New answers tagged

3

As mentioned in a previous response, Cooks Illustrated did a test some years ago (2003, I think), where they concluded that the preferred vanilla in a taste test was some cheap artificial vanilla from a local drugstore's generic section or something. They have since done further tests (such as this one in 2009), and real vanilla sometimes edges out the ...


1

Bar Akiva, you are very lucky as this is a really easy problem to solve: just don't use sausage in your ragu! Traditional ragus don't have sausage at all. The usual recipes call for minced beef or minced calf meat as a primary ingredient; to it you can add a quantity of minced pork to add more flavour (by adding fat), balancing on your taste between 50% ...


9

My general advice is just to taste your food as you cook it. Start with a little hot pepper and figure out the "heat level" you like, with whatever peppers you use, and then you can add more to calibrate the recipe. Keep in mind you can always add more spice with more peppers, but it's difficult to lower the "heat level." If you can stand to taste the ...


9

Yes, you can usually make that substitution without a problem. The key thing in substituting peppers is that you like the substitution. So, experimentation is necessary to find what is ideal for you. Personally, I like the flavor (separate from the heat) of habanero peppers more than I like the flavor of jalapenos, but I usually have jalapenos on hand. So I ...


1

TL;DR: you will never get the same heat from any quantity of jalepenos as you will from 1 habenaro. Read on for why. So, those two peppers have different flavor profiles. Additionally, habaneros are magnitudes hotter than jalapeƱos. I can handle, but not enjoy eating a habanero because it's really too hot, but I can easily eat whole jalepenos one right ...


3

If you have not already looked, check the vegetarian section of where-ever you get groceries. At least here in the USA there are several varieties of Italian "sausage" that are entirely meat free and kosher. YMMV, but I find them to be an entirely satisfactory substitute.


11

By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and ...


0

I sometimes use banana leaves and they do enhance the flavor of the cooked food. I have also used foil when banana is not available. Banana leaves don't have to be boiled, just steamed or run through hot water to make them supple.


0

Quinoa Oat Rice Cook thoroughly with a bit of extra water to ensure softness. Toss in a blender with yogurt, coconut cream, nut-milk, or soy-milk if you tolerate that. Whirl, and drink (slowly). Similar to commercial drinks like Odwalla Protein products.


4

If you can find a local Asian or Mexican specialty food store, you'll be more likely to find them, though they may be in the frozen section. Part of the uniqueness of these leaves is that they impart a slight flavor to the food cooked in them. People in the tropics use these huge leaves to line cooking pits and to wrap everything from pigs to rice. The ...


0

For cornbread you can use butter as a substitute. If you are using salted butter reduce the salt in the recipe somewhat to compensate for the salt in the butter.


1

A version without marshmallows would be those that bind rice krispies (or cornflakes) with chocolate. See for example bbcgoodfoods (using cornflakes) or a site for kids. The base procedure is to melt chocolate, optionally thin it a bit with butter and/or syrup and fold in your cereals. If you want light rice krispie treats, use white chocolate instead of ...


1

There are plenty of recipes for rice krispie cakes without marshmallows in them. Rather than trying to substitute in your recipe, you'd be better off making something slightly different but that's been tested. Here's an example from tesco. The recipe we use is based on golden syrup, but isn't online. A search for "rice Krispie cake -marshmallow", possibly ...


1

Sugar water will just make your Krispies soggy. Anything but gelatin and marshmallows will make them taste funny, but sufficient peanut (or other nut) butter, to make the stuff stick together, plus an egg might give you something tasty and edible after baking.


4

Peanut oil is fine to use for vegetable oil. Since both are neutral with a high smoke point, they can be used interchangeably.


0

Using pork mince will make a good burger as the proteins in pork meat bind naturally and so you do not need the egg to bind the mix. Just work the meat a little to encourage a good mix.


0

Splenda, Honey, Molasses, Granulated or white sugar, Maple syrup, agave syrup and corn syrup all work with yeast. I've done a science fair project testing which sugar substitutes activate yeast, and these were my results:)


2

You could roll it between sheets of plastic wrap or parchment paper, if you have those.


1

As you're making a dessert, you could use confectioner's sugar, but you might want to reduce the sugar in the filling slightly. Superfine sugar can also work, but you'll end up adding more sugar to the crust in the process. Another alternative is to grate the crust using the largest set of holes on your box grater (you may need to re-freeze it for this), ...


1

Cornstarch or fine cornmeal would work fine. You could use bisquick or something similar in a pinch, though that may have consequences. All you're really doing is trying to keep it from sticking as you roll it out.


1

Asia invented noodles and everyone has been playing with the recipe for thousands of years. Here in louisiana every region and even every household has a different gumbo recipe... Noodles are kinda the same, all across Asia there are a thousand different recipes with hundreds of different noodle recipes. In short, try it out and see if you like it. Happy ...


1

Just boil some eggs take out the yokes and drop them in the gumbo just before it's finished. Instant heart healthy shrimp.


1

Also try sieving or blending the cottage cheese first, if you don't like the texture but don't mind its subtle flavour. It changes the texture totally, and my husband will happily eat it in pasta dishes, even though he doesn't like the texture usually.


0

Chickpea flour (different chickpea product than aquafaba) is commonly used in indian pancakes (besan ka chila - usually mixed with grain flours), and can even be made into a dough that cooks into something not entirely unlike omelette on its own, with just water and seasonings. Other legume flours - soybean flour, lentil flour - are also not infrequently ...


0

Flax seed is a common egg replacer for Vegans. Soak GROUND flax seeds in water. You can also try Apple sauce but I personally prefer the 'flax egg' method.


0

Here are the players: butter (~80% fat) margarine (~80% fat) vegetable oil spread (less than 80% fat) shortening (100% fat) I only list it that way, because some people think a vegetable oil spread = margarine. It is not. If you substitute an oil spread for butter, you could have problems. My experience is that butter and true margarine can be ...


1

There seems to be no clear definition for what "gluten free all purpose flour" is. If you look at two popular brand you will find that one of them is using rice flour, the other a legume flour as their main ingredient. These two ingredients behave very very differently - rice flour is a starchy affair that is good at making things crisp, legume flours are ...


0

Even though it's more of a hassle, DEFINITELY use fresh eggs. I've been making meringues for years with no problem (unless it's humid and in that case I wait for another day). I bought a couple of containers of the pasteurized egg whites (they are more runny). Made 4 batches, whipped the heck out of them, oven 365 for 30 min and left them in the turned off ...


1

As an Australian we seem to use Arnott's Milk Arrowroot or Arnott's Milk Coffee biscuits in a lot of recipes. Milk Arrowroot


0

https://en.m.wikipedia.org/wiki/Hobnob_biscuit I think a cookie like a hobnob would work. I put a link above if you aren't familiar with this brand. I think they would work beautifully. Otherwise I think any nice crunchy oatmeal cookie would be yummy.


2

Probably won't make too much difference for carnitas. FWIW, when I make them, I cut up an orange or two and cook it with the pork for a while. Then remove before cooking down completely


0

My recipe from what I had in the pantry... frozen cooked black beans (3tbls)/4 teaspoons sugar/ a sachet of paste for Miso soup/ 1 teaspoon balsamic vinegar syrup / 1 teaspoon chinese 5 spice, ...It's as close as I'll get with what's on hand.


-1

Crumbled firm tofu with some seasonings is a commonly used layer in vegan lasagna recipes.


1

I make a white sauce using the mozzarella cheese. Since I use non-fat milk to make the sauce, it cuts down on calories. This has always worked very well in my lasagna recipe.


0

Cake recipes that heavily use syrup (especially inverted syrup/honey due to its non-crystallizing, moisture-keeping properties) and can work well without eggs are not uncommon (several types of Gingerbread/Ontbijkoek/Syrup Cake...) Now soft drinks (not the diet type suggested in that recipe, oddly, unless it uses sugar alcohols) ARE (thin) syrups. ...


2

I have developed an intolerance to eggs and sought some advice from a vegan Indian family I know. They have always used soda in their cakes. Since they've never had a cake made with eggs they admitted they have no way to compare the cakes but they said it is spongy and not dry. For them it isn't a matter of simple nutrition but a cultural and religious diet. ...



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