Substitutions

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Substitutions

Postby Angua » Sat Nov 30, 2013 10:27 pm UTC

I tried to search for a similar thread, but didn't find one. Happy for this to be merged though!

I want to try and make a drink we make at home called sorrel - it is coloured pink/red because it's made with pink/red flower petals. This is a Caribbean thing though, and I'm stuck in the UK. Is there anything (other than food colouring) that I could use that doesn't have much taste but would seep to make a pink/red colour?
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Re: Substitutions

Postby PAstrychef » Sat Nov 30, 2013 10:56 pm UTC

What flowers do you use? You could probably find them dried. Otherwise, a drop of either grenadine or pomegranate juice might work.
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Re: Substitutions

Postby Angua » Sat Nov 30, 2013 11:19 pm UTC

We use sorrel flowers. I'm not sure if you can find them outside of places that sell Caribbean stuff. Grenadine sounds like a good idea though.
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Re: Substitutions

Postby PictureSarah » Sat Nov 30, 2013 11:31 pm UTC

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Re: Substitutions

Postby Angua » Sun Dec 01, 2013 10:00 am UTC

I can't believe I didn't think of Amazon! Thanks.
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Re: Substitutions

Postby Bakemaster » Sun Dec 08, 2013 11:33 pm UTC

Things that you can easily Google substitutions for, and/or don't require any sort of measuring, so I won't go into detail:

  • Warm Milk + Melted Butter ~~ Heavy Cream
  • Milk + Lemon Juice + 5 minutes ~= Buttermilk
  • Banana or Applesauce ~~ Eggs, in baking
  • Pureed Dates + Water ~= Honey
  • Plain Yogurt ~= Sour Cream
  • White Sugar + Molasses == Brown Sugar
  • Mayonnaise ~= Butter, for making grilled cheese sandwiches
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Re: Substitutions

Postby Thesh » Sun Dec 08, 2013 11:42 pm UTC

Milk - half evaporated milk, half water

I don't drink milk, so I only use it for cooking. Since I don't like to go to the grocery store more than once every three weeks to a month, fresh milk isn't really an option for me.
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Re: Substitutions

Postby Tomlidich the second » Mon Dec 30, 2013 11:26 pm UTC

went to make pancakes.

required two eggs. only had one.

BAM

1 ½ tablespoon water
1 ½ tablespoon oil
1 teaspoon baking powder

it worked reasonably well. no taste difference.
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Re: Substitutions

Postby stopmadnessnow » Tue Mar 29, 2016 7:03 pm UTC

If you can't get cucumber, anything else will suffice...
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Re: Substitutions

Postby 3fj » Thu Mar 31, 2016 10:22 am UTC

I've recently been diagnosed with lactose intolerance, and now I need to find a good substitute for the tasty things I can't eat any more. I know there's a lot of lactose-free/vegan versions of ingredients out there, but I'd rather just cut them out altogether than use the really expensive and disappointingly tasteless versions.

Most recent one I've found helpful is:
Stock + Cannellini beans blended ~= Cream base in veg soup.

Now I just need to find a dairy replacement in Cullen Skink, baring in mind it's usually made with cream instead of milk. I could try a similar trick using fish stock instead of chicken or veg, but I usually just buy my stock. Can anyone vouch for a particular (preferably UK) brand?
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Re: Substitutions

Postby Neil_Boekend » Thu Mar 31, 2016 11:27 am UTC

I would replace it with soy cream. I find the Alpro brand quite rich in taste but I haven't had dairy products at all in 16 years, so I can't really compare well (I'm slightly allergic to milk).
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Re: Substitutions

Postby Zohar » Thu Mar 31, 2016 12:53 pm UTC

Hazelnut milk is pretty delicious too.

Stock tip: We keep most of our vegetable peels (onions, carrots, garlic, celery, any herb leftovers, potatoes, mushrooms...) in a ziplock bag in the freezer. When we our bag is pretty full, we take all those frozen leftovers, put them in a pot with water and let it boil for an hour or so. Once we're done we strain the liquid out and freeze it in portions for some intense veggie stock.
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Re: Substitutions

Postby Moo » Wed Jul 06, 2016 11:35 am UTC

3fj wrote:Now I just need to find a dairy replacement in Cullen Skink, baring in mind it's usually made with cream instead of milk. I could try a similar trick using fish stock instead of chicken or veg, but I usually just buy my stock. Can anyone vouch for a particular (preferably UK) brand?
Coconut milk would obviously alter the taste, but I don't think necessarily for the worse?
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Re: Substitutions

Postby AngrySquirrel » Wed Jul 06, 2016 11:54 am UTC

I've been making meringue lately with chickpea-lake instead of egg whites. Works like a charm, but have to let it rest a bit after taking it out of the oven to get the smell to go away.
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Re: Substitutions

Postby Zohar » Wed Jul 06, 2016 12:44 pm UTC

I've been hearing about that a lot, and should really try it out. Not because I don't eat eggs, mostly because I want to see if I can get it to work.
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Re: Substitutions

Postby AngrySquirrel » Thu Jul 07, 2016 11:56 am UTC

It works surprisingly well.

I haven't managed to make mousse out of it though, but I haven't managed to make mousse with eggs either so eh.
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Re: Substitutions

Postby PAstrychef » Thu Jul 07, 2016 1:56 pm UTC

You could use some gelling agent, either animal gelatin or agar-agar to help keep the volume in your mousse. Mousse also usually has some whipped cream (can be done wth soy milk if necessary) to add volume and structure as well as deliciousness.
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Re: Substitutions

Postby AngrySquirrel » Thu Jul 07, 2016 2:00 pm UTC

PAstrychef wrote:You could use some gelling agent, either animal gelatin or agar-agar to help keep the volume in your mousse. Mousse also usually has some whipped cream (can be done wth soy milk if necessary) to add volume and structure as well as deliciousness.

The problem mainly arises when I try to add the whipped egg-whites/chickpea-lake to the whipped cream, it just sort of falls apart and turns into soup instead.
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