| 2026-06-01 16:37:06 |
test.com |
3 cloves garlic, minced |
garlic |
exact
|
5 |
| 2026-06-01 16:37:06 |
test.com |
1 cup buttermilk |
buttermilk |
exact
|
6 |
| 2026-06-01 16:37:06 |
test.com |
2 tbsp butter |
butter |
exact
|
23 |
| 2026-06-01 16:19:31 |
127.0.0.1 |
hoisin sauce
Shares the fermented soybean base. Blend with a sweetener and a splash of soy sauce to match hoisin's flavor and loosen the paste to a spreadable consistency. |
hoisin sauce
shares the fermented soybean base. blend with a sweetener and a splash of soy sauce to match hoisin's flavor and loosen the paste t |
miss-noise
|
2278 |
| 2026-06-01 16:19:31 |
127.0.0.1 |
bouillon
Dissolve 1 tsp per cup of liquid in place of bouillon. Delivers fermented umami and salinity with more body; white miso is mildest, red miso most intense. |
bouillon
dissolve 1 tsp per cup of liquid in place of bouillon. delivers fermented umami and salinity with more body; white miso is mildest, red |
miss-noise
|
2476 |
| 2026-06-01 16:19:31 |
127.0.0.1 |
anchovy paste
Fermented, paste-textured, and deeply savory. Use ½–1 tsp per tsp of anchovy paste; white miso is mildest, red is bolder. |
anchovy paste
fermented, paste-textured, and deeply savory. use ½–1 tsp per tsp of anchovy paste; white miso is mildest, red is bolder. |
miss-noise
|
2668 |
| 2026-06-01 16:19:31 |
127.0.0.1 |
anchovy
Fermented and deeply savory without any fish — best fish-free swap. Use about 1 tsp per fillet; dissolve into fat or liquid first. |
anchovy
fermented and deeply savory without any fish — best fish-free swap. use about 1 tsp per fillet; dissolve into fat or liquid first. |
miss-noise
|
2897 |
| 2026-06-01 16:14:51 |
127.0.0.1 |
vegetable stock cube
Whisk 1 tsp into hot liquid per cube called for. Delivers concentrated salt and fermented umami depth; use light miso to keep flavors neutral. |
vegetable stock cube
whisk 1 tsp into hot liquid per cube called for. delivers concentrated salt and fermented umami depth; use light miso to ke |
miss-noise
|
4762 |
| 2026-06-01 16:14:51 |
127.0.0.1 |
vegetable bouillon paste
Use the same amount; delivers comparable concentrated, fermented umami and dissolves well into hot liquids, sauces, and grains. Add off the heat to preserve flavor. |
vegetable bouillon paste
use the same amount; delivers comparable concentrated, fermented umami and dissolves well into hot liquids, sauces, and |
miss-noise
|
4938 |
| 2026-06-01 16:14:51 |
127.0.0.1 |
anchovy fillets
Best vegetarian-friendly swap for deep umami without fish. Use ½–1 tsp per 2–3 fillets; white miso is mildest, red boldest. |
anchovy fillets
best vegetarian-friendly swap for deep umami without fish. use ½–1 tsp per 2–3 fillets; white miso is mildest, red boldest. |
miss-noise
|
5126 |
| 2026-06-01 16:14:51 |
127.0.0.1 |
tomato paste
Miso covers the umami; extra tomato covers the acid. Different, but works. |
tomato paste
miso covers the umami; extra tomato covers the acid. different, but works. |
miss-noise
|
5306 |
| 2026-06-01 16:14:51 |
127.0.0.1 |
broth
Whisk 1 tsp per cup of warm water for a savory, umami-rich liquid base. Adds slight fermented depth; use light miso for a milder swap. |
broth
whisk 1 tsp per cup of warm water for a savory, umami-rich liquid base. adds slight fermented depth; use light miso for a milder swap. |
miss-noise
|
5548 |
| 2026-06-01 16:14:51 |
127.0.0.1 |
worcestershire sauce
Fermented and deeply savory; dissolve into the liquid before adding. Use 1 tsp per tablespoon of Worcestershire; no vinegar tang but solid umami. |
worcestershire sauce
fermented and deeply savory; dissolve into the liquid before adding. use 1 tsp per tablespoon of worcestershire; no vinegar |
miss-noise
|
5744 |
| 2026-06-01 16:14:51 |
127.0.0.1 |
fish sauce
Fermented umami without the fish. Use 1 tbsp dissolved in 1 tbsp water per tablespoon of fish sauce. |
fish sauce
fermented umami without the fish. use 1 tbsp dissolved in 1 tbsp water per tablespoon of fish sauce. |
miss-noise
|
5963 |
| 2026-06-01 16:13:04 |
127.0.0.1 |
White wine vinegar (use less)
More concentrated acid. Use 1 tbsp vinegar + water per ¼ cup wine. |
white wine vinegar (use less)
more concentrated acid. use 1 tbsp vinegar + water per ¼ cup wine. |
miss-noise
|
1953 |
| 2026-06-01 16:13:04 |
127.0.0.1 |
Dry vermouth
Lasts longer than wine once opened. Slightly more herbal. Great swap. |
dry vermouth
lasts longer than wine once opened. slightly more herbal. great swap. |
miss-noise
|
2372 |
| 2026-06-01 16:13:02 |
127.0.0.1 |
Chicken or vegetable broth + lemon juice
Broth for body, lemon for acid. Won't have wine's complexity. |
chicken or vegetable broth |
semantic
|
183 |
| 2026-06-01 16:12:27 |
127.0.0.1 |
½ tsp salt
exact · cakesbymk.com |
salt
exact · cakesbymk.com |
miss-noise
|
5218 |
| 2026-06-01 16:12:27 |
127.0.0.1 |
½ tsp salt
exact · cakesbymk.com |
salt
exact · cakesbymk.com |
miss-noise
|
5393 |
| 2026-06-01 16:12:27 |
127.0.0.1 |
Salt, 5 g
exact · www.cookwell.com |
salt, 5 g
exact · www.cookwell.com |
miss-noise
|
5583 |
| 2026-06-01 16:12:27 |
127.0.0.1 |
¾ tsp (4.5g) fine table salt
llm · scientificallysweet.com |
fine table salt
llm · scientificallysweet.com |
miss-noise
|
5592 |
| 2026-06-01 16:12:27 |
127.0.0.1 |
¾ tsp (4.5g) fine table salt
llm · scientificallysweet.com |
fine table salt
llm · scientificallysweet.com |
miss-noise
|
5602 |
| 2026-06-01 16:12:27 |
127.0.0.1 |
¾ tsp (4.5g) fine table salt
llm · scientificallysweet.com |
fine table salt
llm · scientificallysweet.com |
miss-noise
|
5612 |
| 2026-06-01 16:12:27 |
127.0.0.1 |
¾ tsp (4.5g) fine table salt
llm · scientificallysweet.com |
fine table salt
llm · scientificallysweet.com |
miss-noise
|
5629 |
| 2026-06-01 16:12:27 |
127.0.0.1 |
¾ tsp (4.5g) fine table salt
llm · scientificallysweet.com |
fine table salt
llm · scientificallysweet.com |
miss-noise
|
5934 |
| 2026-05-29 19:08:36 |
scientificallysweet.com |
¾ tsp (4.5g) fine table salt |
salt |
llm
|
3356 |
| 2026-05-29 19:08:35 |
scientificallysweet.com |
1 cup (240ml) hot coffee |
hot coffee |
semantic
|
179 |
| 2026-05-29 19:08:34 |
scientificallysweet.com |
1 tsp (5ml) pure vanilla extract |
pure vanilla extract |
semantic
|
352 |
| 2026-05-29 19:08:34 |
scientificallysweet.com |
¾ cup (180ml) full fat sour cream |
full fat sour cream |
semantic
|
357 |
| 2026-05-29 19:08:34 |
scientificallysweet.com |
½ cup (120ml) vegetable oil ((I prefer sunflower oil)) |
vegetable oil ((i prefer sunflower oil)) |
semantic
|
197 |
| 2026-05-29 19:08:33 |
scientificallysweet.com |
2 large eggs |
large eggs |
semantic
|
206 |
| 2026-05-29 19:08:33 |
scientificallysweet.com |
½ cup (110g) packed light brown sugar |
packed light brown sugar |
semantic
|
170 |
| 2026-05-29 19:08:33 |
scientificallysweet.com |
1 cup (200g) granulated sugar |
granulated sugar |
semantic
|
217 |
| 2026-05-29 19:08:33 |
scientificallysweet.com |
1 tsp baking soda |
baking soda |
exact
|
2 |
| 2026-05-29 19:08:33 |
scientificallysweet.com |
1 tsp baking powder |
baking powder |
exact
|
2 |
| 2026-05-29 19:08:33 |
scientificallysweet.com |
⅔ cup (56g) cocoa powder (I prefer this Dutch cocoa or this one) |
cocoa powder |
exact
|
1 |
| 2026-05-29 19:08:33 |
scientificallysweet.com |
1 ¾ cup (250g) all-purpose flour |
all-purpose flour |
exact
|
6 |
| 2026-05-29 19:06:50 |
realfood.tesco.com |
300g frozen peas |
peas |
llm
|
1940 |
| 2026-05-29 19:06:50 |
realfood.tesco.com |
sliced |
sliced |
miss-noise
|
2280 |
| 2026-05-29 19:06:50 |
realfood.tesco.com |
2 courgettes, 1 coarsely grated, 1 trimmed |
courgettes |
llm
|
2428 |
| 2026-05-29 19:06:48 |
realfood.tesco.com |
1 lemon, zested |
lemon |
exact
|
2 |
| 2026-05-29 19:06:48 |
realfood.tesco.com |
100g Greek-style salad cheese |
greek-style salad cheese |
alias
|
4 |
| 2026-05-29 19:06:48 |
realfood.tesco.com |
25g grated pecorino |
grated pecorino |
semantic
|
176 |
| 2026-05-29 19:06:48 |
realfood.tesco.com |
1 reduced-salt vegetable stock cube, made up to 600ml |
reduced-salt vegetable stock cube |
semantic
|
157 |
| 2026-05-29 19:06:48 |
realfood.tesco.com |
300g risotto rice |
risotto rice |
exact
|
5 |
| 2026-05-29 19:06:47 |
realfood.tesco.com |
2 garlic cloves, crushed |
garlic cloves |
semantic
|
177 |
| 2026-05-29 19:06:47 |
realfood.tesco.com |
1 red onion, finely diced |
red onion |
semantic
|
226 |
| 2026-05-29 19:06:47 |
realfood.tesco.com |
3 tbsp olive oil |
olive oil |
exact
|
5 |
| 2026-05-29 19:03:53 |
127.0.0.1 |
tomato paste — Tomato paste is a partial depth/acidity substitute only, and the note itself concedes it doesn't replace wine's fruity or tannic character — it functions as a flavor enhancer in braises but cannot stand in for wine as a deglazing liquid or sauce base, making it recipe-specific (flag #1).
Proposer's note: A partial substitute for savory depth and acidity in braises and sauces. Dissolve 2 tbsp in 1 cup stock; doesn't replace wine's fruity or tannic character.
Restore |
tomato paste — tomato paste is a partial depth/acidity substitute only, and the note itself concedes it doesn't replace wine's fruity or tannic character — it f |
miss-noise
|
11 |
| 2026-05-29 19:03:53 |
127.0.0.1 |
balsamic vinegar — Balsamic's pronounced sweetness and syrupy character work well in braises and glazes but can clash in savory pan sauces or deglazes where red wine's drier, more astringent profile is critical — the caveat 'works best in braises and sauces' correctly limits it, but that makes this recipe-specific (flag #1).
Proposer's note: Shares red wine's dark fruit, acidity, and slight astringency. Use 2 tbsp per cup of wine, diluted with water or stock; its sweetness works best in braises and sauces.
Restore |
balsamic vinegar — balsamic's pronounced sweetness and syrupy character work well in braises and glazes but can clash in savory pan sauces or deglazes where red |
miss-noise
|
19 |
| 2026-05-29 19:03:53 |
127.0.0.1 |
broth — Broth is classified as a salt-pillar ingredient, not acid — it replaces liquid volume and savory depth but not the acid role of dry red wine, and the note's workaround (adding red wine vinegar) essentially makes this a compound sub rather than a standalone substitute for an acid-pillar ingredient.
Proposer's note: Replaces the liquid volume and savory depth without alcohol. Add 1–2 tsp red wine vinegar per cup to restore acidity; loses wine's fruit and tannins.
Restore |
broth — broth is classified as a salt-pillar ingredient, not acid — it replaces liquid volume and savory depth but not the acid role of dry red wine, and the no |
miss-noise
|
34 |
| 2026-05-29 19:00:44 |
127.0.0.1 |
tomato paste — Tomato paste is a partial depth/acidity substitute only, and the note itself concedes it doesn't replace wine's fruity or tannic character — it functions as a flavor enhancer in braises but cannot stand in for wine as a deglazing liquid or sauce base, making it recipe-specific (flag #1).
Proposer's note: A partial substitute for savory depth and acidity in braises and sauces. Dissolve 2 tbsp in 1 cup stock; doesn't replace wine's fruity or tannic character.
Restore |
tomato paste — tomato paste is a partial depth/acidity substitute only, and the note itself concedes it doesn't replace wine's fruity or tannic character — it f |
miss-noise
|
1848 |
| 2026-05-29 19:00:44 |
127.0.0.1 |
balsamic vinegar — Balsamic's pronounced sweetness and syrupy character work well in braises and glazes but can clash in savory pan sauces or deglazes where red wine's drier, more astringent profile is critical — the caveat 'works best in braises and sauces' correctly limits it, but that makes this recipe-specific (flag #1).
Proposer's note: Shares red wine's dark fruit, acidity, and slight astringency. Use 2 tbsp per cup of wine, diluted with water or stock; its sweetness works best in braises and sauces.
Restore |
balsamic vinegar — balsamic's pronounced sweetness and syrupy character work well in braises and glazes but can clash in savory pan sauces or deglazes where red |
miss-noise
|
2020 |
| 2026-05-29 19:00:44 |
127.0.0.1 |
broth — Broth is classified as a salt-pillar ingredient, not acid — it replaces liquid volume and savory depth but not the acid role of dry red wine, and the note's workaround (adding red wine vinegar) essentially makes this a compound sub rather than a standalone substitute for an acid-pillar ingredient.
Proposer's note: Replaces the liquid volume and savory depth without alcohol. Add 1–2 tsp red wine vinegar per cup to restore acidity; loses wine's fruit and tannins.
Restore |
broth — broth is classified as a salt-pillar ingredient, not acid — it replaces liquid volume and savory depth but not the acid role of dry red wine, and the no |
miss-noise
|
2365 |
| 2026-05-29 18:44:12 |
127.0.0.1 |
ground flaxseed — The note claims a 1:1 ratio but immediately acknowledges flaxseed 'lacks the bulk and chew of oats,' meaning volume parity does not produce equivalent results — a wrong-ratio flag since the functional output differs significantly at the stated amount. |
ground flaxseed — the note claims a 1:1 ratio but immediately acknowledges flaxseed 'lacks the bulk and chew of oats,' meaning volume parity does not produce eq |
miss-noise
|
5 |
| 2026-05-29 18:44:12 |
127.0.0.1 |
breadcrumbs — The note bundles two meaningfully different products (panko vs. plain breadcrumbs) with opposite textural outcomes (crisp vs. neutral) into a single 1:1 entry, making the ratio guidance unreliable and effectively treating two distinct subs as one. |
breadcrumbs — the note bundles two meaningfully different products (panko vs. plain breadcrumbs) with opposite textural outcomes (crisp vs. neutral) into a sing |
miss-noise
|
12 |
| 2026-05-29 18:44:12 |
127.0.0.1 |
quick oats — The caveat 'avoid where a distinct chewy bite matters' is recipe-specific — it flags failure in an entire class of preparations (e.g., granola, energy balls, oatmeal cookies) rather than describing a universal trade-off, which violates the recipe-specific rule. |
quick oats — the caveat 'avoid where a distinct chewy bite matters' is recipe-specific — it flags failure in an entire class of preparations (e.g., granola, ene |
miss-noise
|
17 |
| 2026-05-29 18:44:08 |
127.0.0.1 |
ground flaxseed — The note claims a 1:1 ratio but immediately acknowledges flaxseed 'lacks the bulk and chew of oats,' meaning volume parity does not produce equivalent results — a wrong-ratio flag since the functional output differs significantly at the stated amount. |
ground flaxseed — the note claims a 1:1 ratio but immediately acknowledges flaxseed 'lacks the bulk and chew of oats,' meaning volume parity does not produce eq |
miss-noise
|
1599 |
| 2026-05-29 18:44:08 |
127.0.0.1 |
breadcrumbs — The note bundles two meaningfully different products (panko vs. plain breadcrumbs) with opposite textural outcomes (crisp vs. neutral) into a single 1:1 entry, making the ratio guidance unreliable and effectively treating two distinct subs as one. |
breadcrumbs — the note bundles two meaningfully different products (panko vs. plain breadcrumbs) with opposite textural outcomes (crisp vs. neutral) into a sing |
miss-noise
|
1768 |
| 2026-05-29 18:44:08 |
127.0.0.1 |
quick oats — The caveat 'avoid where a distinct chewy bite matters' is recipe-specific — it flags failure in an entire class of preparations (e.g., granola, energy balls, oatmeal cookies) rather than describing a universal trade-off, which violates the recipe-specific rule. |
quick oats — the caveat 'avoid where a distinct chewy bite matters' is recipe-specific — it flags failure in an entire class of preparations (e.g., granola, ene |
miss-noise
|
1991 |
| 2026-05-29 18:39:53 |
scientificallysweet.com |
1 cup (240ml) hot coffee |
coffee |
miss
|
1924 |
| 2026-05-29 18:39:53 |
scientificallysweet.com |
¾ tsp (4.5g) fine table salt |
salt |
llm
|
2943 |
| 2026-05-29 18:39:53 |
scientificallysweet.com |
1 cup (200g) granulated sugar |
sugar |
miss
|
3290 |
| 2026-05-29 18:39:51 |
scientificallysweet.com |
1 tsp (5ml) pure vanilla extract |
pure vanilla extract |
semantic
|
187 |
| 2026-05-29 18:39:50 |
scientificallysweet.com |
¾ cup (180ml) full fat sour cream |
full fat sour cream |
semantic
|
250 |
| 2026-05-29 18:39:50 |
scientificallysweet.com |
½ cup (120ml) vegetable oil ((I prefer sunflower oil)) |
vegetable oil ((i prefer sunflower oil)) |
semantic
|
194 |
| 2026-05-29 18:39:50 |
scientificallysweet.com |
2 large eggs |
large eggs |
semantic
|
198 |
| 2026-05-29 18:39:50 |
scientificallysweet.com |
½ cup (110g) packed light brown sugar |
packed light brown sugar |
semantic
|
178 |
| 2026-05-29 18:39:49 |
scientificallysweet.com |
1 tsp baking soda |
baking soda |
exact
|
6 |
| 2026-05-29 18:39:49 |
scientificallysweet.com |
1 tsp baking powder |
baking powder |
exact
|
30 |
| 2026-05-29 18:39:49 |
scientificallysweet.com |
⅔ cup (56g) cocoa powder (I prefer this Dutch cocoa or this one) |
cocoa powder |
semantic
|
319 |
| 2026-05-29 18:39:49 |
scientificallysweet.com |
1 ¾ cup (250g) all-purpose flour |
all-purpose flour |
exact
|
11 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
1 cup (240ml) hot coffee |
coffee |
miss
|
23 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
1 tsp (5ml) pure vanilla extract |
vanilla extract |
llm
|
27 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
¾ cup (180ml) full fat sour cream |
sour cream |
llm
|
28 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
½ cup (120ml) vegetable oil ((I prefer sunflower oil)) |
vegetable oil |
llm
|
30 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
¾ tsp (4.5g) fine table salt |
salt |
llm
|
40 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
½ cup (110g) packed light brown sugar |
brown sugar |
llm
|
44 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
1 cup (200g) granulated sugar |
sugar |
miss
|
50 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
⅔ cup (56g) cocoa powder (I prefer this Dutch cocoa or this one) |
cocoa powder |
miss
|
64 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
1 ¾ cup (250g) all-purpose flour |
all-purpose flour |
llm
|
68 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
2 large eggs |
large eggs |
semantic
|
7 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
1 tsp baking soda |
baking soda |
exact
|
3 |
| 2026-05-29 18:33:10 |
scientificallysweet.com |
1 tsp baking powder |
baking powder |
exact
|
4 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
300g frozen peas |
peas |
miss
|
44 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
1 reduced-salt vegetable stock cube, made up to 600ml |
vegetable stock cube |
miss
|
51 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
sliced |
sliced |
miss-noise
|
83 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
2 courgettes, 1 coarsely grated, 1 trimmed |
courgettes |
miss
|
96 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
1 lemon, zested |
lemon |
exact
|
15 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
100g Greek-style salad cheese |
greek-style salad cheese |
alias
|
3 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
25g grated pecorino |
grated pecorino |
semantic
|
10 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
300g risotto rice |
risotto rice |
semantic
|
17 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
2 garlic cloves, crushed |
garlic cloves |
semantic
|
8 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
1 red onion, finely diced |
red onion |
semantic
|
12 |
| 2026-05-29 18:32:44 |
realfood.tesco.com |
3 tbsp olive oil |
olive oil |
exact
|
9 |
| 2026-05-29 18:29:12 |
scientificallysweet.com |
1 cup (240ml) hot coffee |
coffee |
miss
|
31 |
| 2026-05-29 18:29:12 |
scientificallysweet.com |
1 tsp (5ml) pure vanilla extract |
vanilla extract |
llm
|
34 |
| 2026-05-29 18:29:12 |
scientificallysweet.com |
¾ cup (180ml) full fat sour cream |
sour cream |
llm
|
36 |
| 2026-05-29 18:29:12 |
scientificallysweet.com |
½ cup (120ml) vegetable oil ((I prefer sunflower oil)) |
vegetable oil |
llm
|
39 |
| 2026-05-29 18:29:12 |
scientificallysweet.com |
¾ tsp (4.5g) fine table salt |
salt |
llm
|
53 |