We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good substitute?
can you even find the whole annatto seed? that's what makes the oil that color. i don't think it really imparts a much of a flavor. a thread at chowhound.com suggests maybe using turmeric instead to color the oil -- i can see a bit of a resemblance.
Judging from the number of questions tagged substitutions, this is a common thing to ask. Are there any resources to find substitutions, and what circumstances those work under? For example, applesauce can partially substitute for oil in muffins (because the oil is for moisture content), but can't substitute for oil when cooking an omelet (because the oil prevents the egg from sticking).
My boyfriend wasn't looking at the store and picked up a "Butter yellow" cake mix instead of "Golden Yellow." Do we have to make it with butter or can we just leave it out and just use oil instead? Or do we have to go buy the right cake mix. We don't want to be left with a box of cake we won't use
Possible Duplicate: Conversion rule: how to switch oil and butter? Most box cake mixes call for adding oil and water. What would be the effect of using butter instead of oil, and what ratio should be used to substitute butter for the oil? 1:1?
I got a deep fryer for Christmas, and that made me think of all the donut recipes I have seen floating about, like this one for crullers or this one for chocolate dipped donuts. These are just two examples, but I noticed they all call for a pot filled with about 2 inches of oil heated to a certain temperature. My deep fryer does have adjustable temperature settings, so that would be fine, but I am not sure if using the deep fryer instead of the pot of oil would work. Is a deep fryer an okay substitute? I really want to get some good use out of it, and this sounded somewhat plausible. Am I
Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe calls for 1/3 cup vegetable oil. Unfortunately I just realized that I'm out. Can I use butter or shortening instead? If so, roughly how much would I try?
My wife complains that baking with bakeing power results in a bitter after-taste. We were wondering if there's a good substitute for it that tastes better. We sometimes use beaten egg whites (in pancakes for example) to substitute for the BP, but in dryer recipes that might not work so well (like scones) and even in pancakes the results are less than great. Any ideas?
I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola oil for the vegetable oil?
When I was a fry cook we made fresh fries and kept them in a bucket of water to keep them from turning brown (not sure if that's oxidation or what), will oil inhibit the same chemical reaction? I plan on coating the potato wedges in (canola) oil and seasonings, then broiling them, that's why I was thinking pre-marinating might be advantageous.
My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable to come up with a substitute for it. So, my question is, what can we put into cake batter instead of mayonnaise? Update: I think mayonnaise is unsuitable for baking because it is an emulsion which separates into its ingredients when heated, emulsifying agents used in a commercial mayo are not particularly healthy, and mayonnaise does not taste any good when it is broken into its components