What could I use in place of milk in pancake batter? Would rice milk or soya milk work? What about in scotch pancakes?
I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients tha
Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery s
It's a very, very strong flavour (like hot chili peppers in potency and ability to linger). It tastes nothing like any food I know - I've thought of it as kin
I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then
I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the free
How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the
i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?
Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk bef
I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteuri
I have a recipe for chocolate pudding that calls for Light Cream. I haven't ever seen light cream in the store. What is it? Also what can be used as a substi
The translation for buttermilk is given as babeurre, but this doesn't correspond to anything I can find in grocery stores or cheese shops here. I suspect that t
I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The recipe I found says "buttermilk", but I rememb
I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this re
If I'm using up the last of one package of crème fraîche and then starting on a newer package (later "best by" date), I avoid using the same spoon
When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making
I made a mascarpone mix for a Jamie Oliver cheesecake and it has curdled. The ingredients I added to the mixture include: full cream milk, vanilla essence, a
I was looking at this question: How do I butter popcorn without making it soggy? And it got me wondering: is there any instance, either using melted butter fo
I know from experience that arrowroot doesn't work very well, so I'm curious to know which ones actually do. Thanks a lot for any help!