Culinary Quickies with Shoshana: Ingredient Substitutions

by | Nov 1, 2022 | Food, Regular Feature

Reader Question: 

“Help! I am mid-recipe and just realized I don’t have one of the ingredients. What can I use as a substitute?”

Answer:

This question or ones similar find their way to my inbox almost daily. In many cases there is something in most people’s pantries or refrigerators that can be used. Sometimes though, finding a substitute is a bit more complicated and requires one to know what the ingredient is doing in the recipe. Is it imparting flavor? Acting as a leavening agent? Thickening a sauce? Being used to bind other ingredients? Once the ingredient’s use is known it is easier to replace or substitute with something else. Below is a list of common and some less common ingredients with replacements.

 

Ingredient Amount Replacement
Allspice 1 teaspoon ½ teaspoon cinnamon, ¼ teaspoon ginger and ¼ teaspoon ground cloves
Baking Powder  1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Baking Soda 1 teaspoon  4 teaspoons baking powder OR 1 teaspoon potassium bicarbonate and 1/3 teaspoon salt. NOTE: If the recipe calls for an acidic liquid such as sour cream, yogurt, buttermilk, vinegar, molasses, or citrus juice, you should replace it with the same amount of whole milk/milk substitute.
Buttermilk 1 cup 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Non-dairy yogurt or non-dairy milks can be used as well.
Corn Syrup 1 cup  1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey 
Cream of Tartar 1 teaspoon 2 teaspoons lemon juice or vinegar
Crème fraiche 1 cup Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature.
Fats for baking (margarine, butter, oil) 1 cup 1 cup applesauce OR 1 cup fruit puree
Fish Sauce 2 cups  To impart the umami flavor that fish sauce is used for the best replacement is to make your own vegan fish sauce and keep it in a jar in the refrigerator for up to 1 year (recipe below*).
Gelatin 1 tablespoon granulated 2 teaspoons agar agar
Herbs 1 tablespoon chopped fresh 1 teaspoon dried
Honey 1 cup  1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup 
Hoisin Sauce  ¼ cup 1 teaspoon miso paste, ½ teaspoon sugar and ¼ cup tamari sauce OR 1 teaspoon Marmite w/ ¼ cup soy or tamari sauce OR 2 tablespoons tamarind paste w/ 1 teaspoon sugar

Lard

When converting a non-kosher recipe

 1 cup

1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter

Vegan versions can be used as well.
Molasses 1 cup  Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Soy Sauce ½ cup  ½ cup tamari sauce or ½ cup coconut aminos
Yogurt 1 cup 1 cup sour cream OR 1 cup milk w/ 1 teaspoon lemon juice

*Vegan Fish Sauce

Makes 2 cups

Based on a recipe from Sylvia Fountaine

 

Ingredients

4 cups water

¼ cup soy or tamari sauce or liquid aminos

½ cup dried shiitake mushrooms

1 cup dried kombu seaweed or wakame seaweed

4 garlic cloves

2 ½ tablespoons kosher salt

Optional additions: 1 shallot, sliced and grilled, roasted / black garlic, splash rice wine vinegar or small amount of liquid smoke

 

Step-By-Step Directions

  1. Bring all of the ingredients to a simmer over medium heat in an uncovered pot.
  2. Reduce to low heat. Let simmer until liquid has reduced by half.
  3. Allow to steep overnight or up to 24 hours covered on the counter at room temperature.
  4. Strain through a fine mesh or cheese cloth into a clean jar.
  5. Store in a tightly sealed jar in the refrigerator for up to one year.

To submit a question please email Shoshana at: foodeditor@unorthoboxed.com 

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