10

Cottage pie is essentially a ground beef stew with mashed potato on top, and barley is a completely optional ingredient in beef stew, so you could leave it out and not worry about replacing it, there's already plenty of starch from the potato topping. I make beef stew relatively often and I like barley in it, but if I run out I just leave it out and it doesn'...


5

Table cream appears to be an ingredient from Mexican cuisine, also known as media crema. Nestle offers cans of it in the US. This is what the website of Target says about it: Nestle Media Crema Table Cream adds a special touch to all your sweet and savory recipes. Use it to cook, bake or top your favorite recipes and dishes. It has a neutral flavor that ...


4

It seems that the pie is made with properly pre-cooked barley. 15 minutes should be enough for it to get well hydrated, even if the texture can be still a bit al dente at this point. This actually makes it easier on you, since it means you don't have to do complicated adjustments. All you need to do is to choose your substitution, choosing an appropriate ...


3

None of the DIY-Bratwurst recipes I know over here (Germany) contains milk or cream (although in general we love milk and add it almost everywhere :-) ). The general composition is always meat (lean + fatty to arrive at 20 - 30 % fat), spices (salt, pepper, herbs, possibly garlic). Homemade Bratwurst usually avoids adding water/ice, and also avoids starchy ...


3

The reason to include the barley is to bulk up the filling and use less meat: all the flavours of a proper beef stew, while the barley reduces the amount of beef needed while still retaining all the flavour If you want to stay close to the recipe (and it's up to you whether you want to or not), you probably want to use something that retains a bit of a ...


1

I would suggest using small pasta such as fregula. This will similarly soak up the flavour, have a roughly similar texture, and cook in the stew. You can probably use the same weight. If fregula is unavailable, consider smashing up some other dried pasta (e.g. spirals).


1

You could consider oats, similar texture or just omit either. It just seems like filler anyway. You already have the potatoes for carbs. This just seems like a starched filled redundancy.


1

If you can use xanthan gum for baking bread there is no problem for pizza dough. I use it in my vegan meat products to get a stretchy texture. It works just like gluten. I use 1 tsp per 200gr flour. Collin.


1

I agree that oil crust are very flaky, but as others have said, they are delicate. I just tried making a lattice top for the first time, for a mock apple pie (using green tomatoes), and the strips kept tearing. But oil crust work well for double crust pies. You can also refrigerate the dough for the top crust for 10-20 minutes and grate it on a box grater, ...


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