No, it isn’t. Sour cream is an ingredient that was invented in Eastern and Central Europe that is made when dairy cream is mixed with bacteria that produce lactic acid. This creates a thick tart-like substance. It is used for dips, to thicken sauces, garnish soups and potatoes, and come up with a creamy frosting. Usually, it is used just when a meal is about to be ready.
On the other hand, yogurt is obtained when there is the fermentation of certain microorganisms found in milk. There are many types of yogurt including low-fat, no-fat, frozen, drinking, creamy, bio, and Greek yogurt.
How Does Sour Cream Differ from Yogurt?
Sour cream is different from yogurt in a few ways, such as how they are made. While sour cream is made up of cream while yogurt is made up of milk. Both sour cream and yogurt need bacteria to be created. However, the types of bacteria each one uses also differ.
Bacteria used to turn cream into sour cream: Streptococcus cremoris, Leuconostoc dextranicum, Streptococcus lactis, Leuconostoc citrovorum, and Streptococcus diacetilactis.
Bacteria used to turn milk into yogurt: Lactobacillus lactis, Lactobacillus bugaricus, Streptococcus thermophilus, and Lactobacillus helveticus.
Sour cream is used as a condiment while yogurt is used as normal food to be eaten.
Yogurt dates back to more ancient times than sour cream.
Pasteurization is enough when making yogurt, while re-pasteurization is required to make sour cream.
What Are Some Common Cooking Substitutes for Sour Cream?
As said before, sour cream has many uses in the kitchen such as serving as a condiment for cooked and baked foods. Given its high-fat content, taste, and dairy content, some people may decide to use cooking substitutes for sour cream such as:
Greek yogurt (lower in calories and fat than sour cream)
Cottage cheese (it has fewer calories and fat as well as more protein than sour cream)
Creme fraiche (similar to sour cream but it has a milder taste)
Buttermilk (it has a similar taste to sour cream, but it is liquid in nature so it can be used as dressings)
Ginger is a popular spice and a
favored ingredient, especially in Indian and Asian cuisine. It is used to add
flavor and fragrance to many recipes. For centuries now, ginger has also been
used for its medicinal value. Though it is sold in many forms, the most popular
types are ground ginger and dried ginger. Ginger is considered a root solution
for numerous health conditions. Whether you have a terrible cough and are
suffering from digestive distress, ginger can cure many ailments. However,
there are certain health conditions which demand a complete ginger ban. In such
a case, finding a dried or ground ginger substitute becomes essential.
What Are Some Good
Ground Ginger Substitutes?
If you are looking for an emergency substitute for ground ginger, here are a few ground ginger substitutes that work well during cooking and baking.
The taste of allspice resembles that of nutmeg, cinnamon, and a variety of other spices. Allspice is a dried unripe berry that has a mildly sweet flavor. It is often used in meat and vegetable recipes as a replacement for ginger. If your recipe required you to add a teaspoon of ground ginger to it, you could replace it with a teaspoon of ground allspice instead.
Pumpkin Pie Spice is a famous American spice mix. It consists of a blend of ground cinnamon, cloves, nutmeg, ginger, and allspice. It is often used as a seasoning or an ingredient in a variety of recipes, including pumpkin pie. Unfortunately, while pumpkin pie spice can be used to replace ground ginger, it will also give it a slightly different taste and color.
Mace is a particularly good substitute for ground ginger in baking recipes. Mace is essentially the thin exterior coating on nutmeg. It is warm and aromatic, which is why it is often used as a replacement for ground ginger in a variety of recipes. Replace a teaspoon of ground ginger with a teaspoon of ground mace and the taste will remain more or less the same.
Cooking is easy if you know some
simple kitchen hacks. We hope we have been able to teach you some new ones
today.
Have you ever heard about powdered erythritol or erythritol and wondered what it is? If so, then here is everything you need to know about it, and why it has become such a popular mention in recent time.
Powdered erythritol typically represents a
zero-calorie sugar substitute that is used in sweetening just about anything!
Usually, it is a distinctly fine powder boasting similar texture qualities to
icing sugar and therefore dissolves quite easily. Powdered erythritol is ideal
for numerous recipes that requite fine and faster dissolving sugar. Also, it is
perfect for ice cream, meringues, icing sugar, and may also be utilized for any
recipes like with granulated erythritol.
It is derived from the
compound erythritol, which is a naturally derived extract from plants and
fruits. It moves around your body undigested. As such, erythritol has no effect
on the levels of blood glucose in most individuals and boasts zero net
carbohydrates, subsequently making it an ideal sugar alternative for ‘keto’
(low carb) dieters, diabetics, or anyone looking to curb calories. Erythritol
is used in various products like gum, candy, beverages, chocolate, jam, bars,
and jellies.
This sweetener can also be found in granulated
form for cooking and baking at home. The unique qualities of this compound
render it an ideal sugar substitute, although there are various advantages and
disadvantages before deciding to use in your diet.
How is it Made?
Powdered erythritol is typically made through
the fermentation of plant sugars, often from corn. The sugar is usually mixed
with water, after which it is filtered, and finally fermented with a natural
culture and subsequently dried. A distinct crystallized substance is the final
product-usually either in powder form or in granule form-which tastes and
resembles table sugar.
How Is It Used In
Cooking And Baking?
Powdered erythritol is used just like table sugar in virtually anything. It has an almost equivalent sweetness of table sugar (about 70 %) hence 100g of sugar = 130g powdered erythritol.
Its granulated form usually remains grainy unless
it is dissolved in water. Typically, it is used for cooking and baking,
although there are several factors to consider before using it.
When it comes to baking and cooking, you can use
a series of simple steps when using this sweetener.
• First, start by choosing your recipe. An
excellent option is muffins and quick bread; although powdered erythritol also
substitutes effectively in cooked fruit desserts like cobblers and pies. Some
other possibilities include cakes, brownies, and cookies.
• Decide whether you would like to substitute
all the erythritol, or subsequently use a combination of the powdered
erythritol with other sweeteners. Generally, powdered erythritol mixes with
refined and natural sugars, and usually produces a more satisfactory result
when it is combined with sugar.
• Calculate the amount of erythritol to be used:
as earlier mentioned, ‘erythritol’ is about 70% as sweet as regular sugar. Use
between a quarter to a third more than the amount of sugar you would otherwise use,
to taste.
What is it commonly substituted for when cooking or baking?
Since erythritol generally boasts sweetness
level, which is almost equivalent to regular sugar, it is used in baking and
cooking. Powdered erythritol can partially substitute sugar or various
artificial sweeteners for numerous uses. Nonetheless, some few considerations
to remember when using the sweetener include:
• When powdered erythritol is used plain, the
sweetener usually produces a cooling effect in the mouth.
• What’s more, despite having the tenderizing
effects common with sugar, the results will not be precisely similar.
Unlike other ‘sugar alcohols,’ Erythritol
functions quite differently when in the body. Its unique qualities offer
certain benefits in comparison to using either table sugar or other
sweeteners.
In comparison to other ‘sugar alcohols,’
erythritol features a relatively smaller molecule. A substantial amount of this
compound is absorbed into the bloodstream-between 60%-90%-although it is then
exerted in your urine. As such, it results in significantly lesser intestinal
distress compared to other common sugar alcohols.
Powdered erythritol might also be much better
for your teeth compared to other sweeteners. In fact, a 2016 study as outlined
on Caries Research suggested that it might even aid in the prevention of
cavities.
Powdered erythritol also provides several other benefits, including:
Dissolving fast
It is extremely
fine
Zero calories
No active carbohydrates
No aspartame
No tooth decay
Stomach friendly
Ideal for diabetics and
ketone diets
Has no effect on levels
of insulin or blood sugar
Safety:
does powdered erythritol have any side effects?
Although powdered erythritol works well for some
individuals, it has several drawbacks, side effects, and safety concerns.
First, while powdered erythritol can aid some
individuals in minimizing sugar intake or calorie consumption; it may not offer
that much of an effect, with some studies even suggesting that it might not
even reduce sugar intake or satiety
Also, while powdered erythritol is considered to
lead to fewer gastrointestinal issues for numerous individuals, it might,
however, result in some discomfort for various consumers.
Also, powdered erythritol has been proven to
cause various side effects like stomachache, headache, digestive upset,
diarrhea, and bloating.
Nonetheless, for safety precautions, you must
consult your physician before incorporating this sweetener into your diet,
especially if you have any medical conditions.
Conclusion
Powdered erythritol is an ideal natural sugar alternative. With about 70% of the sweetness of regular sugar, this sweetener has virtually all the distinct taste, with no guilt whatsoever. In fact, you can finally substitute ordinary sugar in baking and cooking without ruining your recipes! Boasting no sour aftertaste, no tooth decay risk, or any artificial flavors, this unique stomach-friendly sweetener is the ideal sugar substitute
Natural vanilla bean gives yourrecipe a richer and more unique flavor, especially if it is the primary flavoring additive. However, they are costly as their production is labor intensive. There are several equivalents you may use if you do not want to use the vanilla beans, the vanilla extract or the vanilla beans paste.
Vanilla Sugar
Vanilla Sugar
Vanilla sugar resembles the ordinary sugar just that it is flavored with vanilla. It is easier common to notice fine vanilla beans particles in the sugar. When preparing desserts, you can add 1-2 teaspoon of vanilla sugar to give you the same flavor as a vanilla bean.
Fresh honey and honeycombs
Honey
Honey serves as an excellent substitute for vanilla extract in your recipe. You should, however, be very careful to minimize the amount of sugar so as not to over sweeten it. Too much sugar added to the honey may also make your dessert stickier and hence unpleasant.
Bourbon on wooden barrel
Bourbon
Bourbon is more common in baking as it enhances the texture and moisture content of the recipe. It is matured in oak giving it a vanilla-like flavor which is suitable for boosting the flavor when baking.
Almond first extract
Almond Extract
Almond extract has an aromatic flavor similar to that present in vanilla beans making it a suitable. It makes more economic sense as it has the same results, but it’s affordable.
nutmeg, cinnamon and cloves spices
Spices
Spices are great alternatives as they are cheaper and more durable as compared to vanilla extract. The most common spices that can serve as a replacement for vanilla include cloves and cinnamon.
Maple Syrup
Maple Syrup
Maple syrup serves as an excellent alternative for vanilla extract as they have an almost similar taste.The fantastic thing about it is it can be used for a variety of foods including cakes, preparing French toasts and also waffles to enhance their flavors.
Conclusion
Culinary skills are improved by adding a little creativity. Your recipe does not have to be dull as a result of lacking vanilla extract or vanilla bean paste. The above alternatives you will do just fine, if not better!
There are three reasons that I use unsweetened applesauce as a substitute for oil in my baking, especially, almost homemade recipes. The reasons are nutrition, texture, and flavor. Applesauce, in my opinion, adds a lot of character to your baking, especially, in cakes and bread without all the added calories and oil fats.
Another good reason to consider applesauce an oil substitute is the simple fact that you can grow apples in your backyard, garden, and/or orchard. Healthy applesauce is easy enough to make at home and, if you happen to have enough apples in your backyard, you can make a large quantity, which when canned stores for years. So, from an Eco-friendly point of view, you don’t need to pay to have large corporations process the oil and shipment it from around the world to get it to your local grocer.
Simply stated even a good olive oil has little in it be on calories fat and some vitamin E. While it is true, depending on what oil you cook with, your oil may contain some omega-3 and omega-6 fatty acids, the quantity is so small when compared to the calorie and fat ratio, as not to make it worth adding it into your baking for that purpose alone.
Applesauce, on the other hand, has no fat, add dietary fiber, natural carbohydrates, and sugars; not to mention more flavor. Oil in cooking is one of American cooking’s most overused ingredients. It’s used in baking, mostly, to make foods moist.
The table below does a brief comparison of a 1/4 ounce serving of both applesauce and oil:
Most home gardeners don’t bother to grow celery and there is good reason for that. Celery is a, Biennial grown as an annual, long-season crop, which originates from wetlands and, therefore, requires cool, rich, damp soils to grow is finicky and difficult to grow.
Considering this, a small list of alternative which can be grown in the garden with generally less difficulty may be useful. Especially, if you don’t want to completely depend on the grocer. Here are few alternatives to true celery, which can be used as celery replacement with some accommodation for your families’ tastes and the dish in which they are used.
Angelica (Anglica archangellica)
Angelica (Anglica archangellica)
Angelica (Anglica archangellica) (Hardiness Zone 4 through 9)
Angelica is a biennial (6 to 8 ft tall) plant, whose the second-year stems can be used like celery. The stems are slightly sweet and can be used as a side dish or in soups and stews.
Cardoon (Cynara cardunculus)
Cardoon (Cynara cardunculus)
Cardoon (Cynara cardunculus) (Hardiness Zone 5 through 9)
Cardoon is a perennial (4 to 6 ft tall) plant, whose young chopped leaf stocks may be used like celery in soups, and stews.
Fennel (F. vulgare dulce)
Fennel
Fennel (Foeniculum vulgare) (Hardiness Zone 5 through 9)
Common Fennel is a perennial (3 to 5 ft tall) plant, whose young stems may be used like celery. The Florence Fennel bulb is, also, popular as a vegetable for salads and soups.
Lovage (Levisticum officinale)
Lovage (Levisticum officinale)
Lovage (Levisticum officinale) (Hardiness Zone 3 through 8)
Lovage is a perennial (3 to 9 ft tall) plant, which vaguely resembles its cousin celery in appearance and in flavor. Lovage is much easier to grow than celery and is every bit as tasty.
Rhubarb (Rheum rhabarbarum)
Rhubarb (Rheum rhabarbarum)
Rhubarb (Rheum rhabarbarum) (Hardiness Zone 3 through 8)
Now, Rhubarb (sometimes called the” pie plant”) may not be an obvious choice, the the stocks early in the season, with their tart character, can make an excellent replacement for Celery in strongly sauced dishes. Especially, dishes, which use a sauce with a sweet undertone or which are after the contrasting flavors of sweet and tart.
