Questions about possible substitutions for an ingredient. Please indicate the reason for substitution.

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102
votes
6answers
16k views

How can I tell the difference between a rabbit and a cat?

I received a shipment of prefabricated skinned rabbit last week and the shipment seemed unusual. Rabbits have a very close resemblance to cats once their “hair” and skin have been removed. Is there a ...
47
votes
2answers
76k views

Why can applesauce be used in place of oil?

In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something special about applesauce or are there ...
44
votes
5answers
13k views

Could coconut cream be used to create a non-dairy ganache for whipping?

A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
42
votes
4answers
3k views

What is the difference between baking soda and baking powder?

And can I use one in place of the other in certain recipes?
32
votes
12answers
10k views

Why use onions in cooking?

Onions are an ingredient in almost every recipe. I hate the taste(flavour) of them (I know I might be the only one). I always try to avoid eating them and try to pick them out of the food. Seeing that ...
29
votes
4answers
109k views

Does it matter what kind of sugar is used in baking?

The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does it really make a difference?
27
votes
9answers
45k views

What are some good substitutes for salt for those on low sodium diets?

I try to keep my sodium intake fairly low to ensure that my blood pressure doesn't get too high. Salt is such a common part of cooking, and it's especially difficult to cook Asian-style food without ...
27
votes
8answers
53k views

What can I use for a Crème brûlée if I don't have a blow torch?

I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top?
27
votes
4answers
57k views

When is a cooking oil not appropriate to substitute for another?

Frequently recipes call for a particular kind of oil for making use of certain characteristics (taste, heat tolerance, health, etc.). It's well known you can substitute cooking oils in most cases (...
26
votes
14answers
15k views

Best meat replacements for a vegetarian/vegan?

Let's compile a list of vegetarian/vegan meat replacements. Generic replacements: Seitan Tofu Tempeh Quorn Quorn Vegan Alternatives Paneer TVP Commercial fake meats: Tofurky (Roasts, Sausages, ...
26
votes
4answers
101k views

Is there an alternative to condensed milk?

In Denmark we don't have condensed milk in our regular stores and I've actually only seen it in an UK-import store a few years ago. Is there an alternative to it or can you craft it with regular ...
25
votes
4answers
68k views

How much to reduce salt when using salted butter in place of unsalted butter

I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be alright to use salted butter and reduce ...
22
votes
6answers
5k views

How can I make this antique ginger wine recipe using ingredients available today?

I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsicum 9mls Essence of Lemon 5mls ...
22
votes
4answers
138k views

Substituting garlic powder for garlic salt?

I love using garlic powder but I also see recipes call for garlic salt. I thought that you could just add garlic powder instead of garlic salt (which of course is sold separately!) and then just add ...
21
votes
5answers
3k views

Buttermilk substitute?

I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
20
votes
7answers
32k views

What can I substitute for onions?

I love onions; however, someone that I cook for does not. Absolutely hates them and can tell whenever they are in the dish. That said, so many recipes call for onion to be added. What can I use ...
20
votes
13answers
97k views

Is there a substitute for tahini in hummus?

If I don't have tahini is there anything similar to use to make hummus?
20
votes
10answers
175k views

What is a substitute for red or white wine in a recipe?

If someone cannot or will not use wine for cooking, what would be a good substitute? Question applies to both red and white wine.
20
votes
7answers
484k views

What is a substitute for mascarpone cheese?

I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
20
votes
3answers
22k views

Why would I use Arrowroot instead of Cornstarch?

I've heard that arrowroot can be used just like cornstarch as a thickening agent. If I have both ingredients on hand, under what circumstances would I choose one over the other?
18
votes
8answers
9k views

What is ground beef?

I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before. Is it the same thing as Minced Beef? Or different? Is Minced beef an acceptible substitute if they're ...
18
votes
4answers
3k views

What's the point of “cheese alternative” that has dairy in it?

I was at Trader Joe's again, and I bought this cheese alternative. Being hungry out of my mind, the thought to check the ingredients never crossed it. Now I, a vegan, am stuck with having to eat a "...
17
votes
14answers
225k views

What is a good substitute for Fish Sauce?

Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based ...
17
votes
8answers
108k views

Are there any reasonable substitutions for lemon juice?

In the past I cooked myself into a corner when I realized mid-recipe that I didn't have any lemons or lemon juice available. Nor did I have any limes. I can't remember the exact recipe, but I ...
17
votes
10answers
3k views

Food that is high in protein and is not solid for people with wisdom teeth removed?

I recently got some of my wisdom teeth out and I'm trying to cook food that is not solid due to my oral surgeon's instructions. I have found a bunch of food I can make including pasta, mashed potatoes,...
17
votes
5answers
58k views

What happens if I use vegetable oil in a cake?

I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need to add butter. I'd like to use ...
17
votes
2answers
120k 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, ...
17
votes
10answers
27k views

What can be used as a substitute for tomato sauce in typical italian dishes?

I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while now and I've been searching for a way to ...
17
votes
8answers
559 views

Which vinegars are essential to keep on hand?

There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half used bottles. That being said, which ...
16
votes
5answers
21k views

Is there a vegetarian gelatin substitute that is as strong as gelatin?

I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed chocolate molds and the like. Are there any ...
16
votes
3answers
5k views

Use Avocado instead of Butter to bake a cake?

This may sound extravagant, but I have tried a very nice chocolate pudding made of avocado, chocolate, and some other ingredients. You could not tell there was avocado in the pudding and the texture ...
16
votes
1answer
67k views

Conversion rule: how to switch oil and butter?

Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in every recipe (not just muffins or ...
16
votes
3answers
9k views

How can I substitute or make soft brown sugar?

I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a ...
15
votes
10answers
110k views

What is a good pine nut substitute for pesto?

I'm allergic to pine nuts, is there another nut I can use to make pesto?
15
votes
9answers
215k views

What can I substitute for Kaffir Lime Leaves?

Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have never seen them in Atlanta, and I've looked (farmers market, whole foods, normal grocery, but ...
15
votes
5answers
46k views

What good substitutes for saffron exist?

I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain. What good substitutes exist?
15
votes
12answers
135k views

Making (or substitute for) ricotta cheese?

Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought ...
15
votes
7answers
10k views

How can I make cookies with no eggs?

I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment. Can I use something else?
15
votes
9answers
75k views

Is there any substitute for saltpeter / sodium nitrate in corned beef brine?

I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter (...
15
votes
1answer
21k views

Difference between old fashioned and quick oats?

What are the difference between old fashioned and quick oats? Can they be substituted for one another in recipes?
15
votes
4answers
60k views

What would be a good substitute for rice wine?

I like to prepare various Asian dishes and one of the important ingredients I use is rice wine; unfortunately, it's become difficult to obtain lately, and sherry, which is sometimes used, never was a ...
15
votes
3answers
595 views

Firm risotto using generic rice. Is it possible?

How can I make a firm risotto, without using the appropriate rice? I'm italian, and I've been cooking delicious risotto for years. But in the place where I'm living right now there is only one kind ...
15
votes
3answers
105k views

Can I always use butter instead of margarine when baking?

Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking?
14
votes
6answers
1k views

If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?

The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetables? Some have a smoke point less than 375....
14
votes
1answer
795 views

Are there any general principles of ingredient substitutions?

When trying to determine if an ingredient can be substituted in a recipe, are there any general principles or guidelines that apply?
14
votes
3answers
364k views

Is it okay to use aluminium foil instead of parchment paper while baking cookies?

I don't have access to parchment paper or even butter paper for that matter. I just read on a website that it'd be okay to use aluminium foil as long as I apply a coating of grease on it. And also ...
14
votes
2answers
2k views

What “actually” tastes (and cooks) like chicken?

I have been allergic to chicken my entire life, and I am looking for a chicken substitute for a variety of recipes. Of course I've heard the old saying that "everything tastes like chicken", but I ...
14
votes
5answers
11k views

Ham and Pea Soup with whole dried peas instead of split peas?

I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
14
votes
3answers
1k views

What changes should I make to accomodate vegan naked fatties?

I would like to make naked fatties on the barbeque this weekend, but want to accomodate some vegan friends (and my on/off lacto-ovo wife). I can easily swap regular pork breakfast sausage for Gimme ...
13
votes
5answers
11k views

How do you halve a recipe that calls for 1 egg?

How do you halve a recipe that calls for 1 egg? Clarification: I do not want to have to make the full recipe just to use half and I don't have powdered egg substitute.