5

Eggs are about 10% fat by weight, a large egg is about 50g, so you would lose 5g of fat in the recipe per egg, which is just over a teaspoon of oil. Whether or not you add it depends on what you want out of the recipe. If you are taking eggs out to reduce fat then you don't need to add anything, if you want to keep the richness and consistency then a splash ...


2

The closest Turkish equivalent is kaymak (prononunced like guy-mac but with a k, accent on the second syllable). It is reasonably well available in Turkish mini-marts, although the only available brand may use gums or other thickeners. It is not a perfect substitute, and may not whip well if you mix it with cream for pastry-making. But for mixing into a ...


2

Mustard, horseradish and a few others are sometimes grouped together as "pungent", which can also include aliums, ginger, and other strong flavors. But it's a pretty fuzzy category. Some people might not include hot peppers (but still include other types of "pepper"). Some might include other objectionable flavors that can overwhelm a dish if not used ...


1

Well no-one will shoot you if you do. But there are obvious downsides: yeast is killed at 55C to 60C, and slightly higher temperature will kill many lactic acid bacteria. So unless you cool the tea or coffee you'll simply kill the starter. Moreover caffeine has an inhibiting effect on yeast growth (see Figure 5), so your feeding regime will be less effective....


1

It would be useful to see the whole recipe, but the answer is probably no. Egg whites are protein and water, and yolks are fat, protein, and water, and each contributes important things to cakes. There is complicated chemistry going on, and you can't just eliminate the eggs from a recipe like this. Carbonation does nothing. However, if your recipe calls for, ...


1

I just made a loaf of bread with the addition of two unpacked scoops of powdered goat's milk and it is fantastic. Without the addition of the powdered goat's milk, the bread was plain, plain, plain. It was like eating a blank piece of paper, and was also dense. Almost like a bagel, but not as chewy. This new loaf, however, is creamy, flavorful, and it's ...


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