Questions tagged [substitutions]

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

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1answer
125 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 ...
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1answer
48 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
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1answer
652 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
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1answer
40 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(~...
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1answer
78 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....
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1answer
79 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, ...
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2answers
157 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
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1answer
150 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
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0answers
70 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
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1answer
581 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
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1answer
103 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
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1answer
136 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 ...
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2answers
202 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 ...
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1answer
92 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 ...
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2answers
63 views

Shortening substitute that can prevent gluten growth?

Is there a shortening substitute that can also prevent gluten growth?
7
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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 ...
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0answers
42 views

Egg yolk substitute for whole eggs in strata

Can I use egg yolks for all or part of whole eggs in strata?
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1answer
82 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?"
5
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1answer
191 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 ...
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3answers
147 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
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3answers
84 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
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2answers
104 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 ...
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1answer
75 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 ...
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2answers
65 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 ...
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1answer
78 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 ...
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1answer
209 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 ...
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1answer
92 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
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3answers
173 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?
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1answer
124 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
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1answer
70 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
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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, ...
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1answer
90 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
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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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2answers
102 views

egg-wash role in having soft bread buns

As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered me a bit was the smell of the egg-wash ...
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3answers
143 views

Which non-rice grains cook up most like sticky rice?

I enjoy sticky or sushi rice but have pretty much stopped eating rice (including wild rice) because of concerns with arsenic. Which grain, when cooked, tend to be the most "sticky" like ...
9
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4answers
1k views

One time sourdough starter

Is there a way to make sourdough bread without the long term commitment of feeding a starter? My kids and I love sourdough bread, but I also work 2 jobs, so making bread is, sadly, a once in a blue ...
0
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3answers
389 views

Recipe calls for Tapioca pudding - none to be found!

Any suggestions on what to use? I want to make a recipe called "Orange Creamsicle Salad. You boil the tapioca pudding, gelatin and pudding. Any ideas on what I can use other than Tapioca ...
1
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1answer
154 views

Gochugaru powder vs paste?

I'm making Korean pork bulgogi and the recipe I am using calls for gochugaru powder but all I could find was a paste. Can I use it and would it still be the same amount? The recipe asks for 4 tbsp. of ...
2
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1answer
126 views

What are the limitations of aquafaba as an egg white substitute?

I learned recently that aquafaba is claimed to be usable as an egg white substitute, able to be whipped to form stiff peaks, etc. Now an egg-white-and-cottage-cheese omelette is a frequent breakfast ...
2
votes
1answer
158 views

How to get quesadillas to stick closed without cheese

Recently, I’ve tried making stove-cooked quesadillas without any cheese. I’ve used hummus in place of alright, though the quesadillas often fall apart when flipped. Hummus doesn’t have the same ‘glue’...
3
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1answer
105 views

Can I swap out butter and milk for heavy cream in a ganache recipe?

I want to make a ganache today, but the heavy cream I expected to use has gone bad and the local stores are all closed right now. My normal recipe is 1:1 ratio of cream to chocolate. I know that I can'...
1
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1answer
106 views

When can you NOT replace milk with almond milk? [closed]

I saw a video on making pizza and it seemed easy enough, but the recipe required milk to make the dough. I try to avoid dairy and realized that once when making scrambled eggs that required milk in ...
7
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3answers
2k views

Safe to cook with alcohol

I want to cook with wine as the recipe I want to make calls for it. However I cannot have any alcohol in me because I have to drive and my country calls for a 0 BAC. The recipe uses 750ml of wine, 1 ...
1
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1answer
149 views

What can I use in place of shiitake mushrooms?

I would like to know what can I use instead of dried Shiitake mushroom for stock/broth making, a small deviation from the original flavour is acceptable but please share something pocket friendly.
2
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1answer
137 views

Vegan crepes that don't fall apart when turning

When I make crepes I use eggs, flour and milk for the dough and tiny amount of oil for the pan. I usually use whole wheat flower. Sometimes half-white half-whole wheat. They always end up very thin ...
12
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4answers
3k views

What type of salt for sourdough bread baking?

I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine or coarse. I have Himalayan pink salt coarse ...
5
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1answer
233 views

How to substitute unsweetened coconut for sweetened coconut?

I'm planning to make a coconut macaroon recipe that calls for: 1 cup of cream of coconut 2 tablespoons light corn syrup 4 egg whites 3 cups of unsweetened shredded coconut 3 cups of sweetened ...
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0answers
56 views

How to use tapioca pearls when making puddings and pies?

I have made puddings and pies from instant tapioca before, and I like them a lot. I would like to try to recreate those recipes with tapioca pearls. How is cooking with pearls different from cooking ...
3
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2answers
97 views

Can I use tartaric acid in making Snickerdoodles?

I am following the Cook's Illustrated recipe for Snickerdoodles, which calls for a 2:1 ratio of cream of tartar to baking soda. They state explicitly at the very top of the recipe: Cream of tartar is ...
4
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2answers
193 views

Can I substitute just yolks in a recipe that calls for a whole egg?

I have a cookie recipe that only needs one whole egg. Since I have lots of yolks from other baking, can I use 1 yolk with something else (like a Tbsp. of water) or can I use 2 egg yolks?

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