I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to brown a lot faster than they usually do, resulting in an unattractive dark brown shade.
Is there anything to this, or was I imagining things?
Browning depends a lot on available sugar: if soya was unsweetened and skim milk was now used (higher lactose than 3%), I could see quicker browning.
I'm interested in making dairy-free Banana nut bread. What can I use as an alternative to butter? I'm aware that there is soy and coconut milk as alternatives to cow's milk, but I'm not immediately sure that using those will work as a substitute, as cow's milk is to soy milk as (regular) butter is to soy butter (which is not the same concept, as I understand?). Basically I'm wondering what products exist which would provide the chemical properties of butter without being dairy. Thanks! Result, using rfusca's advice:
This question asks the question for baking. For for regular stove-top cooking, will it work. Other than minor adjustments for cooking time. EDIT 3/22/11: the specific items I am making are white sauce for pasta, mashed potatoes, for example
This question has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if I am correct in thinking that "vanilla essence" is the same as "vanilla flavouring"? My question is - in baking where colour is not an issue, how do I substitute one for the other? For example in a recipe that asked for 1tsp of extract, how much essence would I use in it's place?
what it says about rabbit which came as a surprise to me (p. 653 in the 2008 print): But you can substitute rabbit---which really does taste like chicken---for virtually any recipe for braised chicken. This wasn’t at all what I expected. Just to give you some background: due to relatives who live in the country, my family always had a decent supply of rabbit meat. Until say five years ago we had... recipe should I try with rabbit meat? Am I prejudiced against chicken ;-)? References: some threads mention this substitution, but they don’t exactly answer my question.
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
I have some teriyaki glaze and baste, but my recipe calls for teriyaki sauce. Can I use this and just add some soy sauce to it to "water" it down. Currently it is the consistency of ketchup, but it should be like soy sauce, a liquid. I guess my question is, can I turn teriyaki glaze and baste back into teriyaki sauce?
If a baking recipe calls for regular milk, can I substitute Soy Milk...
I found a recipe for brownies I want to try. It calls for 1 1/2 cups packed light brown sugar How can I recognize if they mean hard or soft brown sugar? And how much of a difference does... a question which explains how to make soft sugar, but it requires a food processor, and I don't have one. Edit Here is a picture of sugars, as Jay suggested per comment: In Germany, the only type found under the name "brown sugar" (brauner Zucker) is the one in the upper right corner. But I have heard that American recipes might need the kind in the lower right corner, which is not normally
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