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Had the idea for this thread last night when I was making some penne and realized i didn't have any more grated cheese. What I did however was have a box of cheeze-its kicking around and so i decided to grind them up and give that a whirl. I have to admit it was...better than expected. Anyway, I think this could be a pretty fun and informative tips and tricks type thread.
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Oct 13, 2015 22:48
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| # ? Apr 19, 2024 09:00 |
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I use mostly applesauce instead of butter in a lot of baking recipes, esp muffins. Through this i hope to prolong the lives and health of the ppl i love and cook for, though i could probably accomplish this better by never cooking for them
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Oct 13, 2015 22:59
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whoflungpoop posted:I use mostly applesauce instead of butter in a lot of baking recipes, esp muffins. Through this i hope to prolong the lives and health of the ppl i love and cook for, though i could probably accomplish this better by never cooking for them I don't honestly see how applesauce and butter could be remotely interchangeable unless we're talking like, a food fight.
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Oct 13, 2015 23:05
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Fetus Tree posted:I don't honestly see how applesauce and butter could be remotely interchangeable unless we're talking like, a food fight. It's actually pretty common. I replace the oil with an equal amount of applesauce when doing lazy box mix cakes or brownies. It makes really nice dense box brownies that aren't oily at all, and you can't taste the apples or anything. Then, to make up for the calories lost, I add in extra chocolate chips. If i'm making stuff from scratch though, I use legit butter and eggs.
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Oct 14, 2015 01:19
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Thread already delivers since I genuinely thought that was a joke  Well thats pretty cool
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Oct 14, 2015 01:28
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Ever need brown sugar and don't have it? Buy molasses. It keeps forever and you can mix it in with regular sugar to make brown sugar. If you know this it's obvious, if you don't it's a huge  moment.
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Oct 14, 2015 01:47
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Croatoan posted:Ever need brown sugar and don't have it? Buy molasses. It keeps forever and you can mix it in with regular sugar to make brown sugar. If you know this it's obvious, if you don't it's a huge You just have to get the ratio right. Light or dark brown sugar? Too little or too much? Aaaaaaaaaaaaaaa Mushrooms! If something like soup or stew calls for fresh portabellos, gently caress THAT. I have DRIED. I buy them by the pound in the asian grocer. Dried mushrooms have a shelf life of basically infinite if kept sealed and dried. I re-hydrate them in whatever's complimentary to the dish, and they are little nommy sponges of intense flavor. Does not work so great in salads or baked goods.
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Oct 14, 2015 01:55
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Replace sugar and fats in cakes with dates.
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Oct 14, 2015 14:46
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You can use whipped bean juice to replace eggs and to do lots of other stuff. Yes, I'm serious.
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Oct 14, 2015 15:33
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Chickpea brine makes very good meringue. Blew my socks off. Also very convenient since you don't have to separate a lot of eggs, and find ways to use lots of egg yolks.
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Oct 14, 2015 18:05
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Happy Hat posted:Replace sugar and fats in cakes with dates. wont eating too many dates make your poop sick?
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Oct 14, 2015 23:13
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no but youll be compared unfavorably with jeffrey dahmer
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Oct 14, 2015 23:21
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TychoCelchuuu posted:You can use whipped bean juice to replace eggs and to do lots of other stuff. Yes, I'm serious. I don't buy canned beans, because they're not that cheap here, but has anyone done it with the water left over from pressure cooking dried beans? I guess the liquid would have to be reduced, but by how much I'm not sure.
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Oct 15, 2015 07:40
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Tried. I think the peas/beans must be left in the water a coupla days at least.
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Oct 15, 2015 09:47
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I have kind of a weird/dumb question, does anyone here have experience cooking on a glass top stove? Our old stove died last week and we picked up a glass top stove at habitat for humanity. It looks nice but it feels like it doesn't heat food evenly? Also I have a shitload of old cast iron and I was told I can't use it on a glass top, so I've been cooking on a hot plate. 
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Oct 15, 2015 14:33
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Yatsuha posted:I have kind of a weird/dumb question, does anyone here have experience cooking on a glass top stove? Our old stove died last week and we picked up a glass top stove at habitat for humanity. It looks nice but it feels like it doesn't heat food evenly? Also I have a shitload of old cast iron and I was told I can't use it on a glass top, so I've been cooking on a hot plate. It's basically a very fast-responding electric stove. With a glass top that can shatter. Cast iron works fine, there's just a very very good chance you'll gently caress up the glass. My mother loved them because they clean up easy, but they're terrible in basically every other way, barely better than a standard electric.
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Oct 15, 2015 17:22
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Test Pattern posted:It's basically a very fast-responding electric stove. With a glass top that can shatter. Cast iron works fine, there's just a very very good chance you'll gently caress up the glass. The glass was already kind of fucky since whoever had this stove before had some weird pots and pans with grooves that kinda got burned into it.  I guess for stir-fry and poo poo I'm used to cooking on gas/electric that I'm not too sure with I'll keep using my hot plate, thanks for the reply!
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Oct 15, 2015 17:27
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Glass ranges work just fine for probably 95% of kitchens
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Oct 15, 2015 17:38
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