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The problem here is that it doesn't work as you suggest, the fat keeps the leaner game meats from drying out What you have in your recipe is not fat, it's bacon and belly, which is fat-rich tissue. When baking, the lean meat still dries out, the bacon stays soft, and the combination feels much juicier than the pure lean meat. If you simply add some ...


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There is quite a big difference in the process of making dahi vs yoghurt (aside from pasteurisation), as yogurt is made with bacteria (called yogurt cultures) and curd is made by curdling milk with an acidic agent (like lemon juice). I would personally use full-fat greek yogurt and add a little fresh lemon juice to the yogurt for a quick-fix. You could, ...


3

Duck fat. You could use butter, of course, which would make it delicious like everything made with butter is. But duck fat has a higher melting point than butter and in that respect is more like lard. Duck fat is super delicious. Also it seems to me duck fat is more in accord with the overall ethos of a game meat pie. You could buy plain duck fat. Or ...


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I believe the different layers are milk as one layer and cream as the other. I have overcome the problem by waiting for the mixture to start setting, then giving it a good stir, BEFORE pouring it into already chilled moulds. This then enables it to fully set before the mixture has time to separate. I chill the moulds in the freezer so that they are really ...


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You can roll your own XO sauce by stir frying (of couse, everything chopped) shallots, chili peppers, garlic, Jinhua ham, dried shrimps, dried scallops (conpoy), and cooking Shaoxing wine, approximately in this order. A good alternative to Jinhua ham would be Spanish jamón serrano (or ibérico), or essentially any dry cured ham. If you don't have dried ...


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Not sure if it's available in Germany but here in the UK I use black treacle syrup - which is basically the same thing! Here is a recipe I found on how to make it just from sugar, if you can't find it in shops.


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In Germany you can find Pekmez at Turkish stores, which I use Molasses to substitute for :)


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You can substitute maple syrup for molasses in most recipes. It works particularly well in gingerbread cookies. Start with slightly less than the amount of molasses called for as maple syrup is lighter in texture. The flavor profile will be different. You can also substitute honey, though a light clover honey will not have the right effect flavor-wise. If ...


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You won't find it in many supermarkets in Germany, but Reformhäuser (health-food stores) very often do stock it. Ask for Melasse/Zuckerrohrmelasse (my local Vitalia sells a brand called Appleford's). It's also possible, and possibly cheaper, to order online.


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I think the number 1 ideal substitute would be sorghum syrup, but I'm guessing since that's not even easy to find in the American South you won't be able to get it in Germany. So do you have brown sugar? If you can find dark brown sugar, or somehow Japanese black sugar you could use about 3/4 cup of that and 1/4 cup of water per cup of Molasses. Brown/...


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Dashi (だし) is a class of stocks, and while katsuodashi (かつおだし) made with bonito flakes is the most common type, there are plenty of alternatives. The most common purely vegetarian one in Japan is kombudashi (昆布だし, こんぶだし) made from kelp. You can try to make your own, but well-stocked Japanese grocers will have powdered instant versions of this in stock. ...


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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 ...


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My cooking club, several years ago, obtained a worksheet from a commercial manufacturer of cake pans, which I've just republished (I can't name the company, but I can share the data). As you can see from the sheet, when making white cake, an increase in volume of 50% results in an increase in cooking time of about 5 minutes, provided that you are not ...


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The only difference between the names of oats as far as I know is how much theyre processed from the same origional form. And by processed, i mean how small they are squashed/cut to change the length of cook time. Quick oats are basically blended steel cut oats.


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You should be able to figure out pretty easily if you can eat your Scotch oats raw - just put some in your mouth. Is it hard as a rock, or soft enough to comfortably chew? Anyway, Scotch oats, which may or may not be the same thing as Scottish oats (depending on the producer) are typically fairly roughly milled uncooked oat groats. If you got yours from ...


1

Squares of classic Baker’s chocolate were usually 1 oz each so, regardless of the brand, if the recipe calls for three squares, you should use three ounces of chocolate. You can see in the image above that there are eight individually-wrapped one-ounce squares in the box. The box should indicate the weight for each square or rectangle. If it doesn’t, ...


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