Questions about possible substitutions for an ingredient. Please indicate the reason for substitution.
6
votes
2answers
10k 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 ...
6
votes
2answers
381 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 ...
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 ...
6
votes
2answers
1k views
Substitute for red bean paste?
I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfortunately, the availability of red beans ...
6
votes
2answers
4k views
Is there a substitute for dashi?
I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authentic.
Anyone have a substitute?
6
votes
1answer
17k views
Cream based substitute for milk
I typically have heavy cream on hand but not milk so I'm frequently in need of a method to substitute the milk in recipes with cream. It seems to me that adding some amount of water and sugar to the ...
5
votes
6answers
1k views
What is a good vegetarian source of umami flavour?
I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour.
I used to use Worcestershire sauce, or Nam ...
5
votes
6answers
2k views
Are there any vegetarian-friendly egg substitutes that can be used in cakes?
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
5
votes
8answers
13k views
Can I replace pine nuts with other nuts in a pesto sauce recipe? [duplicate]
Possible Duplicate:
What is a good pine nut substitute for pesto?
Pine nuts are very expensive here. I'm wondering if I can substitute any of the following:
Walnuts
Sunflower seeds
...
5
votes
5answers
633 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 ...
5
votes
8answers
3k views
What can I use instead of corn syrup?
I saw the question about UK, but I don't think I can find treacle of any kind in Germany.
I am looking for a substitute which will keep the physical qualities of the pie filling reasonably close to ...
5
votes
2answers
2k views
What quantity of coconut oil should be substituted for butter in a brownie mix?
I want to substitute coconut oil for the butter in a brownie mix but I don't know how much to use. The recipe calls for 3/4 stick of melted butter. How much coconut oil should I use?
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 ...
5
votes
4answers
716 views
Substituting tomatillos
I have lately come across good recipes, which happen to require tomatillos. Sadly, I don't have a source for tomatillos.
Is there some way to substitute them in recipes? Physalis berries? Underripe ...
5
votes
3answers
712 views
Is there a way to make jam or chutney without Gelatin / Pectin?
I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity
5
votes
4answers
7k views
How to create a muffin recipe
I would like to experiment more with muffin recipes, but I don't want to stray too far and end up with inedible product. Are there basic parameters I should follow in creating my own muffin recipe?
...
5
votes
5answers
617 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
4answers
10k views
What would be a good substitute for coconut milk in curry sauces?
Specifically, if I work from a started paste that require adding coconut milk, what would be a good substitute?
5
votes
3answers
7k views
How can I replace canned tomatoes with fresh?
I have a tomato sauce recipe that calls for 1 can (28oz) of diced tomatoes (including the liquid). How can I replace the can with fresh tomatoes? I'm not sure if there is a particular type of tomato I ...
5
votes
3answers
209 views
Oatmeal & Lactose Intolerance
I work as a kitchen aide in an assisted living community. I assist the cooks in some aspects of kitchen prep (mostly non-cooking), but occasionally I help in the actual cooking of food. For breakfast, ...
5
votes
3answers
877 views
Are there alternatives to okra as a thickening agent?
I had a go at making a gumbo last week, and it went really well. The only problem was that the okra proved to be fairly difficult to source (after several supermarkets and groceries, we managed to ...
5
votes
3answers
12k views
What's the difference between tamari and soy sauce?
If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe?
5
votes
8answers
6k views
What can be substituted for vinegar in sushi rice?
If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?
5
votes
5answers
1k views
Non Pork Bacon Alternatives
So, I love turkey bacon, and have it a lot; however, I always feel that i'm eating a mush processed meat.
Are there any meat cut alternatives to pork bacon from other animals?
Has anyone tried to ...
5
votes
4answers
4k views
5
votes
5answers
8k views
Chicken Stock alternatives?
I want to make a barbecue sauce which has chicken stock in its recipe.
This is the first time I needed chicken stock for cooking; somehow, I didn't come by it up until now.
Anyway, neither me or ...
5
votes
3answers
1k views
What is Zwieback toast and where can I find it?
I am baking a black forest cake and it calls for zwieback toast. I cannot find this anywhere. Does anyone know what this is or where I can find it?
5
votes
3answers
739 views
What is the difference between corn flour and corn meal?
I have a recipe that calls for a mix of corn and wheat flours, but my local grocery stores (in the south east US) only carry corn meal.
What is the difference between corn flour and corn meal?
Can ...
5
votes
3answers
4k 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 ...
5
votes
2answers
1k views
Milk alternative in pancake batter
What could I use in place of milk in pancake batter? Would rice milk or soya milk work? What about in scotch pancakes?
5
votes
4answers
4k views
What is 'Cooking Chorizo'?
I have a recipe that calls for "Cooking Chorizo" what is this, would normal cured Chorizo be an acceptable substitute, any advice?
5
votes
3answers
441 views
Recommended cooking uses for applejack?
I recently had a recipe that called for applejack (apple brandy) in the glaze. Now I've got a bunch of this stuff lying around, and I'm looking for cooking applications for it.
Can it be substituted ...
5
votes
2answers
515 views
Is there a difference between green and spring onions?
I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute?
5
votes
2answers
10k views
Brown sugar instead of white sugar
I want to replace a white (granulated) sugar in a recipe with brown sugar. Is this a one to one substitution?
The original recipe calls for 2 cups white sugar. Can I replace with 2 cups brown ...
5
votes
2answers
1k views
Can I substitute mint tea for fresh mint?
I've been interested in making tabouli, but the "fresh mint" part is incredibly expensive where I live. Since I have a huge bag of loose leaf mint tea (nothing but mint), I was wondering if I could ...
5
votes
3answers
3k views
What type of sausage for bangers and mash?
On a recent trip, I ate at an authentic Irish pub that served the best bangers and mash I've ever had. As there's nowhere around town that regularly serves the dish, I've decided to try my hand at ...
5
votes
3answers
775 views
What other cut of meat can replace pork shank?
I have really been wanting to trying this recipe Braised Pork Shanks with Mushroom Dumplings, but I have not been able to obtain pork shanks.
Can another cut of pork meat be used instead? I was ...
5
votes
3answers
232 views
Savoury equivalent of choco-cornflake cakes
I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes.
Currently the best equivalent of chocolate (in terms of ...
5
votes
1answer
200 views
What can replace coconut oil in a chocolate cookie coating?
For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it.
...
5
votes
1answer
320 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 ...
5
votes
2answers
768 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 ...
5
votes
3answers
24k views
Powdered milk in bread recipe
I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water ...
5
votes
1answer
5k 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 ...
5
votes
2answers
7k 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 ...
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?
5
votes
1answer
393 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
votes
1answer
7k views
UK alternative to corn syrup?
I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK?
I've heard some people saying that ...
5
votes
1answer
368 views
How can I improve my gluten-free pizza dough?
I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed.
So... I bought Bob's Red Mill Gluten Free Pizza ...
5
votes
2answers
2k 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?
5
votes
1answer
139 views
Can I replace treacle with molasses in my fruit cake?
I would like to know if replacing treacle with molasses in my fruit cakes will change the texture of the cake and how much molasses can I use in a 2.5 kg. of baked cake?
