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To make 1 cup of your own sour milk, add 1 Tbsp. lemon juice or vinegar to a liquid measuring cup. Add enough milk to make 1 cup total liquid. Stir and let stand 5 minutes before using.
4. French Toast. Slightly stale bread is perfect for French toast. It soaks up the eggy custard without falling apart or turning to mush. Whisk together eggs, milk, a splash of vanilla, and a ...
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Acidified buttermilk is a substitute made by adding a food-grade acid, such as white vinegar or lemon juice, to milk. [11] It can be produced by mixing 1 tablespoon (0.5 US fluid ounces, 15 ml) of acid with 1 cup (8 US fluid ounces, 240 ml) of milk and letting it sit until it curdles after about 10 minutes.
Prahok ktis, a sauce made with prahok, minced pork, kroeung, and coconut cream eaten with fresh vegetables; Plum sauce, used for dipping fried noodles, dumplings, and other foods; Ranch dressing, buttermilk flavored salad dressing popular in the United States; Remoulade, often used with fried foods such as fish, or chips (french fries or fries)
Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup. Olive oil and olives. Aioli – West Mediterranean sauce of garlic and oil; Ajvar – Balkan condiment; Amba – Mango pickle condiment
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MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
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