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Simple Substitution For Buttermilk

partysugar — Mon, 23 Feb 2009 10:15:38 -0800

I was at my vacation house when an intense craving for homemade waffles hit. Since it was snowing heavily, we had to make waffles with the ingredients in the kitchen. The recipe called for buttermilk, and rather than find another recipe, I decided to make the simple substitution for buttermilk that is a combination of milk and lemon juice.

Here's the easy recipe:

Place a tablespoon of lemon juice in a liquid measuring cup.

Add enough milk to bring the liquid up to the one-cup line.

Let stand for five minutes. Then, use as much as your recipe calls for.

I needed two cups of buttermilk, so I started with two tablespoons of fresh lemon juice and then filled it up with milk. The waffles turned out perfectly and were insanely comforting.

Have you ever used this substitution for buttermilk?

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Definition: Xanthan Gum

YumSugar — Mon, 16 Jul 2007 15:30:38 -0700

Xanthan Gum
A stabilizer that is produced from fermented corn sugar. It's used as a thickener for things such as salad dressings or dairy products and is a key ingredient in molecular gastronomy (think of all of the foams you're seeing on menus).

Xanthan gum is also often used as a substitute for wheat gluten in order to add volume to bread and other gluten-free baked goods.

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What Can Take the Place of Buttermilk?

YumSugar — Thu, 28 Dec 2006 00:01:01 -0800

Last week I tried to make cinnamon rolls and the recipe called for 1 1/2 cups of buttermilk, unfortunately I only had 1 cup in my house. Since I was in my pajamas and the weather wasn't exactly hospitable, I decided that there was no way I was going out to the store. However, I was already halfway through the recipe (I really thought I had everything before I started) and needed a solution quick!

So I poured through a bunch of food science and cooking tip books and was able to find a few good substitutions that ended up saving the day.

1 cup of buttermilk can be substituted with:

1 tbsp vinegar (or lemon juice) plus milk to equal 1 cup. Stir and let stand for 5 minutes.

1 3/4 tsp cream of tartar plus 1 cup of milk

I also learned that for baking you can use:
1/4 cup buttermilk powder plus 1 cup of water.
Remember to mix the powder with dry ingredients and water with wet.
I personally haven't tried buttermilk powder, but think it could be handy to keep on hand - once opened it will keep in the fridge for a year.

What is Pumpkin Pie Spice?

YumSugar — Mon, 18 Dec 2006 17:56:52 -0800

Many holiday inspired baked goods, including this Pumpkin Pie Cake call for pumpkin-pie spice, but what does that mean?

Pumpkin-pie spice is a spice that is sold in many grocery stores. You'll find it in the spice aisle between Paprika and Rosemary. However, instead of rushing out and buying a specialized spice blend, why not make your own? It's a simple spice blend that is generally made from cinnamon, ginger, nutmeg and allspice - and the best part is that you can customize it to suit your tastes!

Here's my favorite blend, although sometimes I add a pinch of clove.

1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 ground nutmeg
1/8 tsp allspice

Baking with Applesauce

YumSugar — Thu, 14 Dec 2006 19:00:15 -0800

There was an interesting discussion over at the Kitchen Goddess group regarding the substitution of applesauce for oil. Lucky for us, FitSugar heard about it and gave us the lowdown.

Now you might be asking yourself, could this really taste good? The answer is yes. Take your best cookie recipe and give it a try. I'll be honest, it won't taste as fantastic as the original, but it'll be healthier and in my book that means I don't have to feel so guilty.

If your favorite recipe is too good to mess with, then look for one that calls for applesauce to begin with. For yummy Applesauce Cookies, read more

Applesauce Cookies
From Cookie Recipes 101

1-1/2 cups flour
1/2 cup brown sugar (packed)
1/2 tsp cloves
1/2 tsp cinnamon
2 eggs
1/2 tsp baking soda
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup raisins
1/4 cup applesauce

Beat eggs until thick. Add sugar. Continue beating until well mixed. Add flour that has been sifted with soda, salt, spices, and baking powder. Mix well. Add raisins and applesauce. Stir until well blended. Drop a tablespoon on a Teflon or treated cookie sheet [or one that has a piece of parchment paper on it]. Bake at 375F until done. Approximately 10 minutes. You may frost with frosting or just sprinkle with powdered sugar, they are even tasty plain.

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Fast & Easy Dinner: Roasted Chicken Legs With Potatoes

partysugar — Fri, 20 Nov 2009 13:00:43 -0800

If roasting a whole chicken seems like too much work at the end of a long week, consider this recipe that combines chicken legs with potatoes and kale. It's the perfect one-pot meal.

All you have to do is toss everything into a roasting pan, throw it in the oven, and about an hour later, you'll have a flavorful dinner on the table.

Of course, chicken breasts can be substituted for the legs, but the dish may lose some of its rustic appeal. To get the uncomplicated and savory recipe, read more.

Roasted Chicken Legs With Potatoes
From Food & Wine

Ingredients

1 1/2 pounds tender, young kale, stems and inner ribs removed
1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
Lemon wedges, for serving

Directions

Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.
Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Serves 8.

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Savory Sight: Gorgonzola, Apple, and Bacon Mac-n-Cheese

Yum Community — Fri, 20 Nov 2009 10:30:15 -0800

This story was written by member jadenirvana and comes from the Savory Sights group in the YumSugar Community. I made Yum's insanely good mac 'n' cheese recipe in some ramekins my mother in law gave me for creme brulee. The little tart-size dishes made the meal extra cute, and I substituted bacon for walnuts for extra yumminess. The combo of sharp gorgonzola, crisp apples and rich bacon was so good, literally one of the most delish things I've ever tasted, and I never would have thought of it on my own. How do you do it Yum?

Have you eaten an awesome meal? Join the Savory Sights group, upload your photos and a description of the experience, and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups.

What Can Replace Heavy Cream?

YumSugar — Fri, 12 Jan 2007 00:11:22 -0800

So you took the recipe for Penne with Parmesan Cream and Prosciutto home only to realize you didn't have any heavy cream. You probably thought, great I'll just make this some other time. But wait! You can use a simple culinary substitution to ensure that your dish will still turn out.

To substitute 1 cup of heavy cream, mix 3/4 cup of milk and 1/3 cup of butter/margarine (melted and cooled). Just don't try to whip this, it won't work. Many people insist that it can only be substituted with whole milk (as opposed to skim or non-fat), however I say in a pinch, give it a try and see what you end up with - but if it's for an important feast, you may just want to run to the store.

Would You Eat This Tofurky and Gravy Soda?

YumSugar — Thu, 12 Nov 2009 16:15:15 -0800

To commemorate the upcoming holiday, wacky beverage company Jones Soda Co. is rolling out an unusual seasonal flavor: Tofurky and Gravy soda. The item, based on the famous vegetarian turkey substitute Tofurky, is not only vegan, but it's also sugar-free. Right now, it's included in a limited-edition gift pack for $12.

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The Basics: Mashed Potatoes

partysugar — Thu, 12 Nov 2009 09:00:54 -0800

My mother can hardly be described as a home cook, but there are a few dishes she makes and excels at. Basic mashed potatoes are one of her specialties. When it comes to mashed potatoes, she prefers them as pure and simple as possible.

"I don't understand why people stir in garlic, herbs, and other things that make mashed potatoes taste like something other than potatoes. This recipe is for when you want mashed potatoes that taste like potatoes," she explained when teaching me the technique.

Her method is easy, but she employs a hand mixer to give the potatoes a light, pillowy, and incredibly smooth texture. Half and half is her liquid of choice, although heavy cream or milk make good substitutes. To look at the recipe, read more.

Mom's Mashed Potatoes
From Ellen Sweeney

Ingredients

4 medium-sized russet potatoes, peeled and quartered
salt
1/2 stick butter
1/2 cup half and half
freshly ground pepper, to taste

Directions

Fill a large pot with cold water. Add the potatoes and season the water with salt.
Bring to a boil over high heat. Cook, boiling at medium high heat, until potatoes are fork tender, 15-20 minutes.
Drain potatoes in a colander and return to the hot pot.
Add the butter. Using a hand mixer, beat the butter and potatoes to combine about 30 seconds.
Add the half and half and beat until potatoes are whipped and fluffy, 1-2 minutes. Serve immediately.

Serves 4-6.

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