marinade_pute

Thai Pork Satay (with Satay Sauce)

• 35 mins
• Prep: 25 mins,
• Cook: 10 mins
• Yield: 2-4 servings

This Thai pork satay recipe is easy to make and the satay can either be oven-broiled or grilled on your barbecue. Pork satay is a popular street food in Thailand, where it is eaten as both a snack as well as a main course dish. Serve with my easy real peanut satay sauce which can be whipped up in just minutes. A great party dish, this satay recipe is simple to put together, and leftovers can be reheated or frozen for your next satay craving.

Marinade pute

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• Sauces
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• Rubs
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Stubb prided himself on making the best barbecue around, and he knew that the only way to do that was to use nothing but quality ingredients. That’s why Stubb’s line of sauces, marinades and rubs are made right with quality, gluten free ingredients, and contain no high fructose corn syrup.

Stubb’s legendary marinades are specially blended with unique herbs and spices to help enhance the flavor of any cut of meat. These marinades are the best way to add a little Love & Happiness to your cooking.

Stubb’s spice rubs are the first step to great barbecue. Become a pitmaster in your own right by always starting with a good rub.

Stubb was proud to put his heart and soul into every recipe and it was this passion that inspired Stubb’s Cookin’ Sauce. Crafted with quality, gluten-free ingredients, Stubb’s Cookin’ Sauce makes dinner tasty and simple by bringing the legendary flavors of Stubb’s into your home.

Stubb’s Legendary Texas Flavor goes beyond sauces, marinades and rubs. We’ve also got Wing Sauce, to kick up the spice in your game-day favorite. Moppin’ Sauce and Liquid Smokes both add smoky, warm flavors that’ll make you a pitmaster in your own right.

Diese super einfache Marinade peppt Putenbrust richtig auf

Haben wir noch Peps da?

Marinierte Putenbrust auf Salat

½ Handvoll Petersilie, gehackt

½ Handvoll Basilikum, gehackt

1 TL Paprikapulver

1 TL Chilliflocken

500g Putenbrust, in mundgerechte Stücke geschnitten

2 Knoblauchzehen, fein gehackt

Salat nach Wahl

ZUBEREITUNG

1. Die kleingehackte Petersilie und das Basilikum in einen Mörser oder eine Keramikschüssel geben und mit Hilfe eines Stößels zerquetschen bis der Saft austritt.

2. Olivenöl, Salz, Pfeffer, Paprikapulver und Chilliflocken hinzugeben und alles gut verrühren.

3. Die in mundgerechte Stücke geschnittene Putenbrust in einer großen Schüssel mit der Marinade vermischen.

4. Daraufhin die marinierte Putenbrust in eine verschließbare Dose legen und die fein gehackten Knoblauchzehen darüber streuen.

5. Die verschlossene Dose nun für 24 Stunden oder über Nacht in den Kühlschrank legen.

6. Um die Putenbrust am nächsten Tag anzubraten, zunächst eine antihaft-beschichtete Pfanne auf mittlerer Hitze warm werden lassen.

7. Die marinierte Putenbrust hineingeben und, unter gelegentlichem Rühren, für ca. 10 Minuten anbraten, bis sie eine gold-braune Farbe angenommen hat und durchgegart wurde.

8. In deinen Lieblingssalat geben - wir haben Blattsalate Mais und Tomaten genommen, aber nimm, was immer dir am besten schmeckt! Das ganze funktioniert natürlich auch mit Hühnchen!

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Chicken Piccata

Chicken Piccata (04:43)

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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Buttered Puto Recipe

Buttered Puto is a variation of the famous steamed rice cake, Puto. This steamed mini cakes are usually eaten as dessert but most prefer to have them during breakfast (with hot coffee or chocolate) or mid-afternoon snack (usually eaten with dinuguan or blood stew). If you are looking for an easy puto recipe that you can follow, this is the one for you.

This Puto recipeВ uses ordinary flour, instead of rice flour or ground rice. This makes this recipe easier to prepare. In addition, the other ingredients used in this recipe are so common that you could find them in any grocery store.

You will notice that I was using colorful plastic molds in the video. I got them from the PhilippinesВ — in theВ flea market. These molds are hard to find outside of the Philippines, but I tried to experiment on similar products and the best that I found online were the Silicone Mini Pinch Bowls. Actually, these are even better because these are made of silicon which means that it can withstand high amount of heat.

Try this delicious Buttered Puto Recipe.

• 4 cups flour, sifted
• 2 cups sugar, sifted
• 2½ tbsp baking powder
• 1 cup evaporated milk
• 2½ cups water
• ⅛ teaspoon Pandan essence
• ½ cup butter, melted
• 1 piece egg, raw
• small slices of cheese
• 4 cups water (for steaming)

1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non - quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove from the mold and arrange in a serving plate
9. Serve either hot or cold. This goes well with dinuguan рџ˜‰ Share and Enjoy!

Watch the cooking video:

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Meljean Barrion says

This will help me to learn more about our Filipino food.

Thank you and godbless

Thank you for the recipe. Also for those looking for silicone mini pinch bowl I substitute with the small portion cups or medicine portion cups. They become bite size. For the steamer I poke some holes on an aluminum pan, place it on top of a smaller pan that have water and then cover it with aluminum. I am able stack up to three pans and placed holes on em, I just got different size pans. i thought this will help others who is looking for alternative.

Where can i buy the silicone mini pinch bowl?

just wondering if it will work out if I use the plastic mold and put the paper cups over it and pour the mix into it. have you tried it chef ? or any tips on how to not get the puto to stick in the mold ?

I just wondering… Do I need to use the measuring cups o can I use the ordinary cups?

How many days can this recipe last. Do i have to refrigerate the leftover or they can stay at a room temperature for 3 or 4 days.

I followed tour recipe but how come my puto didn’t rise? They were flat and gummy.:(

I had a similar incident before, and it was caused by low quality baking powder. Please makes sure to use high quality baking powder such as Calumet. Using a low quality baking powder won’t give you a good result.

Where did ay buy all these materials ?chocolate crinkle/Brazo de Mercedes ricepe

Danica Villagracia says

I did choose the microwavable type. grease w/ butter to prevent sticking from molds…Hope I helped u

hello everyone! anybody has the idea what specific ingredient in order to preserve puto cheess in a number of days….pls…your idea is highly appreciated….thank you….

add 1/2 teaspoon of potassium sorbate (optional preservative- a mold inhibitor). it is hard to find this nowadays. shelf life of puto w/o preservative is 3-5 days @ room temp. 5-7 days with preservative.

Use sprite softdrink if you need 2 cup of water just use 1cup and 1 cup sprite,your puto will last for a couple of days.

I do want to learn how to make puto from rice. I like the way it’s taste when I was a young, and every morning we ate for breakfast with coconut.

Could anyone show how to make puto from rice, please? I tasted some two weeks ago, and I was asking for the recipe, but she said: NO. Maybe someone out there know how to make a homemade puto from rice. Thanks

Hello sir, would like to know how many serving did you make with this measurements?

And thank you for sharing your masarap na recipe. Ang dami ko ng na try lutuin sa recipe nyo sir. рџ™‚

More power and more recipe to come.

Tried it but it has a starchy taste. How can i get rid of starchy taste?? Hope someone can answer.. tia

Lydia Garcia says

I follow your cooking shows in facebook and you tube. In this recipe it calls for a pandan essence. I can’t find it her where I live. Any suggestions for a substitute. Thanks. I would like to say you are doing a wonderful job. Thumbs up and more power.

Google User says

Hello Sir, Just want to ask the serving of the puto. You said 8 servings, meaning 8 dozens or puto or just 8 pieces only of puto? Thank you.

Serving pertains to the serving size in terms of number of persons.

hi can i substitute regular flour with rice flour?

Kayla, you can in most cases, but not for this recipe.

Good day! Can I shredded the cheese and mix it together it in and use the mini plastic cups for macaroons for bit size? How long could I steamed it? Thank you in advance.

Hi Marj, I am not sure if I understand your question quite well. Will you be able to rephrase it?

can i have a recipe for a kilo of flour, i want to perfect this recipe and start of a new business, i already bought steamer, puto cups and tried many times using calumet baking powder but still the outcome didnt rise,

nikki joy cortes says

hi ! i would like to know if how many days it will last long ? thanks ! рџ˜Ђ

sir, as for baking powder, is it 2 1/2 tablespoons or just 2 1/2 teaspoons?

TBSP po is tablespoon.

Ammeline Carlos says

Pwede po ba gamitin ang cupcake pan instead of plastic molder?

catherine resabal says

Can i substitute oil instead for the melted butter kasi wala akong butter now sa house.

You may, but it will lack that yummy buttery taste. I recommend using butter. I think that waiting until you get the ingredient will be better, unless there is a compelling reason that needs you to make puto today.

Hi, Vanjo Merano.

Im a Filipino and have interest in cooking…Finally,for ten months stayed in the United Sates I found a Filipino recipe….craving the food you had posted…I like it! Thank you for sharing your expertise in cooking especially Filipino recipe. God bless you!

Bakit parang pudding ang texture na lumabas? I have followed the exact recipe pero iba ang consistency,.

Can you please tell me what type of baking powder did you use? May parehong issue na na-experience ang iba nating readers at and dahilan ay ang gamit nilang baking powder.

I suggest that you use Calumet, Clabber Girl, Rumford, or other high quality baking powders.

can i use cake flour instead of APF? thanks!

No, it will be fluffier if cake flour is used.

Sinundan ko ang iyong recipe, naging mapait ang lasa masyado yata marami ang 2 1/2 tbsp na baking powder.. Sayang lang ;(

Hi Muriel. I think that something is wrong somewhere. I always use this recipe and made it several times without issues. Can you tell me what brand of baking powder were you using? I have had a few feedback about not getting good results and it all boiled down to the quality of the baking powder used.

Hope to hear from you soon.

Haya aquino says

Can i use bread flour for this?

Haya aquino says

And for the pandan essence is it similar to pandan flavoring or extract? And would it be ok if i dount use the pandan flavoring?

I gave 5 star to this recipe! Dahil dito hindi lang pang okasyon ko nagagawa at madaming nasasarapan sa version ko. Naging negosyo ko din to bilang house wife ang hirap mag isip kung anong pag kaka kitaan. Ang dami ko nang natry ng recipe ng panlasang pinoy pero lahat ay worth it.

Tempeh Bacon Recipe. Vegan 'Facon' for All.

Warm up a skillet and whip some up today.

(Updated Content) Over the past eight years since I first posted this recipe, it has absolutely been one of my most referenced and shared. I love adding a form of tempeh bacon to all sorts of recipes. It adds a big vegan protein punch to salads, sandwiches or just as a side. Sometimes I add more maple syrup, for a sweeter flavor. Or more olive oil for a richer, pan-fried, crispy texture.

Easy Vegan Tempeh Bacon

By Kathy Patalsky

This smoky-sweet tempeh bacon is packed with protein and tastes delicious. Perfect in sandwiches, on salads or as a side dish.

Ingredients

• 8oz tempeh, thinly sliced
• 1-2 Tbsp maple syrup - adjust to taste
• 1/4 tsp liquid smoke (optional)**
• 1-2 tsp tamari (or sub with sea salt) - adjust to taste
• black pepper to taste
• 1 Tbsp extra virgin olive oil for the pan
• optional: 2-4 Tbsp water if you like your tempeh soft rather than crispy
• optional: pinch of cayenne for heat
• **If you do not have liquid smoke you can add a smoky flavor using smoked paprika or chipotle powder - a pinch should do it

Instructions

1. Warm a skillet over high heat. Add extra virgin olive oil.
2. When oil is hot, add the tempeh. Cook 2-4 minutes, enough time to lightly brown on both sides, flipping a few times throughout.
3. Add the liquid smoke. Add the maple syrup. Jiggle the pan and toss tempeh a bit to evenly distribute the liquids. Turn heat to low. Continue cooking for another minute or two, just until the tempeh edges are caramelized, darker brown.
4. Turn off heat when tempeh looks donw. Add salt and pepper to taste and toss the tempeh well in the pan to evenly distribute and lightly toast the black pepper. Serve warm!
5. Water: If you want a moister tempeh, add the water in before you add the maple and liquid smoke. After adding it to the pan, cover the pan with a lid. This will allow the tempeh to soften and steam a bit. This should only take a minute or two. Uncover lid, and proceed with step three, above.

Yield: 2 servings

Prep Time: 00 hrs. 03 mins.

Cook time: 00 hrs. 07 mins.

Total time: 10 mins.

Tags: tempeh , tempeh bacon , vegan , side , protein , soy , easy , recipe , delicious

Once you master this recipe, marvel in your vegan culinary mastery. Then move onto vegan bacon cupcakes perhaps.

Warm up a skillet and whip some up today.

(Updated Content) Over the past eight years since I first posted this recipe, it has absolutely been one of my most referenced and shared. I love adding a form of tempeh bacon to all sorts of recipes. It adds a big vegan protein punch to salads, sandwiches or just as a side. Sometimes I add more maple syrup, for a sweeter flavor. Or more olive oil for a richer, pan-fried, crispy texture.

Easy Vegan Tempeh Bacon

By Kathy Patalsky

This smoky-sweet tempeh bacon is packed with protein and tastes delicious. Perfect in sandwiches, on salads or as a side dish.

Ingredients

• 8oz tempeh, thinly sliced
• 1-2 Tbsp maple syrup - adjust to taste
• 1/4 tsp liquid smoke (optional)**
• 1-2 tsp tamari (or sub with sea salt) - adjust to taste
• black pepper to taste
• 1 Tbsp extra virgin olive oil for the pan
• optional: 2-4 Tbsp water if you like your tempeh soft rather than crispy
• optional: pinch of cayenne for heat
• **If you do not have liquid smoke you can add a smoky flavor using smoked paprika or chipotle powder - a pinch should do it

Instructions

1. Warm a skillet over high heat. Add extra virgin olive oil.
2. When oil is hot, add the tempeh. Cook 2-4 minutes, enough time to lightly brown on both sides, flipping a few times throughout.
3. Add the liquid smoke. Add the maple syrup. Jiggle the pan and toss tempeh a bit to evenly distribute the liquids. Turn heat to low. Continue cooking for another minute or two, just until the tempeh edges are caramelized, darker brown.
4. Turn off heat when tempeh looks donw. Add salt and pepper to taste and toss the tempeh well in the pan to evenly distribute and lightly toast the black pepper. Serve warm!
5. Water: If you want a moister tempeh, add the water in before you add the maple and liquid smoke. After adding it to the pan, cover the pan with a lid. This will allow the tempeh to soften and steam a bit. This should only take a minute or two. Uncover lid, and proceed with step three, above.

Yield: 2 servings

Prep Time: 00 hrs. 03 mins.

Cook time: 00 hrs. 07 mins.

Total time: 10 mins.

Tags: tempeh , tempeh bacon , vegan , side , protein , soy , easy , recipe , delicious

Once you master this recipe, marvel in your vegan culinary mastery. Then move onto vegan bacon cupcakes perhaps.

Copyright 2007-2016. All Rights Reserved.

All images, recipes, and content is Copyright 2007-2016, unless otherwise noted. Do not reproduce any image, recipe, or content without written permission.

Rezept backofen

Montag, 10. August 2015

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Hähnchenbrust in Marinade mit grünem Salat - EAT. Hähnchenbrust in Marinade mit grünem Salat ist ein Rezept mit frischen Zutaten aus der Kategorie Hähnchen.

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Marinade pute

Merrill is a co-founder of Food52.

What's the recipe? For most things, apple juice should be an okay substitute, unless the cider is really the main ingredient (like in a cocktail or something).

It is a dressing for a salad and I am supposed to cook the cider down. I didn't know if apple juice would work the same way

It is for a marinade for ribs.

It is for a marinade for ribs.

Merrill is a co-founder of Food52.

Guessing the cider is a pretty key flavor component of the dressing. You could cook apple juice down, but it won't have quite the same effect -- especially if it's not good-quality apple juice. Do you have a link to the recipe?

If you are concentrating the flavor by cooking it down, I don't think anything will be a good substitute. Sorry.

I think an unsweetened apple juice (unfiltered if you can find it) would work. It's a substitution, so the result won't be exactly what the recipe intends, but it should be fairly similar. I've also (in an emergency) mixed a little applesauce into apple juice to approximate a cider. Again-- definitely not ideal, but in a pinch it may help.

In the U.S., the terms "apple juice" and "apple cider" are synonymous. The FDA defines Apple cider as " juice that is expressed from apples".

I would try unsweetened apple juice with a good shot of Calvados or applejack.

I have a meat recipe for a slow cooker, and it requires 1/4 cup of apple cider. I dont want to pay 15$ for real cider for a measly 1/4 cup. So If I extract the juice directly from the apple from my fruit juicer, could it be a closer substitute for cider in my recipe?

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Marinade pute

Da das Schweinefleisch mit Speck umwickelt ist, wird das Fleisch unglaublich saftig und weich. Der Braten passt auf jeden Tisch, und man kann dazu servieren, was man mag. Dies ist ein typisch schweizerisches Rezept.

Ich empfehle verschiedenes Gemuese und Kartoffelbrei-Gratin, dazu eine feine leichte Rahmsauce.

In der Schweiz kann man den Tessinerbraten schon umwickelt und gebunden kaufen.

800 g Schweinebraten vom Hals, mit Speck umwickelt und gebunden

3 EL Tomatenpueree

Den Braten in eine Ofenschahle legen und im Ofen bei 180 C Grad ca 70 Minuten braten lassen.

Den Braten 10 Minuten ruhen lassen, dann die Bindeschnuere entfernen und aufschneiden.

I love this Ticino Roast very much!

It is a pork roast wrapped into bacon and this makes the meat very soft and juicy! Such a roast fits on any table and you can serve whatever you like with it. This is a very typical Swiss recipe.

I would suggest different vegetables, Mashed Potato -Gratin , maybe a nice cream sauce too.

In Switzerland you can actually buy the Ticino roast already wrapped and tied.

800 g Pork Roast from the neck, wrapped into Bacon and tied

3 tbsp Tomato Paste

3 tbsp Olive Oil

Put the roast into an oven-proof dish and roast in the oven at 180 C for approx 70 minutes.

Let the roast rest for 10 minutes, then remove the strings, cut it into slices and serve.

I think you baste the roast pork with the marinade before you place the bacon on top! Looks like it.

No, I actually baste the wrapped roast with the marinade. Try it!

Bought already wrapped one in the store here in Switzerland and didn't know what to do with it. Thank you for the recipe, it turned out great! Very juicy and tasty!

Perfect! I'm happy it turned out great!

Danke für dieses einfache und feine Rezept. Marinade mit Zutaten, die ich sowieso habe, ab in den Ofen, warten, fertig. Super!

Super, das freut mich! Ja, der Braten ist sehr einfach und schnell gemacht. Ich mache ihn sehr oft.

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Mother, wife, cook, baker, recipe developer and more! Scroll down for English translations.

Can I substitute for maple syrup?

Maple syrup is a delicious syrup that is popular not only as a pancake and waffle topping, but as an ingredient in all kinds of recipes. Maple syrup is only made during a small window each year in a fairly labor-intensive process, so it tends to be fairly expensive and that means that many people don’t keep it on hand all the time and that bakers faced with a recipe calling for large quantities might be reluctant to use up half a bottle, even though maple syrup delivers a flavor that you can’t quite match with any other ingredient. So I often get asked if it possible to substitute for maple syrup in recipes?

The answer is yes, it is possible to substitute other ingredients for maple syrup in recipes. It is also possible to substitute maple syrup for other sweeteners.

To substitute for maple syrup:

Honey can be directly substituted for maple syrup in terms of sweetness and consistency, although honey can also be a fairly expensive ingredient to work with. Sugar and brown sugar can be substituted for maple syrup, but because maple syrup is much sweeter than sugar and you will need about 1/3 more sugar (1 1/3 cups sugar for 1 cup maple syrup) to equal the sweetness of maple syrup in a recipe. Since maple syrup is a liquid, if you are substituting sugar you will need to increase the wet ingredients by about 3 tbsp for every cup of sugar.

To substitute maple syrup for sugar:

To substitute maple syrup for sugar, you should use 1/3 less maple syrup than the amount of sugar called for (for instance, use 2/3 cup maple syrup for 1 cup sugar) and decrease the wet ingredients by approximately 2 tbsp for every half cup of maple syrup added.

When substituting ingredients, you may find that you need to be flexible on the exact amount of dry or liquid ingredients added to ensure that the consistency turns out right. To choose a good substitute, it is also important to know how much syrup your recipe calls for and what the result will be. For instance, in a recipe that calls for maple syrup as its main flavoring agent, you might want to substitute only a portion of the maple syrup for sugar. If a recipe only calls for a small amount of maple syrup, you might want to choose to use brown sugar or honey and replace all of the maple syrup. You should not reach for “pancake syrup” – an artificially flavored corn syrup product – because you probably will be disappointed with the results if you do.

And if you find you are out of maple syrup and only need to finish off your homemade waffles or pancakes, try making a Quick Berry Syrup, a homemade caramel sauce or just heating up some jam and drizzling it on before serving instead of running out to the store.

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11 Comments

Erica@ Abbie and Erica's Adventures

These are great swapping tips! Thanks!

Isabelle A.

I live in Quebec, the world’s #1 producer of maple syrup. Therefore, I’m lucky to have maple syrup as a staple of my pantry. Thanks for this article.

I have a granola recipe that calls for apple juice concentrate, but would like to use pure maple syrup instead. Is there a ratio I should follow?

Bill – There is no ratio for that kind of substitution, since apple juice concentrates are much less sweet than maple syrup and will also vary in their sugar content from brand to brand. You may just have to experiment a bit to ensure you get the sweetness and texture that you’re looking for.

I am making a recipe that requires maple syrup and I don’t have the proper amount, so this is good to know, we live a short distance from where maple syrup is gotten from, it’s plentiful here but there are no stores I can get to to buy it at the moment. Thanks for this tip.

I am on a low sugar diet. The only sugar I care to consume are the natural sugars found in almost every fruit. What are your thoughts on replacing maple syrup with bananas? I am not concerned with the sweetness level as much as I am with the consistency and texture of my baked goods.

Kim – You will definitely not get the same texture if you substitute bananas into a recipe that calls for maple syrup. Bananas have so much substance to them that your batter will be much thicker and your finished result will likely be much tougher. I would experiment with reducing the maple syrup in a recipe, rather than replacing it with something like a banana.

I was looking for a way to substitute maple syrup, because I live in Italy and here it’s extremely expensive (it has to be imported from abroad) and hard to find. Honey here is way cheaper, but not everyone in my household likes it.

Do you have other suggestions? Thanks 🙂

Not everyone finds male syrup appealing. To me it’s nauseatingly sweet. I guess I’ll try a 3/4 measure of honey and make the balance up with water.

So is flavour the only reason you wouldn’t suggest using “table syrup” over maple syrup or would it affect the final product more seriously?

Hi Teresa, The flavor could have a huge impact on the final product, as artificial maple flavors could bake off (leading to a bland product) or intensify when they are heated. In general it depends on the recipe because maple syrup has different properties than corn syrup does. For instance, it crystallizes when heated, which corn syrup does not. A few tablespoons in a cake batter may not make a huge difference, but in a recipe where maple syrup is a primary ingredient, it will definitely have an impact on both the flavor and the texture of the finished product. I’ll also note that some table syrups contain thickeners/emusifiers, which could have an impact that final product in any given recipe, as well.

I hope that helps!

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