WHAT IS IT, WHAT IS IT EATED WITH AND WHAT CAN IT BE REPLACED WITH !?In this thread, I propose to talk about products that are necessary for baking bread, buns or in cooking, but whose names we do not know, or these products are not on sale - then what can replace them so that both the taste and consistency of the dish are preserved.
For example:
Cream fresh (Creme fraiche)
This is a special heavy cream from Normandy. Cream fresh has a rich, slightly sour aroma, not far from sour cream, but it is much thicker and has a delicious yellowish-cream color.
If the recipe indicates fresh cream, but you don't have it, replace it with sour cream. It does not flake off when heated, so it can be used to fortify sauces, goulashes and soups, or as an alternative to heavy cream. It can last longer than regular cream.
Regular fresh cream contains 40% fat. Low-calorie fresh cream - 15%, but it is thinner.
Fromage fra (Fromage frais)
Fresh curd from France. It is made from pasteurized cow's milk with cream.
You can replace it in many recipes with both thick yogurt and sour cream.
Varies from 0% to 8%, so the curd can be either soft, liquidish or dense.
Greek yogurt (Greek yogurt)
It is made from cow's or goat's milk, which is boiled to remove water. This makes the yoghurt very thick.
Use it like regular yogurt for a more sophisticated, creamy taste. Due to its high calorie content, it is suitable for heat treatment, so it can be used in hot dishes.
Varies from 8% to 10%, there is also 0% yoghurts, but they are much thinner and do not behave as well when heated.
Quark (Quark)
A soft German cheese similar to cottage cheese. It is made from skim milk and has a very mild, almost bland taste. A good low-calorie alternative to cream cheese.
Very low fat content, 0.1%
Ricotta (Ricotta)
It is made from sheep's milk whey left over from Pecorino cheese. From Italian "ricotta" means "re-cooked". It is a soft, white cheese with a delicate flavor.
Fatter - 14%
Natural yoghurt (Natural Yogurt)
When milk turns sour thanks to natural bacteria, cheese is obtained. Yogurt is made according to the same principle, live bacteria are added to milk and thickened. Its sour taste adds a pleasant taste to the dishes.
Add it instead of cream or sour cream.
Depending on which milk yogurt is made from, its fat content changes. Whole milk yogurt contains 3.4%, dietary - 0.2%
Mascarpone - almost the same as cream cheese or delicate soft and non-acidic cottage cheese.
Very delicate fat cheese - up to 40%
Replacement:
Rub ordinary cottage cheese through a sieve and mix with heavy cream (or immediately in a mixer at low speed).
Heavy market cream, or cream 35% from the store.
Can be replaced with pureed diet cottage cheese.
Weigh 20% thick non-sour sour cream overnight in a bag so that the excess liquid is glass.
Soft cheese Philadelphia.
Garam masala {Dagat masala) (from Ind. Dagat - "warm, hot" + masala - "spicy mixture") - a mixture of toasted and crushed spices, common in the cuisine of the cold regions of North India. Garam masala can contain almost all Indian spices, but usually it contains up to 12 ingredients: cumin, coriander seeds, black and allspice, Indian bay leaf (these spices form the basis of the taste), and also in small quantities - cinnamon, cloves, nutmeg and cardamom.More modern versions also include hot red chili, fennel, saffron, and nutmeg. All the components of garam masala are necessarily ground together, and such a mixture is always made by the chef himself immediately before preparing the dish, so it cannot be bought ready-made in a store. Indian chefs usually add garam masala at the very end of cooking, or simply sprinkle this mixture on the dish before serving. In addition, garam masala is almost always added to batter, in which pieces of vegetables or fruits are fried.
Masala (Garam Masala, Kashmir Masala, Chat Masala, Green Masala, Madras Masala)
Vindaloo (vindaloo) - a complex burning mixture of fried hot spices common in the central and southwestern regions of India; it usually includes: mustard seed, cumin, ginger, black pepper, shambhala seeds, cloves, coriander seeds, red hot pepper and tamarind. From the spicy mixture, adding vinegar, they make hot pastes and sauces, and serve them. with meat, fish or rice. The same name is given to dishes seasoned with such a paste or sauce, for example, for making "fish vindaloo" - a fish slightly fried over high heat is stewed in wine vinegar with hot spices and garlic.
Colombo {colombo) - A common in Caribbean cuisine, a powdered spice mixture of coriander, chili, cinnamon, nutmeg, saffron and garlic. Colombo stew is usually made with pork, chicken or fish with vegetables, with vegetables being stewed along with the main product, and rice and beans are served separately as a side dish.
Punch funeral (panch pkoron) (literally: "five seeds") is a classic Bengali spice mix of equal parts cumin, fennel, shambhala, black mustard seeds and nigella seeds. Sometimes it also includes azhgon (sometimes instead of cumin) or black pepper. A mixture of unmilled spices is fried in vegetable oil (usually mustard oil) just before use. Panch-phoron is a traditional seasoning for vegetarian dishes in South India; in West Bengal, the state of Sikkim and in the cuisine of Bangladesh, it is used more often in meat dishes.
Sambar-podi, or Sambar powder (sambaar podi) - a popular South Indian spice blend based on lentils; it is fried in a dry frying pan so that the mealy raw flavor disappears, and then mixed with fried spices: cumin, coriander, shambhala and black pepper, sometimes fried mustard seeds, fried chili and asafoetida are added. The mixture is then ground and seasoned with lentil or vegetable curries.
Chutney (chutney) - traditional Indian spicy sweet and sour fruit and vegetable seasoning for meat; it is prepared with a wide variety of fruits, vegetables and spices (tomatoes, mangoes, raisins, apples, hot peppers, ginger, mint, sugar, vinegar, or lemon juice). Chutney is especially widespread in eastern India, where it is most often served with curries in small outlets or placed on a plate next to rice. The sweeter versions are simply spread over the bread.
Pesto (pesto)
Basil manifests its character most clearly in the famous, world-renowned Italian pesto sauce. According to the classic recipe, pesto is made from fresh basil, garlic, olive oil, pine nuts (Italian pine) and grated parmesan (some modern versions also add parsley, coriander leaves or mint).
Basil, salt, garlic and nuts for the sauce must be pounded in a marble mortar with a marble pestle by hand (even the very name of the sauce, which looks like a Russian pestle, is associated with the Italian word pestare - “crush in a mortar”), and then add hot dry cheese (usually equal amounts of parmesan and pecorino) and extra virgin olive oil.
Wasabi Is a Japanese variety of horseradish. It is also known as "mountain marshmallow". It is grown near the rapid mountain streams. Peeling the root reveals a tender, apple-green flesh that is either grated or dried and ground into a powder. The powder is mashed by adding a little soy sauce or water.
Burnt sugar - melted sugar without adding water and brought to brown. It is used in the preparation of bread, red sauces, kvass. Cooking recipes:
1. option: 200 gr. put sugar in pieces (not soluble) in a clean frying pan, moisten with water, hold on the stove until the sugar is browned until dark, then add ½ cup boiling water, boil and pour into a jar. Warm slightly before use, take ½ spoon or more, depending on taste.
2. Option: Heat sugar in a spoon over low heat until a dark brown syrup is formed. With this cooking method, you need to take either a piece of lump sugar moistened with water or granulated sugar.
Can you replace sour cream with curd? 
