with the flour and egg protein binding in the crepes. Milk will produce a more tender product. Also expect the flavor to be a little less luxurious without the fat and sugar. You can use vanilla or replace some of the oil with ...


33

In the textbook Text-book of meat hygiene: with special consideration to ante-mortem and post-mortem inspection of food-producing animals (Edelmann & Eichorn, 1908), pages 64-65 concern determining the difference between a cat and rabbit: The following differences in the skeleton are especially to be mentioned: The lateral processes of the lumbar ...


-1

You may substitute water, yes, but be sure to also add in a flavorless oil, egg and some Vanilla. The water should only be a bout a cup or so so as to not dilute the batter to much.


64

In Germany we have an old (joking) saying that roughly translates to "head off, tail off - bunny", so your question is legitimate. But first things first: There is no health risk involved if you ate the latest shipment of "meowling rabbit". (To cat lovers everywhere: This is no endorsement, I have a much loved and pampered cat, too!) Obviouly the most ...


7

The easy way is to look at skull, paws, and tail - but these are normally removed! Cat have short paws, long tails, and a sleeker skull Hares have very long rear legs, easy to spot Rabbit have curved lower leg bones (tibia and radius?), shaped like this () Cats generally have quite straight lower leg bones, shaped like this V. The are nearly touching ...


0

You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar. Adding all but the chocolate chips in a saucepan will create a chocolate like sauce. Thick and with body. Once everything has melted,and blended smoothly together, you add the chocolate chips with the heat off. let the residual heat melt them the ...


0

I make a version of the eclair icing that doesn't involve corn syrup at all. I use cocoa powder,chocolate chips/coins (semi sweet),butter,water,icing sugar,and heavy cream. This version of a ganache topping results in a very stable topping for many desserts. It can be reheated with none too much fuss.


7

Adjusting a basic cake (either from a boxed mix or from scratch) is easy if the cake has no or very little flavour of its own. Using a boxed mix might be more difficult because they often have a generous amount of flavouring, typically vanilla, even if it does not explicitly say so on the box front. Check the ingredients list or use a mix you know - a ...


0

I know it sounds strange, but when in Thailand, at a cooking course, I was told that the substitute for galangal was lemongrass.


1

maybe this is not very "cheffy" but then i am not a cheffy cook anyway... In sauces i've used Chive, Celery (long) and Leek with moderate success. Chive i like especially but i use differently from onions, in red sauces especially i keep about half of it back and add it to the sauce with 3-5 min to go so it doesnt only work as a substitute but also add abit ...


1

I'd say shallots would be your best bet. While they are both part of the allium family, shallots tend to have a sweeter taste that's less sharp than your average onion. Spring onions, leeks and chives might work as well but do keep in mind that they're hardly perfect substitutes as they're more peppery than they are sharp and pungent. However, if you don't ...


7

Your typical Tamari is, to my understanding, going to be closer to dark than light soy sauce. So you'd want light as a second soy sauce. Inside Japan, there are five kinds of soy sauce: Koikuchi, which is your most typical soy sauce Usukuchi, which is lighter because it has fermented rice in it Tamari, which has more soy than wheat and thus is a bit ...


1

Tamari (which is essentially soy sauce made without using flour) is generally darker and richer than Chinese style soy sauces. Therefore it is closer to dark soy sauce, so if you want to balance it, go for a light soy sauce.


4

You can substitute one to one. Many brands of "light sour cream" (Which is an oxymoron. Cream without the cream?) have a lot of gums and starches to stabilize the liquid as the fat would have done. Brands that don't have gums dilute the fat with skim milk and are basically just yogurt anyway. Regular yogurt is fragile. It is a delicate mesh of proteins ...


2

I have a vegetable/fruit juicer and add the pulp to ground chicken meatballs and meatloaf because they tend to be dry without it. I use the pulp from juicing a mix of kale, beets and beet greens, apple, carrot, and ginger and it really works to moisten the chicken. The ginger adds a hint of Asian flavor, so omit if you don't want that. I am sure this would ...


1

You could always make Rava Dosa - it's made with semolina and rice flour.


2

Urad dal is the most common legume used in traditional dosa recipes but it is by no means the only legume used. Recipes for traditional dosa will sometimes use other high protein legumes such as chana dal. This variety of chickpea, or other chickpea varieties, may be easier to find. My experience with Scandinavian countries leads me to believe that legumes ...


2

Technically, green peppercorns are from the same plant as black or white peppercorns. Green peppercorns are unripe black peppercorns, and white peppercorns are black peppercorns with the outer coat removed. Green peppercorns are true peppercorns of the Piper nigrium flowering vine plant.... Green peppercorns are really unripe black peppercorns. These ...


4

At least in theory what you're proposing should work, however I wouldn't mix sodium hydroxide, calcium chloride, water and corn all in one pot as you seem to be suggesting. I'm not chemistry expert, but as I understand it sodium hydroxide and calcium chloride react easily when dissolved in water to form calcium hydroxide and sodium chloride. Having corn in ...



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