We added
slightly less salt than recommended and it was perfect, although I think our vegetable stock was more on the salty side.
The only modifications I would make would be
slightly less salt in the sauce, veggies in place of pepperoni, and making 1.5 x the sauce recipe — I wanted more sauce!
Not exact matches
4
slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use
less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use
less for a barely detectable bite, more if you'd like it more present) Pinch of sea
salt
Meanwhile, combine onion and lemon juice in a large bowl; season with
salt and pepper and let sit 5 minutes (onion will soften a bit and get
slightly sweeter and
less harsh).
I did adapt it
slightly (used
less 1/4 teaspoon
less salt and more 1/2 cup more oats).
Went
slightly less on the
salt because of previous reviews; that said, still a bit salty for my taste and will use even
less next time.
Ingredients & Directions: 2 hard - boiled and finely chopped eggs, 3 T lemon juice, 1 finely chopped clove of garlic, 1/3 — 1/2 C olive oil, 1 T maple syrup / Drizzle olive oil into juice and garlic while whisking steadily / When
slightly thickened add maple syrup and mix / Add finely chopped eggs, pinches of
salt & pepper and whisk again / Taste and add more or
less of any ingredient.
Sea
salt has
slightly more «bang for its buck» — meaning
less sodium and more flavor — but, I think regular
salt will work just fine.
If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use
slightly less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg
Salt and pepper to taste 1 cup dairy - free milk (unsweetened)
If you're into Thai chile sauces, this is
less like Sriracha and more like a Sambal; and by that I mean it has
less of a pungent garlic /
salt flavor and more of a laid - back,
slightly milder, and better balanced taste.
I did add some brown sugar and Maldon
salt after baking and bake time was
slightly less then specified for my oven.
3 pounds ground beef or venison 1/2 — 1 pound ground beef heart 1 medium onion, chopped 3 cloves garlic, crushed 3 - 4 pinches crushed red pepper 1 tablespoon
salt (or
slightly less) 1 1/2 tablespoons paprika 1 teaspoon black pepper 3 tablespoons chili powder 1 tablespoon cumin, powder or seed 2 1/2 cups home - made beef stock or water
While comparable to Sel Gris de Guerande, this finishing
salt has a
slightly less moisture content, and is almost imperceptibly paler in color.
One of the ways I stay medication free is ketosis and electrolyte balancing through increased
salt intake (balanced in a ratio with
slightly less potassium) and magnesium supplementation.
The main issue is that sea ice is fresher than sea water (has
less salt), and since salty water is more dense (1028 kg / m3) than fresher water (1004 kg / m3 for 5 psu), the volume of sea water displaced by the ice is
slightly less than the volume of the ice if it melted.