I have a friend who is always asking me culinary questions and usually I can help her but on this one, while I think I know most of the answer, I don't want to steer her wrong.
She is making a greek dessert and it calls for 400 grams of chopped fresh dates which are cooked in cream. She only has processed dates and wanted to know if she could reconstitute them by adding water to the cream. I told her no, that this will only cook them down more and make her mixture sloppy.
What I don't know is, can she use the dates at all or does she need either fresh dates or a new recipe?
The second question she had was about substituting dried lemon rind for fresh and how much should she use in place of a teaspoon. Since this is a product I am not familiar with (I always use fresh) again I can't answer her.
She is making a greek dessert and it calls for 400 grams of chopped fresh dates which are cooked in cream. She only has processed dates and wanted to know if she could reconstitute them by adding water to the cream. I told her no, that this will only cook them down more and make her mixture sloppy.
What I don't know is, can she use the dates at all or does she need either fresh dates or a new recipe?
The second question she had was about substituting dried lemon rind for fresh and how much should she use in place of a teaspoon. Since this is a product I am not familiar with (I always use fresh) again I can't answer her.