Questions about possible substitutions for an ingredient. Please indicate the reason for substitution.
38
votes
3answers
17k views
Why can applesauce be used in place of oil?
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce?
Is there something special about applesauce or are there ...
35
votes
4answers
2k views
What is the difference between baking soda and baking powder?
And can I use one in place of the other in certain recipes?
28
votes
5answers
7k views
Could coconut cream be used to create a non-dairy ganache for whipping?
A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
23
votes
8answers
11k 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?
21
votes
7answers
5k 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 ...
21
votes
3answers
8k views
Does it matter what kind of sugar is used in baking?
The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc.
Generally, I always just use raw sugar, mainly for convenience.
Does it really make a difference?
21
votes
3answers
28k 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 ...
20
votes
3answers
6k views
Why would I use Arrowroot instead of Cornstarch?
I've heard that arrowroot can be used just like cornstarch as a thickening agent. If I have both ingredients on hand, under what circumstances would I choose one over the other?
19
votes
14answers
9k 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, ...
19
votes
6answers
146k views
What is a substitute for mascarpone cheese?
I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
17
votes
4answers
12k views
When is a cooking oil not appropriate to substitute for another?
Frequently recipes call for a particular kind of oil for making use of certain characteristics (taste, heat tolerance, health, etc.). It's well known you can substitute cooking oils in most cases ...
17
votes
7answers
17k views
Is there a substitute for tahini in hummus?
If I don't have tahini is there anything similar to use to make hummus?
17
votes
5answers
14k views
What happens if I use vegetable oil in a cake?
I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need to add butter.
I'd like to use ...
17
votes
3answers
2k views
How can I make this antique ginger wine recipe using ingredients available today?
I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more...
Essence of Ginger 12mls
Tincture of Capsicum 9mls
Essence of Lemon 5mls
...
16
votes
3answers
817 views
Buttermilk substitute?
I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
16
votes
8answers
7k views
What can be used as a substitute for tomato sauce in typical italian dishes?
I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while now and I've been searching for a way to ...
16
votes
2answers
547 views
How much to reduce salt when using salted butter in place of unsalted butter
I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be alright to use salted butter and reduce ...
15
votes
5answers
3k views
What is ground beef?
I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before.
Is it the same thing as Minced Beef? Or different? Is Minced beef an acceptible substitute if they're ...
15
votes
7answers
5k 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 ...
15
votes
3answers
3k views
How can I substitute or make soft brown sugar?
I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a ...
15
votes
2answers
27k 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 ...
15
votes
8answers
322 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 ...
14
votes
9answers
3k views
What are some vegetarian meat alternatives that are not soy-based?
I have a casserole dish that requires ground beef, which I don't want to use. What alternatives can I use which don't involve soy beans?
I'm not looking for something with the same taste as meat, ...
14
votes
10answers
46k views
What can I substitute for Kaffir Lime Leaves?
Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have never seen them in Atlanta, and I've looked (farmers market, whole foods, normal grocery, but ...
14
votes
4answers
19k views
What good substitutes for saffron exist?
I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain.
What good substitutes exist?
14
votes
3answers
317 views
Firm risotto using generic rice. Is it possible?
How can I make a firm risotto, without using the appropriate rice?
I'm italian, and I've been cooking delicious risotto for years.
But in the place where I'm living right now there is only one kind ...
13
votes
9answers
691 views
What are essential ingredients to have in your pantry at all times?
In a few of the cookbooks I own there are sections that go over a list of "must-haves" for a well stocked pantry. I acknowledge this question is subjective, but I do think that there are a half-dozen ...
13
votes
4answers
11k views
Is there a vegetarian gelatin substitute that is as strong as gelatin?
I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed chocolate molds and the like. Are there any ...
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?
13
votes
3answers
2k views
Ham and Pea Soup with whole dried peas instead of split peas?
I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
12
votes
8answers
9k 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) ...
12
votes
7answers
6k views
How can I make cookies with no eggs?
I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment.
Can I use something else?
12
votes
4answers
2k views
Garlic Powder vs Garlic
I have a recipe that calls for garlic powder to taste. Is there any reason why I couldn't use regular garlic? Is there a time when garlic powder is preferable to garlic?
12
votes
1answer
10k 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, ...
12
votes
7answers
36k views
What is a good substitute for Fish Sauce?
Are there any good substitutes for Fish Sauce for cooking Thai food?
This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based ...
12
votes
1answer
22k views
Conversion rule: how to switch oil and butter?
Just a moment ago, I was making muffins. The recipe calls for 125ml oil.
As a footnote, it says that you can replace the oil with 125g butter.
Can you do so in every recipe (not just muffins or ...
12
votes
5answers
3k views
How to substitute eggs in homemade pasta?
I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and animal products from time to time, I would like to ...
12
votes
1answer
733 views
What “actually” tastes (and cooks) like chicken?
I have been allergic to chicken my entire life, and I am looking for a chicken substitute for a variety of recipes.
Of course I've heard the old saying that "everything tastes like chicken", but I ...
12
votes
4answers
4k views
What's a good substitute for cilantro?
I have several friends with the soap gene (cilantro tastes like soap to them), my father's allergic (it gives him a headache) and because of a lifetime of avoiding the stuff, I find cilantro ...
11
votes
8answers
2k 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 ...
11
votes
11answers
6k views
What vegetarian substitute for prosciutto could I use in Carbonara?
Instead of prosciutto, I used capers to try and maintain the salty aspect. It worked ok, but something about the capers and cheese didn't seem right. Any other suggestions?
Also, to round out the ...
11
votes
7answers
36k 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 ...
11
votes
6answers
3k views
How to lighten (or make less dense) pizza dough
We're currently using
500g strong flour
1tsp salt
1tsp yeast
325ml water
This produces a usable / edible dough, but we're finding it very "dense" or "heavy". It's very filling when eaten, and has ...
11
votes
8answers
2k views
Non-cow's milk replacement for Parmesan cheese in Genovese pesto
My family loves Genovese pesto and we'd started making our own (with varied success). One of our number has been diagnosed as intolerant to cow's milk. This rules out pretty much all shop-bought ...
11
votes
6answers
8k views
In baking, can yoghurt replace butter?
By baking, I mean cakes / muffins / biscuits.
This is mainly to cut down on fat.
I've tried replacing butter with yoghurt in all of these and the results were OK.
Are there any cases where it's not ...
11
votes
2answers
2k 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!!
11
votes
6answers
21k views
Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter ...
11
votes
1answer
26k views
Can I always use butter instead of margarine when baking?
Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking?
...
11
votes
6answers
9k 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 ...
10
votes
9answers
7k views
What is a good pine nut substitute for pesto?
I'm allergic to pine nuts, is there another nut I can use to make pesto?
