Something you should always keep in your house is coconut sugar because it serves as a sweetener for coffee and sometimes used for creating recipes that do not have much-refined sugar. If you have eaten a coconut sugar chocolate chip cookie before, you don’t need to be told to know how delicious it is. It […]
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Packing for a trip can be a daunting task, but it doesn’t have to be. These packing tips will help you downsize your belongings so you can enjoy your trip worry-free.
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If you’ve ever wondered how many cups are in a pound of flour, or how to convert grams to cups, this article is for you!
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Lemon extract substitutes for baking:
1. Lemon juice
2. Lemon essence
3. Lemon zest
4. Lime juice
5. Orange juice
6. Lemon oil
7. Grated lemon peel
8. Homemade lemon extract
9. Powdered lemon juice
10. Dried lemon peel
11. Lemoncello (lemon liqueur)
Note: Some substitutes may require adjusting the ratios and may affect the consistency, taste, and texture of the final product.
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Substitutes for garam masala:
1. Ground Cumin and Ground Coriander
2. Ground Allspice
3. Ground Cardamom
4. Ground Cinnamon
5. Curry Powder
6. Five-Spice Powder
7. Chole Masala or Pav Bhaji Masala
8. Ras El Hanout
9. Chaat Masala
10. Pumpkin Spice
– Kahm yeast is a wild-yeast strain that forms a layer on top of a ferment.
– It may trap air bubbles below the surface.
– Kahm yeast is not harmful and is safe to eat.
– Kahm yeast is a term used to describe harmless yeasts that can develop on fermenting fruits and vegetables when the pH reaches a certain level.
– It consists of multiple species of yeast such as Pichia, Hansenula, Debaryomyce, Mycoderma, and Candida.
– The appearance of Kahm yeast includes a white film or pellicle on the surface of the ferment, a smooth or crepe paper appearance with no fuzz, and no growth below the surface of the brine.
– Prevention is the best solution for dealing with Kahm yeast, and using an airlock fermentation jar is recommended.
– Kahm yeast is a type of yeast that requires oxygen to grow and is commonly found on the surface of fermented foods.
– It can affect the flavor and smell of the ferment.
– To prevent the growth of kahm yeast, it is suggested to use an airlock fermentation jar to remove oxygen, use enough salt to inhibit yeast growth, keep all fruits and vegetables fully submerged in the ferment, encourage a rapid start fermentation by chopping produce into smaller pieces, and keep equipment clean and sanitary.
– If kahm yeast appears in a ferment, it is harmless but may alter the taste and smell.
– Options include skimming off the yeast and finishing the ferment or starting again.
– Consuming the ferment quickly is recommended as kahm yeast may recur and further affect the flavor over time.
Tomato sauce and tomato paste have many differences, they are only similar in that they are both created from tomatoes. This article will be centered on the differences between tomato sauce and tomato paste. Tomato paste when compared to your tomato sauce, contains a more concentrated flavor, the texture is thicker and it is usually […]
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Several meals are taken during breakfast depending on individual choices and preferences. Breakfast is considered one very important meal taken in a day. While you decide to take your toast, sausage, bacon, and eggs, you should not forget that you can add pancakes or even waffles to your delicacies for breakfast. Some breakfast choices available […]
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– Mini Wheels pasta
– Pasta salad
– Light tomato sauce
– Dairy-based sauce
– Oil-based sauce
– Rotelle pasta
– Chicken
– Bacon
– Vegetables
– Light summer dish
– Wagon wheels
– Casseroles
– Side dishes
– The article discusses a recipe for cream cheese frosting without butter.
– The frosting is made with just three ingredients and takes only 5 minutes to make.
– It has a sweet and tangy flavor and a creamy consistency.
– The recipe does not use butter, margarine, heavy oils, heavy cream, or milk.
– The high-fat content of full-fat cream cheese helps stabilize the frosting.
– Superfine powdered sugar is recommended for a smooth consistency.
– A good quality pure vanilla extract is used for flavoring.
– The steps involve combining softened cream cheese and sifted powdered sugar in a mixing bowl, mixing until fully incorporated.
– Tips for recipe success include using full-fat cream cheese that is at room temperature, sifting the powdered sugar to avoid clumping, and taking care not to under or overmix the ingredients.
– The frosting is not sturdy enough to be piped, but can be chilled in the fridge to firm it up before spreading over desserts.
– Instructions on how to fill and frost a layer cake with this frosting are provided, recommending that the cake be chilled in the fridge before frosting and serving.
– Tips for creating different flavors of cream cheese frosting without using butter are included, such as using berry-flavored extract and pulverized freeze-dried berries, unsweetened cocoa powder, and citrus zest and juice.
– Storage and freezing instructions are provided, stating that the frosting can be kept in an airtight container in the fridge for 5-7 days and can be frozen for up to 1 month.
– Tips for thickening the frosting and adding food coloring are also provided.
– The article recommends using the frosting on cinnamon buns, cookies, and cakes.
– The article mentions that the recipe is not a traditional cream cheese frosting or stabilized whipped cream frosting.
– The article highlights that the recipe is quick and easy to make, making it suitable for kids interested in baking.
– The specific amount of cream cheese needed is 250 gms or 8 ounces.
– The article provides a recipe for cream cheese frosting without butter using cheese, icing sugar, whipping cream or heavy cream, and vanilla extract.
– Tips for making the frosting include sifting the confectioners’ sugar to avoid a gritty texture, using full-fat cream cheese for a smooth and airy texture, and keeping both the cream cheese and cream cold to maintain stability.
– Overbeating the cream cheese can cause the frosting to become runny, so it should be refrigerated as needed.
– The frosting is best used for piping swirls on cupcakes or filling and frosting a cake.
– The article suggests variations and add-ons for the frosting, such as pumpkin spice, cinnamon, chocolate, and nut butters.
– The frosting hardens upon refrigeration, making it suitable for transportation.
– To make the frosting stiffer, the whipping cream can be omitted and the sugar increased.
– Overbeating the frosting and using room temperature cream cheese can cause it to lose volume.
– If the frosting is too runny, it can be chilled in the refrigerator and then mixed with additional whipping cream.
