Yeast Or Not To Yeast...how to substitute yeast

Do you have food allergies? Can't take YEAST? Here is a simple way to substitute-Baking Soda or Baking Powder.

Baking soda is also used as a leavening agent in some bread products. However, it operates differently than yeast and may not always be suitable as a substitute. However, here is how baking soda differs from yeast and how to substitute it.

Baking soda doesn’t make bread rise in the same fashion as yeast. Baking soda needs to react to an acid to cause carbon dioxide bubbles to make the bread rise. It is often called for in recipes that have a naturally acidic batter for the baking soda to react in. If your recipe calls for yeast and not baking soda, then it generally does not have the required acid for the baking soda to react in.

However, this doesn’t mean you can’t use baking soda as a substitute. If you want to use baking soda as a substitute for yeast, you’ll need to add an acid to the mix. Generally this is done by adding equal parts baking soda and lemon juice to equal the amount of yeast called for in the recipe. You can also use buttermilk in place of lemon juice or a mixture of milk and vinegar.

Alternatively you can use baking powder, which is a combination of baking soda and an acid. If you use baking powder as a yeast substitute, make sure to use double-acting baking powder. This type of baking powder contains two acids allowing the baking soda to react twice, once when it becomes wet and again when heated.

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Pastes that put the Pizzaz in your Plate

It is grilling season again. One of the biggest problems is over-cooked under seasoned meat, fish and vegetables. That and everything soaked in ooyie gooyie red stuff be it “BBQ” sauce or ketchup. We find that quick pastes or “wet rubs” both flavour and help your foods brown nicely. So whether your in the mood for a something with a bit of fruit, Indian, Moroccan, Asian inspired and more we've found some quick and easy recipes to help you YaDa Too! Floribbean Pineapple white fish, chicken, and pork 1 tablespoon/15ml coconut oil 4 teaspoons/20ml cumin 1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple) Apple Curry sword fish, tuna, chicken, pork, lamb 1 tablespoon/15ml canola oil 1 tablespoons/30ml curry paste (you can used 2 times the powder if you do not have the paste) 1/2 cup apple juice concentrate Jerk Style fish, chicken, pork, lamb, mutton, beef 1 tablespoon...

Why Do We Sometimes Call Aluminum Foil "Tin Foil”?

In the early part of the 20th century, most of the foil produced was, in fact, made of tin. It was used in packaging—cigarette packs were lined with it and chewing gum sticks were wrapped in it—and also for wrapping leftover food. The problem was, it gave whatever it touched a distinctive “tinny” taste, just like foods left too long in a tin can. Tin foil had other uses, too. It was also used as a recording medium for a time (Thomas Edison’s famous 1877 recitation of “Mary Had a Little Lamb” was on tin), but because the recordings didn’t last very long, manufacturers switched to wax cylinders. In 1926, the U.S. Foil Company (the parent company of Reynolds Metals) introduced aluminum foil. It was an immediate hit. The material was lightweight, non-corrosive, and less expensive than other foils to produce, since it could be rolled much thinner and the yield per roll was much higher. One of the first commercially available products available pre-wrapped in alum...

Chinese Chicken Teriyaki & Bok Choy Egg Rolls

T he original recipe came from Nakano. We have changed it up a bit to accommodate our clients tastes. Makes 18 egg rolls Serving Size: 2 egg rolls ⅓ cup/79ml soy sauce ¼ cup/60ml Seasoned Rice Vinegar 1 teaspoon roasted sesame oil 2 tablespoon honey 2 cloves garlic, minced 2 teaspoons fresh ginger, finely minced 3 tablespoon cornstarch 1 tablespoon canola oil 1 pound/450g of chicken breast, small diced 1 tablespoon canola oil ½ cup celery/115g, sliced thin 1 ½ cups/150g Napa cabbage, thinly sliced ¼ cup/12.5g carrots, thinly sliced 2 scallions, sliced 2 cloves garlic, minced Salt and pepper 18 egg roll wrappers 1 cup/250ml canola oil, to sauté Combine soy sauce, Seasoned Rice Vinegar, sesame oil, honey, garlic, ginger and cornstarch. Heat oil in pan and cook chicken, then add teriyaki sauce and cook until thickened, approximately 3 minutes. Set aside. Wipe pan clean and add oil, celery, Napa cabbage, carrots, scallions, garlic, salt and pepper. Cook until all water is...

Cauliflower Soup Recipe

Need a little something different and elegant - a little rustic? This soup is the answer. It is thickened with potatoes, not flour, and is hearty enough to serve as a luncheon main course or starter for your next dinner party. Why? The milky, sweet, nutty flavor of cauliflower is a nice change from stronger-flavored vegetables. Even though it lacks chlorophyll, cauliflower has plenty of other nutrients including vitamin C (91.5% of the DV), folate and dietary fiber. Cauliflower is even a good source of omega-3 fatty acids. Look for tightly packed heads with no brown spots Ingredients: 1 large head white cauliflower with leaves 2 medium potatoes (about one pound/450g) 1 handful dandelion leaves (or fresh celery leaves) 1 small onion, chopped 2 cups/500mls vegetable stock (water or chicken stock is fine) 1 tablespoon/30ml Italian seasoning 2 cups/500mls cauliflower water salt and white pepper, to taste (black pepper is fine) 1/2 cup125ml...

Gluten Free Minorcan Clam Chowder Recipe

This Floridian favorite — allegedly introduced by the Spanish who came over from the island of Minorca — is tomato-based and usuall y the hottest of all chowders. It contains several types of peppers, including habanero and, critically, datil chiles (hard to find anywhere except St. Augustine Florida). The Spanish were the first well-documented Europeans to settle the North American shores, there is no reason not to think that this was the first European clam chowder in the Americas. 1/8 pound/57g salt pork or smoked bacon chopped fine 2 large onions chopped 1 bell pepper chopped 2 cups/480g fresh clams, chopped fine, juice reserved 1-2 datil peppers, minced 3 cups/540g canned plum tomatoes drained, seeded, and chopped 1/2 cup/125ml tomato puree 1/2 tablespoon thyme, crumbled 1/2 tablespoon salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1-2 bay leaves crushed 2- 8 ounce bottles clam juice 3 cups/710ml fish stock 2 cups/306g new potatoes, diced Saute pork in ...

Imam Eggplants Recipe

Translated literally this means the Imam (a holy man) Fainted. I guess lying on their sides the stuffed eggplants look like a passed out Imam. Many included fresh tomato and cinnamon. This one does not. It was on the Isle of Crete that I learned the Turkish recipe. One year I decided to go to Greece early. A friend owned a resort. I ended up hooking up with a native of Crete that happened to be in the army and two tourist girls. He had extra bedrooms so we became “locals” for a while. Serves 4 4 eggplants 1/2 cup/125ml olive oil 2 onions, diced 3 cloves garlic, minced 1 teaspoon sea salt 1 teaspoon black pepper 2 tablespoons/30ml tomato paste handful parsley chopped Preheat oven to 400F/204C/Gas Mark 6 Cut the eggplant in half. Scoop out the center leaving about 1/2 inch/1.27cm around the skin. Chop up the insides. Heat half of the oil in a large stove top/oven proof pan. Fry the eggplant for 2-3 minutes on each side. Remove to paper towels to drain. Add r...

Caramel Custard Recipe

Caramel custard, or crème caramel, is a caramel-coated baked egg custard. It takes a little bit of practice to perfect, but the result is a creamy, flavorful dessert that’s well worth the dress rehearsals. Ingredients 1/2 cup/96g sugar 3 large eggs, slightly beaten 1/3 cup/69g sugar 1 teaspoon/5ml vanilla 1/8 teaspoon/.5ml salt 2 1/2 cups/625ml very warm milk Ground nutmeg Directions 1. Heat oven to 350F/176C/Gas 4 2. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes. 3. Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg. 4. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. 5. Bake about 45 minutes or until kn...

Quinoa Salad Recipe - Gluten Free

Quinoa (pronounced keen-wah) has been grown for thousands of years in the Andes mountains in South America. It is often thought of as a grain, but it is actually the seed of a leafy green plant called Chenopodium (also known as goosefoot), which is related to Swiss chard and spinach. The first time I encountered quinoa I was living with my cousin in Manhattan on the lower east side. She was not the most handy person in the kitchen. When I walked in she yelled from her bedroom that the air-popper may be broken as she tried to “pop” the little seeds like you would pop corn and they got sucked into the air vents . Serves 4 2 ½ cups/625ml water or vegetable broth 2 cups/450ml quinoa 2 cups/450ml broccoli ¼ cup/59ml red bell pepper ¼ cup/59ml yellow bell pepper ¼ cup/60ml canola oil 2 tablespoons/30ml fresh lime juice ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper Bring water or broth to a boil (if using water add salt). Add quino...

European Crusty Rolls and Recipe

There is an art to making those wonderful rolls and every crusty bread you find in France. There are also rules to make sure you are gett ing only the finest of products. We have been working to Take the Mystery Out of the Kitchen. Below you will find a recipe that will result in the most delicious, crusty on the outside and chewy on the in with a wonderful crumb. Let us first explain a bit about the rules all French bakers (at least in Paris) must abide by. Article 1 -- Bread called "pain maison" or an equivalent name can only be sold under those names if the bread has been entirely kneaded, worked and cooked on their place of sale to the ultimate consumer. However, this denomination can also be used when the bread is sold away from the premises to the ultimate consumer by the professional who ensured that the operations of kneading, shaping and cooking occurred at the same place. Article 2 -- Bread called "pain de tradition française", "pain tradi...

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