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

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24
votes
8answers
30k 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?
19
votes
4answers
81k 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 ...
3
votes
3answers
105 views

Daikon in place of pasta

I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it. Have you done this? If so, what should I be aware of when I try it out?
12
votes
2answers
3k views

How do I make a “baking powder” substitute in a pinch

Every once in while we run out of "Baking powder". What would be a good receipt for a substitute that you have used that works well. Thanks!!
14
votes
9answers
100k 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 ...
8
votes
2answers
80 views

Resources for determining cooking substitutions

Judging from the number of questions tagged substitutions, this is a common thing to ask. Are there any resources to find substitutions, and what circumstances those work under? For example, ...
11
votes
10answers
5k views

Mayonnaise Substitutes

I love pasta salads, tuna salad, sandwiches, and sauces; but I don't really like the texture of mayonnaise or the feeling I get after eating mayonnaise. What mayonnaise substitutes have you found ...
24
votes
8answers
23k 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 ...
7
votes
2answers
2k views

Substitution for Suet in Christmas Pudding

I'm interested in making a traditional Christmas pudding but I've never seen suet available in the stores around here. Assuming I can't find any, what would be a good substitution?
8
votes
5answers
3k views

What vegan substitutes are available for cheese?

Suppose I want a cheesy-tasting sauce that is vegan. How could I obtain this flavor (or something close to it) without using any actual milk or cheese?
11
votes
5answers
21k views

What is the functional difference between imitation vanilla and true vanilla extract?

When baking or using vanilla, most recipes call for vanilla extract. In the supermarket you can find imitation vanilla flavoring for less money. Obviously the imitation is meant to be as close to the ...
3
votes
9answers
4k views

What are the advantages and disadvantages of various sugars/substitutes?

Such as: Splenda Artificial Sweeteners Sugar "In the Raw" Honey Stevia Molasses Can they be used interchangeably in recipes or do they have to be used at different proportions?Aside from ...
7
votes
4answers
275 views

Removing fat from a recipe

If I see a recipe I like, and it includes a marinade or sauce in which butter or oil is a significant ingredient, is there any way to substitute that fat and preserve a similar taste and texture? For ...
23
votes
14answers
14k 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, ...
24
votes
4answers
84k 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 ...
17
votes
8answers
471 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 ...
13
votes
5answers
2k views

Is there a milk-free sour cream?

Is there some kind of milk-free sour cream available, to use as substitute due to an allergy?
12
votes
6answers
19k views

Is there an alternative to cornstarch

I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was ...
13
votes
8answers
16k views

What ingredients (available in specific regions) can I substitute for parsley?

I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) ...
38
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?