All about Substituting Original Ingredients in Recipes

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All about Substituting Original Ingredients in Recipes

Postby autumnbronze » Thu May 29, 2014 11:58 am

Hi there!

Am trying out a new dish, Mexican chicken. Have to make mole (pronounced moh-leh) sauce.

Can anyone help with my queries:

Can milo powder act as an substitute for cocoa powder?

Also normal plain yogurt instead of greek yogurt?

These are what I have currently.

Many thanks in advance :smile:
Last edited by autumnbronze on Sat May 31, 2014 11:07 am, edited 1 time in total.

autumnbronze
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Re: All about Substituting Original Ingredients

Postby icy_mama » Fri May 30, 2014 6:35 am

autumnbronze wrote:Hi there!

Am trying out a new dish, Mexican chicken. Have to make mole (pronounced moh-leh) sauce.

Can anyone help with my queries:

Can milo powder act as an substitute for cocoa powder?

Also normal plain yogurt instead of greek yogurt?

These are what I have currently.

Many thanks in advance :smile:

hiya... am i too late?

if you're using the australian recipe's milo, then i guess should be ok to sub for cocoa powder, unless your recipe requires a higher % of cocoa.

i guess reason recipe needed greek yogurt is cos they don't want too much liquid. u may strain your plain yogurt through a muslin cloth to remove the whey and will result in greek yogurt. straining may take a few hours, so place your setup in the fridge.

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Re: All about Substituting Original Ingredients

Postby autumnbronze » Sat May 31, 2014 11:11 am

icy_mama wrote:
autumnbronze wrote:Hi there!

Am trying out a new dish, Mexican chicken. Have to make mole (pronounced moh-leh) sauce.

Can anyone help with my queries:

Can milo powder act as an substitute for cocoa powder?

Also normal plain yogurt instead of greek yogurt?

These are what I have currently.

Many thanks in advance :smile:

hiya... am i too late?

if you're using the australian recipe's milo, then i guess should be ok to sub for cocoa powder, unless your recipe requires a higher % of cocoa.

i guess reason recipe needed greek yogurt is cos they don't want too much liquid. u may strain your plain yogurt through a muslin cloth to remove the whey and will result in greek yogurt. straining may take a few hours, so place your setup in the fridge.


Thank you icy_mama! :hugs:

No you are not late in your reply.

Am cooking it for lunch today.

I could not get greek yogurt so am using plain. I don't have the time to strain it though. Lets see how it turns out.

I managed to get cocoa powder from my MIL. So that is covered. But thanks for the tip about the Australian recipe milo! Will keep that in mind :smile:

Will share at lunch thread later.

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