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

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3answers
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Using carob as a substitute for cocoa

I've found a source of powdered carob. I've read that it is a substitute for cocoa, and I was wondering how this works out practically. Is it a one-to-one substitution, or should I only use it in ...
7
votes
2answers
1k views

What can I use to flavor savory chicken stuffing instead of onion?

I made the mistake of thinking I had more onions than I did (those orange bags filled with old onion skins look fuller than they are), and now I don't have any onions left for my savory dressing. Can ...
8
votes
3answers
2k views

How good a substitute is callaloo for spinach?

I have seen some good recipes using spinach and have heard over and over that callaloo (amaranth) can be used in place of it. There is confusion about callaloo the plant and callaloo the dish I am ...
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votes
2answers
2k views

In what kind of recipes can I substitute stock for water?

I imagine I could use turkey stock instead of water when cooking a box of couscous, but that boiling pasta in stock wouldn't work so well. In what kinds of preparations could I use stock instead of ...
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5answers
43k views

Cheeses similar to queso fresco

Queso fresco is one of my most frequently purchased cheeses; among other things I like it crumbled over salads. I do like a lot of common salad cheeses - crumbly goat cheeses, blue cheeses, and feta - ...
4
votes
5answers
15k views

Substitute for lemon grass in curry dish

I have a meal planned in a few days and it calls for lemon grass. Problem is I've been to the store a couple of times and they don't have it. (the store is a block away and I don't feel like ...
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votes
6answers
7k views

How to lighten (or make less dense) pizza dough

We're currently using 500g strong flour 1tsp salt 1tsp yeast 325ml water This produces a usable / edible dough, but we're finding it very "dense" or "heavy". It's very filling when eaten, and has ...
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votes
5answers
999 views

What organic grains can I substitute for self-rising (Gold Medal) flour?

My nine (7) year old step-daughter is expecting to help me make Chicken and Dumpling today. I have the recipe for the stew, my question lies in the dumplings: I am aware that I can replace 1 1/2 cups ...
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4answers
18k 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 ...
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8answers
46k 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 ...
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votes
3answers
3k views

Substitute Cayenne Pepper for Black Pepper

My recipe calls for Black Pepper. I have Cayenne Pepper. What ratio should I use to substitute to get approximatively the same "heat"? I realize that the result won't be quite the same. I am fine ...
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1answer
962 views

Improvised self-raising flour

Say I just ran out of self-raising flour. What can I add to plain flour to make the equivalent?
5
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3answers
647 views

Browned butter + roasted flour = baking magic?

I love the flavour of browned butter, and I've tried baking sable cookies with roasted flour (delicious). Is there a good reason why, in a bog-standard chocolate chip cookie recipe which calls for ...
8
votes
3answers
24k views

Substitute fresh garlic instead of garlic powder?

I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
5
votes
2answers
3k views

Substituting skim milk for whole milk in a caramel recipe

I'm planning to make a batch of soft caramels. Whole milk makes up about half the recipe. Since I only have skim milk on hand, can I substitute skim milk for the whole milk?
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votes
2answers
15k views

Using Chakki Atta instead of whole wheat flour?

I bought a bag of chakki atta from an Indian grocery store. The back of the bag says that it's 100% whole wheat flour. It was cheaper than traditional American style whole wheat flour, so I decided to ...
7
votes
2answers
54k views

Can I use Chocolate Chips in place of Semi-sweet baking chocolate?

I don't have baker's semi-sweet chocolate and recipe calls for a box with 8 squares. Can I replace with chocolate chips and if so what would be the ratio?
5
votes
4answers
17k views

What can replace milk in crepes?

I want to make crepes, but I am out of milk. Can I still make crepes? What can replace milk in this application? I do have yogurt, beer, eggs, cream, butter, flour, salt, and sugar.
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votes
5answers
9k views

If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?

This is for chili in a slow cooker and I'll be using red beans of some kind--kidney I suppose. I know I need to soak them, but do they need to be pre-cooked too?
2
votes
1answer
437 views

substituting vinegars

I have a recipe that calls for Wanjashan naturally brewed organic rice vinegar and I do not have this ingredient. Is there another vinegar I can used instead? I have white vinegar, red wine vinegar, ...
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votes
3answers
2k views

What flavor (if any) do ti leaves impart? How about substitutes?

I'm just back from a trip to Hawaii, and hot to make an oven version of kalua-style turkey. Of course, all the recipes call for Ti leaves for wrapping the whole thing up. I don't think I can easily ...
4
votes
2answers
12k views

How much dry ground ginger do I substitute for fresh grated ginger?

I don't use ginger enough to really justify getting it fresh, so how much of dried ground ginger should I use in recipes that call for fresh grated?
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votes
2answers
1k views

What are the possible substitutions for Cumin in Indian cuisine?

I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for recipes with curry or chili powder. Does ...
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votes
1answer
2k views

How to substitute flour with nutritional yeast

I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and about 1/2 cup flour per 4 bowls of ...
7
votes
4answers
10k views

Can I substitute Fenugreek seeds for leaves?

I have accidentally brought a load of fenugreek seeds, as apposed to leaves, and wonder if I can use them as a substitute. if not, what any ideas for what I can do with them before they go in the ...
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votes
4answers
2k views

Replacement for alliums?

I am going to be cooking for someone who, because of Crohn's disease, is unable to eat pretty much anything from the allium family (ie. onions, garlic, shallots, chives, scallions and leeks; this ...
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vote
1answer
2k views

using medium chilli powder instead of kashmiri chillis, what ratio should be used?

I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a pointer as to what ratio to use?
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4answers
3k views

Garlic Powder vs Garlic

I have a recipe that calls for garlic powder to taste. Is there any reason why I couldn't use regular garlic? Is there a time when garlic powder is preferable to garlic?
7
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2answers
3k views

yeast subtitution in a recipe with no water

I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?
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votes
3answers
3k views

Can Escallion be replaced by onion?

Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions. My ...
8
votes
7answers
1k views

How to veganize and improve this cake recipe?

I have the Build-a-bear cake pan from Williams-Sonoma. The cake recipe is as follows: 3 cups (470g) all-purpose flour 2 tsp baking powder 1 1/2 tsp salt 16 tbs (250g) unsalted butter 2 cups (500g) ...
15
votes
2answers
70k 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? ...
3
votes
3answers
394 views

Similar flavors to caffeine?

My wife and I enjoy drip coffee, french pressed coffee, espresso, black tea, green tea, and just about anything caffeinated. However, my wife wants to avoid caffeine due to its physiological effects. ...
7
votes
4answers
2k views

Add gelatin to soup as a replacement for stock?

My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...
17
votes
5answers
32k 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 ...
3
votes
3answers
3k views

How to fix a sauce that is too sweet?

A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I ...
3
votes
3answers
11k views

Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce?

I am trying to make a past dish and I need to know if I can substitute Creme Fraiche for Heavy Cream in the recipe I am using. Said recipe calls for: Cream Sauce 1 quart heavy cream 1 head ...
5
votes
2answers
2k views

Substituting with Bacon and Bacon Fat in a Recipe

I've been thinking about throwing cooked bacon into various recipes like candy and bread. Are there any general guidelines for adjusting the recipes for handling this addition? For example, should I ...
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votes
0answers
491 views

Parmesan regiano substitute

What would be an appropriate substitute for parmesan (parmagiano reggiano) in a recipe?
7
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3answers
1k views

Substituting Peppers

What pepper can be substituted for a habanero when no habaneros are available?
7
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1answer
3k views

What are the main differences between sugarcane jaggery, rapadura, and panela?

Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also palm sap. Is there a difference between ...
15
votes
3answers
464 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 ...
16
votes
3answers
6k 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 ...
12
votes
8answers
6k views

Non-cow's milk replacement for Parmesan cheese in Genovese pesto

My family loves Genovese pesto and we'd started making our own (with varied success). One of our number has been diagnosed as intolerant to cow's milk. This rules out pretty much all shop-bought ...
14
votes
9answers
130k 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 ...
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votes
4answers
3k views

What are the advantages of using agave sweetener instead of sugar?

From what I can tell, it seems that the only advantage is that it has a lower glycemic index. Here's my logic... On my organic blue agave sweetener bottle, it says that it's 25% sweeter than sugar, ...
7
votes
3answers
14k views

Are sushi rice and arborio rice valid substitutes of each other?

Sometimes I have only one sushi rice and want to prepare risotto, sometimes is the other way around. Both varieties have a lot of starch, but I don't know if it's the same starch. Is it?
4
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3answers
13k views

What's an acceptable substitute for Pandan Leaves?

When preparing Sri Lankan cuisine (especially curries) one of the key components is the Pandan Leaf (also known as a Pandanus Leaf). These aren't readily available where I live so I was wondering if ...
4
votes
3answers
25k views

What can I substitute maple extract with?

I am making cinnamon rolls with a maple flavoured frosting, however, I am having trouble finding maple extract for the frosting. What can i substitute it with? I have vanilla extract, will it change ...
8
votes
2answers
374 views

Can I use nut meal or nut butter as a curry base?

Does anyone have experience trying to form a curry with nut starch? Can I make it work at all? Will I need less oil because the nut carries some of it's own? Background for this: For the last few ...