Admin
WHAT IS IT, WHAT IS IT EATED WITH AND WHAT CAN IT BE REPLACED WITH !?

In this thread, I propose to talk about products that are necessary for baking bread, buns or in cooking, but whose names we do not know, or these products are not on sale - then what can replace them so that both the taste and consistency of the dish are preserved.

For example:

Cream fresh (Creme fraiche)
This is a special heavy cream from Normandy. Cream fresh has a rich, slightly sour aroma, not far from sour cream, but it is much thicker and has a delicious yellowish-cream color.
If the recipe indicates fresh cream, but you don't have it, replace it with sour cream. It does not flake off when heated, so it can be used to fortify sauces, goulashes and soups, or as an alternative to heavy cream. It can last longer than regular cream.
Regular fresh cream contains 40% fat. Low-calorie fresh cream - 15%, but it is thinner.

Fromage fra (Fromage frais)
Fresh curd from France. It is made from pasteurized cow's milk with cream.
You can replace it in many recipes with both thick yogurt and sour cream.
Varies from 0% to 8%, so the curd can be either soft, liquidish or dense.

Greek yogurt (Greek yogurt)
It is made from cow's or goat's milk, which is boiled to remove water. This makes the yoghurt very thick.
Use it like regular yogurt for a more sophisticated, creamy taste. Due to its high calorie content, it is suitable for heat treatment, so it can be used in hot dishes.
Varies from 8% to 10%, there is also 0% yoghurts, but they are much thinner and do not behave as well when heated.

Quark (Quark)
A soft German cheese similar to cottage cheese. It is made from skim milk and has a very mild, almost bland taste. A good low-calorie alternative to cream cheese.
Very low fat content, 0.1%

Ricotta (Ricotta)
It is made from sheep's milk whey left over from Pecorino cheese. From Italian "ricotta" means "re-cooked". It is a soft, white cheese with a delicate flavor.
Fatter - 14%

Natural yoghurt (Natural Yogurt)
When milk turns sour thanks to natural bacteria, cheese is obtained. Yogurt is made according to the same principle, live bacteria are added to milk and thickened. Its sour taste adds a pleasant taste to the dishes.
Add it instead of cream or sour cream.
Depending on which milk yogurt is made from, its fat content changes. Whole milk yogurt contains 3.4%, dietary - 0.2%

Mascarpone - almost the same as cream cheese or delicate soft and non-acidic cottage cheese.
Very delicate fat cheese - up to 40%
Replacement:
Rub ordinary cottage cheese through a sieve and mix with heavy cream (or immediately in a mixer at low speed).
Heavy market cream, or cream 35% from the store.
Can be replaced with pureed diet cottage cheese.
Weigh 20% thick non-sour sour cream overnight in a bag so that the excess liquid is glass.
Soft cheese Philadelphia.

Garam masala {Dagat masala) (from Ind. Dagat - "warm, hot" + masala - "spicy mixture") - a mixture of toasted and crushed spices, common in the cuisine of the cold regions of North India. Garam masala can contain almost all Indian spices, but usually it contains up to 12 ingredients: cumin, coriander seeds, black and allspice, Indian bay leaf (these spices form the basis of the taste), and also in small quantities - cinnamon, cloves, nutmeg and cardamom.More modern versions also include hot red chili, fennel, saffron, and nutmeg. All the components of garam masala are necessarily ground together, and such a mixture is always made by the chef himself immediately before preparing the dish, so it cannot be bought ready-made in a store. Indian chefs usually add garam masala at the very end of cooking, or simply sprinkle this mixture on the dish before serving. In addition, garam masala is almost always added to batter, in which pieces of vegetables or fruits are fried.
Masala (Garam Masala, Kashmir Masala, Chat Masala, Green Masala, Madras Masala)

Vindaloo (vindaloo) - a complex burning mixture of fried hot spices common in the central and southwestern regions of India; it usually includes: mustard seed, cumin, ginger, black pepper, shambhala seeds, cloves, coriander seeds, red hot pepper and tamarind. From the spicy mixture, adding vinegar, they make hot pastes and sauces, and serve them. with meat, fish or rice. The same name is given to dishes seasoned with such a paste or sauce, for example, for making "fish vindaloo" - a fish slightly fried over high heat is stewed in wine vinegar with hot spices and garlic.

Colombo {colombo) - A common in Caribbean cuisine, a powdered spice mixture of coriander, chili, cinnamon, nutmeg, saffron and garlic. Colombo stew is usually made with pork, chicken or fish with vegetables, with vegetables being stewed along with the main product, and rice and beans are served separately as a side dish.

Punch funeral (panch pkoron) (literally: "five seeds") is a classic Bengali spice mix of equal parts cumin, fennel, shambhala, black mustard seeds and nigella seeds. Sometimes it also includes azhgon (sometimes instead of cumin) or black pepper. A mixture of unmilled spices is fried in vegetable oil (usually mustard oil) just before use. Panch-phoron is a traditional seasoning for vegetarian dishes in South India; in West Bengal, the state of Sikkim and in the cuisine of Bangladesh, it is used more often in meat dishes.

Sambar-podi, or Sambar powder (sambaar podi) - a popular South Indian spice blend based on lentils; it is fried in a dry frying pan so that the mealy raw flavor disappears, and then mixed with fried spices: cumin, coriander, shambhala and black pepper, sometimes fried mustard seeds, fried chili and asafoetida are added. The mixture is then ground and seasoned with lentil or vegetable curries.

Chutney (chutney) - traditional Indian spicy sweet and sour fruit and vegetable seasoning for meat; it is prepared with a wide variety of fruits, vegetables and spices (tomatoes, mangoes, raisins, apples, hot peppers, ginger, mint, sugar, vinegar, or lemon juice). Chutney is especially widespread in eastern India, where it is most often served with curries in small outlets or placed on a plate next to rice. The sweeter versions are simply spread over the bread.

Pesto (pesto)
Basil manifests its character most clearly in the famous, world-renowned Italian pesto sauce. According to the classic recipe, pesto is made from fresh basil, garlic, olive oil, pine nuts (Italian pine) and grated parmesan (some modern versions also add parsley, coriander leaves or mint).
Basil, salt, garlic and nuts for the sauce must be pounded in a marble mortar with a marble pestle by hand (even the very name of the sauce, which looks like a Russian pestle, is associated with the Italian word pestare - “crush in a mortar”), and then add hot dry cheese (usually equal amounts of parmesan and pecorino) and extra virgin olive oil.

Wasabi Is a Japanese variety of horseradish. It is also known as "mountain marshmallow". It is grown near the rapid mountain streams. Peeling the root reveals a tender, apple-green flesh that is either grated or dried and ground into a powder. The powder is mashed by adding a little soy sauce or water.

Burnt sugar - melted sugar without adding water and brought to brown. It is used in the preparation of bread, red sauces, kvass. Cooking recipes:
1. option: 200 gr. put sugar in pieces (not soluble) in a clean frying pan, moisten with water, hold on the stove until the sugar is browned until dark, then add ½ cup boiling water, boil and pour into a jar. Warm slightly before use, take ½ spoon or more, depending on taste.
2. Option: Heat sugar in a spoon over low heat until a dark brown syrup is formed. With this cooking method, you need to take either a piece of lump sugar moistened with water or granulated sugar.
Can you replace sour cream with curd?
Alexandra
Admin, these are valuable notes!

I want to add a word, only we are not talking about replacing a hard-to-find product, but a fat one with a fat-free one.
In all recipes, whether I add it to bread, salad or soup, I replace sour cream with low-fat creamy cottage cheese, such as Valeo 0.3% or 0% House in the village, Ostankinsky

I even make mayonnaise from this cottage cheese, small amounts of Dijon mustard, olive oil and lemon juice with added salt.
Tanyusha
Alexander about mayonnaise from cottage cheese can be found in more detail.
Alexandra
tanya1962 ,

With your permission, I will call it "Replacing ready-made mayonnaise with dietary homemade".

I wrote about this mayonnaise, it seems, in "Combating the consequences of baking bread".
I haven't done it for a long time, I don't remember the proportions offhand.
To taste I mix, about half a jar of cottage cheese for a teaspoon of lemon juice and olive oil, from a quarter to half a teaspoon of mustard (the simplest one without additives), salt to taste, you can finely chopped dill. In short, the consistency should be like mayonnaise or a little thinner. Mixed just before salad dressing for 1 time. I added it to different salads, but the most delicious version was an imitation of Olivier: finely grated raw cauliflower (creates a mass instead of potatoes), lightly salted and fresh cucumbers, peas, green onions, egg whites (you can do without them), boiled chicken, turkey, fish or shrimp ... I already told in that Temka: I treated a colleague, and she was surprised, did you say you don't eat mayonnaise or even Olivier
Tanyusha
Alexandra, thanks, took note of everything at the weekend.
Esther
In the recipe for "Marble Bread" (all ingredients are standard, plus vanillin and grated chocolate), you need to put "Baking Powder" 1 tsp.
What it is? I have not seen this anywhere on sale.
Crochet
Esther, baking powder is a common baking powder. This question has already been repeatedly asked on the forum, just type in the search - "baking powder", and you will immediately find out what kind of "animal" it is and what it is eaten with.
Caprice
Quote: Admin

Mascarpone - almost the same as cream cheese or delicate soft and non-acidic cottage cheese.
Very delicate fat cheese - up to 40%
Replacement:
Rub ordinary cottage cheese through a sieve and mix with heavy cream (or immediately in a mixer at low speed).
Heavy market cream, or cream 35% from the store.
Can be replaced with pureed diet cottage cheese.
Weigh 20% thick non-sour sour cream overnight in a bag so that the excess liquid is glass.
Soft cheese Philadelphia.
Not worth replacing in my opinion Mascarpone Philadelphia... A completely different taste. Mascarpone - there is no sourness in it, which in Philadelphia takes place. Better grated in a blender Ricotta, or very thick not sour(!) cream
SchuMakher
Baking powder can be replaced with soda + citric acid - 1: 1
Olguta
Is it possible to replace molasses with honey? And the better maltose molasses?
Nisaja
Good topic! I also have a question! In my old lady, the recipe for "Sieve Bread" requires 400 grams of some kind of "baked flour". I don't know what it could be. Maybe more experienced bakers know?
For linguists also: in the English version it is written as "brown flour", the French write "de farine bise", and the Germans call this flour "Zwiebackmeh" - oh, I almost broke my finger))) Thank you for your help !!!
taty
Quote: taty

Spit - adj.
one.Finely ground and sifted (about flour, usually rye).
2. Baked from such flour ...
and further

🔗
Admin

The answer is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

Bakery rye flour BAKED - flour yield from grain is 60%, the finest grinding.
When finely ground, the flour is tender, consists of small particles of the center of the grain, the outer layers of which are removed.
Pekle flour - Peklevanka - finely ground and sifted rye flour.
The closest in terms of the quality of grinding and the yield of flour from grain is sown rye flour - 63-65%.



Nisaja
Thank you !!! Look for a boom now, although we sell only flour labeled "rye", without specifying its type. Go figure out what kind of grind it is ... Call the manufacturer ...
Olguta
Look at the side on a packet of flour, I found all the information there
Astahhova
Tell me, I can't find dry sour dough starter in the store, I've never seen what it looks like, the sellers can't help either, tell me, can you replace it with something?
artisan
But what can replace Ricotta cheese? And in general, what is he like?
Summer resident
Check out the very first post
artisan
: Yes, I did! Thank you, Summer Resident !!! What is it - I figured it out .. but is it possible to replace it with ordinary cottage cheese from the market?
Pakat
What is it and how can it be replaced !?
artisan, you can replace, only the taste of the cottage cheese is different ...
artisan
Pakatic, so I mean it ... well, what can you do if there is no such thing in our shit ...
Omela
Anchovies in meat and fish dishes, it gives a slightly noticeable flavor. You can replace it with a sprat of spicy salting, and if you need a light tone, then just a sprat.

Balsamic vinegar - can be replaced with wine, but if you want to get a little closer to the original taste, then you can try to insist wine vinegar with herbs and spices (proportions - 1 cup of herbs to 2 cups of vinegar, for example, apple cider).

Fennel - in appearance it is similar to dill, and in taste and smell it resembles anise. Found in fish, vegetable dishes. Fennel root can be substituted with stalked celery.

Capers - an important ingredient in the original Olivier salad. You can replace them with olives, olives, gherkins.

Maple syrup - can be replaced with honey.

Artichokes - replace fresh ones with canned ones, and they, in turn, canned sweet peppers.

(from the train "Appetizing stories")
pygovka
girls in our city have 35% cream, very expensive, and not everywhere, you can find 10 or 15 more, so how can you replace this heavy cream so that you can think of a creamy cream (instead of cream), but there is 30% sour cream.
Kalmykova
You can also beat sour cream, if it is not too runny. And ordinary sour cream can be thrown on a sieve so that the liquid is glass, and then the sour cream is perfectly whipped.
pygovka
Thank you. But this cream of 10% can also be whipped, but perhaps you need to add a thickener for the cream?
Kalmykova
I really don't like any chemistry.
pygovka
they don't taste very good to me either, but I want to try the cream ...
Jouravl
Girls, I need some advice - I have Mozart chokolate spirits in small bottles. One says - pure chocolate 87% on the other chocolate cream. What is the best way to use it? He's alcoholic, in cream, in a biscuit or somewhere else .. and how many grams to hang .. They are 50 ml each ..

gawala
Quote: Jouravl
on others chocolate cream. What is the best way to use it? He's alcoholic, in cream, in a biscuit or somewhere else
Chocolate cream, this is the usual Mozart liqueur, 17% alcohol ... Like Baileys liqueur, to make an analogy. For my taste, Mozart is better ..
You can have a drink with friends, you can also in a cream .. Anywhere ... Small 50ml, as far as I remember, the same as the big bottles. The only difference is in volume ... 50ml. gift happenings. tons in a set of 5 pieces of different well and so, "by weight"
Jouravl
Galina, Galya thanks! Yes, they are gift, it did not even occur to me that you can drink them. I somehow orientated myself more towards baking.
Thank you very much, now I will look for something in the recipes ...
gawala
Quote: Jouravl
it didn't even occur to me that I could drink them
Yes, alcohol is ordinary .. But delicious ...My mother-in-law is a great lover of Mozart ... Chocolate respects more and more ...
In baking, in cream, it will be very tasty ...
Jouravl
gawala, but I thought it was a concentrate
Of course, hardly anyone will drink it, now I will adapt it somewhere.
gawala
Quote: Jouravl

gawala, but I thought it was a concentrate
Of course, hardly anyone will drink it, now I will adapt it somewhere.
I got it ..
Well, try something you can take a sip .. At least you will have an idea than in the homeland of Mozart "poison" ...
What do you think is rotten?
Jouravl
Quote: gawala

I got it ..
Well, try something you can take a sip .. At least you will have an idea than in the homeland of Mozart "poison" ...
What do you think is rotten?
Galya, no, alcohol doesn't spoil. Not lovers of such drinks in our family ...
We use more in cooking ... Now I'll see something suitable from the recipes.
gawala
Quote: Jouravl
We use more in cooking ...
In Tiramisu, cream is delicious .. In any chocolate biscuit, where the cream is butter ... or any other suitable ...
Bast1nda
Reading a new recipe. The question is, what is the best substitute for natural yogurt? (fresh sour cream 15% or fermented baked milk 4%).
And amaretto. Couldn't buy amaretto.
What is the best replacement?
Irgata
Quote: Bast1nda
amaretto
balms? they also have a bright taste
Crochet
Quote: Bast1nda
what is the best substitute for natural yogurt?

Sharp, I always replace 10% sour cream, but yours, 15% sour cream, will also be good ...

Fermented baked milk is also possible, it will turn out more dietary ...
Bast1nda
Irsha, Crochet, girls, merci. I prepared sour cream, because it certainly does not have sourness, and instead of amaretto, orange will go. He is also a liquor, well, you think there will be a slightly different shade of the cake)))))
Irsha, Irchik, I'm not risking something from Riga. It is very bright herbal in taste.

I am mastering a new book from Keshe, they sent me ... I train on cats Keshke. There the recipe sunk into my soul with raspberry jam! (the husband is delighted, he is the brutal Innokenty). The rest of us was girls. And this kid!

Rita
Bast1nda, amaretto can be substituted with almond essence with any liquor.
Bast1nda
Rita, Thank you! But as luck would have it, I have nothing! And the recipe is super-duper, well, I like it))))) has almost realized it. Amaretto tried to buy another 30th on the Metro, but as luck would have it, there was only champagne, which is not surprising :)
I replaced it with German orange liqueur. I'll buy an amaretto and play with it. There are only vanilla and mint essences at home, I don’t know how to do cakes))))) I don’t hold a variety.

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