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

0
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5answers
152 views

Making pizza toppings stay intact without using cheese

I am going to be following this recipe to make my pizza dough https://tasty.co/recipe/2-ingredient-dough-pizza However, I have just realised we ran out of cheese. I have processed cheese slices but I ...
3
votes
2answers
75 views

What property does rice flour add to a shortbread recipe?

I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in ...
1
vote
1answer
48 views

Educated ways to simplify/substitute recipes

Sometimes I do not have enough time and miss out parts either substitute ingridients. My observation is that sometimes it's quite okay and sometimes awful because of unexpected pairings in the food ...
1
vote
3answers
114 views

Replacement for Almond Milk

I have a muffin recipe for Almond milk but I'd like to replace it since Almond Milk is only good for 7-10 days, I can't find small enough containers, and no one in my household will drink it. Outside ...
0
votes
1answer
103 views

Alternative for tartar sauce?

Is there a substitute for tartar sauce? It is difficult to find in India. I need an alternative that can be obtained in Indian markets.
1
vote
1answer
133 views

Substitute to grain mustard

I am planning on doing a recipe of mustard sauce pork. Here is the recipe for the sauce (quantities are approximate, the recipe is inspired from a Gordon Ramsay Youtube video): Ingredients 1 tbsp ...
4
votes
2answers
348 views

Can you use mascarpone in place of ricotta?

Can you substitute mascarpone for ricotta cheese?
2
votes
1answer
45 views

Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour

I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw them away) I thought on making bread by ...
2
votes
0answers
64 views

Eggless choux pastry recipe yields paper-thin top, gooey bottom

I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés). I have experience with choux pastry, but I've never made an eggless ...
1
vote
1answer
166 views

Substitute for Palm Sugar

What is typically the best substitute for palm sugar? I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff. Honey, granulated sugar, maple syrup are ...
3
votes
1answer
99 views

Substituting invert sugar for corn syrup

I am working with a gumdrop recipe that calls for 1c. sugar and 1c. corn syrup, which is heated to 280 degrees and then blended into some other ingredients. In order to avoid the corn syrup and ...
1
vote
2answers
80 views

Can I substitute a biga or poolish in recipes that call for a sourdough starter?

Can I substitute a biga or poolish in recipes that call for a sourdough starter? If so, what should I take into account? Will the resulting dough require a shorter leavening time? If not, why? I ...
3
votes
2answers
306 views

Substituting maple syrup for honey in bread

I've got the following recipe for a honey whole wheat bread-machine bread: 1-1/3 cups warm water 1/2 cup honey 3 tablespoons butter 2-2/3 cups whole wheat flour 1-1/3 cups bread flour 1-1/4 tsp salt ...
3
votes
0answers
71 views

Vegan Alternative to Monte au Beurre?

I was just in my kitchen making pasta and a wild thought appeared when I mounted my sauce: Can I do a vegan monte? What alternatives could provide the same bind and richness? Been looking for a ...
9
votes
4answers
3k views

Does the beef cut matter when making stroganoff?

I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its place. The steak I was given was not ...
16
votes
3answers
4k views

Can I dilute double cream with milk to get lower fat content?

I need close to 900 ml of cream 30–35 % for a mousse recipe (which requires part of the cream to be whipped). Is it possible to dilute double cream (48 % fat) with whole milk (3.6 %) to get an average ...
1
vote
0answers
80 views

How to substitute beetroot for other ingredients into a cake recipe?

Me and my roommate want to make a batch of brownies, however each of us has their heart set on a different recipe: I want to use one from Serious Eats because it's loaded with cocoa and I have a lot ...
-2
votes
1answer
53 views

Latkes variations

What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now. You never know, other people might this question interesting as well. I ...
3
votes
1answer
199 views

What can I use instead of powdered milk to turn dark chocolate into milk chocolate?

I am a chocolate lover and recently figured out I have to completely remove milk from my diet (due to problems with casein). I figured I can make my own milkless milk chocolate from dark chocolate by ...
0
votes
0answers
22 views

sugar substitutes for ice cream [duplicate]

How to keep ice cream soft when using alternative sweeteners, such as erythritol and stevia glycerite. I have tried xanthan gum and guar gum, but it still came out too hard after putting in freezer ...
4
votes
1answer
84 views

Can Wild Yam (dioscorea villosa) replace Yamaimo (d. japonica) in japanese cuisine?

Yamaimo (dioscorea japonica) or Nagaimo (dioscorea polystachya) is used in many places in Japanese cuisine — be it topping for Zaru-Soba together with Negi, or the ubiquitous Okonomiyaki. Where I ...
1
vote
2answers
206 views

what is [flavor-wise] the closest nonalcoholic substitute for white wine and red wine? [duplicate]

White wine and red wine have great flavors when added to a dish. But because I'm on medication, I'm not able to use wine (my body would have odd reactions when I consume food cooked in white wine) I ...
1
vote
1answer
88 views

ice cream with alternate sweetener

I have been trying to make ice cream with sucralose. So far all I get is just a hard rock after tossing it in the freezer. when I try to thaw it, it goes right back to a liquid. I'm not very confident ...
2
votes
1answer
131 views

Can Nutella be substituted for Peanut Butter in Peanut Butter Fudge?

Want to substitute Nutella for peanut butter in M&M Peanut Butter Fudge.
1
vote
1answer
65 views

Substituting birds eye chilli with carolina reaper

I like to cook asian dishes. I recently found some carolina reapers on the supermarket and bought it on impulse. What can I do with them and can I substitute them in place of Birds eye chilli in ...
1
vote
1answer
420 views

Looking for peach preserves substitute

I'm making a dish that that has a "sweet and sour" sauce to it. The recipe calls for apricot and peach preserves. Unfortunately I am highly allergic to peaches. Does any one know what a good ...
2
votes
1answer
399 views

What can I substitute for radish when making kimchi?

I want to try the recipe but could not get radish.
-1
votes
1answer
48 views

Reducing butter levels in Swiss or Italian Buttercream

I've looked all over for recipes for Italian or Swiss buttercream. All of them use tons of butter, from 2 sticks to 5 sticks. I'm trying to find a recipe that makes a reasonable amount (enough to ...
2
votes
1answer
73 views

Matzah meal as a binder in veggie burgers

I'm experimenting with veggie burgers, and I keep seeing rolled oats and breadcrumbs in recipes such as this one. However, I grew up in a Jewish home where the binder in recipes such as this one would ...
2
votes
3answers
671 views

Chemical meat tenderizers

I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or marinating. My questions are: What ...
1
vote
2answers
263 views

Substitute regular sugar for confectioners sugar in icing

Can I use regular sugar instead of powdered sugar to make a drizzle icing for my pound cake?
1
vote
0answers
56 views

Substitute for annatto seeds in Achiote Paste [duplicate]

I am making Achiote Paste and need a substitute for the annatto seeds. Recipe calls for 1/4 cup of annatto seeds. Can I substitute tumeric, saffron or paprika and if so how much should I use?
1
vote
1answer
163 views
1
vote
2answers
532 views

What wine(s) would you substitute for sweet red vermouth?

I want to make a chukar cherry sauce recipe which calls for 1/2 cup of sweet red vermouth, which gets cooked and reduced with the cherries and other ingredients. I don't have vermouth on hand, and I'...
2
votes
2answers
582 views

Vegan Alternative for Pecorino Romano in Pesto

Title says it all, I'm looking for vegan alternatives to pecorino romano for when I want to make pesto for vegan guests. Not striving for authenticity, and yes pesto is serviceable without the cheese, ...
1
vote
1answer
251 views

Applesauce as a substitution [duplicate]

When a recipe calls for sugar and oil or butter which one can applesauce be substituted for and what is the ratio?
1
vote
3answers
71 views

What can I use to replace white cheese in a roasted red peppers pate?

So, there's something I usually prepare for myself. It's pretty straightforward (since I have 0 knowledge and skills in cooking). I add roasted red peppers (from a can), white cheese, onion, garlic &...
5
votes
2answers
1k views

Can I substitute chocolate chips for cacao nibs in a cookie recipe?

I found a recipe for Chocolate Brownie Cookies and am wondering whether I can substitute semi-sweet chocolate chips for the 3 TB cacao nibs? I'm going to be serving this at a party so I don't want a ...
5
votes
1answer
253 views

Bulk ingredient for keto/low carb flour substitute mix with gluten

Minimising one's intake of carbohydrates tends to deprive one of some rather lovely culinary items such as pasta and bread, because grains contain a lot of carbohydrates thanks to the high amount of ...
3
votes
2answers
122 views

How interchangeable are fats in yeast bread recipes?

I know that unsalted butter has a water content - can I substitute clarified butter, vegetable oil, or shortening in equal amounts? If I do use unsalted butter, do I need to adjust the hydration ...
3
votes
1answer
810 views

What can I use in Thai curries instead of cilantro or coriander root? (Allergy)

I'm trying to make panang curry from scratch for my sister, who is allergic to cilantro (AKA coriander outside of the US). This is not the gene that causes it to taste bad - she cannot eat any part of ...
3
votes
3answers
328 views

Is it possible to replace the sugar in Tapioca Meringue pudding with stevia?

I'd like to know if powdered stevia can be used to make the meringue in the pudding. I'm trying to get away from sugar, but not sure how to use stevia. I've seen a recipe for stevia in the pudding, ...
3
votes
0answers
58 views

Injeolmi - Korean Sweet Rice Cakes

I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe ...
0
votes
1answer
71 views

Sour cream peach pecan pie

In this recipe it says to use 2 tablespoons of peach preserves what can I use in place of the preserve? My supermarket does not have it.
0
votes
2answers
68 views

How do I get the slimy clumps out of my bisque?

I used potato starch instead of cornstarch, as a thickener and forgot to make a slurry first. Unfortunately, the bisque isn't a pureed bisque, it's mushroom, celery and onion. After I realized my ...
3
votes
3answers
731 views

What is a good substitute for Barramundi fish?

I am cooking a recipe that uses Barramundi fish: https://www.blueapron.com/recipes/honey-butter-barramundi-with-za-atar-roasted-vegetables Unfortunately I have never seen this species of fish in a ...
2
votes
2answers
310 views

substitute for tuna in Poke

I like Poke, but prefer to avoid tuna (due to sustainability concerns). I tried with salmon and it was a mixed result. The taste was good, but too many bones and hard stuff, at least in the ...
0
votes
2answers
97 views

How to prevent homemade butter from melting/separating under hot conditions

Please, I'm making homemade butter that will be kept and served at an outdoor event. What process/additive/ingredient can I add to preparation that will prevent the butter from separating or melting ...
1
vote
4answers
756 views

Can I replace baking soda with bread flour in a cake recipe that already has baking powder?

Can I replace baking soda with bread flour in a cake recipe that already has baking powder? Google was no help and I really need to make this birthday cake today. Buying baking soda just isn’t a ...
1
vote
1answer
55 views

Do I need to increase the liquid amount when adding cheese to my scone recipe?

I would like to make a cheese scone out of my classic scone recipe. Recipe as follows: Mix Dry: 450g self-raising flour 50g sugar salt 100g frozen butter, grated into flour Mix Wet: 2 eggs Milk to ...