What can i use as a substitute for white out?
I was doing a project and talking to my mother at the same time and we were talking about Chinese food and I was supposed to write 4-Leaf clover and I ended up writing Chinese and I have gone too far to tear up and start again. I was almost done =[. HELLLPPPP!!!
What can substitute for vanilla syrup?
If you would like to make it yourself: Vanilla Syrup Ingredients 2 cups water 2 cups sugar 2 tablespoons pure vanilla extract or 1 vanilla bean, split Directions In medium saucepan over medium high heat, bring water and sugar to a boil. Cook until mixture thickens slightly, about three minutes. Remove from heat, stir in vanilla and let cool to room temperature. Refrigerate in an airtight container for up to two weeks. If you dont want to make this you could always substitute natural vanilla flavor, which can be found in Natural (or health) food stores. Or go old fashion and use a vanilla bean
What can I use as a substitute of oleo?
Nicholas is correct that oleo is the “back in the day” name for margarine, which was supposed to be the great dietary boon to mankind. As it turned out, it was chocked full of trans-fats that were worse by far than butter even thought about being. I haven’t used margarine in years. However, if an old recipe calls for oleo, you can substitute butter in the same amount and never miss a thing besides the trans-fats. Frankly, it will probably taste better, depending on what type butter you use (with a nod to Andrew). You could use Andrew’s suggestion about vegetable oil, but if it is for flavor or other enhancement, you will find that the taste falls flat with the vegetable oil. Go with butter, and don’t look back.
What can I substitute shrimp with in cooking?
Whenever substituting, you always need to know why you’re substituting. Is it for ethical reasons (I’m angry with the shrimp industry), religious regions (not kosher), dietary reasons (which could be anything since the body is complex and nobody knows except your doctor), finance reasons (it’s expensive), or anything else (which could be any of these culinary profiles: flavor, texture, prep time, I can’t find it at the store).I will answer these as best as I can, most of them I will just say to make something else. Because let’s face it, shrimp is usually the main attraction. If you want a replacement for bacon wrapped shrimp and want a substitute for shrimp, you’re out of luck my friend.Now there’s two issues that come to mind that I CAN help you with that I think you’re looking for.Prep: shrimp can be annoying to prepare if they are frozen, still shelled, and aren’t de-veined. It’s not a lot of work, but it can take a long time if there is a large bag with many shrimp. Canned clams will work. But only if it isn’t the main thing (unless it’s fried shrimp. Fried clams are a personal favorite).You couldn’t find the shrimp you wanted: Langostinos will be fine. They’re like smaller a smaller shrimp. Not the same thing, but it will work if it’s not the main ingredient (good for pasta dishes).Maine called and wants me to tell you to buy lobster tails. It’s pretty much the filet mignon of shellfish for this steak analogy. It’s expensive for a small portion, but you can cook it any way. Chop it, steam it, use the shell for a stock (something you can use shrimp shells for), grill it, do anything you want. It’s like the duct tape of sea food. Almost everyone sells it if they sell lobster and can be a lifesaver.
Can you substitute water for milk in jello pudding?
Milk is far better, but you will get an acceptable result with water I believe.
Can a potentiometer/variable resistor always substitute a resistor? I'm defending a circuit for a school project, and it says the resistor could be replaced to provide more intervals for blinking. Could a potentiometer always fit this case?
The danger of using a variable instead of a fixed resistor is that a variable resistor can be reduced to zero.Depending on the circuit configuration this may lead to it passing excessive current and burning itself, or another component out.For safety, the variable resistor should be ballasted by a series resistor of the lowest value appropriate for the purposes of the circuit.Small variable resistors are available in ‘logarithmic’ tapers as well as linear. A linear taper may result in the range of adjustment being cramped at one end of the travel. If this happens there may be great advantage in changing it for one with a logarithmic taper. (These are produced for use as ‘volume controls’. One of these made for stereo balance use will have a pair with opposite tapers. Use the one that produces an effect that feels logical, ie. clockwise to increase frequency.)You can generally use a variable resistor (followed by measurement), or a substitution box to ‘select on test’ an appropriate (standard) value for something that needs to be set only once.
Can coconut oil be used as a substitute for olive oil?
Not always, as you can see here: Coconut oil (composition and comparison session) the two oils have slightly different properties. 1) coconut oil is solid below 20°C (68°F) so it's not a good idea to use it for dressings in cold-refrigerate dishes2) the smoke point is quite low so it is not indicated to fry food 3) It's full of saturated fatty acids, more than butter, so it shouldn't be used as a staple ingredient. Olive oil instead has a better balance of unsaturated fatty acids. 4) the taste is different, its coconut aftertaste could change the flavor of your dish.... Then if you like it, why not?
Can you substitute chicken thighs in a recipe that calls for chicken breasts?
Yes you definitely can. However you will take in extra fat calories and you will also get a different texture as compared to chicken breasts.If you don't want to be super exact, definitely you can replace chicken thighs with chicken breasts for cheaper price as well.
Can you substitute cooking chocolate for Nutella?
I think your asking if you can substitute Nutella for cooking chocolate and the answer is that it probably wouldn't be too difficult to do in dessert sauce recipes or substituting the Nutella for the chocolate mixture that is swirled through marble cakes and the like. Just remember the Nutella is the substitution for the chocolate sauce, you should not add any additional ingredients to it except for a flavoring extract. However, substituting Nutella for chocolate in savory recipes probably won't work, because they generally do not call for sugar, so the dish would be too sweet. Substituting Nutella for cooking chocolate in brownies, cookies and chocolate cakes would be quite difficult, because you would have to make a number of adjustments to recipe. Baking is pretty exact so you would have to adjust the amounts of Nutella to equal the amounts of sugar and chocolate in the recipe and ensure the Nutella was the same consistency of finished chocolate product in the recipe, Some of my favorite dessert recipes are quick and easy. Slice a banana on a plate, drizzle with Nutella and top with Whipped Cream or make a parfait using layers of canned fresh fruit, ice cream or not, Nutella and whipped cream. This works well for a Trifle also, just add layers of sponge or angel food cake and forget the ice-cream, a layer of your favorite preserves or jams is nice too..
Can you substitute cream cheese for milk in a recipe?
I have a recipe that calls for 2 cups of milk. I don't have any milk, but i have some cream cheese. Could I use cream cheese and water instead of the milk?