"Arroz con leche" translates literally into English as "rice with milk". This dish is a Mexican rice pudding that can be used as a dessert or as a breakfast treat.
This will entirely depend on the recipe used. For preserves, you would need about 1 Tablespoon of lemon juice for every cup of preserve to ensure preservation.
It is used to spice up several foods, including cookies, breads and other foods, such as arroz con leche (Spanish rice pudding) or cafe de olla (Mexican spiced coffee). There are literally, thousands of recipes that use cinnamon as an ingredient in both countries.
You can always use a different flavoring/extract..but you will have a different flavored recipe.
Lemon extract is gross. don't bother with it. it is fake tasting. you're much better off grating lemon zest into the recipie. much sweeter, much nicer
You say, "Tomo la leche." 'Beber' in Spanish means 'to drink' but I've found that in Hispanoamerica, 'tomar' is used much more frequently to mean 'to drink.'
Egg yolks can be used to make: * Hollandaise sauce * creme caramel * caramel custard (leche flan) * mayonnaise * lemon curd/lemon pie filling
If a cake filling recipe requires lemon juice, can lime juice be used instead?
The parts that are typically used in lemon chicken recipes are the breasts. One could find information regarding this in recipe-books and one could also search for information regarding this subject on the internet.
Yes, lemonade is acidic due to the presence of citric acid from the lemon juice. The acidity level can vary depending on the amount of lemon juice used in the recipe.
No it's actually an acid that is used in whipped cream to keep the sugars from crystalizing it has the same properties as lemon juice without the flavor
Much like how flour is used in gravy, cornflour is a thickener. If the cornflour is omitted from the recipe, the pie filling will come out with a somewhat soupy texture.