Questions tagged [substitutions]

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

Filter by
Sorted by
Tagged with
3
votes
2answers
136 views

Tofu substitute in no bake chocolate cake

I recently tried a no bake chocolate cake which used tofu to give it its consistency. It would have been great if it didn't have that slight tofu taste. What could I uses as a substitute for the tofu ...
3
votes
2answers
151 views

Is risotto or paella rice a better substitute for my Japanese dish?

My supermarket has stopped stocking Japanese ingredients, just as I decided to make a Katsu Curry for my dinner party tonight! I have Paella rice and Risotto rice (Arborio) - both by Sainsbury's and ...
0
votes
1answer
41 views

Substituting Sugar with Caramel Syrup in Baked Cheesecake

I want to cut out the sugar i use in my baked cheesecake and replace it with the caramel syrup i have. the recipe is: 500 g cream cheese (~ 18 oz) 3 eggs 71.25 g butter 180 g sugar 18 g cornstarch ...
4
votes
1answer
247 views

Marjoram substitute

Has anyone tried Mexican oregano as a substitute for marjoram? I have a recipe for marinated ancho chiles, and the recipe calls for thyme and marjoram. I live in Latvia, finding marjoram is ...
1
vote
1answer
133 views

I need to convert cocoa powder into unsweetened chocolate squares

So if I need 2/3 of a cup of cocoa powder and I don't have it how much semi sweet chocolate squares do I need in place of the cocoa
0
votes
1answer
62 views

Substitute for baking soda low low sodium for baking [closed]

Need a substitute for baking soda- on strict low sodium diet in baking
4
votes
2answers
174 views

Can I replace Lard with Ghee in tortillas?

I am trying to make home made tortillas and I was wondering if I can substitute Lard with Ghee as I am not too keen about the taste of lard. My understanding is that ghee, like lard doesn't have lot ...
4
votes
1answer
109 views

Replacing red wine by vinegar to do a beef salami

is it safe to replace wine by vinegar, rice vinegar or apple cider to do a homemade Salami?
-1
votes
1answer
77 views

Potato substitution question? [closed]

Are there any recipes you know of where if potatoes weren’t included it would fundamentally change the recipe or the way it tastes? For example, a lot of recipes that have mashed or sliced potatoes ...
0
votes
3answers
194 views

What is the best substitute for sugar when cooking thick jam?

I like cooking my own food and I often try to make it as healthy as possible. I would like to make my own jam with dark red cherries, but recipes often have loads of sugar. There are lots of different ...
6
votes
2answers
450 views

Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy

I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries into a grinder). I have tried two recipes....
4
votes
2answers
122 views

Pork substitute for Game Meat Pie

I found out my friend can’t have fatty pork products (grew up not eating it for religious reasons and now if she has really rich fatty pork products it makes her sick) but she was super excited to try ...
4
votes
2answers
72 views

Is natural yoghurt & soured cream a good replacement for khatta dahi (Indian sour yoghurt/'curd')

Dahi is a natural unpasteurised yoghurt eaten as-is and an ingredient in India, aka curd in Indian English (different to curd in Br/Am E. though). Khatta dahi is more soured (khatta means sour). What'...
15
votes
2answers
3k views

How much time and temperature do I add when making 140% of a quick bread recipe?

I am going to make a quick bread recipe that calls for an 8" X 4.5" (20 cm X 11 cm) loaf pan, but I only have a 10" x 5" (25 cm X 13 cm) loaf pan. I've done the calculations and ...
2
votes
2answers
76 views

Scotch oats to substitute Fine Oats in Rum Balls

I have a recipe for Rum Balls that calls for "Fine Oats." I couldn't find anything at bulk barn so I ended up with "Scotch Oats" after talking to a rep. I've never eaten oats before so I'm not sure if ...
4
votes
1answer
186 views

What's the better substitute for Shaoxing wine?

We've had a number of questions about Shaoxing wine, including this one. However, I have one that I haven't seen directly addressed either here or on the outside websites I've been able to find: Is ...
1
vote
1answer
81 views

Bakers semi-sweet chocolate packaging [duplicate]

In baking chocolate marshmallo logs, the recipe calls for 3 sq of semisweet chocolate. In the new packaging box, how many squares do I now use?
8
votes
2answers
1k views

What is the best substitute for sherry vinegar?

I want to make an Ajo Blanco soup and one of the ingredients is sherry vinegar, but where I live I didn't find it to buy it. The recipe calls for 2 tbsp. I have never tasted sherry vinegar, so I have ...
11
votes
6answers
4k views

Can salted butter be used to make lemon curd?

The recipe I want to use to make lemon curd specifically calls for unsalted butter, while many other recipes I've looked at either also specify this, or simply say 'butter', making me unsure whether ...
12
votes
1answer
4k views

Can I use baking powder in place of baking soda for dipping pretzels?

I made pretzel dough and its ready to be shaped. Somehow I have no baking soda left. Can I use baking powder in place of baking soda? Or is there something else I can use for the dipping step? What ...
11
votes
2answers
703 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
45 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
280 views

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?
8
votes
1answer
228 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
108 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
103 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
136 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
133 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
109 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
120 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
1answer
326 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
93 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
74 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
152 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
819 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
109 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
156 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
208 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
294 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
120 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
182 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
33 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
681 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
955 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
10k 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
136 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
90 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
99 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 ...

1 2 3 4 5 26