Substitutions

The information originally hosted at Indiana's blog Live, Love, Laugh, Learn, http://livelovelaughlearn.wordpress.com/
scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Substitutions

Postby scattered » Sat Dec 08, 2012 8:03 pm

The first item you see on Indiana's Blog is a list of substitutions, I will put them all into this thread, as I go I will try to post the order of the posts here (a sort of Table of Contents).

Spice Substitutions
Herb Substitutions
Flavor Substitutions - Alcohol
Flavor Substitutions
Sweetener Substitutions
Flour Substitutions
Olive Substitutions
Condiment Substitutions
Milk-Cream Substitutions
Crumb Substitutions
Bread Substitutions
Cookie Substitutions
Last edited by scattered on Sun Dec 09, 2012 3:11 pm, edited 8 times in total.
"Act as if what you do makes a difference. It does." — William James

scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Re: Substitutions

Postby scattered » Sat Dec 08, 2012 8:05 pm

Spice Substitutions

Allspice
1/4 teaspoon ground cinnamon
plus
1/2 teaspoon ground cloves
plus
1/4 teaspoon ground nutmeg
can be substituted for 1 teaspoon ground allspice.


Apple Pie Spice
1/2 tsp. cinnamon, plus 1/4 tsp. nutmeg, plus 1/8 tsp. cardamom
can be substituted for 1 teaspoon apple pie spice.


Anise Seed
fennel seed, can be substituted for anise seed.


Beau Monde Seasoning
1 part onion powder
plus
1 part celery salt
can be substituted for Beau Monde seasoning.


Caraway Seed Substitution
dill seed (milder)
OR
cumin seed can be substituted for caraway


Cardamom
1 part ground nutmeg, and 1 part cinnamon
or
1 part cloves, and 1 part cinnamon
or
nutmeg, or cinnamon
can be substituted for cardamom.


Celery Seed
celery (One teaspoon = 2 tablespoons minced celery tops)
OR
dill seed, OR celery salt (reduce the salt elsewhere in the recipe) can be substituted for celery salt.


Celery Salt
1 tbsp. celery seed, plus 2 tsp. coarse salt
ground for 30 seconds in grinder or blender
can be substituted for celery salt.


Clove
allspice, can be substituted for ground clove.


Chile, Red Powder
cayenne pepper, or paprika (milder), or chile oil,
can be substituted for red chile powder.


Cinnamon
nutmeg, or allspice
can be substituted for cinnamon.


Coriander
caraway seeds, or cumin,
can be substituted for coriander.


Cumin
caraway seeds, or black cumin seeds (sweeter), or chili powder
can be substituted for cumin.


Dried Lemon Peel Substitution
lemon zest (Fresh zest is often better than dried peel since it has more aromatic oil.) can be substituted for dried lemon peel.


Dried Orange Peel Substitution
orange zest can be substituted for dried orange peel.


Dill Seed
dill leaves, or caraway seeds, or celery seeds
can be substituted for dill seed.


Fennel Seed
anise seed, or cumin, or caraway seeds, or dill
can be substituted for fennel seed.


Garlic
1 teaspoon chopped garlic, or 1/2 teaspoon minced garlic, or 1/8 teaspoon garlic powder, or 1/4 teaspoon granulated garlic,
can be substituted for 1 clove minced garlic.


Garlic Flake
garlic (1 clove of garlic = 1/2 teaspoon of garlic flakes)
or
garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes) can be substituted for garlic flakes.


Garlic, Granulated
garlic powder (1 teaspoon granulated garlic = 1/2 teaspoon garlic powder) can be substituted for granulated garlic.


Garlic Juice
granulated garlic (1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice)
or
garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice) can be substituted for garlic juice.


Garlic Powder
fresh garlic (substitute 1 clove for every 1/8 teaspoon garlic powder)
or
garlic salt (substitute 4 teaspoons garlic salt for every teaspoon garlic powder, reduce salt by 3 teaspoons)
or
garlic juice (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice)
or
garlic flakes (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes)
or
granulated garlic (1/8 teaspoon garlic powder = 1/4 teaspoon granulated garlic) can be substituted for garlic powder


Garlic Salt
1 teaspoon garlic powder
plus
3 teaspoons salt
can be substituted for garlic salt.


Ginger
crystallized ginger (1/2 cup minced crystallized ginger for every 1 teaspoon ground ginger. Rinse sugar off ginger first. Excellent substitution in baked goods.)
OR
ginger root (2 tablespoons grated ginger root for every teaspoon ground ginger called for in recipe. For best results, substitute only half the ground ginger in recipe with fresh ginger.)
OR
cardamom, OR allspice, OR cinnamon, OR mace, OR nutmeg can be substituted for ginger


Ginger, fresh
1/8 teaspoon powdered, can be substituted for 1 tablespoon raw ginger


Ginger, Ground
grated ginger root (2 tablespoons for 1 teaspoon)
or cardamom, or allspice, or cinnamon, or mace, or nutmeg can be substituted for ginger.
note: only substitute 1/2 ground ginger with fresh in a recipe.


Ginger Root
crystallized ginger (substitute 1/4 cup minced crystallized ginger for every tablespoon of minced fresh ginger called for in recipe. Rinse off sugar before using.) can be substituted for ginger root.


Mace
nutmeg (sweeter and milder), or allspice, or pumpkin pie spice, or cinnamon, or ginger
can be substituted for mace.


Mustard, Yellow Seed
powdered mustard, or brown mustard seeds, or black mustard seeds
can be substituted for yellow mustard seeds.
1 tablespoon prepared mustard,
can be substituted for 1 teaspoon dry mustard.


Nutmeg
mace, OR allspice, OR cinnamon, OR ginger can be substituted for nutmeg.


Onion Salt
1 teaspoon onion powder
plus
3 teaspoons salt
can be substituted for onion salt.


Pepper, Cayenne
red chile powder, or paprika (milder), or red pepper flakes
can be substituted for cayenne pepper.


Pepper, Lemon
lemon zest, plus pepper, plus salt
can be substituted for lemon pepper.


Pepper, Red
cayenne pepper (use less), or chili paste (use twice as much)
can be substituted for red pepper flakes.


Peppercorn, Szechwan
lemon pepper, OR black peppercorns can be substituted for szechwan peppercorn


Poppy Seed
sesame seeds, can be substituted for poppy seeds.


Pumpkin Pie Spice
1/2 teaspoon ground cinnamon
plus
1/4 teaspoon ground ginger
plus
1/8 teaspoon ground nutmeg
plus
1/8 teaspoon ground cloves
can be substituted for 1 teaspoon pumpkin pie spice.


Star Anise
Chinese five-spice powder (contains star anise and other spices)
OR
anise extract (use just a few drops) can be substituted for Star Anise


When I originally put this post together I did not realize that there were pages and pages of spice substitutions, I have put them into alphabetical order, I hope it helps, Love Scattered. ;)
Last edited by scattered on Sun Dec 09, 2012 1:31 pm, edited 1 time in total.
"Act as if what you do makes a difference. It does." — William James

scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Re: Substitutions

Postby scattered » Sat Dec 08, 2012 8:06 pm

Herb Substitutions

Chervil
1 teaspoon dried parsley flakes
plus
1/8 teaspoon rubbed, dried sage
can be substituted for 1 teaspoon chervil.


Chives
2 teaspoons green onion tops, finely chopped
can be substituted for chives.


Cilantro
Italian parsley (If you like, add some mint or lemon juice or a dash of ground coriander.),
OR
equal parts parsley and mint,
OR
parsley + dash lemon juice, OR celery leaves, OR dill can be substituted for cilantro.


Dill Leaf
tarragon (especially in sauces that accompany fish or eggs), OR fennel leaves (as a garnish; looks very similar) can be substituted for dill leaf


File Powder note from Scattered (I love to cook and have never even heard of this)
okra (in your gumbo is a traditional way to thicken it.)
OR
cornstarch (This is another thickener, but it lacks filé’s distinctive root beer-like flavor.) can be substituted for file powder


Fines Herbes
1 part chervil
plus
1 part tarragon
plus
1 part chives
plus
1 part parsley
can be substituted for fines herbes


Italian Seasoning
1/4 teaspoon dried oregano leaves
plus
1/4 teaspoon dried marjoram leaves
plus
1/4 teaspoon dried basil leaves
plus
1/8 teaspoon rubbed dried sage
can be substituted for 1 1/2 teaspoons Italian seasoning.


Lemon Balm
lemon zest can be substituted for lemon balm


Lemon Grass
lemon zest (zest from 1 lemon = 2 stalks lemon grass), OR lemon verbena, OR lemon balm, OR lemon leaves can be substituted for lemon grass


Marjoram
1 tablespoon fresh = 1 teaspoon dried
oregano (not as sweet and mild Substitute two parts of oregano for three parts of marjoram.)
OR thyme, OR sage, OR basil, OR summer savory can be substituted for marjoram


Mint
fresh parsley + pinch of dried mint can be substituted for mint


Oregano
marjoram (milder and sweeter. Substitute two parts of oregano for three parts of marjoram.)
OR
thyme, OR basil, OR summer savory


Parsley, Curley
Italian parsley, OR chervil, OR celery tops, OR cilantro can be substituted for curley parsley


Parsley
chervil, OR celery tops, OR cilantro can be substituted for parsley


Parsley, Italian
curly parsley, OR chervil, OR celery tops, OR cilantro can be substituted for italian parsley


Poultry Seasoning
1/4 teaspoon ground thyme
plus
3/4 teaspoon ground sage
can be substituted for 1 teaspoon poultry seasoning.


Rosemary
sage, OR savory, OR thyme can be substituted for rosemary


Sage
poultry seasoning, OR rosemary, OR
thyme can be substituted for sage.


Savory
thyme (stronger flavor), OR thyme + dash of sage or mint can be substituted for savory.


Sweet Basil
pesto, OR oregano, OR thyme, OR tarragon, OR summer savory, OR equal parts parsley and celery leaves, OR cilantro can be substituted for Sweet Basil.


Tarragon
dill, OR basil, OR marjoram, OR fennel seed, OR anise seed can be substituted for tarragon.


Thyme
herbes de Provence (contains thyme), OR poultry seasoning (contains thyme), OR
Italian seasoning (contains thyme), OR savory, OR marjoram, OR oregano can be substituted for thyme.
Last edited by scattered on Sun Dec 09, 2012 2:07 pm, edited 1 time in total.
"Act as if what you do makes a difference. It does." — William James

scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Re: Substitutions

Postby scattered » Sat Dec 08, 2012 8:08 pm

Flavor Substitutions - Alcohol

Alcohol Substitutes for Cooking
Type of Alcohol = Substitute
Amaretto = Almond extract (1/2 teaspoon extract for 2 tablespoons of Amaretto).
Anisette = Anise Italian soda syrup or fennel.
Apple Brandy = Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Apricot Brandy = Syrup from a can of apricots in heavy syrup, or apricot preserves.
Beer or Ale = A strong chicken, beef or mushroom broth, or non-alcoholic beer.
Beer or Ale (Light) = Chicken broth, white grape juice or ginger ale.
Bourbon = 1 1/2 to 2 teaspoons of vanilla extract.
Brandy = 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons of Brandy. When liquid amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy (use same amount of liquid as the recipe calls for brandy).
Calvados = Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Chambord = Raspberry juice, syrup or extract.
Champagne = Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Cherry Liqueur or Cherry Brandy = Syrup from a can of cherries in heavy syrup, or cherry Italian soda or cherry preserves.
Claret = Non-alcoholic wine, diluted grape juice or cherry cider syrup.
Coffee Liqueur = To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.
Cognac = Apricot, peach or pear juice.
Cointreau = To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Crème de cacao = Powdered white chocolate combined with water, or non-alcoholic vanilla extract and powdered sugar.
Crème de cassis = Black currant Italian soda syrup or black currant jam.
Crème de menthe = Non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring.
Curacao = To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Framboise = Raspberry juice or raspberry syrup.
Frangelico = Hazelnut or almond extract.
Galliano = Licorice extract.
Gewurztraminer = White grape juice combined with lemon juice.
Grand Marnier = To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Grappa = Grape juice.
Grenadine = Non-alcoholic grenadine or pomegranate syrup.
Hard Cider = Apple juice or apple cider.
Kirsch = Cherry cider or black cherry, raspberry, boysenberry, currant, or grape juice or syrup. Substitute same amount of liquid as called for in the recipe.
Licorice or Anise Liqueur = Anise Italian soda syrup or fennel.
Mirin = White grape juice combined with lemon juice or lemon zest.
Muscat = White grape juice combined with powdered sugar.
Ouzo = Anise Italian soda syrup or fennel.
Orange Liqueur = Orange juice concentrate, orange juice, orange zest or orange marmalade.
Peach Brandy = Syrup from a can of peaches in heavy syrup, or peach preserves.
Peppermint Schnapps = Non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves.
Port = Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate. Substitute orange juice or apple juice for lighter ports.
Red Burgundy = Red wine vinegar, grape juice or non-alcoholic wine.
Red Wine, sweet or dry = Non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, grape juice, cranberry juice, grape jelly, tomato juice, beef broth, liquid drained from vegetables, or water. Use equal amounts of liquid as called for in the recipe.
Riesling = White grape juice with a pinch of powdered sugar added.
Rum = White grape juice, pineapple juice, or apple juice in equal liquid amounts as called for in the recipe. Can also use these juices with 1/2 to 1 teaspoon of non-alcoholic rum, almond or vanilla extract added.
Sake = Rice vinegar.
Sambuca = Anise Italian soda syrup or fennel.
Schnapps = To replace 2 tablespoons of schnapps, add 1 teaspoon of a corresponding flavored extract.
Sherry = Apple juice, orange juice, pineapple juice, or non-alcoholic vanilla extract.
Southern Comfort = Peach flavored nectar combined with a small amount of cider vinegar.
Sparkling Wine = Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Tequila = Cactus juice or nectar.
Triple Sec = Orange juice concentrate, orange juice, orange zest or orange marmalade.
Vermouth, Dry = White grape juice, white wine vinegar, or non-alcoholic white wine.
Vermouth, Sweet = Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice.
Whiskey = If a small amount is called for, it can be eliminated.
Vodka = White grape juice or apple cider combined with lime juice or use plain water in place of the vodka.
Savory = Thyme, marjoram, or sage
White Burgundy = Non-alcoholic wine, white grape juice combined with white wine vinegar.
White Wine, sweet or dry = Non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, white grape juice, apple juice, apple cider, tomato juice, chicken broth, liquid drained from vegetables, ginger ale, or water. Use equal amounts of liquid as called for in the recipe.
"Act as if what you do makes a difference. It does." — William James

scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Re: Substitutions

Postby scattered » Sat Dec 08, 2012 8:10 pm

Flavor Substitutions

Vanilla Bean Substitution
1 teaspoon vanilla extract can be substituted for a one inch piece of vanilla bean.


Cocoa, Unsweetened Substitution
Dutch-processed cocoa may be substituted for unsweetened cocoa.
OR
1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons)
or
3 tablespoons unsweetened cocoa, plus 1 tablespoon butter, margarine or shortening
can be substituted for 1 ounce unsweetened baking chocolate.


Chocolate, Sweet Baking (German’s)
1/2 cup unsweetened cocoa powder
plus
1/3 cup sugar
plus
3 tablespoons butter or shortening
can be substituted for 4 ounces German’s sweet baking chocolate.


Chocolate, Semi-sweet
3 tablespoons chocolate chips
or
1 square (1-ounce) unsweetened chocolate, plus 1 tablespoon sugar
can be substituted for 1 square (1-ounce) semi-sweet chocolate.
or
6 tablespoons unsweetened cocoa powder, plus 7 tablespoons sugar, plus 1/4 cup butter or shortening
can be substituted for 6 ounces semi-sweet chocolate.
Bittersweet chocolate can be substituted for semisweet chocolate. There may be a slight difference in texture and flavor.


Chocolate Chips, Semi-sweet
6 ounces semi-sweet chocolate, chopped
can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips.
When substituting use the same type of chocolate (i.e. semi-sweet, milk).
Last edited by scattered on Sun Dec 09, 2012 2:15 pm, edited 1 time in total.
"Act as if what you do makes a difference. It does." — William James

scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Re: Substitutions

Postby scattered » Sat Dec 08, 2012 8:11 pm

Sweetener Substitution

Sugar, Light brown Substitution
1/2 cup firmly packed dark brown sugar, plus 1/2 cup sugar, can be substituted for 1 cup firmly packed light brown sugar. Flavor may be affected.
OR
1 cup granulated sugar, plus 2 tablespoons molasses can be substituted for 1 cup light brown sugar. (note from scattered, this is how my DGma used to substitute)


Currant Jelly Substitution
grape jelly,
or
3 parts apple jelly, plus 1 part lemon juice, can be substituted for currant jelly.


Maple Syrup Substitution
2 cups sugar, plus 1 cup water, bring to boil; take off heat; plus 1/2 tsp maple flavoring, can be substituted for 2 cups maple syrup.


Corn Syrup, Light Substitution
1 cup dark corn syrup, can be substituted for 1 cup light corn syrup. The flavor will be slightly affected.
OR
substitute 1 1/4 cups sugar plus 1/3 cup liquid.


Sugar Substitution
1 cup firmly packed brown sugar, can be substituted for 1 cup sugar. Flavor will be affected somewhat.
OR
3/4 cup honey (reduce liquid in recipe by 1/4 cup), can be substituted for 1 cup granulated sugar.
OR
1/2 cup corn syrup or molasses (reduce liquid in recipe by 1/2 cup), can be substituted for 1 cup granulated sugar.
OR
1 cup granulated sugar, plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade, can be substituted for powdered sugar.


Molasses
1 cup honey, can be substituted for 1 cup molasses. (and vice versa)
The flavor will be affected.
1 cup light molasses, can be substituted for 1 cup dark molasses.


Honey
1 1/4 cups sugar, plus 1/3 cup liquid (use whatever liquid is called for in the recipe)
can be substituted for 1 cup honey.


Corn Syrup, Dark
1 cup light corn syrup
or
substitute 1 1/4 cups sugar, plus 1/3 cup liquid.
can be substituted for 1 cup dark corn syrup.
The flavor will be slightly affected.
Last edited by scattered on Sun Dec 09, 2012 2:20 pm, edited 1 time in total.
"Act as if what you do makes a difference. It does." — William James

scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Re: Substitutions

Postby scattered » Sat Dec 08, 2012 8:12 pm

Flour Substitution

Arrowroot Substitution
1 Tbls. flour, plus 1 1/2 tsp. cornstarch, can be substituted for 1 1/2 teaspoon arrowroot.


Flour, Self-Rising Substitution
1 cup all-purpose flour, plus 1 1/2 teaspoons baking powder, plus 1/2 teaspoon salt, can be substituted for 1 cup self-rising flour.


Flour, Cake Substitution
1 cup, minus 2 tablespoons all-purpose flour, can be substituted for 1 cup cake flour.


Flour, as a thickener Substitution
1/2 tablespoon cornstarch, or potato starch, or rice starch, or arrowroot starch, or 1 tablespoon quick-cooking tapioca, can be substituted for 1 tablespoon all-purpose flour.


Flour, all-purpose Substitution
Self rising flour, minus the salt in yeast bread, can be substituted for all-purpose flour.
OR
Self rising flour, minus the salt and baking powder can be substituted for all-purpose flour in quick bread recipes. 1 cup, plus 2 tablespoons cake flour, can be substituted for 1 cup all-purpose flour.


Cornstarch
2 tablespoons all-purpose flour
or
2 teaspoons arrowroot starch
can be substituted for 1 tablespoon cornstarch.
Last edited by scattered on Sun Dec 09, 2012 2:22 pm, edited 1 time in total.
"Act as if what you do makes a difference. It does." — William James

scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Re: Substitutions

Postby scattered » Sat Dec 08, 2012 9:30 pm

Olive Substitution
Indiana has these listed as Condiment Substitutions, but there are 28 of them and most are Olives so I am separating them out.

Sicilian Olive Substitution
Manzanillas can be substituted for sicilian olives


Sevillano Olive Substitution
Manzanillas (not as large and easier to pit) can be substituted for sevillano olives.


Royal Olive Substitution
Atalanta olive
or
Kalamata olive can be substituted for royal olives.


Picholine Olive Substitution
green olives, or caper berries (as a garnish for martinis)
or
cocktail onions (as a garnish for a martini which turns it into a Gibson) can be substituted for picholine olives.


Nicoise Olive Substitution
Kalamata (works well in a tapenade)
or
Gaeta (works well in a tapenade) can be substituted for nicoise olives.


Nafplion Green Olive Substitution
Greek green olives can be substituted for nafplion green olives.


Moroccan Green Olive Substitution
green olives (rinse off the vinegar brine first) can be substituted for moroccan green olives.


Mission Olive Substitution
Kalamatas (more flavorful) can be substituted for mission olives.


Manzanilla Olive Substitution
caper berries for garnishing martinis can be substituted for manzanilla olives.


Ligurian Olive Substitution
Niçoise olives (very similar) can be substituted for ligurian olives.


Kura Olive
Nafplion olives (not as bitter) can be substituted for kura olives


Kalamata Olive
Gaeta olive (smaller than a Kalamata)
or
Amphissa can be substituted for kalamata olives.


Green Olive
black olives (usually softer in texture), or caper berries (as a garnish for martinis),
or
cocktail onions (as a garnish for a gibson can be substituted for green olives.


Gaeta Olive
Kalamata olives can be substituted for brine cured gaeta olives.


Atalanta Olive
Royal olives can be substituted for atalanta olives.


Arbequina Olive
Manzanilla olives (much larger) can be substituted for arbequina olives.


Arauco Olive
Manzanilla olives can be substituted for arauco olives.


Amphissa Olive
Kalamata olives
or
Gaeta olives can be substituted for amphissa olives.


Alphonso Olive
Kalamata olives or Gaeta olives can be substituted for alphonso olives.
"Act as if what you do makes a difference. It does." — William James

scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Re: Substitutions

Postby scattered » Sun Dec 09, 2012 12:17 am

Condiment Substitutions

Gherkin
cornichon, or American dill (larger) can be substituted for gherkin.


Cornichon
gherkins, or dill pickle slices, can be substituted for cornichons.


Catsup
1 cup tomato sauce
plus
1/2 cup sugar
plus
2 tablespoons vinegar
can be substituted for 1 cup catsup for use in cooking.


Pepperoncini
pickled cherry peppers


Cocktail Sauce
1 cup ketchup
plus
1/4 cup prepared horseradish
plus
1 tablespoon lemon juice
can be substituted for cocktail sauce


Creole Mustard
whole-grain mustard, or hot mustard, or Dijon mustard,
plus
a bit of horseradish
can be substituted for creole mustard.


Chili Sauce
1 cup tomato sauce,
plus
1/4 cup brown sugar,
plus
2 tablespoons vinegar
plus
1/4 teaspoon cinnamon
plus
dash of ground cloves
plus
dash of allspice
can be substituted for 1 cup chili sauce


Mustard, Prepared
1/2 teaspoon dry mustard
plus
2 teaspoons vinegar
can be substituted for 1 tablespoon prepared mustard.
"Act as if what you do makes a difference. It does." — William James

scattered
Member
Posts: 536
Joined: Sun Sep 02, 2012 10:38 am
Location: Richmond, VA

Re: Substitutions

Postby scattered » Sun Dec 09, 2012 1:06 am

Milk-Cream Substitution
Don't forget Indiana's suggestion to always keep a couple of cans of evaporated milk - I picked up several cans myself this past week. ;)

Cream (40% fat), Whipping Cream
1/3 cup butter
plus
3/4 cup milk
can be substituted for 1 cup cream in baking and cooking.


Cream (20% fat), Coffee Cream
3 tablespoon butter
plus
7/8 cup milk, can be substituted for 1 cup cream in baking and cooking.
or
Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip until stiff.


Buttermilk
1 tablespoon vinegar
plus
enough milk to equal 1 cup, can be substituted for 1 cup buttermilk.


Almond Milk
rice milk, may be substituted for almond milk


Milk, Whole
1/2 cup evaporated milk
plus
1/2 cup water
OR
1 cup water
plus
1/3 cup nonfat evaporated dry milk powder
OR
1 cup skim milk
plus
2 teaspoons melted butter, can be substituted for 1 cup whole milk.


Cream, whipped
Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip until stiff.


Sour Cream
1 cup plain yogurt, can be substituted for 1 cup sour cream.


Milk, Sweetened Condensed
1 cup instant nonfat dry milk
plus
2/3 cup granulated sugar
plus
1/2 cup boiling water
plus
3 tablespoons melted butter
can be substituted for 1 (14-ounce) can sweetened condensed milk.


Soy Milk
cow’s milk, or goat’s milk, or oat milk, or rice milk (sweeter, use in desserts)
or
almond milk (sweeter; use in desserts)
can be substituted for soy milk.


Light Coconut Milk
equal parts coconut milk and water, can be substituted for light coconut milk.


Coconut Milk
coconut cream (richer-tasting, but higher in highly saturated coconut oil)
or
one cup milk plus ¼ teaspoon coconut extract
or
mix in a blender at high speed one cup chopped coconut plus one cup hot water or milk
or
bring to a boil one cup dried coconut plus one cup water, cool, mix in a blender at high speed, strain to desired consistency
can be substituted for coconut milk.


Cream of Coconut
sweetened condensed milk with coconut extract to taste, may be substituted for cream of coconut.
Note: Don’t confuse this with coconut cream.


Coconut Cream
Coconut milk
or
light coconut milk
or
1 cup cream + ¼ teaspoon coconut extract
can be substituted for coconut cream.
Don’t confuse coconut cream with cream of coconut.


Heavy Cream
creme fraiche (making cream sauces)
OR
1 C heavy cream = ¾ C milk + 1/3 C butter (will not whip)
OR
light cream (will not whip), OR evaporated milk (cream sauces), OR milk (will not whip; makes cream sauces much less flavorful)
OR
blend equal parts milk and cottage cheese (Warning: Substituting light cream or milk for heavy cream lowers the amount of fat in a dish, but it makes ice cream and sauces less rich and creamy.)
OR
pureed cottage cheese, OR pureed ricotta cheese, OR silken tofu (especially for ice cream) can be substituted for heavy cream


Half and half
equal parts cream and milk, OR evaporated milk,
OR
7/8 C milk + 1 ½ tablespoons butter or margarine can be substituted for half and half.


Goats Milk
cow’s milk, OR oat milk, OR buttermilk (If using in baked goods, 1C milk = 1 C buttermilk – 2 teaspoons baking powder + 1/2 teaspoon baking soda)
OR
soy milk (It works well in most baked goods, but it’s a risky substitute in savory dishes.)
OR
rice milk (It’s great for making desserts, but it’s too sweet for savory dishes)
OR
almond milk (It’s very sweet, so use it in desserts only)
OR
water (This makes eggs creamier in scrambled eggs and gives breads a coarser texture and a lighter crust.) can be substituted for goats milk.


Evaporated Milk
half & half
OR
OR cream (higher in fat, but works well in pumpkin pies) can be substituted for evaporated milk


Double cream (42% fat)
heavy cream (this has a butterfat content of at least 36%)
OR
créme fraîche (as a dessert topping)
OR
egg custard (as a dessert topping) can be substituted for double cream.


Créme Fraîche
crema Mexicana, OR equal parts sour cream and heavy cream,
OR
sour cream (A lower fat content, and more likely to curdle if boiled with an acidic ingredient.)
OR
yogurt (Will definitely curdle when boiled.)
OR
To make your own: Warm one cup heavy cream to about 100°, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures). Allow the mixture to sit at room temperature for at least nine hours before refrigerating.
can be substituted for Créme Fraîche.


Whipped Cream
With chilled beaters and a chilled bowl, whip 12 ounces of very well-chilled evaporated milk and serve immediately.
OR
pressurized whipped cream topping (more convenient, but it’s more expensive and doesn’t taste as good)
OR
frozen yogurt (lower in fat), OR well-drained vanilla yogurt (lower in fat)
OR
(as topping for hot chocolate) marshmallows (lower in fat) can be substituted for whipped cream.


Milnot
This is easier to find in Great Britain than in the United States.
Evaporated milk (This doesn’t whip as well as milnot. To compensate for this, make sure the milk, beaters, and bowl are all very cold before whipping.) can be substituted for milnot.


Light Whipping Cream
heavy whipping cream
OR
evaporated milk can be substituted for light whipping cream


Light Cream
evaporated milk, OR half and half, OR 1 C = 7/8 C milk + 3 tablespoons butter
OR
blend equal parts milk and cottage cheese can be substituted for light cream
"Act as if what you do makes a difference. It does." — William James


Return to “Indiana's Recipes and Tips”

Who is online

Users browsing this forum: No registered users and 4 guests

cron