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3
votes
Tofu is available in a range of textures and has only a subtle taste of its own, making it versatile. Tempeh brings a strong taste (which tends to have ammonia-like notes similar to camembert cheese) …
answered Nov 15 '17 by rackandboneman
3
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Soy sauce is not known to chemically influence capsaicin or capsaicin absorption. The effect is likely subjective and has to do with something like spicy heat feeling less objectionable in a higher …
answered Sep 2 '16 by rackandboneman
0
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Try adding grains like cooked rice, quinoa, bulgur, unripe spelt, oatmeal. With grains that can be used soaked raw, undercooked, or cooked, consider all three as separate options adding different text …
answered May 19 '17 by rackandboneman
1
vote
If the reason is an intolerance to yeast or trace alcohol, "non brewed condiment" can be used as a (considered lower quality) vinegar substitute. It is in the end a synthetic vinegar.
answered Dec 8 '16 by rackandboneman