Ingredients, Substituting - A to Z.pdf

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Substituting Ingredients
Substituting Ingredients
An A to Z Kitchen Reference
SECOND EDITION
by
Becky Sue Epstein
and
Hilary Dole Klein
Introduction
Don't have an ingredient? Substitute! Don't like something? Substitute! Can't afford it?
Substitute!
It's Sunday morning. You wake up and find yourself strangely filled with energy. You
decide to make pancakes as a special treat for the family-the fluffy yet substantial kind of
pancakes your mother made on Sundays. You can almost taste them. You reach for the
cookbook where the recipe is marked by a turned-down, much bespattered page.
"Sour Milk Griddle Cakes," the recipe reads. You stop. Who, in his or her right mind,
keeps sour milk around? You can almost feel the softness of the pancake in your mouth,
smothered with real Vermont maple syrup. This is the only pancake recipe you want to
use. What should you do?
It's a Friday evening. You've prepared a wonderful meal, straight out of Julia Child
(well, almost), fit for a king. Fit, you hope, for an enchanting business dinner that will
eventually bring you all the projects, raises, and promotions you've dreamed of. It's 7:30,
and the guests are due any moment. The sauce needs only one final touch to complete its
superb flavor. You reach for the cognac to dash in the required two tablespoons. Then
you stop. You recall cousin Don finished off the cognac last weekend. What now?
Whether on a deserted island, in a rented vacation cottage, or at home with no time for
a trip to the store, everyone has, at some time, been in this predicament: The recipe you're
making calls for an ingredient you don't happen to have on hand.
After becoming frantic with problems like this once too often, we decided to do
something about it and came up with something that we, as well as our friends, could
benefit by: a book of substitutions. A year of research, questioning, and testing later, the
first edition appeared. For this second edition we have added ingredients required for
newly popular American regional and international cuisines, including Cajun, Mexican,
Central American, Southeast Asian, French Provincial, Italian country, and Pacific Rim.
We have also incorporated ingredient equivalents directly into the text.
Take into account your personal preferences and our modern cuisine with its
increasing health consciousness. Use your own judgment when you choose between
substitutes for a given ingredient. Generally, these are substitutions, not exact
equivalents.
Simple? Yes!
With this guide in your kitchen, you need not despair. We have it covered, from
allspice to zucchini. Just look up the next best thing and continue on with your cooking
and baking.
Remember: It's better to substitute than omit!
Tips for Successful Substituting
Here are a few general things to note for successful results when substituting:
]Where several substitutes are given, we've tried to list them beginning with the best-
tasting (and best-functioning) equivalent; but use your own preferences as a guide.
It's important to remember that substitutions which work in the oven may not work on
top of the stove. And vice versa.
Baking
Certain substitutions are standard in baking recipes, one of the most obvious being
that margarine can be used in place of shortening or butter without noticeably affecting
the texture of the baked goods.
Baking times may vary, depending on the substitution, so be sure to monitor items and
test for doneness.
When making substitutions in baking, try to keep the ratio of liquid ingredients to dry
ingredients as close as possible to the original recipe.
Dairy Products
Except when needed for whipping, heavy cream and light cream can be used
interchangeably. Yogurt or sour cream can be used for a tangier taste or a different fat
content, although it's generally not a good idea to boil yogurt or sour cream: They can
separate.
Fruits
When you're making a pie, one berry can be as flavorful as the next. And limes are as
good as lemons in any recipe we can think of. Both are indispensable-a splash of either
juice, for instance, will keep cut fruits and vegetables from turning brown.
We have substituted fruits by taste, which seemed the most appropriate method,
especially when preparing non-baked items like drinks, salads, and sorbets. For cooking
and baking, you will find that a fruit's size and textural differences affect cooking times
and may alter the amount of fruit to be used in the recipe. For apples, especially, the type
is important, both for taste and texture.
Herbs, Spices, and Flavorings
In general, 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs. When using
dried herbs, crush them in the palm of your hand to release their flavors. If using dried
substitutions, cook the dish 15 minutes after adding, then taste.
Wines and spirits are often used to add flavor. The alcohol evaporates quickly during
cooking. For both red and white wines, stick to the drier, rather than sweet, varieties.
Madeira, sherry, and port are used to add sweetness to specific cooking and baking
recipes.
Make Your Own
You will notice recipes for common condiments, sauces, spice mixtures, and more
throughout the book. Be adventurous and try them!
Substituting Ingredients A to Z
A
Acorn Squash
= butternut squash
= pumpkin
Agar-Agar
= gelatin
Alfalfa Sprouts
= watercress
See Sprouts
Allspice
= 1/4 teaspoon cinnamon and 1/2 teaspoon ground cloves
= 1/4 teaspoon nutmeg, in baking
= black pepper, in cooking
Almonds
= 1 lb. shelled = 1 to 1 1/2 cups
= 1 lb. in shells = 3 1/2 cups
Angel Hair Pasta
See Pasta
Angostura Bitters
= cinnamon, cloves, mace, nutmeg, orange and/or lemon peel, prunes, and rum (a
secret formula)
Anise
= fennel
= dill
= cumin
Anise Seed Or Star Anise
= fennel seed
= caraway seed (use more)
= chervil (use a lot more)
Apples, chopped, 1 cup
= 1 cup firm pears, chopped, plus 1 tablespoon lemon juice
Apples 1 lb. = 2 large apples 1 lb. = 2 1/2 to 3 cups, sliced
Apples, sweet/mild
= golden delicious
= New Zealand Fuji
= red delicious
= Rome
= russet
Apples, tart
= Granny Smith
= Gravenstein
Apples, tart/sweet
= Jonathan
= McIntosh
= New Zealand Braeburn
= pippin
= Winesap
Arrowroot
= flour, up to a few tablespoons, for thickening
See Flour
Artichoke Hearts
= chayote, cooked and seasoned
= Jerusalem artichoke, also known as sunchoke
= kohlrabi, cooked
Arugula or Rocket
= Belgian endive
= endive

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