Questions about possible substitutions for an ingredient. Please indicate the reason for substitution.
6
votes
1answer
844 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?
8
votes
1answer
711 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
2k views
Can I use “All-Purpose flour” instead of “cake flour”? [duplicate]
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
1k 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
184 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
8k 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
1k 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
5k 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
154 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
544 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?
2
votes
2answers
285 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 ...
5
votes
5answers
631 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 ...
2
votes
1answer
513 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?
6
votes
2answers
378 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 ...
3
votes
6answers
4k 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
318 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
571 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 ...
3
votes
2answers
2k views
What can I substitute for Rice flour in a gluten-free pizza?
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
3answers
1k 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 ...
4
votes
3answers
832 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
579 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
201 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!
2
votes
2answers
1k views
How can I make Shepherd's Pie without tomatoes?
Shepherd's pie recipes usually involve cooking the lamb mince with tomato paste or chopped tomatoes from a can, for example in this BBC recipe, or this Good Food recipe.
How can I best approximate ...
4
votes
4answers
1k views
What is a substitute for corn syrup in boiled icing?
What can I use to substitute corn syrup in a recipe for boiled icing?
2
votes
2answers
2k views
Egg replacer for bread dough?
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
3
votes
2answers
535 views
Is there a close substitution for shallots?
I can't really find shallots and i'm short on time.
Are there any close substitutions for shallots?
15
votes
7answers
4k 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 ...
1
vote
3answers
1k views
In this recipe, what is a possible substitute for serrano pepper?
In this recipe, I enjoy the mix of spices: serrano, cilantro, mint, cinnamon...
Next time we'll cook it, we won't have serrano available. What could be a substitute for it?
Ideally this substitute ...
1
vote
1answer
496 views
What does “combine dry ingredients through cloves” mean?
I see in several recipes for spice cake to do things like "combine dry ingredients through cloves" or "add flour through cloves". What does that mean? I'm looking at this recipe. It calls for 1/2 tsp ...
2
votes
2answers
163 views
Using other liquid than water when making stock
I got to thinking... I usually hear chefs (particularly Alton Brown as of late, since I am watching Good Eats) say that water is neutral and should only be used as a last resort, serving only to ...
1
vote
4answers
2k views
Substituting almond milk for evaporated
Can almond milk be substituted for evaporated milk in a custard pie recipe?
3
votes
2answers
8k views
Why can't whole milk be substituted for cream in caramel sauce?
I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick.
Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did ...
6
votes
2answers
3k views
When can I not substitute Romano for Parmesan?
I noticed that good Romano costs 1/3 as much as good Parmesan.
I know that Romano is aged much less than Parmesan is and that accounts for the difference in cost. However, the flavors of the two are ...
1
vote
1answer
264 views
Is wheat gluten (wheat protein) an acceptible cooking substitute for soy protein powder or rice protein powder?
I'm trying a handful of vegan dishes, and have found a broth recipe which requires a small amount of soy or rice protein powder (1Tbsp). This eventually makes 30 cups of broth, so overall is a very ...
1
vote
1answer
401 views
What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?
I would like to know more about effective stabilizers for egg-based cakes and similar dishes. I've heard that some people use gelatine, but wouldn't that make the cake ( Japanese cheesecake) have a ...
1
vote
1answer
188 views
Substituting glucose syrup for glucose
I've noticed that many pate de fruit recipies call for a small amount of glucose in addition to sugar. My local store didn't have any glucose, but I have glucose syrup around. Can I use glucose syrup ...
1
vote
1answer
651 views
Mayonnaise substitute in cake batter
My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable ...
2
votes
3answers
563 views
Vegetarian Alternative to Bacon-wrapped Sausages?
I'm making a batch of Brown Sugar Smokies for a potluck, and wanted to provide a vegetarian alternative.
I know that brown sugar'd carrots are good, so I figured they're a decent substitute for the ...
0
votes
2answers
4k views
Can I make potatoe dauphinoise/potato gratin/gratin dauphinoise without cream and just milk?
Tonight I'm going to make potato dauphinoise but I don't have any cream - at all - and all the recipes call for it! I should also note I have no creme fraiche or fromage frais or plain yoghurt e.t.c ...
3
votes
1answer
669 views
What is a more common substitute for Shaoxing cooking wine?
I have never cooked with Shaoxing wine, so I'm not sure what would be its best substitute.
5
votes
6answers
1k views
How to do hot spiced apple cider without apple cider?
When I lived in the United States, I developed an addiction to hot apple cider. I relied on powder mixes (Alpine, Mott's and so on) - just adding hot water to the content of a package...
Now I'm back ...
1
vote
1answer
1k views
How can I substitute Tender Quick® for pink salt + kosher salt?
I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton® Tender Quick®. I imagine that I can use the ...
3
votes
1answer
1k views
What's an inexpensive substitute for Port wine?
Is there a good substitute for port? It's for a slow cooked pork loin recipe. I'm not concerned about the alcohol, but I would like to keep the cost down.
0
votes
1answer
264 views
Non-dairy creamer, dry
Is there a substitute for powdered non-dairy creamer that does not have transfat or hydrogenated fat? I want to make dry hot chocolate mix.
1
vote
1answer
549 views
Parmesan Crusted Steak - Replace olive oil with honey
I've recently been making a parmesan crust for my steaks, the recipe I'm using calls for olive oil on the steak itself, before cooking. It works well for the crust, but its hard on the grill, cause ...
3
votes
3answers
229 views
Any good substitutes for tamarind in Beef Rendang?
I have seen recipes for Indonesian Beef Rendang that call for tamarind (here is one), but tamarind is a little difficult to find here in Japan. So I have two questions:
What could serve as a ...
4
votes
5answers
2k views
How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?
The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butter, so I used Smart Balance Lite ...
1
vote
2answers
1k views
What can I substitute for puff pastry?
I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?
0
votes
3answers
1k views
Fresh pearl onions vs frozen
Our recipe called for frozen pearl onions & I only found fresh. What do I need to do to the fresh ones?
1
vote
2answers
200 views
How to make a pie with no yolk?
I had a great low fat recipe for a squash pie that had in it four eggs.
I tried to take only the egg-whites with no yolk but the pie didn't come out right.
It just didn't coke completely, it took ...
