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2. 36 Common Substitutes for Cooking and Baking Ingredients - AOL

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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 ...

3. List of food additives - Wikipedia

   en.wikipedia.org/wiki/List_of_food_additives

   Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.

4. 9 Holiday Baking Substitutes to Beat Supply Chain Shortages

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   ’Tis the season to stock up on all things sweet, including ingredients for holiday baking. However, supply chain issues and other shortages mean some baking ingredients are either missing from ...

5. What to use when you're out of baking soda - AOL

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   Here are four smart swaps for baking soda. Here are four smart swaps for baking soda. Skip to main content. Subscriptions; Animals. Business. Entertainment. Fitness. Food. Games ...

6. Salt crust - Wikipedia

   en.wikipedia.org/wiki/Salt_crust

   A salt crust is a method of cooking by completely covering an ingredient such as fish, chicken or vegetables in salt (sometimes bound together by water or egg white) before baking. The salt layer acts as insulation and helps cook the food in an even and gentle manner.

7. Bisquick - Wikipedia

   en.wikipedia.org/wiki/Bisquick

   According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.

8. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

9. 6 Whole Milk Substitutes for Cooking and Baking

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   Whether you have another kind of milk, dairy or a non-dairy substitute, you can still make that cake, sauce or pudding with a whole milk substitute. Half-and-half comes in at around 10% fat, while ...