I don't use ginger enough to really justify getting it fresh, so how much of dried ground ginger should I use in recipes that call for fresh grated?
I'm just back from a trip to Hawaii, and hot to make an oven version of kalua-style turkey. Of course, all the recipes call for Ti leaves for wrapping the whole
I have a recipe that calls for Wanjashan naturally brewed organic rice vinegar and I do not have this ingredient. Is there another vinegar I can used instead?
This is for chili in a slow cooker and I'll be using red beans of some kind--kidney I suppose. I know I need to soak them, but do they need to be pre-cooked to
I want to make crepes, but I am out of milk. Can I still make crepes? What can replace milk in this application? I do have yogurt, beer, eggs, cream, butter,
I don't have baker's semi-sweet chocolate and recipe calls for a box with 8 squares. Can I replace with chocolate chips and if so what would be the ratio?
I bought a bag of chakki atta from an Indian grocery store. The back of the bag says that it's 100% whole wheat flour. It was cheaper than traditional American
I'm planning to make a batch of soft caramels. Whole milk makes up about half the recipe. Since I only have skim milk on hand, can I substitute skim milk for th
I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
I love the flavour of browned butter, and I've tried baking sable cookies with roasted flour (delicious). Is there a good reason why, in a bog-standard chocolat
Say I just ran out of self-raising flour. What can I add to plain flour to make the equivalent?
My recipe calls for Black Pepper. I have Cayenne Pepper. What ratio should I use to substitute to get approximatively the same "heat"? I realize that the res
I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef
I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed choc
My nine (7) year old step-daughter is expecting to help me make Chicken and Dumpling today. I have the recipe for the stew, my question lies in the dumplings:
We're currently using 500g strong flour 1tsp salt 1tsp yeast 325ml water This produces a usable / edible dough, but we're finding it very "dense" or "heavy".
I have a meal planned in a few days and it calls for lemon grass. Problem is I've been to the store a couple of times and they don't have it. (the store is
Queso fresco is one of my most frequently purchased cheeses; among other things I like it crumbled over salads. I do like a lot of common salad cheeses - crumbl
I imagine I could use turkey stock instead of water when cooking a box of couscous, but that boiling pasta in stock wouldn't work so well. In what kinds of pre
I have seen some good recipes using spinach and have heard over and over that callaloo (amaranth) can be used in place of it. There is confusion about callaloo