New answers tagged substitutions
2
Short answer: No, this mix is not the same as all-purpose flour.
This product is meant to be the whole of your dry ingredients in the donut recipe and is designed to be used with water, as it contains powdered whey and milk powders, as well as fats. It does not seem to include leaveners and so requires either baking powder/soda or yeast, which the ...
2
The two cuts come from the same general area. They eye of round is more lean, and generally tougher and less flavorful, given the lack of fat. There is no reason you cannot use the cooking technique described on the top round. Using a thermometer will ensure proper done-ness. It will probably take a bit longer than the more narrow eye roast.
1
I tried using beets to make a soup that called for tomatoes and I'm quite happy with the results. I diced raw beets very fine and sautéed them in with the onion, adding carrots and celery a few minutes later, since beets take longer to cook.
I used paprika and a little turmeric to make the colour look closer to that of tomatoes. I also used about a teaspoon ...
17
The rule of thumb when spiking a ganache is to
either reduce the cream by the same amount or
add double the amount of chocolate (by weight).
So for one ounce of alcohol you either leave out one ounce of cream or add another two ounces of chocolate.
That said, yours is a slightly lighter ganache than the usual 1 part cream / 2 parts chocolate and a slight ...
2
I bake with a sour dough starter frequently, and run into this often, mainly because of lack of planning. When I solve for this, I first make up for the missing starter mass by adding equal parts flour and water during the initial mix of the dough. Then, I just continue as normal. I usually do 3 or 4 sets of stretch and fold, 30 or so minutes apart, ...
1
The McCormick website has a recipe for "Country Herb Chicken and Dumplings." That might be a good starting point.
Here is someone else's recipe for the spice mix.
It looks like you can still get the McCormick spice blend, here, for example.
These products are not a "just add water" solution, but you can probably get reasonably close ...
0
You probably would not notice much difference substituting peanut or canola oil for "vegetable oil", because of the amount of sugar in a cake. On the other hand if you substitute with extra virgin olive oil you will notice a difference, not so much in the flavour, but in the texture. Unlike the other oils mentioned EVOO contains natural mono- and ...
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