Substituting Ingredients
How often do you run across a recipe to find you have all but one ingredient on hand?Fairly often, judging all the blog posts I've read. Many times, we can leave the ingredient out or find an easy substitute that won't harm the finished product.
But when I'm stumped — which is more often than I usually admit — I turn to "Substituting Ingredients: An A to Z Kitchen Reference."
This book tells you, in alphabetical order, what do do when a recipe calls for such exotics as amaranth, fuzzy melon, mizuna, tamarind and rapini — none of which are basic, everyday Wisconsin ingredients.
The book also offers recipes for Angostura bitters, creme fraiche, herbes de Provençe and pickling spice.
At the end, there is a section on household formulas, like chrome and copper cleanser, drain opener and carpet deoderizer.
Looking for mascarpone cheese in your cheese compartment? Whip cream cheese with butter.
Does a recipe call for star anise or anise seed? Fennel is the perfect stand in.
Fresh out of winter savory? Use pepper.
Out of paprika? Blend tumeric with cayenne pepper.
A lot of the substitutions are common sense. But I found this book to be quite informative. There are many sites online where you can also find basic ingredient substitutes, but this little guide is very thorough.
Comments
The is always the human element. Once I was making beef stew with a rather good cut of meat. A few weeks earlier, I had re-organized the kitchen, putting all staples into those glass, flap-top jars — I thought it would look very French. When I went to thicken the stew, I used baking soda instead of cornstarch.
What a disaster!
Kristen, I think it's one of the most used books in my frugal kitchen. If I can find a substitute ingredient and not have to run to the store for one thing, I am pretty happy.
'More books?. Crazy American!'
Happy Anniversary and Happy New Year!
The recipe for buttermilk, Lu is 1 3/4 tablespoons cream of tartar to a cup of milk. I thought I once read you could add lemon, too.
Tanna and Lydia, I've had this book for about five years now. If I could only keep two cookbooks, it would be this one and that big yellow Mark Bittman book about cooking everything.
You learn something new every day....I never knew that the cream of tartar makes "buttermilk"....so thanks for that tip.
Although it's my husband who does the bulk of the cooking now...since he retired, it's a hobby for him...I love coming here to read all your great stuff. (And I pass it on to him)
I have cookbooks from my aunt that were published in the late 1800's and they're fascinating. I can see why so many people are into cooking lately.
Lu, I'd prefer not to give up any of my cookbooks. I bought most of them at a remainder table at this wonderful little bookstore with a bay view.
But I think the Bittman book and this little guide are essentials for anyone who wants to cook the basics.