I'm wondering whether the blending speed will affect the texture of the yogurt unfavourably. I am making a spinach and artichoke dip, and I want to lower the ca
There are a great many variations on the theme of 'Soy sauce'. And whilst there are lots of descriptions of the difference, I can't find the answer to this ques
Is it possible to replace onions with another vegetable on sauces and get a similar flavour?
Does anyone know how to make one base cake mix and then make several flavors for cupcakes? I was thinking a basic white cake mix then SPLITTING mix into Vanilla
I received a shipment of prefabricated skinned rabbit last week and the shipment seemed unusual. Rabbits have a very close resemblance to cats once their &ldquo
I want to make crêpes, but I have run out of milk. I do have all the other ingredients I need. Can I somehow substitute the milk by water or anything else
If I am making an egg pasta, can I substitute quinoa flour for wheat flour (semolina, durum, all purpose, etc)? Or will the presence of the eggs not be enough t
The recipe you will find here: http://runningonbrie.com/2014/04/28/korean-inspired-pork-rice-bowl/ (Korean Pork Rice Bowl recipe)
I want to make my own salami but I'm interested in alternative ways to lower the ph of the meat. I have people in the house with dependency issues so using wine
My wife does not like alternating textures, or "surprises" in sauces. Thus I need to make certain concessions when cooking for her. She does not like crushed
I was thinking of making this tofu-/seafood-stew, but I am having some trouble getting a couple of ingredients for use in the initial stock - namely the dried a
All guacamole recipes call for lime juice, some tomato variant, even hot sauce. I want to make a low-acid guacamole. Is the acid necessary? How do I go about
I'm trying to make mug cookies and it calls for cookie butter, which I don't have. Can I use peanut butter instead?
I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared be
A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
Will red onions, instead of green onions, work with these other indgredients: Pecans, Cheddar Cheese, Mayonnaise? Thank you.
I am about to use a recently viewed tv recipe for Rhubarb ketchup. Official ingredients include white wine vinegar but does say any vinegar 'will do'. I have so
I'm making Mexican chorizo, but it calls for Aleppo peppers. I'm not able to find them around here, so I looked up the substitutions (four parts sweet paprika t
While planning out our meals for the week, I found this delicious-looking Yakisoba recipe that I would like to try. The recipe looks good, but one thing concer
This question is in relation to my earlier question Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika that I got an