Posts tagged ingredient-substitutions
I travelled prior COVID. This Hong Kong restaurant served 糟溜鱼片. I am trying to reconstruct it at home. But my American town has no Asian stores, and nowhere sells the 3 Chinese wines listed below....
I have a recipe for a whole-wheat sourdough bread that works pretty well, but it's not very exciting -- it's a basic bread. I've had honey-wheat bread that I've liked, so I'd like to adapt this re...
Today I tried a particular sourdough bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the followin...
I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The scare quotes are because it's a cheese-based product rather than real cheese.) There's n...
In China, "pulled noodles" (拉麵/拉面) are created by stretching dough over and over again. I want to know how to do this. Authors of English language articles about pulled noodles often cheat by cutti...
I would like to use a home-made subsitute for meat in dishes or sauces which traditionally have some. I live in Western Europe and have access to a variety of industrially-made vegetarian steaks bu...
I recently made a peach cobbler following a recipe that called for equal parts of white sugar and brown sugar in both the fruit mix and the topping. This got me wondering about the functions of th...
When creating an ice-cream recipe or making substitutions in an existing one, what are the key ratios I should take into account?
A lot of baking recipes require sugar in order for the baked goods to taste sweet. For my own part, I would like to avoid consuming too much sugar as it's detrimental for your health. I've heard th...
I am a beginner when it comes to bread, and for expedience I make almost all of my bread using a bread machine. I've always used bread flour, followed the proportions specified in the instructions...
