New answers tagged

0

Please avoid to use maida.wheat flour can be used in all dishes instead of maida.In bakeries they use only maids bcoz it costs low price than all flours.Its nt healthy and it is a refined flour.so when u bake a cake r cookies at home,u can use wheat flour.


1

The difficulty in answering this question is that the texture and taste of "normal" cured bacon can vary so much depending on processing. At least for the U.S., my guess is that many people who have bought stuff labeled "uncured bacon" are actually experiencing the differences of processing techniques, rather than any major difference related to "cured" vs. ...


1

I find the texture of uncured bacon to be much firmer than cured when it is cooked the same way. The meaty portion seems to be a bit tougher in uncured bacon. Even though it may be not quite so healthy to eat cured bacon, the texture and taste are more to my liking. Since I only eat bacon once in a while, I am opting for the cured version. This is ...


1

I had no coconut milk, so instead I used 1% low fat milk and honey, and I have to say the result was a surprisingly great tasting curry. Here's the rest of the ingredients I used: 1 can of garbanzo beans Veggie oil and coconut oil 1 onion 1 garlic clove Approx. 1 tsp of coriander About 2 tsp of curry powder A dash of garlic salt. 2 fresh green spicy ...


0

To make smoothie thicker, you need to lower the content of liquid in it. Liquids obtained in a smoothie come either from the fruit and vegetables and also from the milk or other liquids that you pour in it. From my experience if you put a handful of sunflower seeds into your recipes, it will make the texture thicker. But not everybody will like the taste (...


0

I get mine from the local butcher if you only need small amounts the local butcher may give or sell some of his curing salt


0

Brazil nuts work fine, also chopped and sprinkled onto the Laksa give texture and crunch


2

My favorite smoothie thickener is chia seed. A tablespoon will thicken a blender of smoothie into pudding. According to the internet it is also a low FODMAP food. It is a small, black seed which will change the texture a bit. With raspberry or strawberry or vanilla they are lost among the other seeds. It has the added benefit of being neutrally flavored ...


1

I have a feeling Glucomanan (konjac root) would work well for you. It's fairly easy to source online and in some stores, and is super simple to use in smoothies. You add 1/4-1/2 tsp of the powder per cup or so of liquid and blend in high until it starts to make a glug-glug sound and leave to rest for a minute. At this point you can drink it, or blend again ...


1

What happens if you simply adjust the solid: liquid ratio? I.E use a bit less milk? I would also perhaps suggest using more banana.


-1

We can also use curd and lemon to substitute salt nothing to do just add lemon juice to curd. All done when you're eating food, eat this lemon curd with our food don't put salt in your food if make it without salt and will eat this lemon curd with your food in the place of salt you will not feel that in your food there is no salt.


0

Best substitute is digestive biscuits (sweeter and crunchier than wholemeal) look for Mcvities brand they are english but available in Australia in Coles suoernarkets and other places. I use them all the time. They are great.


1

There are quite a few vegan Worcestershire sauces on the market already. I've used both Annie's and The Wizard's lately, and both are adequate (I think I prefer the latter; it has a more traditional flavor).


1

One of the best substitutes I've found is Mushroom Catsup. Don't be fooled by the name, it is a thin, brown sauce with plenty of savory flavor, not really similar to the thick tomato stuff we are familiar with. Given the relative historical timing, it may be that Worcestershire sauce was a substitute for mushroom catsup in traditional cooking. I've tried ...


2

Your first option are thickeners. I won't be counting them all off my fingers, see http://blog.khymos.org/recipe-collection/ and choose the ones which fit your dietary restrictions. For example, gelatine will work, and so will starch. You'd need to cook your smoothie and let it cool for the starch, but you could alternatively prepare a thickish starch ...


0

In India best variety of wheat berries for making chapatti is "sharbati". which is tastiest among all wheat varieties. The atta from this variety is lighter in colour.The sharbati is grown in central India around Bhopal region.The sharbati is aestivum genre. The sharbati fields are only rain fed no organised irrigation.


-1

Cream has a high fat content, fat adds elasticity, flavor and a smooth mouth feel to ice cream. You can use 2% milk in ice cream instead of cream and it will work, however it will not have many of the desirable properties you get from cream. It will be harder and taste "weak" for lack of a better term. If you want to make a lower fat ice cream then you can ...


0

Have you tried coconut cream? It is a lot thicker than coconut juice/milk. that should be a good substitute for the syrup.


0

Not knowing your recipe (but I did some general googling re. fat bombs in general), I'd say go for it. The main differences are based on the higher melting point for cocoa butter, which can actually make storage easier. At the same temperature, the cocoa butter based treats will be firmer - again a matter of taste. But: The coconut oil based fat bombs ...


1

Yes, if you consider some kosher sausage to be a sausage, and therefore a substitute for a non-kosher sausage. No, if you want a sausage which is "like" blood sausage. It's pretty much like itself, and not much else, other than "it's a sausage", in which case, see above.


-1

There will be no big difference (A slight improvement) in food quality, or flavor, but perhaps a bit in color. So try the recipe without and with the yolk, and pick the one you prefer. If you have yolks left over, put them in tomorrow's omelet.



Top 50 recent answers are included