Questions tagged [substitutions]

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

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11
votes
2answers
664 views

Is Irish buttermilk different from Estonian buttermilk?

I'm Irish but living in Estonia. Just now, I decided to make some soda bread which I have made a couple of times before. I bought some "pett", which Google translate and a professional chef told me is ...
1
vote
0answers
42 views

i have no oil and only have butter is it ok to use it [duplicate]

So basically I have butter but not oil and need 100 ml of oil .Is it okay if use 100 g of butter?If not whats the best thing to do?
5
votes
3answers
238 views
+50

I am sensitive to Caffeine, how could I prepare a chocolate-like sauce?

I am sensitive to Caffeine as I suffer from a rare sleep disorder; I don't consume anything with caffeine rather on rare occasions. I miss the taste of Chocolate sauces such as Hersey's. How could I ...
0
votes
0answers
30 views

How do you substitute dry herbs for fresh herbs? [duplicate]

I have a recipe that calls for fresh thyme and I have dry thyme. How much dried thyme is 20 sprigs of fresh thyme?
7
votes
1answer
183 views

Can swamp eels be used for unagi like American or Japanese eels?

So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wondering if any of you have had much experience ...
1
vote
2answers
65 views

Proportions for improvised cran-apple juice

I'm making a beverage that calls for cran-apple juice (the marketed name by Ocean's Spray's cranberry+apple juice blend). My local grocers have a very limited product offering which rules out buying ...
2
votes
1answer
97 views

Bitter chocolate pudding

I made chocolate pudding from scratch and substituted 1 cup of Stevia for the cup of sugar and the pudding is bitter tasting. Any way I can salvage the pudding and make it sweeter? The recipe was as ...
5
votes
2answers
123 views

Can I make vegetarian soup dumplings?

Soup dumplings, or xiao long bao, are made by combining ground pork with chilled gelatinized pork stock inside a dough wrapper. When steamed, the gelatin stock melts, so that the diner bites into a ...
3
votes
1answer
65 views

Ascorbic Acid (Vit C powder) with Baking Soda = Single Acting Baking Powder?

For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It's been fairly successful. I would like ...
2
votes
1answer
106 views

Help with friend with many allergies

I'm having a friends family over for dinner next week, Ang they have numerous allergies or sensitivities. Corn, gluten, soy, rice and citrus. The dinner I planned on making, contains quick ...
0
votes
2answers
104 views

Garlic substitution beef stew

My recipe calls for 2 cloves of garlic, peeled, that are then to be removed at end of simmer (1-1/2 hours) before veggies are added. All I have is minced garlic or garlic powder. Should I add either ...
0
votes
0answers
105 views

Chinese XO sauce substitute?

Can someone suggest a reasonable facsimile for Chinese XO sauce? I have Korean gojujang (red chili paste), red chili flakes, miso, dashi, fish sauce, anchovy paste and cooking wines along with a well-...
1
vote
2answers
91 views

Swap for Cake Margarine in the U.S.?

A Great British Bake Off question! I'm interested in making a show-stopper cake (recipe) and it calls for "Cake Margarine" which is not available in the U.S. What is the equivalent that I can swap ...
24
votes
6answers
6k views

What exactly is apple cider?

What exactly is apple cider? I've been using Apple Bandit Cider for some recipes in which I needed to reduce the cider. However the Apple Bandit Cider is like a low-alcohol fresh cider/beer kind of ...
2
votes
1answer
73 views

Red vs green jalapenos for canning

I'm planning to can some salsa tomorrow and have a recipe picked out (Roasted Tomato-Lime Salsa, from ATK). The one catch is that it calls for red jalapenos, but I could only find green. I am ...
-1
votes
1answer
151 views

What's a good way to prepare vegan corn on the cob without too much of a price difference?

The cheapest is to just forgo using better, but are there a simple substitutes to butter/margarine? Or is there an alternative way to prepare ears of corn without animal products, yet still retains ...
3
votes
3answers
355 views

How do I make a pancake without egg?

I'm trying to make a basic pancake, with traditional texture, fluff, and taste, but without using eggs. Is this possible?
0
votes
1answer
106 views

Logic behind a good minestrone [closed]

I’m aware that something as rigid as a minestrone recipe is already a contradiction, since the ingredients and exact steps vary widely according to season, household, and simply taste. Nevertheless, I ...
4
votes
2answers
144 views

How to reproduce beef flavor & texture

I love beef, but as a food source it is decidedly problematic: even aside from the ethical concerns of eating animals at all, farmed cattle are environmental disasters on hooves, and red meat just isn'...
4
votes
3answers
205 views

What can I use in lieu of white wine in this recipe?

I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a substitute for the white wine, to still ...
1
vote
1answer
293 views

I want a burrito, but I have no avocado

I am thinking of making a rice, salmon, and (chili) bean burrito, but I don't have any avocados. After looking up some substitutes, I was thinking about peanut butter...but I am a little hesitant. ...
2
votes
1answer
114 views

Making clarified butter by removing water but not the milk solids?

People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes the water? So it would be something ...
3
votes
1answer
181 views

Is it a bad idea to boil black jelly beans?

When I last bought jelly beans, I ended up with one black jelly bean that I don't want to eat. I could just throw it out, but that seems like a waste. Also: My dad's recipe for chicken wings/...
2
votes
0answers
31 views

When Swiss Meringue Buttercream is made with dried egg whites, must the meringue be heated before adding the butter?

I use dried pasteurized egg white powder for Swiss Meringue Buttercream because it's less expensive than fresh eggs and avoids the problem of how to use the egg yolks. Would there be a difference in ...
6
votes
1answer
651 views

Substitute dried pig's blood for fresh

I have some dried pig's blood (fresh is not at all easy to buy in my country), which I wish to use in recipes where fresh blood is called for. How much dried blood + water should I mix to replace e.g. ...
7
votes
6answers
948 views

Meat Substitutes [closed]

Allow me to set the stage! My wife has decided it is time to be healthier, and while I begrudge the fact that she is right, I agree. In doing so, we want to reduce the amount of meat (of all types) we ...
24
votes
15answers
9k views

Keep milk (or milk alternative) for a day without a fridge

I like to drink my coffee with milk, but my new place of work has no refrigerator I can use. Is there any milk or milk-substitute I can use that will not taste funny around 15 o'clock, when I remove ...
2
votes
1answer
119 views

Can I use freeze dried fruit in a Sangria mix?

I want to make a few little gifts for some friends, and I had the idea of creating little bottles of all the things needed for different drinks. I was hoping that people would be able to hold on to ...
1
vote
1answer
74 views

What is a substitute for Miso Dressing? [closed]

I got a recipe coming up for Thai Fish Cakes. The recipe calls for Miso Dressing to be put on top of the fish cakes. Problem is, I can't find Miso Dressing in the stores I shop at ( I live in Central ...
4
votes
1answer
98 views

When roasting or sauteeing vegetables, does it matter if it was fresh, canned or frozen?

I am duplicating a recipe I used from Homechef, using store bought ingredients. One thing I often see is that canned or frozen vegetables (sometimes in streamable bags) are cheaper then fresh, but ...
15
votes
3answers
4k views

Olive oil in Japanese cooking

I recently ventured a bit outside my usual European cooking and started making recipes from a "westernized" Japanese cookbook I was gifted. Some recipes for salads call for "vegetable oil" in the ...
5
votes
2answers
133 views

Ganache alternative for “Nanaimo bars”

Introduction I'm making Nanaimo bars for my coworkers. Some of them don't like chocolate, so I'm going to make a second, terribly non-traditional batch with different flavours (I'm thinking maple ...
2
votes
0answers
118 views

can paprika or other dried spice be substituted for red bell peppers?

Can paprika or other dry spice can be substituted for red bell peppers? This recipe call for 1/2 medium red bell pepper, but a child will not eat the red peppers and I am hoping that using a dried ...
-2
votes
1answer
84 views

Can milk chocolate plus cocoa powder substitute for dark chocolate?

I just got a smoking deal on milk chocolate and bought a bunch. However, I tend to like a darker chocolate flavor in my baking. I would like try to use the milk chocolate plus some cocoa powder (and ...
2
votes
5answers
116 views

What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa

I need to sub pineapple with something else, im highly allergic to it.
3
votes
1answer
148 views

Liquid soy lecithin vs sunflower lecithin

I'm currently reading Modernist Cuisine at Home and one ingredient that keeps coming up is "liquid soy lecithin". I'm pretty familiar with the powdered variant for making light, airy foams, but the ...
2
votes
0answers
85 views

Substituting minced garlic for whole garlic cloves [duplicate]

How much minced garlic is equal to 3 medium garlic cloves?
0
votes
2answers
217 views

How could I cook industry like foie gras?

I would like to learn the industrial skills that allow them to achieve such successful commercial products like the cheap and addictive foie gras. I know that in many cases, it is required to have ...
11
votes
2answers
216 views

Anti-Coagulant for Oat Milk

I am trying to make my own oat milk, primarily for use with coffee (Lattes/Cappucino's etc), so I am trying my best to mimic the results of oatly barista edition, which is not available to buy here in ...
3
votes
1answer
511 views

Can I make ravioli dough with only all-purpose flour or do I NEED semolina flour?

This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very little experience. I've got working with ...
1
vote
1answer
87 views

Chocolate pancakes using melted chocolate

I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day. That's alright and there are plenty of recipes laying around, but the thing is she would like to use ...
3
votes
4answers
825 views

using vital wheat gluten instead of flour?

I want to make Naan, but I am on the Keto diet and traditional wheat flour has too many carbohydrates. Can I make it with vital wheat gluten instead of flour? Do I have to add anything else?
2
votes
3answers
256 views

Could I use orzo instead of paella Rice?

I'm making a paella but don't have paella Rice! Could I use orzo?
0
votes
1answer
70 views

Can this shrimp paste be used to make kimchi?

I live in a rural area of Canada, asian markets aren't a thing around here. Since there isn't much good kimchi around, I decided to try myself ! I went to a largeish city a few weeks ago and was able ...
3
votes
4answers
1k views

Alternative to swiss cheese

I am planning a fondue party. I personally despise swiss cheese. I am defining swiss cheese here as any cheese that has that similar flavor, like swiss, ementhalar, jarlsberg etc. as they all have ...
3
votes
1answer
122 views

Bread and butter pickles without mustard seed

I would like to make bread and butter pickles. I already have the sliced cucumbers, onion, and salt sitting in the fridge! However, my son is allergic to all forms of mustard. Can I simply leave the ...
26
votes
7answers
7k views

What to use instead of cling film to wrap pastry

I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry in cling film to let it rest in the ...
3
votes
1answer
165 views

Can I just substitute fresh ube for the “frozen ube, thawed” my recipe asks for?

I got a recipe that asks for "frozen ube, thawed", and looking around my local stores and a quick google shopping search has failed to bring up any frozen ube, but I have found I can order fresh ube. ...
3
votes
1answer
76 views

Can I substitute bread flour for bread machine flour?

Can I use Bread Flour instead of Bread Machine Flour when making a loaf of wheat bread? Recipe calls for 1 and 1/2 cups of wheat flour and 4 cups of bread machine flour.
2
votes
1answer
237 views

Is there some drink like panaché available in the Netherlands?

Hi I remember summers around 2006 where we bought Panaché at our local Lidl and a lot of people liked it. It's a soda drink with a little bit of beer. it looks like this: Of course there is Shandy ...