I'm converting a cake recipe for a breadmaker that calls for 180g (3/4c) milk and some instant pudding mix. Wanting to convert it all to basic ingredients, I f
I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how mu
I'm actually in china and here olive oil is expensive and difficult to be found. I need it to fry slightly onion/garlic for ex. to prepare tomato sauce. What c
I want to make green tomato soup but the recipe I have calls for creme fraiche. I cannot get creme fraiche. Will using heavy cream as a substitute smooth out th
A recipe for Mexican rice calls for chicken broth. Where I live, this is difficult to buy and expensive. Is there any alternative?
I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to
In a TV show, a recipe was used that its main ingredient was corn flakes. I don't know if it has a name but it calls for caster sugar, butter, corn flakes and m
I have read a related question about how to make evaporated milk, but the answer specifies that homogenized milk must be used. I was wondering if its possible t
What are the flours that can be substituted for wheat flour in baking, specifically for breads, pastries and cakes? I found a few here: Top 10 alternatives to
I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and thi
I saw this ingredient (farro) listed in a recipe that I was interested in making; however, I've never seen nor heard of it before. Could you explain what it is
We were out of red wine when cooking spaghetti bolognese today, but eyed off the port as a possible substitute. We decided against it but were left wondering. I
I love the Betty Crocker recipe for fudge frosting! My problem? I really need a white chocolate instead of a cocoa frosting and have no idea how to substitute w
I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice,
What can I use to make tamales other than corn meal? My son is allergic to corn.
I'm planning on making like a crab dynamite crusted salmon. Usually, the dynamite sauce is made with kewpie mayo or regular mayo. I try to stay away from mayo,
can I substitute greek yogurt for sour cream for the topping on a baked cheesecake?
Can I substitute Sherry for Wine in my sour dough molasses cookies? Wondering if the Sherry might have a different effect on the fermentation of my dough.
The manual for my oven states that only warm water should be used for cleaning. I've followed this so far but it is becoming increasingly difficult to keep the
My soppressatta recipe calls for 2.50 lbs. of table salt for every 100 lbs. of meat. How much curing salt would I use in place of table salt?