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

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2
votes
1answer
991 views

Can agar-agar be used in fondant icing in place of gelatin?

Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
3
votes
1answer
6k views

What can I do to “ fresh cream” to substitute “double cream”?

Here in NZ you can buy "cream". It does not even say "single" or "double" or "whipping". I do know however it can be whipped in to a nice thick cream. Lots of recipes/sauces call for "double cream" ...
2
votes
1answer
2k views

Whats a good light or fat free substitution for sour cream?

The normal sour cream tastes good while the light or fat free does not taste good at all. Are there any brands that taste nearly as good as original?
4
votes
4answers
10k views

How to substitute chicken broth in a vegetarian soup?

I'm making minestrone soup (for the first time) and, on reading the recipe, it calls for chicken broth. Normally this is no problem, but my vegetarian brother is visiting this weekend and I was going ...
3
votes
2answers
21k views

How to substitute unsweetened baker's chocolate for powdered cocoa

My friend would like to make a chocolate cake using this recipe: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake They'd like to use baker's chocolate squares in place of the powdered cocoa. Is this ...
6
votes
11answers
10k views

What would be an appropriate gluten-free substitute for breadcrumbs?

I would like to make a gluten-free eggplant parmigiana, and there are a couple of ingredients that I realize I will need to substitute. The basic idea is eggplant sliced, dredged in flour, dipped in ...
3
votes
1answer
2k views

Is it possible to subsititute nutella for peanut butter?

Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptable substitute, but is it likely to give ...
2
votes
1answer
709 views

Meringue seems to fail at piping stage

I tried making meringues for the first time yesterday, using splenda instead of sugar. I didn't have any cream of tartar either. I definitely overbeat them, to the clumpy and a bit runny phase. I ...
2
votes
2answers
701 views

How do I substitute skim milk for dry milk in a muffin recipe?

My muffin recipe calls for 1 1/3 cups of nonfat dry milk. Other than the 4 eggs, there is no other liquid. How much skim milk would I substitute for the dry milk?
2
votes
6answers
5k views

What can I use as an alternative sweetener for smoothies?

I make fruit smoothies often, and started off adding sugar. I'm looking for a more "natural" sweetener though. I know I can use honey, but it adds a distinct taste that I'd like to avoid. I've tried ...
5
votes
1answer
612 views

Can I substitute Ener-G Egg Replacer with Orgran No Egg?

I'm interested in hearing any success (or woeful failure) stories on the behavioural differences between these two products. I've only found Orgran No Egg available for sale in my city, so my fingers ...
12
votes
3answers
113k 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 ...
5
votes
2answers
841 views

Grapefruit recipe substitute to avoid medicine interaction?

A good friend just underwent a kidney transplant and the anti-rejection drugs are known to interact with grapefruit, so while he is of course incredibly grateful for his new kidney, he is a little sad ...
2
votes
1answer
398 views

Can I substitute duck breast for leg?

I managed to pick up a couple of duck breasts that were on offer. I had a nice meal recently that included duck breast served on duck hash. The recipe for this meal involves jointing a whole duck, ...
4
votes
3answers
886 views

What can I use to replace the tomato juice in gazpacho?

I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it. However, I will be cooking for someone who does not eat cooked tomatoes ...
6
votes
6answers
7k views

Lard(or other) as a subsitute for butter in desserts for someone with a dairy allergy?

My wife is currently unable to consume any dairy as our breast-fed baby has a milk protein allergy. When reading many dessert recipes, many of them call for butter. For example: ...
7
votes
1answer
1k views

Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'

I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading online that that was a good substitution for ...
2
votes
2answers
2k views

When can artificial vanilla extract be used in place of real vanilla extract?

There's another question about the difference between artificial and real vanilla extract, saying people can tell the difference, but perhaps not in baked goods. The labeling can also be confusing. ...
7
votes
7answers
41k 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
3k 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 ...
7
votes
3answers
23k views

What is ground red pepper?

I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never heard of ground red pepper before and ...
5
votes
2answers
16k views

Is ginger a good substitute for galangal in Thai green curry?

Is fresh ginger a good substitute for galangal in a Thai Green curry? (I cannot get fresh galangal here anywhere) Would I use less or more ginger than galangal quantity?
1
vote
1answer
602 views

Is it possible to create this low calorie high fiber brownies?

I have been looking at some of the low calorie brownie options online and have not found one I can sink my teeth into, without worrying about my hips. So I decided to think up a whole new recipe of my ...
1
vote
1answer
375 views

Substitute rabbit in chicken recipes?

After reading through the cookbook thread from front to back, I bought a couple of the recommended works, including How to Cook Everything by Mark Bittman. I went straight to the index to look up what ...
3
votes
1answer
299 views

What is the closest substitute for the cheese in urnebes?

Urnebes is a Serbian salad that contains cheese. Searching for recipes for said salad, I noticed that there are a lot of difference in the chosen cheese. Some say feta, some say cottage cheese, some ...
6
votes
3answers
86k views

What can be used as an alternative for Applesauce?

This banana bread recipe calls for applesauce and it's not something that's available at the stores here. Will it be okay if I just leave it out or can I use any other common ingredient to replicate ...
4
votes
2answers
5k views

Best substitute for Gin

There are a huge number of cocktail recipes that, being allergic to juniper, I've never been able to try because they contain gin. I know that juniper is a fairly distinctive flavor and gin won't be ...
7
votes
2answers
11k views

Can you use just egg yolks when recipe asks for eggs?

Having just made a batch of meringues,I am now left with lots of egg yolks, can I use them in recipes that ask for "eggs" i.e cakes and tray bakes. Is the white of the egg needed in the baking process ...
2
votes
3answers
1k views

Turkey bacon a good stand-in for bacon?

On a kosher diet, I can't eat bacon. Someone who knows this recommended turkey bacon as a close substitute. Is it really? That is, does turkey bacon truly have the taste and texture of bacon? Is there ...
4
votes
2answers
707 views

How do I substitute stevia for sorbitol?

I have a cake recipe that calls for 1/2 cup of sorbitol. I would like to use stevia instead since I am concerned about the side effects of sorbitol. How do I make that substitution? I could just add ...
0
votes
1answer
145 views

chestnut puree quantity

My recipe called for 250g of chestnuts, blended with 125ml of cream and 125ml of milk that you then blended together to make a puree. When i went to the supermarket I discovered they had tinned ...
1
vote
2answers
472 views

Why would using oil make muffins less sweet?

I've been wondering, what makes muffins less sweet when using oil? (instead of butter?) In this case, a muffin mix tells me to use butter. The alternative (to make "american style" muffins) is to use ...
2
votes
1answer
492 views

Salmon patties with cream cheese?

So, I have this jarred salmon here, caught up in Montana in 2010 I believe, cooked (not sure how) and sealed in a mason jar since. I opened the jar yesterday and tried a bit of the salmon on saltines. ...
3
votes
3answers
13k views

Can I use citric acid instead of lemon juice when canning?

I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of lemon juice. If I can use it, how much ...
2
votes
2answers
26k views

What can I use instead of annatto?

Annatto is a common spice in Mexican cookery, especially in the Yucatan. However, like many Mexican ingredients, it's hard to find in Europe. What can I use as a substitute to give the same colour and ...
0
votes
1answer
4k views

Can you substitute butter in a box cake recipe that calls for oil? [duplicate]

Possible Duplicate: Conversion rule: how to switch oil and butter? Most box cake mixes call for adding oil and water. What would be the effect of using butter instead of oil, and what ratio ...
0
votes
1answer
123 views

How to make celery root dish without parmesan?

I've used a recipe before (can't find it anymore, sorry) where I steamed sticks of celery root. The ingredients I remember are garlic (whole cloves steamed together with the celery), probably a small ...
5
votes
1answer
14k 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 ...
2
votes
2answers
395 views

What could I substitute for coffee in an Opéra cake

I would like to bake an Opéra cake for someone who doesn't really appreciate the taste of coffee. Since coffee and chocolate are the two main elements, I am wondering: what flavour could I substitute ...
5
votes
1answer
2k views

What flavor (besides chocolate) goes well with hazelnut?

I have a family recipe for a to-die-for hazelnut torte with chocolate frosting. I want to bake it for an occasion coming up, but there will be at least two, possibly three people there who are ...
5
votes
8answers
9k views

Bacon substitution

I do a great simple dish that involves bacon so I'm interested whether there is a vegetarian substitute for bacon. It would be quite useful having one since I use it all the time. Here's the recipe: ...
14
votes
2answers
43k 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, ...
1
vote
1answer
2k views

What is a good subsitute for Mirliton (aka Chayote)?

My daughter wants to cook a recipe that she found in a cookbook. The main ingredient is Mirlitons, but I don't think I'm going to be able to find them where I live. I've never had them myself, so I ...
4
votes
2answers
7k views

Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?

I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left. Can I substitute one of these for white granulated sugar? Which would be ...
4
votes
3answers
5k views

Can I substitute olive oil for butter/shortening in pie crust?

I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched ...
3
votes
2answers
1k views

Are there differences when working with light-colored palm sugar versus dark?

Depending where I get my palm sugar from, it's either light brown colored and quite hard (pictured left), or a very dark brown color and much softer (on the right). Are these different types of ...
7
votes
3answers
29k 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 ...
5
votes
3answers
9k views

Substituting for Candlenuts in Indonesian Food

Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine. This includes many of the various rendangs and sambals, such as ...
5
votes
2answers
16k 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 ...
2
votes
2answers
204 views

What adjustments are needed to change a pie recipe to a turnover recipe?

I want to make turnovers (e.g. a similar product is popular at McDonalds), instead of pie in a pan. Is this simply a matter of making a dumpling-shape with the dough, and then putting the fruit ...