Submitted by Stuart Broz on Tue, 02/17/2009 - 1:30pm
Image by Jennifer DickertI don't generally keep a stock of buttermilk in my refrigerator. On the other hand, I do come across a lot of recipes that call for buttermilk. If you're like me, you have some options. You can run out and get some (and figure out what to do with the inevitable leftovers) or you could make your own: either the real stuff or a serviceable substitute.
Submitted by Stuart Broz on Thu, 02/12/2009 - 7:10am
There are three main ways to improve your cooking:
- Improve your cooking techniques.
- Improve your judgment in the kitchen.
- Improve your ingredients.
Which one do you think is easiest?
Submitted by Stuart Broz on Mon, 02/09/2009 - 12:53pm
Need a substitute for Nyafat (which is, itself, a vegetarian substitute for rendered chicken fat, or schmaltz) now that it is no longer available? You have some options.
Submitted by Stuart Broz on Mon, 02/02/2009 - 4:17pm
Over on eGullet, there is a thread about corn syrup substitutions. A lot of people are trying to cut back on the use of corn syrup, so this seemed like a good thing to research.
On the eGullet thread, agave nectar is a popular choice. Agave nectar isn't something that most people have lying around, though, and it isn't as dirt-cheap as corn syrup.
Is there another option?
Sure.
This recipe appears popular on the Internet:
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
