18 votes

Non-dairy substitute for meat to protect from tomato acid

There are many 'bolognese' recipes – although purists will say they do not count as authentic to the Italian origin – that do not use dairy. Indeed, bolognese is very popular in the UK and I think ...
dbmag9's user avatar
  • 12.1k
14 votes

How can I alter this brownie recipe to make it chewier and more moist?

350 for 30 minutes seems like a likely source of at least part of the problem to me. If you like a chewy brownie, those happen by not baking them to death (where you get cakey, dry things they call ...
Ecnerwal's user avatar
  • 17.5k
12 votes

Is there a possible substitute for sugar in creamed butter?

What you'll want to look at are cake recipes from Japan or Taiwan, since they have adapted traditional French techniques for the usually less-sweet East Asian palette. One of the substitions that ends ...
Tacroy's user avatar
  • 221
11 votes

Making caramel sauce with yogurt instead of milk

The issue I foresee with heating yogurt up to high temperatures is curdling. The results may not be totally objectionable, but I would expect a certain amount of graininess in the final texture. We ...
kitukwfyer's user avatar
  • 5,214
11 votes

How can I alter this brownie recipe to make it chewier and more moist?

Two excellent answers already, but a couple of other things you can try rather than using the bran buds to add fibre to your diet You can buy bran flour, AKA wheat bran. This will behave a bit better ...
bob1's user avatar
  • 14.7k
10 votes
Accepted

Making caramel sauce with yogurt instead of milk

I can't see a reason why it wouldn't work. Caveat, I haven't made it with yogurt myself, but it sounds definitively worth trying out, and I'd estimate the risk of unpleasant surprises as quite low. ...
rumtscho's user avatar
  • 139k
9 votes
Accepted

Black beans instead of red beans for chili con carne?

If you’re planning to just heat the beans through, you can probably just use the recipe as-is, as canned beans are already cooked. If you are trying to cook the beans until they fall apart and mash ...
Joe's user avatar
  • 80.7k
8 votes

Non-dairy substitute for meat to protect from tomato acid

My interpretation is that you're not looking for any potential way to reduce "sharpness" in a tomato-and-wine sauce, but that you love this particular recipe and want to match the taste as ...
rumtscho's user avatar
  • 139k
8 votes

Non-dairy substitute for meat to protect from tomato acid

A small amount of sugar (tsp or less) can help balance acidity of tomato. I mainly use half a grated carrot, rather than sugar for the same purpose, in my basic tomato sauce. As @dbmag9 suggests ...
moscafj's user avatar
  • 74.7k
7 votes

How can I alter this brownie recipe to make it chewier and more moist?

Over baking the brownies will lead the dryness issue, although you might be able to counteract this with either oil or some sort of vegetable or fruit purée. (But those can also make it a bit more ...
Joe's user avatar
  • 80.7k
6 votes

How can I alter this brownie recipe to make it chewier and more moist?

I'd approach the problem from a different direction. I'd start with a good brownie recipe and modify that by adding your All Bran. This looks more like a fairly rich chocolate cake made as a traybake ...
Chris H's user avatar
  • 44.2k
6 votes

Would Bulgur be a good substitute for barley in soup?

Depends on the type of bulgur, and the type of barley. Good substitution: #4 bulgur for pearled barley Bad substitution: #1 bulgur for raw barley This is because large-grain bulgur is fairly similar ...
FuzzyChef's user avatar
  • 63.5k
5 votes

What is table cream? I live in US and have never heard term

It’s not going to be possible to answer this question without knowing what the origin of the recipe is. ‘Table cream’ is a dairy product that’s put on the table for people to add as they deem fit. ...
Joe's user avatar
  • 80.7k
5 votes

Is there a possible substitute for sugar in creamed butter?

Cake recipes are often quite finely balanced between flour, liquids, fat and sugar ratios, and if you change the recipe too much, you risk failure. I'm a keen home baker, but I have had my share of ...
Billy Kerr's user avatar
  • 1,819
5 votes

Difference between wine and sparkling wine in cooking?

Sparkling wines are more acidic than most still wines, and the acidity will be noticeable in your food even after cooking. They are not more acidic than some acidic wines like Vinho Verde, though, so ...
FuzzyChef's user avatar
  • 63.5k
4 votes

Is there a possible substitute for sugar in creamed butter?

They are a bit of a pain to find, at least in my area, but sugars other than sucrose that are not as sweet would be one approach that could work. The most common sources I'm aware of tend to be home-...
Ecnerwal's user avatar
  • 17.5k
4 votes

Making caramel sauce with yogurt instead of milk

Asker here -- I went ahead and made some yogurt caramel, and it turned out wonderful! The tartness happened to come out confident yet blended with my amounts, and I like it much better than I would a ...
ariola's user avatar
  • 697
4 votes
Accepted

vegan meringue substitute without aquafaba for cake

Use aquafaba from some other kind of beans. White kidney beans seem to work well. Chickpea aquafaba is the most popular because it's the most neutral-tasting, and is a bit easier to work with. But ...
FuzzyChef's user avatar
  • 63.5k
3 votes
Accepted

Mineral oil as a zero calorie alternative to cooking oil

First, food-grade mineral oil is a petroleum product, so while it may be Generally Regarded As Safe, that doesn't make it healthful to consume. Also, GRAS testing is based on expected consumption ...
FuzzyChef's user avatar
  • 63.5k
3 votes

Browning non-meat protein sources as the basis for pasta alla genovese

First, as a non-meat-eater myself, let me say that I would not choose Pasta Alla Genovese as a recipe to make vegetarian; it is very beef-centric. As such, I've never done this myself. That said: You'...
FuzzyChef's user avatar
  • 63.5k
3 votes

What is table cream? I live in US and have never heard term

I don’t know either but I bought some and the description does NOT match what is being said of it. It seems more like butter than cream. I am still confused. The stuff I bought is a soft paste or ...
Matt's user avatar
  • 31
3 votes

Can I substitute buttermilk by curdling coconut milk with acid?

Yes,it can! Coconut buttermilk - made with full fat coconut milk and vinegar can be substituted in most recipes for baking. It's a wonderful alternative for those who are dairy intolerant or vegan. It ...
user106558's user avatar
3 votes

Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?

The pumpkin that constitutes the majority of canned pumpkin purée is the Dickinson pumpkin. However, it’s not a staple in supermarkets during the year and unless you got your hands on it on a farmers ...
Stephie's user avatar
  • 59.8k
3 votes

How can I alter this brownie recipe to make it chewier and more moist?

Two more suggestions from me. First, there's a fairly straightforward substitute here. It's not only the bran that sucks up your water, but also the cocoa powder. You can substitute dark chocolate ...
rumtscho's user avatar
  • 139k
3 votes
Accepted

What does egg do for baked grated cheese?

When egg is cooked it becomes solid so in this recipe it is part of the substance of the finished product, holding the cheese together and contributing substance and flavour. If you have ever had an ...
dbmag9's user avatar
  • 12.1k
3 votes
Accepted

Aligot's texture is off - too solid, not runny/liquid enough

Yogurt is very high acidity compared with cream, as well as having some enzyme and bacterial action from the culture. Presumably you were using a low-lactose cheese as well. And you didn't have a ...
FuzzyChef's user avatar
  • 63.5k
2 votes

Replacing whole milk with sweetened condensed milk for cheescake

Sweetened condensed milk (SCM) is a milk reduction. If you add water to it (1:1 ratio) it can then be used as a replacement for whole milk. Keep in mind that it has close to half a cup of sugar added ...
Ashton's user avatar
  • 21
2 votes

Substitute for red bean paste?

I suggest marron paste, can be similar in texture to koshi an, and tastewise, it is not that far as well imo.
brickblock's user avatar
2 votes

Substitute for vegetable oil in brownies

If you would like your boxed mix brownies chewier and fudgier try Melted butter, strong coffee instead of water, and one less egg. The egg makes it cakier, more springy. Adding one less egg will make ...
suktupbutterkup's user avatar
2 votes

I am unable to eat tomatoes. What can I use instead, especially in soups?

My stomach doesnt love tomato at all. Since a few years I only eat white pizza when ordering. For other dishes that uses a tomato paste you can replace it with a pumpkin paste. Lasagna with pumpkin ...
Art's user avatar
  • 21

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