Why not just add the chips to the brownies, and have peanut butter chip brownies? Those would be excellent on their own, and you don't have to figure out how to make melted peanut butter chips behave like wet peanut butter.
I used ghee added to brown sugar to make toffee. IT DID NOT WORK. The brown sugar didn’t congeal with the ghee so I had clear butter and a glob of brown sugar boiling separately in the pan. Never saw anything like it.
For saucy curries, a masala based on onion and perhaps some tomato can be prepared with little to no oil.
I have been able to cut way back on coconut cream and other fatty ingredients in this way.
Is a good all around base for anything from Dhansak to Thai
I'm going to guess that your grandson is "gluten intolerant", and that you did some research and discovered that gluten-free baking often uses xanthan gum as a substitute for the structural effects of gluten in wheat flour.
Which is true, but not relevant to your situation. When you use flour in gravy, gluten formation is unwanted. (That's one of ...
Use .25 to 1 percent xanthan gum to thicken. Once you get above 1.5%, you might find the texture unpleasant. Start on the low end. Give it some time after the addition of xanthan, before you decide you need more. It is easy to over-do it, with the result being a snot-like texture. It will also be more viscous at rest, than it is when stirred. Rather than ...
Ketchup has a very different flavour profile to tomato puree. Ketchup contains tomatoes, but also (from memory and Greg Nickoloff's helpful comment) salt, sugar, vinegar, and flavours like celery, allspice, garlic, onion and tamarind. A recipe that asks for ketchup is likely drawing on all of these to some extent; for example I have seen ketchup in recipes ...
I have a jello recipe something like the orange creamsickle you mentioned.It calls for 1 box vanilla tapioca pudding and I can't find it either anymore. I used 1/4 cup instant vanilla pudding and 2 tablespoons granulated tapioca instead,both of which i can buy bulk. It turned out just like i remembered it with the vanilla tapioca pudding.
Bread machine, instant and rapid rise yeasts are just ground finer than active yeast. This make the yeast have quicker action. Nothing is added unless it states it on the package. I have never seen anything added to any yeasts.
I am one of those people who isn't that fond of clarified butter. And for me, the problem is texture. Once the fat has come out of emulsion, it doesn't taste as good.
This means that your idea is no help. It doesn't matter if you leave the proteins in or not during the melting; the whole point is to not melt it at all.
I suspect that this is the reason why ...
Perhaps what you're describing is more like ghee ... which is butter that is cooked past the point of evaporating the water so that the milk solids brown and impart a nuttiness to the "clarified" product. It resembles beurre noisette but is filtered so as to retain the high smoke point but still has the nutty flavour imbued within it.
The first recipe I found specifically cautioned against yellow mustard. Other recipes call for wholegrain, Dijon, or something rarer. The first recipe also only used 3tbsp to serve 4, which wouldn't use your mustard up very quickly. On the other hand yellow mustard is far less mustardy than Dijon. Wholegrain mustard can be quite vinegary, so that may not ...