Ingredient Substitutions

I love any kind of cheese, the stinkier the better. But I just can't wrap my arms around chevre. I have tried all kinds, many times, but to me it just taste hairy. So I would like to know, what ...

So the recipe calls for 3 tablespoon of tea or quarter cup tea from tea bags. I don't have a grinder and I can't be bothered to chop it separately. Do I just brew 3 tablespoon tea leave in quarter ...

I have a recipe that calls for evaporated milk. As a dedicated believer in fresh is always better, could I/should I substitute heavy cream for the evaporated milk?

I'm looking to make chicken and dumplings tonight, but do not have any buttermilk. I hate to go out and buy a carton, when then the recipe only calls for 3/4 cup. Any hack out there that one can ...

What is the best egg substitute for a cake that wont make it as dense?

I've been seeing a lot of recipes for crab cakes lately that look amazing. Problem is, I don't eat shellfish (I keep Kosher) and I don't know what crab tastes like, so I don't know what would work ...

Hi everyone. Can folks give me their recommendations for the most 'authentic' tasting/looking meat substitutes (please include exact name/brand, etc.)? Specifically I'm looking for substitutes fo...

Been making crusts 50/50 crisco/butter. I want to sub out the crisco. Any suggestions that are not lard or coconut oil/butter?

I'm in Germany with my girlfriend and we wanted to make a smaller version of the Momofoku Bo Ssam for Christmas dinner. We don't cook much meat and we don't speak much German and she came home from...

by MSK 6 months ago

I have a Tagine recipe calling for almost all the individual ingredients in Ras El Hanout and want to substitute the blend for the recipe line items. I am trying to figure out the ratio? It seems l...

by tacosandbeer 7 years ago

I have a friend here in the UK who is asking me to make a cake recipe that calls for a package of instant vanilla pudding mix. When I do make pudding, it's from scratch, so I am not sure of the pur...

I have a recipe for a rich sauce for steak. It calls for veal bones and veal stock. I have not been able to find either at any butcher nearby. What can I substitute instead?

Do you think it would work to substitute currants for the prunes in this recipe? Trying to avoid a trip to the store. Thanks for your thoughts! https://www.bonappetit.com/recipe/brussels-sprouts...

by OC Mutt 10 months ago

I finally got to try the fabled Impossible burger when it became available at Trader Joe's. First, note that the package is 12 oz. NOT 16 oz. Mine came frozen so I took it out of the freezer the ...

Good morning, I just have a quick question on substituting sour cream for heavy cream in a non-baking dish. I’m not too concerned about the acid from the sour cream, its just a convenience & cost t...

Hello, I went to by some strawberry rhubarb at the market. I found rhubarb and asked if it was strawberry rhubarb. The associate said he didn't know what variety rhubarb it was, but point...

Soo i wanna make tteokbokki and kimchi jjigae but i run out korean chili paste, between thai chili paste and tonku chili paste which one is better substitute??

by nomadchowwoman 10 years ago

I've googled this, but since there seem to be a lot of different recs, I'd appreciate advice from CHers. I have on hand: cayenne, chipotle, ancho, arbol, aleppo, paprika (both hot and sweet), and...

by izabelau 10 months ago

A vegan orange chicken recipe calls for it to thicken the batter on tofu or veggies. What else could I use instead?