Quite often in culinary recipes there is an instruction "sprinkle a dish (mainly salads) with lemon juice." Citrus fruits are generously added to pastries. The sour lemon juice makes it less cloying. Citrons are added both to dough and creams. They use the zest of an exotic fruit, and candied pieces of pulp and skin. But the most common ingredient in dishes is lemon juice. It is added both to soups (for example, hodgepodge) and to drinks - tea, alcoholic and refreshing cocktails. This article is devoted to one question: is it possible with acid? And if so, how to introduce white crystals into the composition of the dish? What are the proportions? What needs to be done to make the dish taste as if it had natural lemon juice? You will read about it below.
What is citric acid
What is this white crystalline powder really? Undoubtedly, it is a synthetic material. And before clarifying the question of whether lemon juice can be replaced with citric acid, we must establish a connection between these two products. Does synthetic powder have anything in common with citrus fruits? Citric acid was first discovered by the Swedish pharmacist Karl Scheele in 1784. How did he get it? He isolated it from the juice of unripe lemons. As you can see, there is a direct connection between these products. The resulting powder is a tribasic carboxylic acid. It dissolves perfectly in water when it reaches at least eighteen degrees. Citric acid also combines well with ethyl alcohol. Therefore, it can be used to make homemade tinctures and vodkas. But in diethyl ether, the powder is poorly soluble.
Industrial production of citric acid
Any reasonable person will ask: if the powder is extracted from citrus fruits, then why is it so much cheaper than fruit? After all, an eighteenth-century apothecary evaporated natural juice to get white crystals. Then shag biomass was added to lemon juice. This plant also contains a large amount of this acid. In modern times, industrial production receives powder by biosynthesis from molasses and sugar using mold strains. Citric acid is used not only in cooking, but also in medicine (including to improve metabolism), cosmetology (as an acidity regulator) and even construction and oil industry. The world volume of its production is more than one and a half million tons. And about half of this amount is produced in China. In light of this, the question of whether lemon juice can be replaced with citric acid seems even more relevant. Especially if the label says "Made in China".
The benefits of citric acid
Synthetic powder is widely used in the food industry and is labeled as E330-E333. But is this flavoring completely safe, is it possible to replace lemon juice with citric acid without harm to the body? The powder is used in the food industry, not only to improve the taste of the product. Citric acid prevents the development of microorganisms, the appearance of mold and unpleasant odors. Therefore, E330 is also used as a preservative. Despite the fact that citric acid is no longer extracted from fruits, it, like citrus fruits, improves vision, strengthens the immune system and has a positive effect on the digestive system. Since it speeds up the metabolism, it is used in diets to reduce excess weight. This substance removes toxins, toxins, harmful salts from the body.
Harm of citric acid
Not all people can tolerate citrus fruits. These fruits can cause an allergic reaction. Similarly, citric acid is unacceptable for some people. With caution, it should be used by patients with gastritis and stomach ulcers. But we wondered: can citric acid replace lemon juice? It's time to answer it. Yes maybe. But in the case of powder, care must be taken not to make the solution too concentrated. After all, then it can lead to discomfort in the stomach, to heartburn, colic and vomiting. Do not eat undissolved powder, as it causes burns to the mucous membranes.
Subtropical fruits cannot be called cheap. And in most recipes, the dish requires only a couple of drops or a teaspoon of lemon juice. The rest lies in the refrigerator for a long time, dries and withers. Whereas citric acid in a bag can be stored for years. Yes, and it is worth every penny. Therefore, experienced housewives usually answer the question of whether citric acid will replace lemon juice: “Yes! And vinegar too! And it can also be used to wash metal surfaces contaminated with limescale and rust.”
As for cooking, the range of dishes in which you can use both citrus juice and citric acid is quite wide. If you are kneading dough, you can mix a small amount of synthetic powder with flour. In other cases, acid crystals must be dissolved in warm water until the concentration of ordinary lemon juice is reached. The proportions are. A small pinch (some recipes recommend on the tip of a knife) to fifty milliliters of warm water. The solution should be cooled.
It is used as an antiviral and anti-infective agent, and it is also used by cosmetologists in their field. And, of course, many are interested in the question of how to make lemon juice from citric acid. But first, we will find out if lemon is as useful as it is commonly believed.
Lemon that kills
A strange phrase, because for everyone lemon juice is a constant assistant not only in the kitchen, but in general in everyday life. But after all, if you think correctly, then the lemon really kills. After all, it completely destroys bacteria. And here it is better to use not natural fresh, namely lemon juice from citric acid. If the cutting board is wiped with a solution of citric acid, then you can get rid of all the bacteria that many purchased products cannot destroy.
Lemon juice prevents the development of pathogenic bacteria that cause dysentery. By the way, in this case, you can also make lemon juice from citric acid at home. In this situation, it can easily replace natural.
Surely everyone will be interested to know:
- In the 18th century, this sunny fruit was available only to bohemians. It was possible to get bright fruits in Holland. They came to our country only in salt form. Then no one even wondered how to make lemon juice from citric acid, since this very acid had not yet been able to be extracted.
- Our ordinary cabbage is more useful than bright citrus. After all, it contains more vitamin C. And even more of this useful substance is in rose hips.
- Citrus juice will help with fever. Although in this situation it is also better to make lemon juice from citric acid, the proportions here are different. You need to throw a little in cool water, on the eye. This solution is rubbed into the ankles, arms and back. In ten minutes the temperature will drop by one degree.
The reader may not be aware of the following important lemon properties:
- If it is becoming more and more difficult to fight depression, you need to cut the fruit into slices and spread it around the apartment. The smell of this southern fruit is good for uplifting.
- Solar citrus also helps with insomnia. You just need to squeeze a slice of lemon into a glass of water before going to bed. Falling asleep after such a drink will be much easier.
- Helps lemon and calluses. First you need to steam your legs, and then attach a piece of fruit to the damaged skin and put on socks. True, it will take from 10 to 15 such procedures to get rid of corns forever.
- If not only the taste is important, but also the benefits, then you should not add lemon to boiling water, this destroys vitamin C.
This fruit with a bright skin has a lot of useful properties. He can be a therapist, and a nutritionist, and a cosmetologist.
Lose weight with lemon
The benefits of citric acid for weight loss simply knows no bounds. It helps the production of gastric juice, fights fats, and has a positive effect on metabolism. How to make lemon juice from citric acid in this situation? Very simple. It is necessary to dilute a teaspoon of the powder in a liter of water. It should be noted that natural orange juice has the same useful qualities, but its calorie content is much higher.
Lemon juice in cosmetology
Citrus juice will help get rid of acne and age spots on the face. If you regularly wipe your face with lemon juice, then the skin will become lighter and acquire a healthy glow.
An excellent remedy for inflammation on the face is a mask of lemon juice with white clay. To get the desired effect, it is enough to leave this mixture on your face for only fifteen minutes.
You can juice with water. It is very pleasant to wipe the face with such cubes after morning washing. This procedure will help to make the skin matte and give it a beautiful blush.
Lemon juice for age spots
If you mix starch with lemon, then you can fight age spots. It is necessary to dilute a tablespoon of starch with lemon juice until the mixture becomes viscous. The mask is applied only to the spots for twenty minutes. Then it must be washed off.
If you mix lemon and hydrogen peroxide, you can easily whiten your skin. To do this, two tablespoons of peroxide are mixed with juice squeezed out of half the fruit. In this solution, you need to dip the gauze and apply to the spots for half an hour. You need to repeat the procedure for ten days. Such a solution dries the skin very much, so you will have to stock up on a greasy cream and sour-milk masks.
The easiest way to make juice is to take a fruit and squeeze fresh juice out of it.
Why Make Artificial Lemon Juice?
It often happens that you don’t feel like cutting a whole fruit for the sake of a drop of juice. It may turn out that the necessary fruit is simply not in the kitchen, and if half a lemon was lying around in the refrigerator, it could rot or dry out. And here the question arises, how to make lemon juice from citric acid? The recipe is quite simple. It all depends on the purpose for which this juice is needed.
Citric acid has many benefits
It definitely won't rot or dry out. It does not need to be stored in the refrigerator, it has enough space on the shelf in the closet. The most important thing here is not to confuse it with anything. There are a lot of powders on the shelf. It will be very annoying if, for example, a pan of okroshka suffers from the fact that sugar was added instead of lemon.
The most interesting thing is that the answer to the question of how to make lemon juice from citric acid is quite simple. You just need to mix this very acid with water. It won't take more than a minute. Proportions are another matter. It all depends on the purpose of using this liquid. But the manufacturer will not affect the taste of the drink in any way, since all citric acid is the same. Its quality does not depend on the place of production.
What is citric acid
How to dilute citric acid?
So, in front of you is a glass of clean water and food citric acid. It is important to understand that everyone has their own sensitivity, and you need to select the dosage so that it is pleasant for you. Approximately half a teaspoon per glass of water will be enough: the taste should be mild, pleasant, moderate.
The use of citric acid
In order to lose weight, drinking water with citric acid is not enough, you also need to adhere to proper nutrition. Initially, we will determine: in the morning on an empty stomach you need to drink 1 glass of water with acid and half a glass throughout the day before each meal, ideally for 20-30 minutes. For convenience, you can take a bottle of acidified water with you to work or study.
Note: Do not exceed 35°C. It is desirable to maximize the contact time of the solution with the membranes, however this may be limited by increasing temperature.
Soaking the elements in the cleaning solution is effective in dissolving metal contaminants. Repeated soak/solution cycles are recommended to achieve the best cleaning results.
The color of the solution will be green-yellow if the citric acid cleansing solution contains iron citrate. A change in the color of the solution to dark yellow or red-brown will indicate that all citric acid is associated with metal ions. In this case, the cleaning solution must be discharged into the sewer, a fresh portion of the washing solution should be prepared and the cleaning procedure continued.
4. Flushing elements
Discard all used cleaning solution and empty the reagent bottle. Flush and completely remove residual cleaning solution from the modules, pressure vessels and piping system using raw water or permeate. The easiest way to do this is to fill the reagent tank with water and then direct the flow from the return line directly to the sewer.
If you decide to cook some dish according to a new recipe, but find out that some ingredients are not only in your kitchen, but also in the nearest stores, do not despair! Many imported, as well as ordinary domestic products, can be replaced (not always without sacrificing taste, but still ...)
The list below will help you choose the most suitable replacement for you (and your wallet) and delight the family with delicious new dishes.
What can replace alcohol?
What can replace various alcoholic drinks in recipes if, for example, we cook for children or simply do not want to use alcohol:
- White wine semi-sweet - juice from light grapes with sugar.
- White wine dry - juice from light grapes with the addition of light wine vinegar.
- cherry liqueur- syrup of canned cherries.
- Vodka- juice from light grapes or apple juice with the addition of lime juice.
- Kalua - espresso with cream; non-alcoholic coffee extract; coffee syrup.
- Cognac- peach, apricot or pear juice.
- Red wine - juice from dark Concord grapes; red wine vinegar.
- Cointreau - concentrated orange juice
- Port wine- juice from dark grapes with the addition of lemon zest.
- Rum- light grape juice or apple juice with the addition of almond extract
How to replace different products?
Anchovies
- you can replace them with a sprat of spicy salting, and if you need a light tone - then it’s completely ordinary, worker-peasant.- Peanut butter - you can replace any other refined vegetable oil. It is advisable to replace peanut butter with refined olive oil.
- artichokes Canned artichokes can be substituted for fresh artichokes. And canned artichokes, in turn, are replaced with canned sweet peppers.
- Balsamic vinegar - Balsamic vinegar can be replaced with wine vinegar. If you want to get as close (as close as possible, of course) to the original taste of balsamic vinegar, try infusing wine vinegar with herbs and spices. This will give it a more refined taste and aroma.
- pancake flour - plain flour and baking powder
- vanilla essence – 12.5 g of vanilla essence can be replaced with 1 g of vanilla powder or 20 g of vanilla sugar.
- Mustard - 1 st. replace a spoonful of prepared mustard with 1 teaspoon of dry mustard mixed with 2 tbsp. tablespoons of wine vinegar, white wine or water.
- bitter chocolate (100 gr.) - 3 tbsp. tablespoons cocoa, plus 1 tbsp. a spoonful of margarine plus 1 tbsp. a spoonful of sugar and a tablespoon of water.
- Daikon - green radish or radish.
- Pressed yeast - dry yeast - 1x0.25. capers- you can replace them with olives, olives or gherkins.
- Coconut milk - in sauces, coconut milk can be replaced with low-fat cream (10-15 cream, in desserts - with regular milk. If you want to give a coconut flavor to pastries, coconut flakes are also suitable. But replacing coconut milk, for example, in national Thai soups, perhaps, is not worth it.
Maple syrup
- can be replaced with honey.- Canned apricots and peaches interchangeable.
- Brown sugar - is replaced by ordinary sugar, but you need to put it on 3/4 of the volume recommended in the recipe.
- Cornflor (cornmeal), 1 tbsp. spoon - 2 tbsp. spoons of flour.
- Natural ground coffee - instant coffee 1x1, coffee drink - 1x1.5.
- Cream fresh- replaced by thick non-sour (rustic) sour cream.
- Corn starch - is replaced by any other starch.
- Sesame oil - replaced by olive.
- Chicken- in especially desperate cases, it is replaced by veal or pork. Sometimes even tuna.
- Lime- juice and zest can be replaced with lemon.
- Lemongrass - replace with melissa.
- Lemon juice - you can replace 1/4 tsp. citric acid diluted in water, or 1 tbsp. l. table vinegar.
- shiso leaves- lettuce leaves.
- Leek - can be replaced with onions and vice versa - for a milder taste, you can replace onions with leeks.
- Shallot - ordinary small onions.
- Butter - margarine 1x1, melted butter 1x1, vegetable oil - 1x0.84.
Flour
wheat for kissels and jelly - potato starch 1x1.- unrefined sakha r - is replaced by ordinary sugar.
- Olive oil - vegetable, although it is more useful to cook on olive.
- oregano - and marjoram are interchangeable.
- Parma ham - replace with ham.
- Buttermilk- is replaced by half milk and half natural yogurt. The second substitute is kefir.
- Polenta(corn porridge made from wholemeal flour) - corn grits. Grind it in a coffee grinder and you will get real flour for making polenta!
- fondant- replaced with icing or melted chocolate.
- Tomatoes - in some recipes, you can replace ketchup or tomato paste.
- curdled milk , 1 glass - 1 tbsp. a spoonful of lemon juice mixed with a glass of milk.
- Spicy mixture of Garam masala - 1 tsp. turmeric, coriander and cumin.
- Radichio - can be replaced with a regular salad or red cabbage, depending on the recipe.
- Baking powder for the dough - baking soda - 1x1.5
- Granulated sugar - powdered sugar 1x1, natural honey - 1x1.25, glucose - 1x2.3.
- Golden syrup - replaced simply with sugar syrup or honey.
- Celery- replaced with finely chopped fresh cabbage.
- pine seeds - Replace with walnuts or almonds.
whipped cream
- If the recipe calls for whipped cream, try 1.5 cups of condensed milk and tsp. lemon juice. Whip like regular cream.- whipped cream -Make banana puree and beat it with egg white. Add a couple of drops of vanilla extract and sugar.
- Sour cream- is replaced by natural yogurt and vice versa.
- Mascarpone cheese - can be replaced with fatty cottage cheese, or a mixture of heavy cream and cottage cheese. And you can also mix an equal amount of cottage cheese and natural yogurt.
- Mozzarella cheese - replace suluguni or Adyghe cheese.
- Parmesan cheese - any hard cheese.
- Fennel- fennel root can be replaced with petiole celery.
- Fromage free - thick yogurt or sour cream.
- fruit or rum essence for flavoring the dough - it is replaced by citrus extract, the addition of grated lemon or orange zest, cognac, lemon or rum.
- Chocolate- cocoa powder 1x2.
- Chocolate- a chocolate bar is replaced by 3 tbsp. l. cocoa powder and 1 tbsp. l. vegetable oil.
- Japanese sushi rice - can be replaced with round grain rice.
What can replace eggs in baking and cooking recipes?
When preparing a culinary product, the egg can be replaced with the following ingredients:
- 1 egg = 2 tbsp. l. homemade milk + 1/2 tbsp. l. lemon juice + 1/2 tbsp. l. soda
- 1 egg = 2 tbsp. l. homemade milk + 1/4 tsp. baking powder
- 1 egg = 2 tbsp. l. water + 1 tbsp vegetable oil + 2 tsp baking powder
- 1 egg = 2 tbsp water + 2 tsp baking powder
- 1 egg = 2 tbsp corn or potato starch
- 1 egg = 1 tbsp powdered milk + 1 tbsp cornstarch + 2 tbsp water
When preparing sweet pastries, the replacement is as follows:
- 1 egg = 1 tbsp. l. corn starch + 2 tbsp. l. water
- 1 egg = 1 banana, mashed
- 1 egg \u003d 2-3 tablespoons of soy flour, beat with a whisk with a little water (you should get a foam) and pour into the dough.
| What can replace lemon and its juice | Description |
| Alternative for drinks | Lemon juice contains a large amount of vitamin C, so it is often included in various "vitamin" cocktails. Other citrus fruits are suitable instead, for example:
They also have a rich vitamin composition, so they will be a good alternative. |
| fruit juices | In baking or in a salad, the same sour juices, which contain a large percentage of vitamin C, will be a good substitute. It can be the juice of sour apples, grapefruit. In homemade mayonnaise or for extinguishing soda, juice is suitable:
Various sugar-free berry concentrates are also suitable. |
| In a marinade for meat, berries will be a good analogue of lemon. They not only differ in the composition rich in vitamins, but also allow you to saturate the dish with a pleasant berry taste. Berry juices have a beneficial effect on the condition of the skin, digestive functions, and the immune system. |
|
| Vinegar | In a hodgepodge, it is permissible to use not only zest, lemon juice, but also vinegar. It is also relevant in baking and other dishes. |
| Lemon acid | This is the best option not only for cooking fish, but also for other dishes. It just needs to be dissolved in water, and then added to the dish. If you need to soften the sour taste, you can use honey. In some cases, it is permissible to add the powder to a dish without diluting it with water, for example, in a salad. |
Lemon, and in particular its juice, is widely used in cooking. Quite often, it acts as an excellent tool for cleaning kettles, microwaves, washing machines from dirt, scale.
Lemon juice is added to pastries, used in the preparation of fish. It makes the taste and aroma of the dish more pronounced, helps to make the dough more magnificent.
If during the preparation of this or that dish, this product was not at hand, the question arises of what can replace the lemon. There are several alternative products that can be used as a complete replacement.
What to take instead of lemon for making a drink
All citruses will be a good substitute. You can prepare a healthy "vitamin" drink using:
- tangerine;
- lime;
- grapefruit
- orange.
They have the same vitamin C-rich composition, so they will be the best analogues of lemon.
fruit juices
In baking, in the marinade, you can use not only lemon, but also juices of berries and fruits. They also contain ascorbic acid and can be used to make sauces.
As a substitute, you can choose juice:
- apples
- other citruses;
- sea buckthorn;
- cranberries;
- cranberries;
- currants.
In addition to juices, berry concentrates will be a good solution, it is important that they do not contain sugar. You can add lemon zest or other citrus zest to the dough for desserts.
Berries are probably the best alternative to lemon. Of course, they are not able to repeat the taste of lemon, but they will add the necessary sourness to the dish, saturate it with vitamins.
The use of berries favorably affects:
- skin condition;
- the functioning of the digestive organs;
- the immune system;
- health in general.
Berries will be appropriate in salad, jelly. This is a good addition to the marinade or sauce for meat, fish. For cooking fish, it is better to use grape, pomegranate juices. Any berries can be added to jam, saturating it with vitamins, pleasant taste, aroma.
Vinegar
This is a good alternative to lemon in homemade mayonnaise. Vinegar, unlike lemon, is present in the kitchen of every housewife. It can be added to the salad, in the dough.
It is better to use apple or wine vinegar. The table is also suitable, it will help to extinguish soda, it will be appropriate in dressings for cold dishes, unsweetened cream.
Lemon acid
There is no better alternative than citric acid. It allows you to completely repeat the taste of lemon. If there is zest, it can also be included in the dish so that not only the taste, but also the aroma is appropriate.
Citric acid can be diluted:
- water;
- apple cider vinegar;
- honey.
Sometimes you don’t even need to dilute with anything, use a pure powder that will add the desired sourness and splendor to the dish.
There are many options for replacing lemon. All of them help in the preparation of all kinds of dishes. Each analogue has its own specific taste, aroma, but most importantly, they have almost identical characteristics with lemon. Study each of the analogues presented and choose the most suitable for yourself.
It happens that you want to cook something, you read a recipe, and there is some unusual ingredient there: coconut milk, artichoke, polenta and many others. Or you started cooking something and suddenly found that you had run out, for example, eggs or chocolate. What can replace these and many other products?
What can replace some ingredients in recipes:
wheat flour for jelly and jelly - potato starch 1x1
baking powder - baking soda - 1x1.5
pressed yeast - dry yeast - 1x0.25
100 gr. bitter chocolate - 3 table. tablespoons of cocoa, plus 1 table. a spoonful of margarine plus 1 table. a spoonful of sugar and a tablespoon of water
1 table. a spoonful of cornflower (cornmeal) - 2 table. spoons of flour
1 glass of curdled milk - 1 table. a spoonful of lemon juice mixed with a glass of milk
granulated sugar - powdered sugar 1x1, natural honey - 1x1.25, glucose - 1x2.3
butter - margarine 1x1, melted butter 1x1, vegetable oil - 1x0.84
chocolate - cocoa powder 1x2
natural ground coffee - instant coffee 1x1, coffee drink - 1x1.5
Unrefined sugar - replaced with regular sugar.
Fudge - replaced with icing or melted chocolate.
Corn starch - is replaced by any other starch.
Cream fresh - replaced by thick non-acidic (rustic) sour cream.
Fromage fré - thick yogurt or sour cream.
Garam masala (spicy mixture) - 1 tsp each turmeric, coriander and cumin.
Light molasses - is replaced simply with sugar syrup or honey.
Maple syrup - can be replaced with honey.
Pancake flour - regular flour and baking powder.
Artichoke - Fresh artichokes can be substituted for canned ones. And canned artichokes, in turn, are replaced by canned sweet peppers.
Polenta (cornmeal porridge) - corn grits. Grind it in a coffee grinder and you will get real flour for making polenta!
Mozzarella cheese - replace suluguni or Adyghe cheese.
Shallots - ordinary small onions.
Leek - can also be replaced with onions and vice versa - for a milder taste, you can replace onions with leeks.
Vanilla essence is a nature-identical food flavoring that contains both natural and non-natural ingredients and is therefore significantly less expensive than extract. 12.5 g of vanilla essence can be replaced with 1 g of vanilla powder or 20 g of vanilla sugar.
Sour cream ... is replaced by natural yogurt and vice versa.
Whipped cream…if a recipe calls for whipped cream, try 1.5 cups of condensed milk and a tsp. lemon juice. Whip like regular cream.
Another option to replace whipped cream is to mash a banana and beat it with egg white. Add a couple of drops of vanilla extract and sugar.
Sesame oil ... is replaced by olive oil.
Chicken ... in especially desperate cases is replaced by veal or pork. Sometimes even tuna.
Lemon sorghum ... replace with lemon balm.
Lemon juice ... can be replaced with 1/4 tsp. citric acid diluted in water, or 1 tbsp. l. table vinegar.
Lime ... juice and zest can be replaced with lemon.
Olive oil ... vegetable, although it is healthier to cook with olive oil.
Oregano... and marjoram are interchangeable.
Tomatoes ... in some recipes, you can replace ketchup or tomato paste.
Chocolate ... a chocolate bar is replaced by 3 tbsp. l. cocoa powder and 1 tbsp. l. vegetable oil
Peanut butter… You can substitute any other refined vegetable oil. It is advisable to replace peanut butter with refined olive oil.
Balsamic Vinegar… Balsamic vinegar can be substituted for wine vinegar. If you want to get as close (as close as possible, of course) to the original taste of balsamic vinegar, try infusing wine vinegar with herbs and spices. This will give it a more refined taste and aroma.
Mascarpone ... Can be replaced with fatty cottage cheese, or a mixture of heavy cream and cottage cheese. And you can also mix an equal amount of cottage cheese and natural yogurt.
Buttermilk… is replaced by half milk and half natural yogurt. The second substitute is kefir.
Radichio ... Can be replaced with a regular salad or red cabbage, depending on the recipe.
Celery ... is replaced with thinly chopped fresh cabbage.
Capers - you can replace them with olives, olives or gherkins
Canned apricots and peaches are interchangeable.
Brown sugar - is replaced with regular sugar, but you need to put it on 3/4 of the volume recommended in the recipe.
Mustard - 1 table. replace a spoonful of prepared mustard with 1 teaspoon of dry mustard mixed with 2 tablespoons. tablespoons of wine vinegar, white wine or water.
Pine seeds - replace with walnuts or almonds.
Agar-agar (100 g) - Gelatin (250 g)
Anchovies - You can replace it with a sprat of spicy salting, and if you need a light tone, then it’s completely ordinary, worker-peasant
Fennel - Fennel root can be substituted for stalked celery.
Coconut milk - in sauces, coconut milk can be replaced with low-fat cream (10–15 cream, in desserts with regular milk. If you want to add coconut flavor to pastries, coconut flakes are also suitable. But replacing coconut milk, for example, in national Thai soups, perhaps, is not costs.
Daikon - green radish or radish
Japanese rice for sushi - can be replaced with round grain rice
Shiso leaves - lettuce leaves
Oregano - replaced with marjoram
Parmesan cheese - any hard cheese
Fruit or rum essence for flavoring the dough - replaced by citrus extract, adding grated lemon or orange zest, cognac, lemon or rum.
Parma ham - substitute ham
What can replace eggs in baking and cooking recipes?
When preparing a culinary product, an egg can be replaced with the following ingredients:
1 egg = 2 tbsp. l. homemade milk + 1/2 tbsp. l. lemon juice + 1/2 tbsp. l. soda
1 egg = 2 tbsp. l. homemade milk + 1/4 tsp. baking powder
1 egg = 2 tbsp. l. water + 1 tbsp vegetable oil + 2 tsp baking powder
1 egg = 2 tbsp water + 2 tsp baking powder
1 egg = 2 tbsp corn or potato starch
1 egg = 1 tbsp powdered milk + 1 tbsp cornstarch + 2 tbsp water
When preparing sweet pastries, the replacement is as follows:
1 egg = 1 tbsp. l. corn starch + 2 tbsp. l. water
1 egg = 1 banana, mashed
Beat 2-3 tablespoons of soy flour with a whisk with a little water (you should get foam) and pour into the dough.
And finally, how can we replace various alcoholic drinks in recipes if, for example, we cook for children or simply do not want to use alcohol:
Cognac - peach, apricot or pear juice
Cointreau - concentrated orange juice
Vodka - juice from light grapes or apple juice with the addition of lime juice.
Rum - light grape juice or apple juice with the addition of almond extract
Kalua - espresso with cream; non-alcoholic coffee extract;
coffee syrup
Cherry liqueur - syrup of canned cherries
Port wine - juice from dark grapes with the addition of lemon zest
Red wine - juice from dark Concord grapes; red wine vinegar
White wine - dry juice from light grapes with the addition of light wine vinegar
White wine - semi-sweet juice from light grapes with sugar
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