Replacements, what do you replace with what?
By writersedge
@writersedge (22563)
United States
September 13, 2008 8:25am CST
I haven't replaced very many things in cooking. Mayonnaise in chocolate cake when I'm out of eggs or oil. Either baking soda or power I replaced with the other one and used cream of tarter. Usually if I run out of something, I just don't make things that require it. But with the price of gas and the amount of time between store shopping, I'm starting to wonder about that. Maybe I should learn more substittutions.
What do you substitute? Or do you just go without until you can buy something?
4 people like this
7 responses
@writersedge (22563)
• United States
14 Sep 08
I've heard of that for a couple of recipes. Does that work with all of them? I've only heard of it for like brownies and cake.
1 person likes this
@autismmom2 (155)
• United States
13 Sep 08
We do a lot of substituting over here. My kids have food allergies so I have to make most things from scratch. They're allergic to cow's milk and tomato. So I'm not exactly subbing like you are, but still using different things. In place of cow's milk, depending on the recipe, I'll use soy, rice, coconut, or almond milk. For pizzas and pastas I use a base other than tomato. Ketchup has a carrot or beet base.
As far as skipping if I'm out, it all depends on the recipe. For some baking if I'm out of eggs I may replace with applesauce, until it's something that would be too heavy with applesauce. I'm usually good at getting what I need while I'm at the store. I'm also dealing with picky little kids, so we tend to repeat a lot of meals.
3 people like this
@writersedge (22563)
• United States
14 Sep 08
I've made mushroom ketchup before. I've also made grape ketchup. I didn't really make them as substitutes, but as other ketchup options for people and a way to use up a bushel or two of grapes (just so much grape jelly and so many frozen grapes you can have) I like mushroom everything, so that was just another mushroom recipe. I can't do tomatoes, esp. the sauce very well either. So I have pizza without the tomato sauce. A lot of places make only cheese pizza here, but since that's cow's milk, usually, they probably can't have that either. I've heard of pople using squash for some substitutions of tomatoes.
We buy what we can afford and that is making some very strange combinations of food now. If you buy what's on sale, sometimes it makes some weird meals. Take care and thanks for responding.
1 person likes this
@PearlGrace (3171)
• United States
13 Sep 08
Hello writersedge.
I usually just go to the store if I need something. But I do try to review recipes and put on my store list anything I need to make the recipes. However, I have occasionally substituted a cup of milk with a tablespoon of vinegar in it for buttermilk (rather than buy the buttermilk) and it works just fine.
Years ago, I was having guests over and was making something at the last minute that called for mayonnaise and I was out. I found a recipe to make it in one of my cookbooks and whipped it up. I was so proud that it all worked out!
Gosh, that's pretty smart of you to think to use mayonnaise when out of eggs and oil! It's funny because I've got recipes for mayonnaise cakes, yet wouldn't have thought of doing that on my own (duh).
@writersedge (22563)
• United States
14 Sep 08
Yes, sour milk and butter milk recipes, I've used vinegar before, too. I can't see buying an entire quart of buttermilk if I only need half a cup or one cut unless I'm also going to make pancakes and invite people over.
I haven't had homemade mayonnaise since I was a kid. My Mom burned out her first blender making mayonnaise. She loved homemade best. Thanks and take care.
1 person likes this
@jerzgirl (9384)
• United States
13 Sep 08
I use Pumpkin Pie spice any time a recipe calls for Cinnamon, Nutmeg, Ginger and Allspice. I simply add all their measurements together and use the total for the pumpkin pie spice measurement. I do keep cinnamon on hand, but I don't make recipes that use ginger or allspice, so I don't see a valid reason to buy them individually. However, I do make things using cinnamon and the aforementioned pumpkin pie, so they are worth it to me to have on hand.
2 people like this
@writersedge (22563)
• United States
14 Sep 08
I've started using pumpkin pie spice more often. I have ginger and cinnamon, but I don't use nutmeg or alspice unless pumpkin pie, so I don't have the other two. But we do cook Asian food and use ginger. I also use ginger instead of alka-seltzer. Works good for sore throats and on colds. I've done that so long now, I didn't even think of them as substitutes, just pumpkin pie spice also goes in molasses cookies, etc. Thanks and take care.
1 person likes this
@thebeaddoodler (4262)
• Lubbock, Texas
13 Sep 08
http://www.joyofbaking.com/IngredientSubstitution.html
http://www.baking911.com/pantry/substitutes_ingredients.htm
http://www.urbanext.uiuc.edu/thriftyliving/tl-baking.html
Here are a few sites that show some substitutes, but from what I looked at, if I didn't have the one I wouldn't have the substitute either. 
Or it's something you're already doing.
To find more just plug in baking ingredient substitutes to a search engine and see what comes up. I just did a brief search and didn't look at anywhere near all that came up.
Or it's something you're already doing.
To find more just plug in baking ingredient substitutes to a search engine and see what comes up. I just did a brief search and didn't look at anywhere near all that came up.2 people like this
@writersedge (22563)
• United States
14 Sep 08
Yeah, that's why I ask people what they use. Search engines turn up some stuff that most people don't do. I also like to know how well this stuff actually works. Thanks and take care.
1 person likes this
@missybear (11391)
• United States
13 Sep 08
i dont have any substitutes for you,
but thank you for giving me some tips.
i didnt know about those.
3 people like this
@writersedge (22563)
• United States
14 Sep 08
You're welcome, maybe we can both learn some things as we read on. Take care
@wilsongoddard (7291)
• United States
15 Sep 08
Most of my cooking is built around substitution and experimentation. If I waited until I could go to the store and buy all the ingredients for a recipe, I would probably end up starving.
I often just grab whatever is on hand and start experimenting until I get a good creation. It works for me. I've had very few things turn out badly.
1 person likes this
@writersedge (22563)
• United States
15 Sep 08
Wow! You must be a really good cook. What are some examples of your substitutions that have worked out well?
