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Q&A

Posts tagged ingredient-substitutions

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Q&A What actually is the difference between baking soda and powder?

Newbie baker here: What actually is the difference between baking soda and baking powder? As far as I know, both are used to get baked goods to rise (like yeast, but not a microorganism). Since the...

1 answer  ·  posted 2mo ago by Moshi‭  ·  last activity 2mo ago by Peter Taylor‭

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+0 −2
Q&A To concoct 糟溜鱼片, what lone American alcoholic drink can substitute 米酒, 糟鹵, 花彫, 酒釀?

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....

1 answer  ·  posted 1y ago by Chgg Clou‭  ·  last activity 1y ago by dsr‭

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Q&A How much honey do I substitute for granulated sugar in bread?

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...

2 answers  ·  posted 2y ago by Monica Cellio‭  ·  last activity 2y ago by manassehkatz‭

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Q&A What can I substitute for milk in a bread recipe?

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...

3 answers  ·  posted 2y ago by Monica Cellio‭  ·  last activity 2y ago by Zerotime‭

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Q&A How to get my cheese to melt completely

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...

2 answers  ·  posted 2y ago by msh210‭  ·  last activity 2y ago by Monica Cellio‭

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Q&A How do you make pulled noodles when living in the USA?

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...

0 answers  ·  posted 2y ago by lsusr‭

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Q&A Home-made veggie meat?

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...

1 answer  ·  posted 2y ago by Kyll‭  ·  last activity 2y ago by Zerotime‭

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Q&A How interchangable are white and brown sugars?

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...

2 answers  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by klutt‭

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Q&A What are the key ratios in ice-cream?

When creating an ice-cream recipe or making substitutions in an existing one, what are the key ratios I should take into account?

1 answer  ·  posted 3y ago by Peter Taylor‭  ·  last activity 3y ago by Peter Taylor‭

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Q&A How can I naturally substitute sugar when baking?

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...

3 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Peter Taylor‭

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Q&A How do I adjust bread-machine bread when using all-purpose flour instead of bread flour?

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...

2 answers  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Sleifar‭

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