This tag is for questions about possible substitutions for an ingredient. Common reasons for substitution may include: Dietary restrictions (nutrition, allergies, etc.); Unavailability or expense; Personal preference or taste. When asking questions about substitutions, it is important to specify ...
2
votes
2answers
85 views
Can I use citric acid instead of lemon juice when canning?
I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of lemon juice. If I can use it, how much ...
2
votes
2answers
56 views
What can I use instead of annatto?
Annatto is a common spice in Mexican cookery, especially in the Yucatan. However, like many Mexican ingredients, it's hard to find in Europe. What can I use as a substitute to give the same colour and ...
0
votes
1answer
106 views
Can you substitute butter in a box cake recipe that calls for oil? [closed]
Possible Duplicate:
Conversion rule: how to switch oil and butter?
Most box cake mixes call for adding oil and water. What would be the effect of using butter instead of oil, and what ratio ...
0
votes
1answer
62 views
How to make celery root dish without parmesan?
I've used a recipe before (can't find it anymore, sorry) where I steamed sticks of celery root. The ingredients I remember are garlic (whole cloves steamed together with the celery), probably a small ...
5
votes
1answer
161 views
Instant espresso powder substitutions?
Many recipes for chocolate baked goods call for instant espresso powder. I rarely bake, but I always have coffee in the house. What might I use as a rule of thumb for substituting for instant espresso ...
2
votes
2answers
56 views
What could I substitute for coffee in an Opéra cake
I would like to bake an Opéra cake for someone who doesn't really appreciate the taste of coffee. Since coffee and chocolate are the two main elements, I am wondering: what flavour could I substitute ...
4
votes
1answer
113 views
What flavor (besides chocolate) goes well with hazelnut?
I have a family recipe for a to-die-for hazelnut torte with chocolate frosting. I want to bake it for an occasion coming up, but there will be at least two, possibly three people there who are ...
3
votes
8answers
158 views
Bacon substitution
I do a great simple dish that involves bacon so I'm interested whether there is a vegetarian substitute for bacon. It would be quite useful having one since I use it all the time.
Here's the recipe:
...
0
votes
0answers
27 views
How to substitute white wine? [closed]
Possible Duplicate:
What is a substitute for red or white wine in a recipe?
Im not a cook so I'm afraid to not go "exactly" by the recipe ... The recipe is for a baked Penne with Italian ...
10
votes
1answer
363 views
Is white vinegar the same as White Wine vinegar?
Is white vinegar, aka the stuff just labelled as "vinegar" in the US and which I use for cleaning my kettle, the same as "White wine vinegar", which I have purchased on accident a time or two? If not, ...
1
vote
1answer
29 views
What is a good subsitute for Mirliton (aka Chayote)?
My daughter wants to cook a recipe that she found in a cookbook. The main ingredient is Mirlitons, but I don't think I'm going to be able to find them where I live. I've never had them myself, so I ...
1
vote
1answer
160 views
Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?
I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left.
Can I substitute one of these for white granulated sugar? Which would be ...
4
votes
3answers
232 views
Can I substitute olive oil for butter/shortening in pie crust?
I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched ...
3
votes
2answers
88 views
Are there differences when working with light-colored palm sugar versus dark?
Depending where I get my palm sugar from, it's either light brown colored and quite hard (pictured left), or a very dark brown color and much softer (on the right).
Are these different types of ...
6
votes
2answers
254 views
Can coconut cream be transformed into coconut milk, or vice versa?
Can coconut cream be transformed into coconut milk, or the other way around? For example, will adding water or cow milk to coconut cream make a usable coconut milk? Or by reducing coconut milk, can I ...
3
votes
1answer
57 views
Substituting for Candlenuts in Indonesian Food
Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine. This includes many of the various rendangs and sambals, such as ...
5
votes
2answers
278 views
Substituting maple syrup for maple extract
I found a recipe for maple scones I might try, but it calls for both 1/4 cup maple syrup and 1/4 tsp maple extract, and I only have syrup. I don't have any idea how strongly flavored the extract is ...
2
votes
2answers
45 views
What adjustments are needed to change a pie recipe to a turnover recipe?
I want to make turnovers (e.g. a similar product is popular at McDonalds), instead of pie in a pan. Is this simply a matter of making a dumpling-shape with the dough, and then putting the fruit ...
2
votes
5answers
176 views
How can I spice up ground beef without using pepper?
I cooked up some good-quality minced beef yesterday with salt, onion, and breadcrumbs. (I wrapped it around hardboiled eggs and baked it.) I didn't use any pepper because I have allergies, and I ...
1
vote
3answers
91 views
How can I substitute English Toffee in cookies?
I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are.
What are these bars? Is there any substitution I can use? How close ...
3
votes
1answer
112 views
Adapting graham cracker crust to all-natural graham crackers
Popular recipes for graham cracker pie crust are generally based on Nabisco Honey Maid or similar mass-market, not-really-graham-flour-crackers.
Example recipe (American measurements):
1.5 cups ...
1
vote
2answers
56 views
Adjusting an instant-rice recipe for regular rice
I'm trying a very simple beans-and-rice recipe, but I noticed it calls for instant brown rice, and I'm using regular.
The recipe has me cooking the rice within a quick sauce (tomato, black beans, ...
3
votes
3answers
127 views
Can I use the juice from pickles to make bread?
I finished a jar of pickles the other day and was trying to figure out what to do with the half a jar of pickle juice that was left behind so I didn't have to just pour it down the drain. I thought ...
5
votes
2answers
128 views
Dry milk in bread: purpose, and substitutions
I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152):
1 package active dry yeast
1 ...
0
votes
1answer
81 views
Are substitutions for vodka allowed when making a vodka cream sauce
If I am making a vodka cream sauce and I realize that there is no vodka (or not enough) to make the recipe, what would an acceptable substitute be?
3
votes
1answer
122 views
Substituting cream of tartar in turkish delights?
I decided that my Sunday project would be trying making some rosewater Turkish Delights... I have all of the ingredients but cream of tartar. What could I substitute it with? Or can I leave it out ...
0
votes
2answers
288 views
What can I substitute for butter in Alfredo sauce?
While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter.
If this happens again to me in the future, what is a good ...
4
votes
4answers
136 views
What can I use as the leaf in dolma?
I want to make dolma, but grape-leaves aren't available here. What can I use instead? I would like to stay as close as possible to the original, grape-leaved dolma, in looks, taste and texture.
5
votes
1answer
171 views
Can I make a béchamel sauce with coconut cream?
I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?
5
votes
1answer
131 views
How can I adjust a recipe for different grades/brands/types of gelatin?
I'm trying to reproducibly make a specific jelly recipe. How can I achieve consistent results, using different grades/brands/types of gelatin?
Depending on what I can find in grocers nearby, I may ...
0
votes
1answer
230 views
Can I use “All-Purpose flour” instead of “cake flour”? [closed]
Possible Duplicate:
What is the difference between various types of flour?
The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake ...
3
votes
2answers
141 views
Can you interchange oil and butter in emulsified sauces?
You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yolk and oil.
What would happen if you would make ...
1
vote
2answers
106 views
How to replace water in meat (chicken, beef) with another liquid?
Is there a non-destructive way to replace water in meat such as chicken or beef, with another liquid (e.g. lemon juice)?
0
votes
2answers
334 views
Why can soda be used as a substitute for eggs when using a boxed cake mix?
When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and eggs that the soda is replacing?
...
1
vote
4answers
399 views
Can oil be replaced with yoghurt in a cake recipe?
A cake recipe is asking for "one cup" oil!!
I don't want to eat so much "oil", can I replace it with yoghurt or something else?
4
votes
2answers
139 views
What is the substitution ratio for mini marshmallows to large marshmallows?
I have a recipe calling for 12 large marshmallows, but I only have minis. How many should I use?
2
votes
3answers
77 views
Replacing cream and butter in a carrot casserole/pie
Casserole from pureed carrot (it may be a "pie" rather than a "casserole" though - my footing in Anglo cooking terms isn't very strong, feel free to edit) is a traditional Finnish recipe.
...
1
vote
1answer
106 views
Annatto Oil Substitute
We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good substitute?
1
vote
1answer
118 views
How to convert between flours?
As we've seen in previous questions, certain flours have different gluten contents. Time and time again, I find reviews of King Arthur Flour recipes indicating that I really must use their flour if I ...
3
votes
5answers
260 views
De-meatifying lasagna, casseroles
Is there a good, satisfying ovo-lacto substitute for meat for recipes like meat & cheese lasagna? Or can I just skip the meat and expect the dish to satisfy without it?
I understand that tofu ...
0
votes
1answer
213 views
To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour?
Will a normal pancake recipe work with Gluten free flour, or do I need to add other ingredients as well?
5
votes
2answers
112 views
Should flax seeds be crushed to be a good egg substitute?
When I'm looking up egg substitutes, one of the easiest (for me) is making a slurry of flax seeds and water. However, I noticed there is a difference between using the flax seeds whole and breaking ...
1
vote
3answers
203 views
What can I substitute for eggs in a pancake recipe?
I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don't have any eggs.
Can I substitute milk, ...
5
votes
1answer
124 views
Replace the mouthfeel of consommé in vegetarian soup?
In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich stock when converting the recipe to be ...
4
votes
1answer
165 views
Equivalence between fresh coconut and coconut cream?
I've been enjoying my cookbook Fish Indian Style which I won in the Question-of-the-Week contest here on Seasoned Advice. However, I'm having difficulty with one common ingredient used in Atul ...
1
vote
2answers
356 views
What can I substitute for rice flour?
I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe.
The recipe calls for white rice flour, but my wife has just about everything EXCEPT ...
7
votes
2answers
121 views
When can't I use a squash in a recipe which calls for pumpkin?
I am not even sure what the difference between squash and pumpkin is - the botanists seem to not recognize it at all, and cooking sources on the Internet are contradictory. I tend to not pay attention ...
3
votes
3answers
369 views
How can I substitute for unsweetened chocolate in a frosting?
I've found a recipe for cupcakes that I want to try. The ingredient list of the frosting is this:
3 ounces (90 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, ...
5
votes
2answers
150 views
Fresh vs Frozen Broccoli for soup?
Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?
1
vote
3answers
103 views
Egg and gluten free custard ideas?
How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
Thanks in advance!
