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Baking Powder. For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by ...
Don’t let a good recipe go uncooked.
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Seared yellowfin tuna in a beurre blanc sauce flavored with chocolate and wasabi. Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat ...
Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
The drippings of cooking juices is also a role that white wine can be used in; made with a sweet white wine and giving a sour-sweet or sweet-salt sauce. In cheese fondue the liveliness of dry white wine is balanced with the fat of the cheese. The freshness of the wine as a table drink contrasts the heat of the fondue.
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Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use. You might come across bottles of ...