Unsweetened chocolate, as its name indicates, contains absolutely no added sugar, while bittersweet chocolate has anywhere from about 10% to 50% sugar. Because of the difference in sugar content, these two types of chocolate are not interchangeable in recipes.
Can i add sugar to unsweetened chocolate to make it bittersweet?
YES! You adjust a tablespoon of sugar for each ounce of chocolate. In this case. If you’re using unsweetened instead of bittersweet, add 1 tablespoon of sugar per ounce of chocolate and vice versa.
1 qt. loosely packed watercress (about 1 1/2 bunches, trimmed to about 5 in. long)
1 1/2 cups quartered or halved strawberries
1 large Persian cucumber or 1/4 English cucumber, halved lengthwise and thinly sliced into half-moons
1 small spring onion bulb or 2 green onions, cut into 2-in. slivers
1/4 pound ricotta salata or feta cheese, thinly sliced
INGREDIENTS – DRESSING:
3 tablespoons finely chopped strawberries
1 1/2 teaspoons finely chopped shallot
1 tablespoon finely chopped fresh basil leaves
2 tablespoons white balsamic vinegar
1/2 teaspoon kosher salt
About 1/4 tsp. pepper
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
1. Make salad: Heat oil with chile and salt in a small saucepan over medium heat until fragrant, 2 minutes. Add quinoa and toast, stirring often, until it starts to turn golden in spots, 4 to 6 minutes. Stir in 2/3 cup water, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes, then pour quinoa onto a plate and let cool. Discard chile.
2. Meanwhile, put remaining salad ingredients except for cheese in a wide bowl and set aside.
3. Make dressing: In a small bowl, combine 2 tsp. water with all dressing ingredients except oils. Set aside 10 minutes; whisk in oils.
4. Gently toss quinoa with 2 tbsp. dressing. Spoon onto 4 dinner plates. Mound salad mixture on top and tuck in cheese. Season generously with more pepper and serve with remaining dressing to add to salads.
Leave them on the Vine as long as possible. Take the time to cover them with plastic if your temperatures are low. Don’t be tempted to pick them just because it feels like the season is over. They will ripen the best left on the vine.
Place them on a sunny window sill. This is a hit or miss solution and works best with cherry tomatoes (tiny ones). Tomatoes are more stable sitting on their stem side however, they will rot less readily if you can place them blossom side down.
Wrap individual green tomatoes in newspaper and layer in a box, no more than 2 layers deep. Place the box in a dark, dry spot and check weekly for progress. It usually takes 3-4 weeks for the tomatoes to ripen, but check frequently and remove any fruits that show signs of rotting.
Place the green tomatoes in a paper bag with a ripe apple or banana. The fruit gives off ethylene gas, which speeds up ripening. Check the bag daily.
Place the green tomatoes in a cardboard box and place fruit inside of the box. It’s important not to let them touch each other – you want space between each tomato and the fruit. Cover box and store in a dark location. Check daily and remove ones as they ripen.
In general, substituting honey for sugar seems to be a matter of taste. Some people use it cup for cup, others prefer 1/2 cup – 2/3 cup of honey per cup of white sugar. Reduce the amount of other liquids by 1/4 cup for every cup of honey used.
However, you might need to experience with different amounts of honey depending on the recipe. For example, I used honey instead of sugar for a toffee bar recipe which involved boiling a sugar mixture. Honey does not boil the same way and when I poured it over the crackers it was super thin and slid right through. I was able to save the toffee bars by freezing them immediately but the toffee was on the bottom of the bar and not the middle. The next time I made the recipe I used much less honey and a little bit of sugar to get the consistency I needed up boil. I also selected a darker honey.