There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Tuesday, October 26, 2021

SUBSTITUTIONS

BUTTERMILK

https://www.healthline.com/nutrition/buttermilk-substitutes#TOC_TITLE_HDR_2

To make 1 cup of buttermilk substitute, add 1 Tbsp (15 ml) of apple cider vinegar to a liquid measuring cup. Then add milk to the 1-cup line (237 ml) and stir. 

LEMON JUICE

- Apple cider vinegar : In baking, half the amount of lemon juice topped with water. Ex: 2 Tbsp lemon juice = 1 Tbsp apple cider vinegar + 1 Tbsp water.

VEAL

https://myconsciouseating.com/veal-substitute/

https://missvickie.com/veal-substitute/

https://richardpantry.com/veal-substitute/

- Pork loin
- Pork belly
- Pork loin chops
- Pork sirloin
- Pork sirloin chops
* Pork shoulder chops and pork rib chops are relatively tougher than veal
For Ground Veal, a 50:50 ratio of ground pork to beef.

LAMB
- shoulder = Pork shoulder (picnic) or Pork leg roasts
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