List Of Common Ingredients And Substitutes

Archive for the ‘List of Common Ingredients and Substitutes’ Category

What is Animal Rennet

Thursday, February 4th, 2010

The common name for rennin, which is an enzyme found in the stomachs of yo31ung animals, where it assists in the digestion of milk. Animal rennet is extracted from the lining of the fourth stomach of slaughtered calves, and is commonly used to coagulate milk as part of the cheese manufacturing process. Cheeses made using animal rennet are not considered suitable for vegetarians. However, many vegetarians to eat these, and labelling is not always clear. Cheese suitable for strict vegetarians can be made using microbial rennet. See also genetically engineered rennet.

** Asian Recipes** and ** Miracle Diets**

Comments Off

Tags: animal rennet, cheese, enzyme, genetically engineered rennet, microbial rennet, milk, rennin, stick vegetarians, vegetarians
Posted in A Vegetarian Variety, Glossary, List of Common Ingredients and Substitutes |

Described about Aniseed

Tuesday, February 2nd, 2010

The liquorice-flavored, aromatic seeds of the Mediterranean anise plant. It should be purchased in small quantities and stored in a sealed container in a cool, dry place.

Preparation: the seeds may be used whole or crushed to help release their flavour.

Uses: aniseed may be used as a spice in cakes and biscuits or sprinkled onto salads or cooked vegetables. It may also be stepped in boiling water to make a tea, which is said to be beneficial to digestion.

** Vegetarian Cookery** and ** Slimming Desserts Recipes**

Comments Off

Tags: aniseed, aromatic seeds, biscuits, cakes, liquorice flavoured, mediterranean planbt, salads, spice, vegetables, vegetarian cookery, vegetarian foostuffs
Posted in A Vegetarian Variety, Glossary, List of Common Ingredients and Substitutes |

Vegetarian Food- Animal Fats

Monday, February 1st, 2010

This term may refer to any dietary fats obtained from an animal source. Some vegetarian (though no vegan) foods, such as milk and cheese, contain animal fats. However where the term is used in food labeling it will normally refer to fats such as suet and lard. Since these are obtained from animals after slaughter they are not considered suitable for a vegetarian diet. Animal fats contain mainly saturated fats (see polyunsaturated fats)

** Vegetarian Foods** and ** Healthy Diets**

Comments Off

Vegetarian Foodstuffs of Indian

Sunday, January 31st, 2010

Amchoor – (also called mango powder) - An Indian spice made by drying and grinding peeled slices of tart, unripe mango into a fine powder. It has a sour taste.

Uses: amchoor can be used to give a sour flavor to savory pastries, stir fried vegetables and drinks.

** Vegetarian Cookery** and ** Low Cholesterol Diets**

Comments Off

Home Freezing- Babas

Friday, January 29th, 2010

An enriched yeast dough incorporating eggs and sugar freezers well, and may be cooked in the form of a “baba” to serve as cake or pudding. A variation of the cake is a ” savarin” made in a ring mould. A baba may be frozen with or without syrup poured over. The basic cake can be wrapped in foil or polythene, but is best placed in a waxed box if syrup has been used. A baba should be thawed for 2-3 hours at room temperature without wrapping. If the cake has been frozen without syrup, the warm syrup may be poured over during thawing; additional syrup may be used even if the cake has been frozen ready for eating. Storage time: 3 months

** Asian Recipes** and ** Low Cholesterol Diets**

Comments Off

Tags: a-z home freezing, babas, enriched yeast dough, freezing an alternative for women to run, Glossary, home freezing, list of common ingredients and substitudes, savarin, some usefuls and facts, sugar freezes, syrup, variation
Posted in A-Z of Home Freezing, Dishes Ideal For Freezing, Freezing- An Alternative for Women on The Run, List of Common Ingredients and Substitutes, Some Useful Facts and Figures |

How to frozen Apricots

Wednesday, January 27th, 2010

Apricots halves can be frozen without peeling. Peeled slices can be used fresh or cooked after freezing. Apricots are subject to discoloration, and should only be prepared in small quantities. Skin may toughen in the freezer and unpeeled halves can be dropped into boilling water for 1/2 minutes to prevent this. Very ripe fruit is best frozen as puree or sauce. To freeze apricot halves, wash them under cold running water, cut into halves and take out stones. Drop into boiling water for 1/2 minutes. Chill in iced water and drain. Pack in dry sugar, using 4 oz sugar to each Ib of fruit, or use 40 per cent syrup. To freeze apricot slices, peel fruit quickly then slice directly into container quarter full of 40 percent syrup. Top up with syrup to keep fruit covered, put Cellphone on top and allow 1/2 in head space. Thaw 3 1/4 hours at room temperature. Storage time: 1 year.

** Asian Recipes** and ** Miracle Diets**

Comments Off

Tags: a-z home freezing, apricots, freezing an alternative for women to run, Glossary, home freezing, list of common ingredients and substitudes, some usefuls and facts
Posted in A-Z of Home Freezing, Freezing- An Alternative for Women on The Run, Glossary, List of Common Ingredients and Substitutes, Some Useful Facts and Figures |

Apple Juice and Apple Sauce

Monday, January 25th, 2010

Apple Juice – may be frozen, but should not be sweetened as fermentation sets in quickly. It is best made in the proportion of 1/2 pint water to 2 Ib apples or it can be made by simmering leftover peelings in water. The juice should be strained through a jelly bag or cloth, and cooled completely before freezing. It may be frozen in a rigid container, leaving 1/2 in headspace or in a loaf tin or ice cube trays, the frozen blocks then being wrapped in foil or polythene for easy storage.

Apple Sauce – Cook the apples to a pulp with a minimum of water. For the best flavour, this should be done in a casserole in the oven, using sluced but unpeeled apples. Sieve the sauce and sweeten to taste, adding a squeeze of lemon juice. Cool and pack into rigid containers, leaving 1/2 in headspace. Thaw for 3 hours at room temperature. Storage time : 1 year.

** Asian Recipes** and ** Slimming Sauce Recipes**

Comments Off

Apples for Pies and Puddings

Monday, January 25th, 2010

Choose firm crisp apples, peel and core, and drop apples into cold water. Slice medium sized apples into twelfths, large one into sixteenth, Apples are best packed with sugar. For a dry sugar park, use a proportion of 1/2 Ib sugar to 2 Ib fruit, and leave 1/2 in headspace. For syrup pack, use 40 per cent syrup, quater filling pack with syrup and slicing apples into containers, finishing with more syruo if necessary, covering with Cellephane, and leaving 1/2 in, headspace.

** Asian Recipes** and ** Slimming Pudding Recipes**

Comments Off

Apple in Cooked Dishes

Monday, January 25th, 2010

A number of basic apple dishes may be succesfully frozen, and this is a convenient way to store surplus fruit. Baked apple dumplings, apple crumble, apple pie and applecake are particularly useful for this purpose.

** Asian Recipes** and ** Slimming Recipes**

Comments Off

Apples for Baking

Sunday, January 24th, 2010

Baked apples can be successfully frozen. They should be large and firm and carefully washed. Remove core, leaving 1/4 in at bottom to hold filling. Fill with brown sugar, preferred spice and a squeeze of lemon juice and bake at 400 F (Gas Mark 6) until tender. Cool and pack into individual waxed tubs or foil dishes. A number of apples may be packed into one foil tray, separated by Cellphane. Cover and freeze. These apples may be eaten hot or cold.

More ** Asian Recipes** and ** Healthy Baking Recipes**

Comments Off

Tags: a-z home freezing, apples for baking, baking, Dishes Ideal For Freezing, Freezing- An Alternative for Women on The Run, frozen, healthy baking, healthy baking recipes, List of Common Ingredients and Substitutes, some useful facts and figures
Posted in A-Z of Home Freezing, Chinese Cooking Tips, Freezing- An Alternative for Women on The Run, List of Common Ingredients and Substitutes, Some Useful Facts and Figures |