Ever wish, when the local grocery holds a massive cheese markdown sale, that you could stock up while the prices are in the basement? But how in the world would you use all of that cheese before it turns into a fuzzy green lab experiment in your refrigerator? What if you could FREEZE it!? Yes, you certainly CAN freeze most cheeses, but there are a few specifics to keep in mind...
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So, there we are in our kitchen, mixing our way through an amazing recipe when suddenly we realize that it calls for buttermilk...and of course, we don't happen to have any! What to do, what to do? Never fear, we just do what our grandmothers and great-grandmothers did...we make some! Now, making REAL buttermilk on the spur of the moment is just not feasible, but what some folks don't know is that sour milk can be substituted for buttermilk in nearly any recipe with great results...
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I enjoy cooking with simple, natural ingredients whenever possible and that includes the oils I use in my baked goods. My favorites are olive oil, avocado oil, grapeseed oil, coconut oil, and of course the ever-present butter. Nutritional and health-related opinions abound for every sort of oil these days, with advice evolving as researchers understand more and more the effects of certain fats on our physical health. I have been using a blend of butter and coconut oil for many of my cooking and baking needs, more on that in just a minute...
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So, here you are in your kitchen with plans to create a fabulous dish for your dinner table, only to realize you are missing a key ingredient. Good news! It is often possible to fudge your ingredients a bit without affecting the final outcome of your dish. Here are a few such substitutions that might just save your bacon...
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