Questions tagged [substitutions]

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

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3
votes
2answers
106 views

What's a good lactose-free substitute for heavy cream when baking?

I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base for a lot of things), but it uses heavy ...
3
votes
3answers
165 views

What are Maggi noodles and what's a good bulk substitute?

I've discovered a taste for Maggi 2-minute noodle masala. Throw the noodles and spices in boiling water, stir, wait a couple minutes. Tada! But all that packaging. I generally eat 2 packets at once, ...
14
votes
8answers
4k views

Substitute for onion sweetness?

I have a lamb stew recipe which I'm trying to adapt for my sister, who can't eat onions, garlic, or other alliums. Usually when I need to substitute for garlic or onion, I use a tiny amount of ...
0
votes
1answer
87 views

Balancing biscoff spread for stuffed brownies

There is a recipe online for nutella stuffed brownies that I really like, and I want to swap out the nutella for biscoff to make a biscoff stuffed brownie. The recipe is this one in question: https://...
0
votes
1answer
54 views

Substituting one cup creamy peanut butter with peanut butter Reese's chips to make peanut butter swirl brownies box made recipe

On the side of the chocolate fudge brownie mix family size box there's a peanut butter swirl brownies recipe and I'm trying to figure out how to substitute the one cup of creamy peanut butter with ...
0
votes
2answers
120 views

Egg Yolk Sub for Vegan Potato Gnocchi

Attempts at potato gnocchi Piedmont style -no egg- has yielded rubber bullets or baby mush. Tips from this site may help (ie old potato,freshly baked and riced) with a vegan version but their ...
1
vote
2answers
97 views

Xanthum gum alternative to flour and heavy cream rather than milk

For dried beef gravy I use 6 TBSP flour to 6 TBSP butter to 3-1/2 cups of milk. Due to my grandson's medical condition, I need use xanthum gum instead of the flour & heavy cream rather than milk. ...
2
votes
0answers
84 views

Making bread using potassium bicarbonate [closed]

I am thinking about making bread using potassium bicarbonate instead of yeast. Can I use potassium bicarbonate as a substitute for yeast? Would I just use a regular yeast bread recipe? Or can I use it ...
1
vote
1answer
175 views

Can I substitute ketchup with tomato puree in marinades?

I want to experiment with various marinades the first time, and I've found great recipes but some of them require the use of ketchup. While it sounds awesome, I find it unhealthy and prefer not to buy ...
5
votes
0answers
160 views

What replacement makes a good training material for shaping Japanese tea-ceremony sweets?

Many Wagashi are made from a mix of rice flour, Shiroan (white bean paste), sugar, and other ingredients. Of those Namagashi are among the most beautiful, shaped as little art pieces and then served ...
8
votes
6answers
1k views

Replacement for Pearl Barley in cottage Pie

I am making a cottage pie (mince with mashed potatoes on top) recipe that requires 100g of pearl barley, and 600ml of stock. Right now, I can't get either pearl barley or husked barley. The first ...
0
votes
0answers
41 views

Replacing raw egg with gellan gum F in Choc Biscuit Cake

Prince William's Grooms Cake recipe contains 1 raw egg that I assume is for emulsification only in this refrigerator cake. Skipping it would not impact enjoyment (have done) but would replacing with 1/...
4
votes
1answer
760 views

What is table cream? I livd in US and have never heard term

I have a new recipe that says I need table cream, sour cream and grated cheese. I have never heard of table cream and don't know what I can use instead. This is for a topping that goes over fish in ...
5
votes
1answer
179 views

What is the milk in Bratwurst for?

I'm looking at making homemade kosher bratwurst and I picked up this book to get a general idea of the recipes. I was surprised to find that many of the brat recipes call for either one cup of cream ...
2
votes
1answer
217 views

Using yellow mustard as a soup base

I have a lot of yellow mustard (think French's brand, nothing fancy here) and am looking for ways to quickly use a lot of it. One thought that came to mind was to somehow use it along with some other ...
1
vote
0answers
66 views

What type of methylcellulose would be appropriate as binding agent for insect based noodles?

I’m trying to make spaghetti out of insect flour(50% insect flour and 50% durum wheat flour) for my university project. I need a binding agent (gluten alternative) for this, and I thought about ...
0
votes
1answer
85 views

Replacing Cornstarch with Flour in Potato Pancakes Recipe

I have followed this recipe for Korean cheese potato pancakes a few times, and the results come out as expected. I don't have a lot of corn starch on hand and would like to make a larger serving of ...
0
votes
1answer
160 views

Is cake donut mix the same as all purpose flour?

Was gifted a 50lb bag of cake donut mix and my kids wanted to learn how to make donuts. All the recipes we've researched call for all purpose flour and I couldn't find a definitive if this cake mix ...
1
vote
1answer
58 views

Slow-roasting top round beef

I wanted to try out a recipe for a slow-roasted eye of round roast. However, I was unable to find this cut at my local market, so I purchased a top round roast instead. Can this cut be prepared the ...
11
votes
1answer
685 views

Bourboning up a ganache

I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists. It is a little one-note though. I'd like to add some bourbon to ...
2
votes
1answer
44 views

How do I modify my sourdough rising/proofing time to account for not using enough starter?

This is my first time trying to bake sourdough bread after feeding a mature AP/wheat starter I got from a friend. I fed the starter a 1:1:1 mixture with AP flour and let it rise in a very warm room(~...
0
votes
1answer
89 views

What was Country Herb Chicken Sauce Blend?

An old hand-written recipe calls for one package of "Country Herb Chicken Sauce Blend", a presumably retired McCormick product. The recipe is quite similar to this one: https://www....
2
votes
1answer
82 views

Can red lentils be used for mujadara?

I feel like making some mujadara, but the only lentils I've got currently are red lentils - no green or brown lentils. Many recipes I've read have specifically said that red lentils are to be avoided, ...
1
vote
2answers
164 views

How to decrease sticking during frying without adding fats

Are there ways to introduce anti-sticking food additives for frying batter like substances and very high protein solutions without introducing excess fats into the recipe? With some of my experiments ...
3
votes
1answer
166 views

Can you make vegan garlic bread? If so, how does the use of margarine effect taste and texture?

I enjoy a nice garlic baguette so much, but I have to drink a pre-emptive, schedule 5, painkiller not to die from being so lactose intolerant. I was wondering if a solution can be found that does not ...
2
votes
0answers
83 views

How to make a facsimile of corned beef from (plant-based) ground?

I became vegetarian about a year ago, and one thing I still crave constantly is corned beef hash. I've found that impossible meat has been a fairly good substitute for when I really crave a dish with ...
3
votes
1answer
592 views

Cake not rising - too many wet ingredients?

I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure ...
4
votes
1answer
115 views

Using osmotolerant yeast in regular bread

After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is ...
3
votes
1answer
145 views

Can I source fat and sugar in a recipe from chocolate?

I've been looking at chocolate flapjack recipes but they seem to contain relatively little chocolate, so I'm wondering if it's possible to replace more fundamental ingredients (butter, sugar) in a ...
5
votes
2answers
230 views

How to get vegan cheese to taste like cheese

I have yet to find a vegan cheese that tastes like cheese. It seems that all recipes use mainly nutritional yeast as flavoring and while it's delicious and has a cheesy flavor to it, it doesn't quite ...
1
vote
1answer
102 views

Is tamari and soy sauce a 1:1 substitute? [closed]

I tried a bottle of San-J tamari for the first time today. It tasted salty and bitter. I found that adding a pinch of sugar with the tamari to smooth out the bitterness made it taste more similar to ...
1
vote
2answers
66 views

Shortening substitute that can prevent gluten growth?

Is there a shortening substitute that can also prevent gluten growth?
7
votes
8answers
3k views

Dairy-free bechamel?

My toddler recently developed a bit of intolerance to lactose. However, some of his favorite meals are moussaka and lasagna, not the least because the bubbly intensely flavored bechamel topping that ...
0
votes
0answers
43 views

Egg yolk substitute for whole eggs in strata

Can I use egg yolks for all or part of whole eggs in strata?
0
votes
1answer
92 views

Plant-based lamb?

How could plant-based lamb be made? I'm looking not only to imitate the flavor* but also the texture of slow-cooked lamb. *cf. "How can I imitate the flavor of lamb?"
6
votes
1answer
284 views

Can I mix food grade lye (sodium hydroxide) with water to make kansui?

I have food grade lye (sodium hydroxide) from pretzel making and I want to make chewy noodles, either ramen or Chinese noodles. Many of these recipes call for lye water or kansui. I have found many ...
1
vote
3answers
155 views

Sauce thickener for large batch

I'm making a large batch of sauce. After trying tapioca flour, it's quite difficult to handle for such a large batch. Is there anything that can substitute? Is there such a thing as a fluid thickener?
2
votes
3answers
99 views

Substitute clarified butter with sunflower spread

Background I am making a sweet recipe of Baklava, which calls on ghee or clarified butter. So the butter substitute would be used to paint on the layers of filo pastry before baking. My problem When ...
3
votes
2answers
120 views

Bean substitute for lamb in moussaka?

I need a recommendation. I have had success substituting beans for meat in a number of baked-bean dishes using spice mixtures from cuisines around the world. I'd like to apply this idea to Greek ...
1
vote
1answer
76 views

Can I use liquid-form sugar to replace powdered-form sugar in meringue or sponge cake?

Borderline diabetes runs in my mom's side of the family so I'm taking some proactive steps to reduce empty carbs as much as I can. Sponge cake is something I make often and I always put less sugar ...
0
votes
2answers
67 views

tomato-substitute for sausage and spaghetti squash? [closed]

I just got diagnosed with an autoimmune disorder and have to avoid both grains and tomatoes. I was wondering if there is a way to substitute tomatoes to create a nice sauce that would go well with ...
1
vote
1answer
79 views

Make aquafabe from scratch - can the soaking water be used for cooking

I would like to make aquafaba from white beans. I am going to soak the dried beans for a couple of hours and then boil them, the remaining water should be aquafaba. I wonder if I need to change the ...
1
vote
1answer
540 views

Using both cook and serve pudding and instant pudding in pie

I have a layered Pudding Pie recipe that calls for Chocolate, Vanilla, and Butterscotch pudding. I have not been able to get the Butterscotch pudding in instant pudding (which is what the recipe calls ...
1
vote
1answer
147 views

Substitute Hon Dashi for Bonito

I understand that the ingredients are not even nearly the same If making a bonito dashi, grams-for-grams, how much Hon Dashi granules to substitute for bonito flakes? This could partly be worked out ...
2
votes
3answers
252 views

Egg bread recipe calls for 2 eggs and 2 yolks, can I use 4 whole eggs? [closed]

The recipe for egg bread calls for 2 eggs and 2 yolks. What would result from just using 4 whole eggs?
-1
votes
1answer
128 views

What is a vegan recipe for lasagne? [closed]

Do you guys have any idea how much I am craving a good old piece of lasagne. Since my girlfriend is vegan I wanna make the lasagne her way, of you now what I mean. So any ideas how to best substitute ...
1
vote
1answer
102 views

Can I substitute quark (40%) for cream cheese in basque burnt cheesecake recipe?

Here's the recipe I'd like to follow: MAKES ONE 10" CAKE Unsalted butter (for pan) 2 lb. cream cheese, room temperature 1½ cups sugar 6 large eggs 2 cups heavy cream 1 tsp. kosher salt 1 tsp. ...
14
votes
1answer
5k views

Can I use cream of tartar instead of wine to avoid alcohol in a meat braise or risotto?

I admit it, if I open a bottle of wine to cook with, I am very happy to drink the rest and I need to not do that, but still make my Kümmelfleisch and risotto. Wine does affect proteins - pork, beef, ...
1
vote
1answer
101 views

When can milk substitute for buttermilk in sourdough recipes?

I want to prepare buttermilk sourdough pancakes: One part sourdough starter Two parts flour Two parts buttermilk Sugar to taste (about a quarter part, depending on mood) The idea is to leave it ...
7
votes
4answers
1k views

Vietnamese Coffee (cocktail) - what to sub for condensed milk?

If you've ever enjoyed a Vietnamese Coffee, they're to die for. Blend: crushed ice shot of espresso condensed milk ... avocado (add dark liquor like bourbon if a cocktail) blend them together and ...

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