[Sca-cooks] Substitutions... how do we know?
Suey
lordhunt at gmail.com
Thu May 29 16:16:31 PDT 2008
Suey wrote Wed 6:44 PM, was I too late:
> Lilinah wrote:
>> Has everyone who wants to made their educated guess on the
>> substitutions?
> pomegranate juice can be substituted with almost any kind of fruit
> juice or verjuice such as that from tart apples, oranges, unripe
> grapes, also that from roasted gourds and quince as well as vinegar.
> (Note: pomegranates were sent to northern Europe until they were dried
> in the Middle Ages so it seems a little difficult to find the juice in
> recipes that are not from the Mediterranean region.)
>
> almonds can be substituted with almost any king of thickener such as
> breadcrumbs, flour, eggs or egg yolks and also crushed nuts (such as
> hazel, pine, pistachio, walnuts etc.)
>
> Sorry to be so late but I am a little behind on mails due to all the
> May activities.
> Suey
>
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