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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 half a cup as ...
With its delightful tang, subtle richness, and tenderizing capabilities, buttermilk has so many uses in cooking and baking. This dairy-case staple has so much culinary potential—it tenderizes ...
In recipes using baking soda, you will commonly find an acidic ingredient like buttermilk, yogurt, chocolate or honey. ... You can't substitute anything for baking soda, but you can make your own ...
Margarine (/ ˈ m ɑːr dʒ ə r iː n /, also UK: / ˈ m ɑːr ɡ ə-, ˌ m ɑːr ɡ ə ˈ r iː n, ˌ m ɑːr dʒ ə-/, US: / ˈ m ɑːr dʒ ə r ɪ n / ⓘ) [1] is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is ...
Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork. [6] During the 19th century, lard was used in a similar way to butter in North America and many European nations. [7]
Gan recommends using three times the amount of baking powder in lieu of baking soda. So, if a recipe calls for one teaspoon of baking soda, use three teaspoons (or one tablespoon) of baking powder ...
A dash of baking soda increases the Maillard reaction (a.k.a. the chemical process that creates a golden exterior) in recipes like zucchini bread and sugar cookies.
While similar to lard, vegetable shortening was much cheaper to produce. Shortening also required no refrigeration, which further lowered its costs and increased its appeal in a time when refrigerators were rare. Shortening was also more neutral in flavor than butter and lard which gave it a unique advantage when cooking. [7]
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