I'm planning on cooking a Massaman curry but for someone who really dislikes the taste of coconut. What would a good substitute be? I'm thinking of just using cream instead - do you think that would work well?
120533
Specifically, if I work from a started paste that require adding coconut milk, what would be a good substitute?
122864
I am an allium lover with a strong allergy to all alliums. It is technically a sensitivity, as it isn't an instant reaction, but spending an hour in the bathroom because of one stray piece of red onion warrants a scarier word then "sensitivity". For those not familiar with plant taxonomy, alliums are the plant family that holds garlic, onions, chives, and leeks.  My allergy is progressively getting stronger and I can no longer lie to myself. I need a good substitute for that fantastic allium taste. Right now I can still eat garlic in reasonable amounts (thank god), but red onions are out, and everything else from white onions to leeks is somewhere in between. Any and all preparations of allium trigger the allergy, so no onion powder.  I am desperately looking for a non-allium onion substitute. My hope and dream is something that tastes like onion but isn't an allium. I would accept any strongly flavoured class of plants to switch addictions to.
24547
I'm from Canada (where there are multitudes of graham crackers!), but I'm currently living in Australia. They do not have anything like graham crackers here, and I could really use them for a couple recipes I'm developing.   Does anyone have a close substitute for graham crackers? I'm looking at making my own, but that seems like a tedious task just to crumble them up again.
76684
I was always taught when cooking Indian dishes to fry spices in a chopped/pureed onion and garlic mixture to release their flavour and essential oils.  I was also taught that when the oil separates from the mixture, the spices are done and you can carry on with the next stage of the dish.  That's the principle technique I've always used.  Can someone please explain why the oil separates and what this signifies? Have the spices absorbed as much of the oil as they can and release the rest?  I'd really like to understand this process.
109603
A random thought: can you shake an egg vigorously enough to beat it inside its own shell?  Aside from  I can find nothing about this. Any thoughts, recipes?
76166
I have plans to travel to the UK. This is the first time I will be going abroad. It would be a two week trip.  My question is, if I put mehndi or henna on my hands before I go, is it going to create any problem for me?   I wouldn't have put it on but my sister's wedding is just two days before I leave for the UK.
78255
I remembered everything else, it taste fine but a little bland. Even though i already cooked it, is there anything I can do to make it taste better?
25887
I attended a business meeting in the Midwest and one of our clients took our management team and a few other business partners to dinner at an awesome Mexican restaurant. When the appetizers were served I commented that it was a wonderful presentation and that everything looked very fresh, including the avocado slices.   Speaking to the woman seated across from me I said that even though I use a good amount of lemon juice, whenever I prepare avocados they still turned dark pretty quickly. This happens whether they are sliced, used in guacamole, etc. She responded that the secret is to use lime juice. She proceeded to tell me that she was born and raised in Central America and that it is customary there to use fresh limes or juice rather than lemon.  I have tried it and lime seems to work much better than lemon, so it would stand to reason that they are more acidic. However, I never thought there was that much difference. So, on to the questions.  Are limes more acidic than lemons? Are there any other differences in their properties that could make a difference?
33863
I love cooking especially sweets but I'm not a professional.  This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was horrible (I used crystallized sugar instead of icing sugar which I can't find and another kind of syrup instead of liquid glucose which i can't find either) so the dough was barely holding together.  So here is my question: What can I replace liquid glucose and icing sugar with?  PS. I live in a country where it is hard to find this kind of ingredients.
112607
I've recently developed a shellfish allergy, and I'm not sure what the best substitute for oyster sauce would be. I've read that the flavor of it is not really easily substitutable.  What is the best way to substitute the flavor without inducing an allergic reaction?
32508
I'm familiar with many fine vegan cheeses, ranging from cream-cheese to Camambert. Undoubtedly much progress has been made in this area in recent years. The one (important) cheese I have yet to find a suitable replacement for is Mozzarella.  More specifically, I'm interested in a vegan cheese substitute which successfully mimics both the flavor and texture of melted Mozzarella. All soy-based substitutes I've tried which did have stringy properties suffered from very high stickiness, and adhered to the roof of the mouth resulting in an unpleasant experience.  Another recipe I've tried is cashew based cheese combined with tapioca flour, though both flavor and texture were less than adequate.
12095
I'm curious about plain simple syrup and simple syrup with other ingredients. For instance, cardamon simply syrup. Do other ingredients make a difference?
33252
I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was eating the pies. I would just use less of it but I am afraid of making my pies to runny without the cornstarch.   Is there an alternative to cornstarch to thicken the pie filling or should I just use less and hope I still use enough?
79511
I tried a couple of substitutions but have so far gotten nowhere. Can anyone guide me in the right direction? Thanks for your time.
6519
Good day. I recently made a homemade double cream using 1.5 cups of whole milk and 150 grams of unsalted butter. I followed most recipes I saw online which started with melting the butter so that it becomes liquid and not letting it boil and mixing it with the milk. However, I had several problems as I placed the melted butter in cold milk which lead to the butter forming again which in turn made it difficult for me to mix with a hand mixer. What I did next was I placed the mixture in a saucepan and let it warm over low heat. When the butter turned liquid again and the milk starting to become warm, I took it off the pan and back to my mixing bowl then used a hand mixer for about two and a half minutes.   When the mixture looked mixed to me, I placed it in a container and placed it in the fridge to set. However, upon returning to it a couple of hours later, the double cream separated, the butter formed at the top part and the milk was at the bottom.   My question is, can I still turn this disaster of a double cream and make it usable for cooking/baking purposes? Or should I toss it to the bin and start on a new one? (and this time make sure that the milk is in room temp before mixing the two components)
73053
I'm reading Shokugeki no Soma and at some points, I thought it would be nice to cook some of these dishes. Unfortunately, I haven't found more than the mackerel burger recipe. I know that not all recipes are published, but I would like to know if there were also other ones that were published.
27901
Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with the same result.