94

In Germany we have an old (joking) saying that roughly translates to "head off, tail off - bunny", so your question is legitimate. But first thing's first: There is no health risk1 involved if you ate the latest shipment of "meowling rabbit". (To cat lovers everywhere: This is no endorsement, I have a much loved and pampered cat, too!) The most obvious ...


69

"Cooking wine" is unfortunately ubiquitous on US mega-mart shelves. It is notoriously bad. I mean really, really notoriously bad. It starts bad, and then they add obscene amounts of salt so that it can be sold on grocery store shelves for $6. As pointed out by @Malvolio, "salted wine is supposed to be disgusting! Many US states have special licensing ...


67

Peppermint is a hybrid breed of two plants belonging to the mint genus, spearmint and watermint. In my experience, when 'mint' is referred to by itself without any other descriptors, it usually refers to the spearmint flavour people are used to (from things like green restaurant mint candies, toothpaste, etc). Peppermint will be denoted as peppermint. ...


54

It is less useful than what you think Frame challenge incoming... Cling film is very light and made especially for such purposes. The environmental damage is extremely low - which limits what alternatives you can choose. Most alternatives (including those already mentioned in the other answers) will be so much more resource demanding to make, dispose or ...


42

In the textbook Text-book of meat hygiene: with special consideration to ante-mortem and post-mortem inspection of food-producing animals (Edelmann & Eichorn, 1908), pages 64-65 concern determining the difference between a cat and rabbit: The following differences in the skeleton are especially to be mentioned: The lateral processes of the lumbar ...


41

Their primary purpose is flavor, although (as mentioned by @David Richerby) they can also be used for thickening in some cases. If you don't like them, but other members of your household do, then it becomes a cost-benefit analysis of every dish. If your hatred of onions is visceral, yet other family members would just kind of rather have them than not, not ...


41

I would invest in a small thermos bottle, about the size of what you need for one day. They are not only designed to keep hot food hot, they can also keep cold food cold. Choose a size that will be as full as possible when you start, it will keep better. This is what the small B&B we‘re currently staying at supplies to their guests. If it’s good for an ...


36

The options are very wide. You are not telling us what kind of cake you have in mind, so I'll be making a few assumptions here. But once you start thinking outside the box that equals "birthday cake" with "cake with different colours of icing", a whole world of options opens up. Birthday cakes need not be (multi-)coloured. A one-tone cake that plays with ...


36

Your best bet for longevity is UHT milk - in individual portions. It's the same stuff you get in hotel rooms. Pic from Amazon, anonymised. Though it doesn't taste the same as 'real' milk it's virtually indestructible, almost inert, & will survive unopened & unrefrigerated for 6 - 9 months. As soon as it's opened, you have to treat it just like real ...


35

Given the variabilities in "buttermilk" from place to place and time to time, you should get sufficiently equivalent results by substituting modern cultured buttermilk. That's the job it was designed to do. Recipes from the early 19th century and before are notoriously vague. They were generally written more as reminders of something you already knew ...


33

The simplest way to tell the difference is to look at the ribs. Cats have one pair of floating ribs, but rabbits have three pairs. The floating ribs are the ones at the bottom (i.e. towards the tail), that are not attached to anything at their outer end. All the other ribs are either attached directly to the breastbone, or to the cartilage that extends from ...


33

No, you cannot use baking powder to dip pretzels. To get their characteristic color and crust, pretzels are traditionally boiled in lye. Another alkaline solution, i.e. those containing a base, can be used as well. Let's look at how baking soda and powder are used as leavers: Baking soda is a base (namely sodium bicarbonate) that releases carbon dioxide gas ...


31

Yes. As far as the mix is concerned, oil is oil. You're not reaching high enough temperatures to worry about smoke points or anything, and you're not trying to use a weird substitution (applesauce or some such). That said, I've done this before, so I can tell you that it may affect the flavor of the finished cake-- vegetable oil is called for because of ...


30

No, it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water. Its flavor is simple—its just sour. Typical concentrations range from 5–7% acetic acid. White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile. It is also frequently less sour (acidic) than ...


28

What is apple cider? In earlier times, it just meant "apple juice". Nobody had different words for the non-alcoholic and the alcoholic variety, because the freshly pressed (and sometimes cooked) juice fermented on its own when stored unrefrigerated. In the days of refrigeration, there are different products made by pressing of apples, and stabilized to ...


27

It's normal whole milk. 'sweet' was used to distinguish it from buttermilk in older cookbooks.


27

Lactose intolerance (which is different from a milk allergy, which is a smaller group) comes in varying degrees, so this may be useful for people who can have a bit of lactose (who can process casein fine). For example, many lactose intolerant people (who often avoid dairy) can handle non-dairy creamer fine (and varying amounts of cheese), even though it ...


26

The easiest way is rum or brandy extract. The flavor is milder, but satisfactory enough. (Rum extract is far easier to find than brandy extract.) Most brands still have some alcohol (significantly less than the real deal, but still present), so it's important to consider whether you're just avoiding the intoxicating effects or trying to completely eliminate ...


24

Leeks can provide some of the same flavors as onions, but the flavors are lower intensity than onions.


24

I've never used ricotta or any soft cheese on my lasagne - I wonder if it is an Italian American convention. I use bechamel sauce, mozarella and parmesan, and it works very well.


23

Cream of Tartar is potassium bitartrate in the form of powder. It is acidic, and is used in cooking mainly to stabilise meringue. Tartare sauce is a mayonnaise-based sauce made using cornichons, capers, and tarragon or dill. It is usually served with seafood. The two items are completely different and cannot be substituted one for the other.


23

Often, at least in the US, recipes will specifically call for unsalted butter, then call for salt to be added to the recipe — which causes many to scratch their heads. There are three main uses that come to my mind for salt. One is to impart a salty taste. The usage in butter is primarily a secondary one, and that is as a preservative. The third is as a ...


23

I agree with FuzzyChef's answer, though I'd emphasize in general that this is often a question as shape as well as volume. A cake that is increased in size but also baked in a wider pan so its overall thickness is about the same as the original may not need much additional cooking time at all, or the increase might be small. When one increases all ...


22

Depending on brand, it is approximately 1 1/4 tsp per pound (US), or a little more than 1/4 tsp per stick (4 oz). For most applications, yes it is fine to substitute and adjust; you can just adjust the "salt to taste" step of your recipe in many cases. There are a very few uses (such as yeast raised dough) where you want to be more precise. I would not ...


22

1. Chemical leaveners There are two "oldfashioned" chemical leaveners, both still used today in traditional German and Scandinavian gingerbread recipes: Potassium carbonate (potash or pearl ash) and Ammonium bicarbonate (salt of heartshorn) They do have their own quirks and pitfalls, but if nothing else is available... If you can get baking soda, mix ...


22

Your common 'non-solid' high-protein items are: peanut butter, or other nut butters eggs yogurt cheese (cream cheese or served melted) tofu Depending on how strict you're being with the fat intake, you can go even further ... low fat or non-fat yogurts and cheese (eg. neufchâtel instead of cream cheese); whites only for the eggs, etc. Be warned that if ...


22

As a child, I used to hate the feel and taste when I conciously bit on a piece of onion (strongest offender: medium-sized chunks, sautéed glassy but still firm). Sometimes that still happens. However, I use onion a lot myself now in cooking. Lots of dishes really need the kind of taste onions can supply; even though that taste may by itself be a bit gross, ...


22

This will work just fine. Many people will get the math wrong, but your calculations appear correct. Give it a good stir and everything should come out as expected. Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy (if not an improvement).


21

Yes, there are a number of things to think about, although in the end experience, intuition, and a deep understanding of the science of ingredients will be your best guide. What does the ingredient do in the dish? The first question to ask yourself, is what role does the ingredient play in the dish? There are three main roles, although some ingredients ...


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