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
– People are choosing more holistic options for their diets and cutting out refined sugars for coffee sweeteners.
– Good substitutes for sugar in coffee include natural sweeteners like honey, stevia, and maple syrup.
– Sugar alternatives can be used in the same way as table sugar in recipes at home.
– Artificial sweeteners are often carb- and calorie-free, but do not add any health benefits to the diet.
– Some natural coffee sweeteners include erythritol, monk fruit, stevia, agave nectar, honey, maple syrup, molasses, coconut sugar, and vanilla extract.
– Erythritol is a sugar alcohol derived from plant carbohydrates and has to be chemically altered to be used as a sweetener.
– Erythritol is similar in appearance to table sugar but has a slightly finer texture.
– This article discusses four different coffee sweeteners: erythritol, monk fruit extract, stevia, and agave nectar.
– Erythritol is a no-calorie and low-carbohydrate sweetener that is acceptable for diabetes patients.
– Monk fruit extract is a super sweet sugar alternative that contains zero calories and is up to 200 times sweeter than regular sugar.
– Stevia is a zero-calorie natural sugar substitute that is up to 300 times sweeter than table sugar.
– Agave nectar is a syrup derived from the blue agave plant, similar in consistency to honey and with a lower glycemic index.
– Agave nectar should be consumed in moderation due to its high fructose content.
– Agave nectar, honey, maple syrup, molasses, coconut sugar, and vanilla extract are all popular natural coffee sweeteners.
– Agave nectar is known for its low glycemic index and is rich in vitamins and minerals.
– Honey has antioxidant properties and is used in alternative medicine.
– Maple syrup has a deep local history and is available in a variety of flavors.
– Molasses, while high in antioxidants, has a strong flavor and bitter aftertaste.
– Coconut sugar contains various vitamins and minerals, but has a similar fructose content as table sugar.
– Vanilla extract can add flavor and sweetness to coffee.
– The article discusses different options for coffee sweeteners and suggests alternatives such as cinnamon, nutmeg, or cocoa powder.
– Many coffee shops already offer flavored coffee and coffee beans.
– The brand Golden Ratio offers a low-acid alternative called gold coffee that claims to have a smoother taste and retain the benefits of coffee without the need for sweeteners or creamer.
– There are healthier ways to sweeten your coffee than adding sugar, which can increase the risk of type 2 diabetes, cancer, and heart disease.
– Natural sweeteners like monk fruit, honey, and stevia are healthier alternatives to plain sugar.
– Monk fruit extract is up to 200 times sweeter than sugar and has zero calories and fat.
– Cinnamon adds flavor and potential health benefits such as lower cholesterol and improved heart health.
– Honey is an antioxidant, antimicrobial, and anti-inflammatory, and provides potassium and magnesium.
– Stevia is a natural sweetener derived from the stevia plant.
– Stevia is a zero-calorie sweetener that can reduce the risk of blood sugar spikes and weight gain.
– Maple syrup, especially dark-colored maple syrup, has been linked to anti-cancer effects and antioxidant properties.
– Agave syrup has a low glycemic index and is a good option for those sensitive to fructose, but should be used in moderation due to its high fructose content.
– Coconut sugar, which has a slight coconut aftertaste, can be used as an add-on for coffee.
– Erythritol is a zero-calorie sweetener preferred by diabetics and those trying to lose weight, and is an alternative to xylitol.
– Unsweetened cocoa powder can add flavor to coffee without adding much sweetness, and also offers anti-inflammatory and immune-boosting properties.
– Molasses can be used for coffee drinkers who enjoy bold and bitter flavors, but may not be ideal for those seeking a smoother taste.
– Molasses is a healthier alternative to refined sugar and has high levels of antioxidant activity.
– Dark or bootstrap molasses have the highest levels of antioxidant activity.
– Vanilla extract can be added to coffee for flavor without adding sugar.
– Some brands of vanilla extract contain added sugars that should be avoided.
– Plant-based milks like almond milk can subtly sweeten coffee without the need for sugar substitutes.
– Flavored plant-based milk can add a hint of vanilla flavor to coffee.
– Golden Ratio’s low-acid coffee, such as the Original Gold Coffee, offers a gentler coffee experience.
– Seasoning your griddle helps prevent food from sticking and adds flavor to meals.
– Seasoning creates a blackened, stick-resistant coating on the griddle plate.
– You will need a bucket filled with water, Blackstone Griddle Seasoning & Cast Iron Conditioner, heat-resistant gloves or tongs, paper towels, salt, soap powder, and a stick.
– Before seasoning, clean the griddle with soapy water.
– Pre-heat the griddle and let it darken for 10-15 minutes.
– Use a thin layer of oil during the seasoning process to create a durable surface.
– Using too much oil can lead to chipping and sticky residue.
– It is recommended to use the Blackstone Griddle Seasoning & Cast Iron Conditioner.
– To season a Blackstone griddle, clean the surface with soapy water, rinse, and dry.
– Preheat the griddle on high heat for 10-15 minutes.
– Turn off the heat and let the griddle cool slightly.
– While warm, add a thin layer of oil to the surface, such as Blackstone Cast Iron Conditioner, flaxseed oil, vegetable oil, canola oil, avocado oil, or extra virgin olive oil.
– Use a paper towel to spread the oil evenly across the griddle plate.
– Turn the heat back on and let the griddle heat up until it starts smoking.
– Repeat this process 2-3 times for a dark surface.
– Wipe off any excess oil once the griddle has cooled completely.
– A Blackstone griddle does not come pre-seasoned, but has a factory finished coating that needs to be cleaned off before seasoning.
– Use oil and a towel to gently wipe off the surface after preheating.
– Flaxseed oil is the best oil for seasoning a Blackstone griddle.
– Re-season the griddle when food starts sticking or the surface appearance changes.
– If the griddle becomes discolored or rusty, it may be time to re-season.
– Do a water test by sprinkling drops of water onto the surface to determine if the seasoning layer is intact.
– Cleaning and drying the griddle surface is essential for maintaining its longevity and performance.
– Scrape off any food residue while the griddle is still warm and then wipe it with paper towels once it has cooled down.
– The seasoning process for a Blackstone griddle typically takes about an hour and involves cleaning the griddle with soap and water, drying it completely, applying a thin coat of oil evenly, and then heating the griddle to a high temperature to allow the oil to smoke and oxidize.
– Repeat the seasoning process multiple times to build up a new seasoning layer.
– Mild soap and water can be used sparingly to clean the griddle, but avoid removing the griddle seasoning.
– Butter is not recommended for Blackstone griddle seasoning; instead, high smoke point oils like flaxseed or vegetable oil or Blackstone oil conditioner should be used.
– If the griddle starts to rust, a mixture of salt, soap powder, and water can be used to scrub off the rust, followed by re-seasoning with a thin layer of oil.
– The time it takes to season a Blackstone griddle depends on the care of the surface in between cooks after the initial seasoning process.
– Beef stock and beef broth differ in cooking time, ingredients, and flavor.
– Stocks are made from marrow/neck bones and scraps, while broths are made from meat/bones and vegetables/herbs.
– Stocks are more concentrated and flavorful due to longer cooking times.
– Broths contain added salt and spices, while stocks are unseasoned.
– Store-bought broths often contain salt, yeast extracts, and preservatives.
– Both broth and stock have similar nutrition profiles.
– Beef broth can be used as a cooking liquid for soups, sauces, stews, gravies, rice, and grains.
– Beef stock can be used to adjust the flavor of finished meals, deglaze a pan, add flavor to salads or dressings, use in sautés, and thicken sauces and gravies.
– Bone broth has more protein, collagen, and amino acids compared to stock.
– Store-bought stocks and broths may contain preservatives, salt, fillers, artificial sweeteners, and questionable ingredients.
– Opt for high-quality bone broth with less than 200 mg sodium per cup and recognizable ingredients.
– There are no significant health benefits associated with store-bought stock or broth.
– Bouillon cubes often contain chemical additives and lack meat-based ingredients.
– Bouillon and broth are not the same, with bouillon being full of yeast extract and salt and lacking nutrients.
– Bone broth can be used in place of stock or broth.
– Knorr Concentrated Stock for Beef is a gluten-free product without artificial flavors, colors, or preservatives.
– The product comes in an 8.45 fl oz container with a current price of $29.35.
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– Celery seed and celery salt are different spices commonly used in cooking
– Celery seed comes from the seeds of wild celery and provides health benefits such as lowering blood pressure
– Celery salt is a combination of celery seeds and table salt, adding a hint of salty and celery flavor to food
– Celery seeds can be added to salads but celery salt may make it too salty
– Celery salt can be used in foods like potato salads and coleslaw
– Whole and ground celery seed have different textures and tastes
– Ground celery seed is best for making sauces or smoothies
– Whole celery seeds retain their flavor for up to 6 months and can be ground using a spice grinder
– The taste of celery seed and celery salt is the same, but celery salt has the added saltiness
– Celery seed contains dietary fiber, antioxidants, vitamins (K, C, and A), and minerals (zinc, iron, and calcium)
– Celery salt contains these benefits in smaller amounts but also has sodium content
– Celery seed can be used in creamy salad dishes, tomato recipes, brine and pickle blends, meat marinades, and as a substitute for celery in various dishes
– Celery salt can be used with adjusted salt levels in recipes that call for celery seed
– Substituting celery seed for celery salt is possible, but not the other way around
– Celery seed has a similar taste and aroma to celery stalks and can be used as a substitute for them in recipes
– Celery salt also has a celery taste but with added saltiness
– Ground celery seed is more bitter than whole celery seed
– Celery seed can be used in a variety of dishes, including fried chicken, celery seed dressing, and homemade stuffing
– Tamari is a Japanese type of soy sauce that contains little to no wheat
– Tamari is a gluten-free substitute for soy sauce
– Tamari has a richer, more savory flavor compared to soy sauce
– The best tamari substitutes are soy sauce, coconut aminos, liquid aminos, and fish sauce
– Coconut aminos can be used as a 1:1 substitute for tamari, but may require more for desired taste due to its lower saltiness
– Liquid aminos, which contains soy, can be used as a substitute for tamari
– Fish sauce can be used as a tamari substitute, but it is much stronger and should be used in lesser amounts
– Salt can be used as a simple substitute for tamari, providing a cleaner flavor
– Miso paste can be used as a substitute for tamari and should be mixed with water before using
– Anchovies can add savory saltiness and depth of flavor to dishes.
– Chili garlic sauce
– Sambal oelek
– Gochugjang
– Huy Fong Chili Garlic Sauce
– Spicy ketchup (Heinz chili sauce)
– Chipotle pepper
– Cayenne pepper
– Onion powder is made from dehydrated onions that are ground into a powder.
– Onion powder can be made from white, yellow, or red onions, and can include the bulb, stems, roots, or skins.
– Onion powder is different from onion salt, and they cannot be used interchangeably.
– Onion powder can be found in seasoned salt or spice mixes, and it can be bought in supermarkets or made at home.
– To make homemade onion powder, you need a food dehydrator (or oven), blender (or food processor), clean jars, and onions.
– The process involves cutting and peeling the onions, slicing them thinly, dehydrating them at high temperature, and grinding them into a powder.
– Onion powder is made from ground dehydrated fresh onion and still retains the aroma of fresh onions.
– It can be used to enhance the onion flavor in savory dishes such as soups, stews, pizzas, pasta, sauces, and dippings.
– Onion powder can also be used to season or dry rub meats, providing a fuller onion flavor.
– In terms of texture, fresh onions are bulky and coarse, while onion powder is smooth and powdered.
– When added to dishes, fresh onions maintain their texture, while onion powder blends well and does not affect the smoothness of sauces or dippings.
– Onion powder is a cost-effective solution for those on a budget.
– Fresh onions have a higher water content (89%) compared to onion powder and can add moisture to dishes.
– Onion powder, being dried and fine, can quickly burn if used in fried dishes.
– Fresh onions have a coarse and fibrous texture after cooking, while onion powder blends completely into dishes.
– The pungent flavor of raw onions can cause tears, while onion powder has a more concentrated flavor and a touch of sweetness.
– Both fresh onions and onion powder are versatile in various recipes, but fresh onions can be eaten raw or used to make pickles, while onion powder is better for dry rubs and increasing oniony flavor.
– The shelf life of fresh onions is shorter due to their high water content, while onion powder has a longer shelf life due to the dehydration process removing all water content and reducing bacteria growth.
– Onion powder can be safe for up to 4 years when stored in sealed jars away from heat and sunlight.
– The controlling level of flavor is easier with fresh onions as you can choose the specific type, whereas store-bought onion powder may not specify the type of onions used.
– Homemade onion powder allows for more control over flavor.
– In terms of nutrition, 100 grams of onion powder has higher levels of nutrients compared to fresh onions, including calories, carbohydrates, potassium, and sodium.
– Both fresh onions and onion powder have health benefits such as improving blood sugar, enhancing bone health, boosting the digestive system, reducing the risk of cancer, and improving heart health.
– Onion powder is easier to digest for some people and can help fight bacteria, such as Helicobacter pylori, which may cause stomach cancer.
– Onion powder is a suitable substitute for fresh onions in cooking when only the flavor of onions is required.
