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I have successfully made it with agar agar and I serve it at my restaurant in Lucknow, India. I call it Soup Burst Momo (TM) It stays liquefied if consumed within 5 mins of steaming. After that it slowly starts to thicken. Carageenan will give you better results. The only problem I've faced is that you have to steam it instantly after folding it, otherwise ...


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Kasha (Roasted buckwheat groats, not a grain at all-a seed that is used as a grain! The roasted form-called "kasha" by Ashkenazi Jews-has a nutty flavor and texture and is delicious. IF you buy them unroasted, they can be roasted easily in a dry skillet on the stove.) I grew up eating kasha served by my bubbe from Russia....


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This answer suggests that you can substitute ascorbic acid for cream of tartar at a 0.75:1 ratio. However, the answer does not cite how it arrived at that ratio. It's not an unreasonable idea though, since the pH of ascorbic acid is much lower than that of tartaric acid -- that is, it's more acidic. I lack the chemistry math to say if the 75% substitution ...


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Searching for "substitute fresh cranberry for cranberry juice" (because that's the actual substitution you need to make) gives you this nifty recipe for cranberry juice. Proportion is 1:2 w/v ratio on fresh or frozen berries as juice equivalent (100g berries = 200mL juice). CHECK THE LABEL of your juice to verify the ingredients just to be safe - if you ...


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Just a little bit of expectation management: stevia has a naturally bitter aftertaste, and depending on the amount and type of extract, it can be very bitter. You might also be over using stevia if you're just substituting it without balancing your recipe. When using sweeteners to replace sugar: Make sure to buy a sweetener that is already balanced to ...


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My initial recommendation will be for you to use carrageenan or xantam gum as a gelling agent Agar gel reverses to liquid in high temperatures so even when the soup is hot, if it's not scalding hot it will still be solid or partially solid Pectin depends on whether or not it is HM / LM and if you're buying it off the shelf from a common market there is no ...


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I have read that flaxseed meal helps in baking. I use a combination of almond meal, coconut flour and baking powder with mct oil & eggs to make keto bread, it works really well toasted or fried as a carrier for cheese or eggs, or anything savoury. Slendier have some nice soy, edamame and black bean pastas if you are looking for a wheat substitute. Hope ...


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For a sauce, fat can release a lot of flavor and color ( tom sauce). Working around that, toasting spices first before grinding and sauteeing ing in the reduced portion of oil can mitigate the change. As for body in a savory sauce, onions to the rescue: sauteed in min fat to desired color then cooked in own juice slowly under lid. Puree til silky smooth. I'...


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