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

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3answers
1k 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
9k 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
8answers
53k 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
4k 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 ...
8
votes
4answers
30k 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
21k 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?
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vote
1answer
649 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
457 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
347 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 ...
9
votes
3answers
113k 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
6k 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
14k 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
840 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
163 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
498 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
569 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
16k 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
33k 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
5k 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
126 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
17k 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
453 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
10k 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: ...
15
votes
2answers
54k 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
3k 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
9k 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
6k 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
32k 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
4answers
12k 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
20k 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
268 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 ...
1
vote
5answers
2k views

How can I spice up ground beef without using pepper?

I cooked up some good-quality minced beef yesterday with salt, onion, and breadcrumbs. (I wrapped it around hardboiled eggs and baked it.) I didn't use any pepper because I have allergies, and I ...
1
vote
3answers
790 views

How can I substitute English Toffee in cookies?

I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are. What are these bars? Is there any substitution I can use? How close ...
3
votes
1answer
642 views

Adapting graham cracker crust to all-natural graham crackers

Popular recipes for graham cracker pie crust are generally based on Nabisco Honey Maid or similar mass-market, not-really-graham-flour-crackers. Example recipe (American measurements): 1.5 cups ...
2
votes
2answers
3k views

Adjusting an instant-rice recipe for regular rice

I'm trying a very simple beans-and-rice recipe, but I noticed it calls for instant brown rice, and I'm using regular. The recipe has me cooking the rice within a quick sauce (tomato, black beans, ...
4
votes
3answers
442 views

Can I use the juice from pickles to make bread?

I finished a jar of pickles the other day and was trying to figure out what to do with the half a jar of pickle juice that was left behind so I didn't have to just pour it down the drain. I thought ...
6
votes
2answers
7k views

Dry milk in bread: purpose, and substitutions

I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152): 1 package active dry yeast 1 ...
0
votes
1answer
648 views

Are substitutions for vodka allowed when making a vodka cream sauce

If I am making a vodka cream sauce and I realize that there is no vodka (or not enough) to make the recipe, what would an acceptable substitute be?
4
votes
1answer
4k views

Substituting cream of tartar in turkish delights?

I decided that my Sunday project would be trying making some rosewater Turkish Delights... I have all of the ingredients but cream of tartar. What could I substitute it with? Or can I leave it out ...
0
votes
2answers
9k views

What can I substitute for butter in Alfredo sauce?

While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good ...
5
votes
5answers
2k 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.
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2answers
2k 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?
9
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1answer
2k 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
4k 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
4k 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 ...