Whiskadoodle
Executive Chef
No lumps in my mashed potatoes please.
Salted butter. I regularly use regular butter. It had better be a very delicate recipe for me to use unsalted butter, and it's doubtful I do delicate. and no, I don't cut back on that tiny amount of salt in a recipe to compensate. Over-all I cut back on salt use, and if there are full herb flavors, may not add any salt at all.
Light anything. I use full flavor. If it is spelled "Lite", I find another recipe.
Whole milk, half and half and heavy cream. Pretty much interchangeable, depending on its use in a recipe. No buttermilk in the house?, add lemon juice or vinegar to some milk and let it sit on the counter a little while.
Dx is a Miracle Whip lady and I'm a mayo kind of guy. I keep both and may add a dollop of each to a recipe, like potato salad. Dx makes a terrific home-made mayo with a stick blender. Go figure.
Speaking of dollops. It's a valid measure. How much is a dollop. Depends on the spoon size and how far down in a jar you are reaching.
Some recipes say add dry ingredients to wet, and some say add wet to dry.
I almost always add Dry to wet. Exception is when adding alternate ingredients and mixing in some at a time.
Chix broth is a good substitute for beer in some recipes, however, beer is not a good sub for broth most times.
Ritz crackers do not indeed make a good mock apple pie. For proof, see Andy's posts.
Salted butter. I regularly use regular butter. It had better be a very delicate recipe for me to use unsalted butter, and it's doubtful I do delicate. and no, I don't cut back on that tiny amount of salt in a recipe to compensate. Over-all I cut back on salt use, and if there are full herb flavors, may not add any salt at all.
Light anything. I use full flavor. If it is spelled "Lite", I find another recipe.
Whole milk, half and half and heavy cream. Pretty much interchangeable, depending on its use in a recipe. No buttermilk in the house?, add lemon juice or vinegar to some milk and let it sit on the counter a little while.
Dx is a Miracle Whip lady and I'm a mayo kind of guy. I keep both and may add a dollop of each to a recipe, like potato salad. Dx makes a terrific home-made mayo with a stick blender. Go figure.
Speaking of dollops. It's a valid measure. How much is a dollop. Depends on the spoon size and how far down in a jar you are reaching.
Some recipes say add dry ingredients to wet, and some say add wet to dry.
I almost always add Dry to wet. Exception is when adding alternate ingredients and mixing in some at a time.
Chix broth is a good substitute for beer in some recipes, however, beer is not a good sub for broth most times.
Ritz crackers do not indeed make a good mock apple pie. For proof, see Andy's posts.
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