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– Celery seed and celery salt are different spices commonly used in cooking
– Celery seed comes from the seeds of wild celery and provides health benefits such as lowering blood pressure
– Celery salt is a combination of celery seeds and table salt, adding a hint of salty and celery flavor to food
– Celery seeds can be added to salads but celery salt may make it too salty
– Celery salt can be used in foods like potato salads and coleslaw
– Whole and ground celery seed have different textures and tastes
– Ground celery seed is best for making sauces or smoothies
– Whole celery seeds retain their flavor for up to 6 months and can be ground using a spice grinder
– The taste of celery seed and celery salt is the same, but celery salt has the added saltiness
– Celery seed contains dietary fiber, antioxidants, vitamins (K, C, and A), and minerals (zinc, iron, and calcium)
– Celery salt contains these benefits in smaller amounts but also has sodium content
– Celery seed can be used in creamy salad dishes, tomato recipes, brine and pickle blends, meat marinades, and as a substitute for celery in various dishes
– Celery salt can be used with adjusted salt levels in recipes that call for celery seed
– Substituting celery seed for celery salt is possible, but not the other way around
– Celery seed has a similar taste and aroma to celery stalks and can be used as a substitute for them in recipes
– Celery salt also has a celery taste but with added saltiness
– Ground celery seed is more bitter than whole celery seed
– Celery seed can be used in a variety of dishes, including fried chicken, celery seed dressing, and homemade stuffing
– Tamari is a Japanese type of soy sauce that contains little to no wheat
– Tamari is a gluten-free substitute for soy sauce
– Tamari has a richer, more savory flavor compared to soy sauce
– The best tamari substitutes are soy sauce, coconut aminos, liquid aminos, and fish sauce
– Coconut aminos can be used as a 1:1 substitute for tamari, but may require more for desired taste due to its lower saltiness
– Liquid aminos, which contains soy, can be used as a substitute for tamari
– Fish sauce can be used as a tamari substitute, but it is much stronger and should be used in lesser amounts
– Salt can be used as a simple substitute for tamari, providing a cleaner flavor
– Miso paste can be used as a substitute for tamari and should be mixed with water before using
– Anchovies can add savory saltiness and depth of flavor to dishes.
– Chili garlic sauce
– Sambal oelek
– Gochugjang
– Huy Fong Chili Garlic Sauce
– Spicy ketchup (Heinz chili sauce)
– Chipotle pepper
– Cayenne pepper
– Onion powder is made from dehydrated onions that are ground into a powder.
– Onion powder can be made from white, yellow, or red onions, and can include the bulb, stems, roots, or skins.
– Onion powder is different from onion salt, and they cannot be used interchangeably.
– Onion powder can be found in seasoned salt or spice mixes, and it can be bought in supermarkets or made at home.
– To make homemade onion powder, you need a food dehydrator (or oven), blender (or food processor), clean jars, and onions.
– The process involves cutting and peeling the onions, slicing them thinly, dehydrating them at high temperature, and grinding them into a powder.
– Onion powder is made from ground dehydrated fresh onion and still retains the aroma of fresh onions.
– It can be used to enhance the onion flavor in savory dishes such as soups, stews, pizzas, pasta, sauces, and dippings.
– Onion powder can also be used to season or dry rub meats, providing a fuller onion flavor.
– In terms of texture, fresh onions are bulky and coarse, while onion powder is smooth and powdered.
– When added to dishes, fresh onions maintain their texture, while onion powder blends well and does not affect the smoothness of sauces or dippings.
– Onion powder is a cost-effective solution for those on a budget.
– Fresh onions have a higher water content (89%) compared to onion powder and can add moisture to dishes.
– Onion powder, being dried and fine, can quickly burn if used in fried dishes.
– Fresh onions have a coarse and fibrous texture after cooking, while onion powder blends completely into dishes.
– The pungent flavor of raw onions can cause tears, while onion powder has a more concentrated flavor and a touch of sweetness.
– Both fresh onions and onion powder are versatile in various recipes, but fresh onions can be eaten raw or used to make pickles, while onion powder is better for dry rubs and increasing oniony flavor.
– The shelf life of fresh onions is shorter due to their high water content, while onion powder has a longer shelf life due to the dehydration process removing all water content and reducing bacteria growth.
– Onion powder can be safe for up to 4 years when stored in sealed jars away from heat and sunlight.
– The controlling level of flavor is easier with fresh onions as you can choose the specific type, whereas store-bought onion powder may not specify the type of onions used.
– Homemade onion powder allows for more control over flavor.
– In terms of nutrition, 100 grams of onion powder has higher levels of nutrients compared to fresh onions, including calories, carbohydrates, potassium, and sodium.
– Both fresh onions and onion powder have health benefits such as improving blood sugar, enhancing bone health, boosting the digestive system, reducing the risk of cancer, and improving heart health.
– Onion powder is easier to digest for some people and can help fight bacteria, such as Helicobacter pylori, which may cause stomach cancer.
– Onion powder is a suitable substitute for fresh onions in cooking when only the flavor of onions is required.
– Dill weed has an earthy and grassy flavor commonly used in Middle Eastern and North African dishes, yogurt sauces, potato salads, baked breads, and crackers.
– It pairs well with seafood and lamb.
– If dill weed is not available, it can be substituted with fresh fennel, thyme, rosemary, parsley, chervil, basil, or tarragon.
– Fresh dill can be substituted for dried dill at a ratio of 1 tablespoon chopped fresh dill to 1 teaspoon dried dill.
– Dill seed has a more pungent and bitter flavor compared to dill weed.
– Dill pollen has a strong dill flavor that is floral and zesty and can be used as a finish for dishes.
– Thyme can be substituted for dill in stews and sauces.
– Garam masala is a key ingredient in Indian cooking that adds aroma and flavor
– There are no true substitutes for garam masala, but there are alternatives
– Garam masala translates to “warm spice blend” and does not contain chili
– It is used in the Indian subcontinent, including India, Bangladesh, Pakistan, and Nepal
– Northern Indian recipes may have 6-8 components, while store-bought versions may have up to 15 spices
– It is reddish-brown in color and is believed to warm the body and aid in digestion and immune system strength
– Garam masala is generally recommended in North Indian cooking, but the amount can vary
– It can be added during cooking or as a garnish at the end for flavor enhancement
– Cumin can be used as a replacement for garam masala in some recipes
Substitutes for garam masala include:
1. Curry powder: Can be used as a substitute, but will result in a different aroma and color due to the inclusion of turmeric.
2. Allspice: Can be used in small quantities as a substitute with a similar warm and aromatic flavor.
3. Cumin, coriander, and cardamom: This combination can mimic the flavors of garam masala and is suitable for Indian cuisine.
4. Five spice powder: Contains cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns, providing a unique flavor profile.
5. Ground cloves and cinnamon: Can add warmth and depth to dishes as a garam masala substitute.
6. Chole masala or pav bhaji masala: These spice blends are not close to garam masala but contain similar spices and can be used as substitutes in various dishes.
7. Ras El Hanout (Moroccan spice mix): Contains spices like coriander, cumin, black pepper, ginger, cinnamon, cardamom, etc., and can be used as a substitute in small amounts.
8. Chaat masala: Contains dried mango powder, black salt, pomegranate seeds, ginger, and sometimes mint. Can be used as a substitute but should be used in moderation.
9. Pumpkin spice: Can be used as a last resort substitute, but may add a sweeter tone to the dish. Mixing with coriander, cumin, and black pepper can help balance the flavors.
Flavacol is a seasoned salt that sticks to popcorn.
Adding Flavacol to oil before popping popcorn improves coverage.
Flavacol adds buttery flavor and bright yellow color to popcorn.
Flavacol is a fine flake salt that requires only a small amount.
It has less sodium compared to other brands.
The “Alberger Process” removes bitter tasting minerals.
Flavacol is made with Yellow #5 and #6 to produce bright color.
The net weight of Flavacol is 35 oz. (992 grams).
Flavacol is Kosher and Pareve Chabad Tri-State Kehilah Kosher certified.
Recommended usage of Flavacol with different amounts of popcorn.
Ingredients include salt, artificial flavor, FD&C Yellow #5 and Yellow #6.
Each serving of Flavacol has 0 calories, 0g fat, 2740mg sodium, 0g carbohydrate, and 0g protein.
The container of Flavacol has 141 servings.
Lemon extract substitutes for baking:
1. Lemon juice
2. Lemon essence
3. Lemon zest
4. Lime juice
5. Orange juice
6. Lemon oil
7. Grated lemon peel
8. Homemade lemon extract
9. Powdered lemon juice
10. Dried lemon peel
11. Lemoncello (lemon liqueur)
Note: Some substitutes may require adjusting the ratios and may affect the consistency, taste, and texture of the final product.
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