38
votes
Accepted
How did replacing flour in muffins go so wrong?
Muffins and cakes rise because of chemical leavening agents and the expansion of hot gasses, they stay risen because the flour and sugar forms a structure which traps the air, then solidifies enough ...
- 73.1k
29
votes
How did replacing flour in muffins go so wrong?
what chemical reaction happened
It wasn't a chemical reaction, it was a physical reaction.
Everything you describe sounds like your batter was able to trap air much better than a typical muffin ...
- 133k
22
votes
Accepted
Substituting black beans for ground beef in a meat pie
I often use beans instead of meat, and I think you'd get away with it, but your concerns are certainly valid - it might come out a little dry. It partly depends on the proportions, especially of the ...
- 42k
19
votes
What can you replace eggs with in noodle dough?
Not all noodles or pasta has egg anyway.
You don't need to substitute, you can just leave them out. You can make them with just flour & water, or optionally add a little oil & salt. The longer ...
- 27.7k
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 ...
- 11.3k
13
votes
What can you replace eggs with in noodle dough?
What you want to achieve is replacing the protein mesh provided by egg albumin. You can mix extra wheat protein/gluten to the dry starch when making the dough if using wheat flour, in the form of ...
- 5,340
12
votes
Accepted
Is sugar in syrup necessary?
As you said, syrup is sugar with some water and some flavorings, in your case herbs. It is frequently used as a concentrate for flavored drinks.
If you instead boil herbs in water, you are not making ...
- 133k
12
votes
Substituting black beans for ground beef in a meat pie
Beans make for a good pie, but not one that tastes or feels much like beef. From your question, particularly the last line, it sounds as if you might actually be looking to imitate the flavor and ...
- 229
10
votes
How did replacing flour in muffins go so wrong?
Flour is not merely a carbohydrate-rich powder used to add substance to a batter or dough. It contains gluten which is essential to the structure of most baked goods. Your cocoa puffs are processed ...
- 11.3k
9
votes
Making jelly using erythritol & monk fruit extract in place of sugar
Yes, the instructions are pretty clear about that. If you want to make a reduced-sugar jelly, you’ll need to use a modified pectin which is designed for reduced-sugar jelly.
- 24.6k
9
votes
Accepted
Substitute for Beer in a savory flatbread recipe to make it halal
Beer is added for two reasons: flavor and - especially in rather liquid, pourable batters - for the fluffiness due to the carbonation.
The latter can be achieved with any fizzy drink, typically ...
- 57.5k
8
votes
Is sugar in syrup necessary?
‘Sugar free’ syrups exist, but they usually have some sort of artificial sweetener as a replacement.
Typically they’re sold for flavoring coffee or snow cones.
Besides the sweetness, the sugar gives ...
- 77.8k
8
votes
Is there any non-animal substitute for butter?
Vegan “butters” will be the closest substitute based on your requirements. They are specifically formulated to have the taste and mouthfeel of dairy butter, but contain no animal products.
Margarine, ...
- 5,300
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 ...
- 70.4k
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 ...
- 133k
7
votes
Is sugar in syrup necessary?
Sugar traditionally is an essential part of sweetener syrup, the reason being that pre-dissolving the sucrose as an aqueous solution makes it much easier to mix into fluids where solid sucrose doesn't ...
- 5,340
6
votes
What can you replace eggs with in noodle dough?
In Crossroads Cookbook, Tal Ronnen replaces eggs in Italian-style egg noodles with a combination of tofu (for protein and texture) and red palm oil (for color and fat), per this recipe. I have not ...
- 55.8k
6
votes
Accepted
Can I replace matzo meal with flour in a popover recipe?
(OP probably knows this but for readers not familiar with matzah): Matzah meal is ground up matzah, and by further blending, the OP is making their own version of “matzah cake meal.” The base of both ...
- 398
6
votes
Does pepper dissolve into hot / boiling water similar to salt?
While one of the answers to the other question addresses this, it's not the chosen answer (which is wrong), and it doesn't really complete the reasoning, so I'm going to answer here.
The reason for ...
- 55.8k
5
votes
Can I substitute Dried Anchovies with Fresh Anchovies?
Speaking as someone who has made this broth, it will not work. Fresh anchovies will add too much oil and will break up in the broth, making it cloudy and too fishy. You really want to look at other ...
- 55.8k
4
votes
Closest substitute for niçoise olives?
Nicoise are a slightly sour black olive. As such, they're going to be closest in flavor to the kalamata out of the varieties you mentioned. Kalamatas are 3-4x the size of the nicoise, though, so ...
- 55.8k
4
votes
Alternative Flours Tortillas
This is because your plan is contradictory - the flours you have chosen are not suitable to producing a fluffy tortilla.
The largest problem is that your flours don't contain gluten. Without gluten, ...
- 133k
4
votes
Substitute peanut butter instead of peanut butter chips?
Possibly, but probably not. Peanut butter chips are made from partially defatted peanut powder (the stuff that’s left behind after squeezing out peanut oil from peanuts) combined with hydrogenated ...
- 24.6k
4
votes
Accepted
Substitution for Green Cardamom Pods in a vegan Biriyani?
Biriyani spicing is quite flexible, so unless what you're making is specifically "cardamom biriyani", you can swap spices as you need to. Here's some options:
Add ground cardamom: if you ...
- 55.8k
4
votes
Accepted
Are lye and baking soda interchangeable (in varying quantities) for bagels/pretzels?
Yes, the pH is pretty much the only variable - especially in the pairing you are describing, since both are sodium salts. I suspect you may get taste effects if you were to use, say, a potassium-based ...
- 133k
3
votes
What can you replace eggs with in noodle dough?
A common approach to replace the binding and thickening effects of eggs for many kinds of food (though I have never tried it for noodles) is (roasted) soybean flour. To get closer to the taste of eggs ...
- 2,104
3
votes
Substitutes for Sabra liquer
The flavor profile of Sabra liqueur is described as rich chocolate and orange.
So if you have it, chocolate liqueur and orange liqueur would be the straightforward substitute.
If you don’t have ...
- 57.5k
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.
- 21
2
votes
Non-dairy substitute for cheese on baked potatoes
Nutritional yeast will not behave like cheese, but the flavor has cheesy notes.
- 70.4k
2
votes
What difference does it make if I substitute low-fat milk for water in bread recipes?
From a practical point of view: yes, it is always possible.
The texture will be different. Bread made with milk is more tender and less close to prototypical Western bread than bread made with water. ...
- 133k
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