(Substitute equal amounts of liquid.)ġ bouillon cube dissolved in 1 cup boiling waterġ teaspoon powdered broth base dissolved in 1 cup boiling waterīutter Rule: Don't use spreads or low-fat butter in bakingħ/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)ġ tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup Replace acidic liquid ingredient in recipe with non-acidic liquid.ġ/2 teaspoon table salt plus dash of garlic salt, onion salt, and celery saltġ cup water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. You need to use 2 to 3 times more double-acting baking powder than baking soda. ![]() See Baking Dish and Pan Sizes - How to substitute different pans sizesġ/4 teaspoon baking soda and 5/8 teaspoon cream of tartarġ/3 teaspoon baking soda and 1/2 teaspoon cream of tarterġ/3 teaspoon baking soda and 1/2 teaspoon cream of tartarġ/4 teaspoon baking soda and 1/2 cup sour milk, buttermilk, or yogurt (decrease liquid amount called for in recipe by 1/2 cup)ġ/4 teaspoon baking soda and 1/2 teaspoon lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid amount called for in recipe by 1/2 cup)ġ/4 teaspoon baking soda and 1/4 cup molasses (decrease liquid amount in recipe by 1 to 2 tablespoons)ġ 1/2 teaspoons phosphate or tartate baking powderġ 1/2 teaspoons single-action baking powderīaking Soda (Sodium Bicarbonate) Rule: 1/4 teaspoon for every 1 cup flour ![]() Nutritional Info.1 3/4 cups ground blanched almonds plus 1 1/2 cups powdered sugar plus 1 egg white plus 1 teaspoon almond extract plus 1/4 teaspoon saltġ/2 teaspoon cinnamon and 1/2 teaspoon ground clovesġ/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground allspice, and either 1/8 teaspoon ground cardamom, ginger or clovesĢ 1/4 teaspoons of either potato starch or rice starch Leaf gelatine is made from 100% porcine sources. With a protein content of up to 90 percent, leaf gelatine is a valuable protein source and contributes to a conscious and healthy diet. It’s great for quick and delicious low-calorie dishes and desserts, such as savory aspics, cake fillings, panna cotta or jellies. As pure protein, it is also allergen free and easy to digest. ![]() Leaf gelatine is fat and carbohydrate free. And the best part: you don’t have to weigh or measure your gelatin simply counting the required number of leaves is enough! It always delivers great gelling results. That opens up endless culinary possibilities from sweet to savory.Įasy to handle and convenient to use - just 3 easy steps – soak, squeeze and melt – make leaf gelatine easy to use. This means that you can bind liquids with it, without changing or affecting the taste of the food. Leaf gelatine ensures excellent gelling for chefs and at-home cooks with big ideas.
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