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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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Galangal should keep equally as well in your freezer as ginger does. Some Asian markets even sell frozen galangal. However, galangal is usually harder than ginger so I'm not sure if your microplane will handle it. Regarding substitution, one to one is correct. Keep in mind though that galangal has a different flavor than ginger. Whenever I use galangal I am ...


1

I've have now done it, and it's lovely. It gives a very slight tang to the bread, almost like a little nod to sourdough. I definitely like that it's full-fat, it's just richer. I used this: Powdered Goat's Milk which is available in most grocery stores here (at drastically different prices, one store's normal price is three times another store's normal ...


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The first thing I notice is that you are missing starch. Cocoa powder is 60% carbohydrates by weight. It will change the texture a lot, giving body and smoothness. The rest is fat and protein. I would suggest that you start with 60% as much starch as your usual cocoa, and 5 tablespoons brewed coffee instead of the water. Cook your pudding - you may have to ...


2

The main difference will be the flavor. Especially cold pressed extra virgin olive oil can add an extra twist of flavor depending on quality, variety and source. Quantity can be substituted one to one as every cooking oil has pretty much the same consistency and density.


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Butter contains salt and some protein, this is eliminated by melting butter very slowly and scooping the solids from the surface. It becomes usable where Ghee lard or fat is required,


6

You can substitute vegetable oil for olive oil, that is no problem. You won't have the flavor that olive oil brings to the party, but in the case of more refined (not extra virgin) olive oils, it really won't make much difference. Just use however much oil the recipe calls for. It'll be fine.


1

I'll typically get 1/3 the starting weight of the cloves ( weight before peeling ) once it's all dried and ground. I've only weighed before and after twice though. Method used: peel and slice garlic really thin (used a mandoline), spread out on a parchment lined baking sheet (heavy aluminum), bake at 170 F (lowest my oven would go). Remove when the dried ...


2

No, shortening is a solid fat. This means you have to substitute another solid fat, else the recipe won't work. So, use the butter as it is. You probably will have to bring the butter to room temperature to be workable (shortening hardens less in the fridge). Don't use the microwave, it will produce melted spots. Leave it out overnight or longer, or, in ...


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make a past out of the powder and use it. But always add half of what's called in recipe and later you can add to taste. found this on a recipe - 1 teaspoon dried turmeric (or one-half inch fresh turmeric thinly sliced or diced)


1

I have heard that you can. However, I would be reluctant to do so because rather than using 100% veg oil, you would be substituting a product that has only 53% veg oil. Most likely your end product would be drier. Also, most veg oil speads contain salt, which could affect the flavor. And most contain water that could affect the texture. Depending on the ...


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I recently made several batches of fig bread that called for soaking the cut up fresh figs in sherry, and I still had a little on hand. The leavening was baking soda. I found with just that as leavening the breads didn't seem to rise as nicely as with b. powder so I did some reading up on leavening. This said leavenings need an acid and this is more ...


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You can use pure fructose if you don't want to consume glucose. You will want to add a little bit of liquid to adjust the moisture, maybe a tbsp or two of water per cup. It will behave a bit differently in caramelization, and its sweetness profile is very different at low temperatures, so it might not be a good substitution in ice cream. You'd have to ...


0

Yes! In fact, I try to use anything other than plain white rice when I make fried rice! Any leftover rice is better than fresh, since it fries better after drying out in your refrigerator. (I like to use equal parts white and brown rice, or cook the rice in beer instead of water, to get more depth of flavor in the resulting fried rice.) You can also chop up ...


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Sharon, you told us what you can't have, but not what you can have, which makes this hard to answer. In addition, I'm not quite clear on what exactly you can't have - glucose is an essential nutrient, is in most of the sugars listed and is also created by the human body for short-term energy storage. Do you want to avoid all sugar? Anyway, assuming you know ...


2

Maybe it would help to use a few drops of liquid smoke as well.


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I just had the problem of needing coconut milk to mix in with my Thai Kitchen red paste curry. I tried a substitute and it was terrific, taste and texture. I was experimenting so... Poured some Blue Diamond nonsweetened vanilla almond milk (all I had) into wok. Added paste. Added a little almond meal to try and thicken it. Added zucchini and mushrooms. ...


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American minced beef contains 30% fat, UK minced beef contains around 10% fat.


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You'll have to make your own cream cheese from scratch. It's a hassle to make, but you get to control what goes into your cheesecake.



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