Posted by Rachel | Posted in Gourmet Coffee | Posted on 15-04-2011
Tags: club,, coffee, gourmet, gourmet ground beef, gourmet ground beef recipes, gourmet ground coffee, gourmet ground turkey recipes, gourmet grounds, ground, roasted
I need ingredient equivalents for a recipe: how much ground ginger would be 1 tbs fresh gingerroot?
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.
Orf 1945, I really appreciate the advice regarding garlic, and when I had it growing in the yard back in Arkansas, I learned to use it in almost everything. However, I live in a tiny town in west Texas now, and the only whole garlic here is in a jar. I can get you some fresh peppers of just about any variety…
I have never seen coconut milk, so I didn’t realize what the texture was. Thanks, EE. I’ll give it thought to the cream, but I’m afraid the old cholesterol level won’t take it….
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!
Ground Up Gourmet
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