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.

Tingmomo Is a Tibetan Treat You Should Know. Here’s How to Make It

What comes to mind when you think of Tibetan cuisine? It probably depends on which part of the world you live in. If you’re in North America, it may be the famous Tibetan butter tea, or bhocha, as it is known to Tibetans, which inspired the once-viral bulletproof coffee trend. But if you live in the Himalayan region of India, Bhutan, or Nepal, home to some of the largest Tibetan exile settlements of the past seven decades, you will likely know of momo, Tibetan dumplings that have become widely adopted in these Himalayan countries. Tingmomo is another Tibetan treat you should know. A steamed bun with a soft, fluffy texture, its name, some say, is a contraction of tingba, the Tibetan word for “cloud,” and momo, the Tibetan word for “dumpling.” The buns, called tingmo for short, are typically paired with phing sha, a savory stir-fry of glass noodles with mokru (wood ear mushrooms) and chunks of meat; or with shapta, thinly sliced meat stir-fried with velvety gravy that you sop up wi...

Ceramic vs. Stainless Steel Knives

A question often asked by our cooking class students is: “Which knife is the best”. Our answer is “No one knife is the “best” one for everyone”. The reason is the knife has to feel comfortable in your hand. Go to a specialty cooking store and ask to hold the chef’s knives. The one that feels best in your friend’s hand may not feel the most comfortable in yours. The reason is hand size, strength and dexterity. The most important thing is the knife must be well balanced and have some weight to it. The knife is supposed to do the work, not you. When it comes to ceramic vs. stainless steel that can be tough. I don’t think I have ever seen a ceramic knife in a professional kitchen, but that does not take away the positive attributes about ceramic knives. Ceramic knives are very sharp. Ceramic knives are produced from very hard ceramic, known as zirconium dioxide. This material is very hard that’s why they stay sharp for longer and don’t require frequent sharpe...

Fresh Yeast vs Instant Yeast

We would like to dispel the myth that fresh yeast produces better bread than dry yeast. In fact-if us ed properly-dry yeast will produce the exact same bread as fresh yeast. As long as the amounts are correct, the process is the same. It may even be the better choice in some situations, especially when you do not have a reliable source for fresh yeast. And, even if you do, instant yeast is a good back-up to have on hand in case you run out of fresh yeast. An unopened package of instant yeast has a shelf life of up to two years. Active dry can be used at 50% of the weight of fresh yeast and instant dry can be used at 40% of the weight of fresh. Based on the recommendation of the yeast manufacturers, most people are under the impression that 33% is the proper conversion for instant yeast. This is true for an industrial process, but 40% is better in the artisan process, when dough temperatures are generally lower. The instant form is the easiest to use since it does not need to...

How To Clean Your Coffee Pot

Cleaning Your Coffee Pot The glass jug that comes with a coffeemaker can quickly develop a brown, b lotchy haze – especially when you leave it on for long periods of time. For the quickest cure, you will need some ice, salt and a lemon. Fill the empty jug a quarter full of ice. Cut the lemon into quarters and squeeze two of the quarters into the jug. Add 2 tablespoons of salt. Swirl the mixture in the jug for 2 minutes and the inside surface will quickly come clean. Rinse under the tap. This work with coffee percolators too. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com

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...

Gluten Free and Dairy Free Pancake Recipe

Pancakes have been around since Prehistoric times. In Scotland and the USA they are a leavened dough much like a “drop s cone”. In Britain they are unleavened and resemble more of a thicker crepe. In my house they were reserved for Sunday breakfast or the occasional “breakfast for supper”, which was always a treat. Here is a GREAT version that just happens to be wheat/gluten free. Your family will never know if you don’t tell them. Serves 4 (about 16 pancakes) 2 cups/500ml almond milk (you can use dairy milk, rice, coconut or hemp) 2 large eggs (you can substitute 2 tablespoons of ground flax mixed with 6 tablespoons/90mls warm water) 1/4 cup/60ml melted vegetable shortening or butter 2 cups/347g Gluten-Free Multi-Purpose Flour (I used King Arthur) 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 teaspoon xanthan gum (helps with chew and binding) 2 capfuls of pure vanilla extract Whisk the milk, eggs and shortening together. Sieve the flour, sugar, b...

Cooking Classes - Cooking Class - Cooking Class For Kids

We believe eating is one of life’s greatest pleasure. We believe eating healthy and everything in moderation. We think that eating the right foods can make or keep you healthy. We think everyone should be able to eat delicious tasty foods regardless of allergies or sensitivities. We believe that everyone should be able to cook without fear of making mistakes. Do you remember the first time you cooked? Cooking for yourself and being able to cook for others is a worthwhile skill. You save money, control the quality of ingredients, reduce your exposure to preservatives and other chemicals (especially when cooking with whole foods), and you can improve or maintain your health by making sure those meals are healthy ones. How can learning how to cook be good for children? The measurements in cooking help with their math skills. They can learn the difference between teaspoons, tablespoons, milligrams, cups, grams, ounces, etc. It also helps them learn to follow inst...

Allergy Free - Gluten Free Mac 'n Cheese

We find that kids prefer this to be bright yellow and without the breadcrumbs, like the ones found in boxes of your local grocery stores. Serves 4-6 1 pound/450g gluten free pasta 8 ounce/225g casein free vegan cream cheese 1 teaspoon/5ml lemon juice (to loosen cream cheese) 2 garlic cloves, minced 1 tablespoon/15ml olive oil 1 tablespoon/15ml gluten free flour 2 cups/450ml vegetable stock or water 1 cup/225ml casein free vegan cheddar cheese, shredded 1 teaspoon/5ml turmeric (optional for the yellow colour kids love) Salt/pepper 1 teaspoon/5ml oregano Preheat oven to 350F/176C/GasMark4. To prepare pasta, bring large pot of water to boil, generously seasoned with salt. Add pasta, stir, cover pot and turn off heat. Let pasta sit for 10 minutes. Drain pasta and rinse thoroughly with cool water. Spread pasta on cookie sheet to dry excess water if desired while making the sauce. Vigorously mix “cream cheese” with lemon juice. Soften garlic in medium sauce pan with olive oil. ...

Teriyaki Beef Stir Fry

Sometimes you can get sirloin strips already cut in the meat section or get to know your butcher and ask them to do slice it for you. If you cut them yourself. Place the meat in the freezer for about 15 minutes. It will be easier to slice thinly. Serves 4 1 pound/450g boneless sirloin, cut into ¼ inch/6mm strips 1/4 cup plus 2 tablespoons/90ml gluten-free teriyaki sauce 2 tablespoons plus 2 teaspoons/40ml canola oil 2 teaspoon/10ml cornstarch 3 bell peppers, cut in thin strips (a mix of colors looks nice) 6 green onions, cut in thin slices on a diagonal 8 ounce/225g baby bella mushrooms, sliced thin Gluten-free Teriyaki Sauce 1/2 cup/125ml gluten-free soy sauce or Braggs Liquid Aminos 1 tablespoon/15ml honey 1 tablespoon/15ml canola oil 1 teaspoon/5ml sesame oil 1/4 teaspoon/1ml ground pepper 1/2 clove garlic 1 teaspoon/5ml dry ginger Combine the ingredients for the teriyaki sauce, half of the oil and cornstarch in a large bowl. Remove/reserve half of mixture in another bowl. Pla...

Easy Soft Caramel Recipe - No Candy Thermometer Needed

These easy soft caramels can be whipped up in about 15 minutes. You do not need a candy thermometer to m ake these caramels and they literally melt in your mouth! EASY 4 INGREDIENT SOFT CARAMELS (NO CANDY THERMOMETER REQUIRED) INGREDIENTS 1½ sticks butter ½ cups/100g sugar 3 tablespoons/45ml light corn syrup 14 ounces/415ml/397g sweetened condensed milk optional: coarse sea salt, ½ teaspoon/2ml vanilla (see note) INSTRUCTIONS In a medium sauce add butter and sugar and stir over medium heat until melted. Stir in corn syrup and condensed milk. Bring to a boil and then decrease to simmer 7-10 minutes or until mixture achieves deep golden color, stirring constantly. (*For lower altitudes, simmer time may need to be reduced 2-3 minutes, watch carefully for coloring!) - See update below recipe! Pour caramel into a foil-lined 8x8 inch pan and allow to cool completely. Sprinkle with coarse sea salt if desired. When completely cooled, cut into squares and wrap in wax paper. NOTES...

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