I need ingredient equivalents for a recipe: how much ground ginger would be 1 tbs fresh gingerroot?!
I can't get coconut milk, canned, fresh or otherwise in this town. Can I substitute coconut extract and milk or water?
The recipe calls for one 14 oz can (398 ml) if unsweetened coconut milk. Now, I know you wouldn't do this for a gourmet meal, but for an everyday meal for my very much NOT gourmet hubby, will the texture and volume be about right? It's a butternut squash soup recipe.
Answers: How much powder would be equal to 3 cloves of garlic?
I can't get coconut milk, canned, fresh or otherwise in this town. Can I substitute coconut extract and milk or water?
The recipe calls for one 14 oz can (398 ml) if unsweetened coconut milk. Now, I know you wouldn't do this for a gourmet meal, but for an everyday meal for my very much NOT gourmet hubby, will the texture and volume be about right? It's a butternut squash soup recipe.
1 tsp of garlic powder would be a good place to start. Make SURE you don't use garlic salt............yuck! Canned c. milk is not sweet but it is thick in texture so I would use evap milk with maybe 1/8t coconut ext. In a squash soup like this you may want to use heavy cream and forgo the tropical part of this meaning the ginger and the coconut. Think about heavy cream as a sub for the c.milk and use the tropical seasonings. Remember that you should always make a recipe your own!!! Have a good one!
The equivalent is 3 to 1. 1 tsp of dried ground ginger equals 3 tsp (or 1tbsp) of fresh ginger.
You're on your own on the garlic question. I love garlic, and always use fresh. Coconut extract versus coconut milk? Frankly, I have no idea. But I've tasted Coco Lopez extract and coconut milk. Try 1/3 to 1/4 the amount with extract.