Substitutions


One of the major obstacles I face when cooking or baking is not having an ingredient called for! 

This happens either because it is not available where I live, or because I missed checking if I have it at hand before starting to prepare my dish.  I don’t recall how many times I franticly called almost everyone I knew in search for a substitution, but it was a high number!

Over the years, I accumulated the following list for substitutes that I use when an ingredient called for is not available. you can use the table interchangeably.   

Fresh herb
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½ amount of dried herb
Garlic clove
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1/8 teaspoon garlic powder
Leeks
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green/spring onions first
Saffron
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Turmeric
Chervil
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Fresh parsley
Mace
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Nutmeg
1 stalk of lemon grass
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½ tablespoon of lemon rind
1 teaspoon onion powder
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½ large onion
½ teaspoon garlic powder
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4 medium sized cloves garlic
vinegar
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Lemon or lime juice
wine
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Chicken broth or water mixed with 1 teaspoon vinegar for each cup of water
2 cups tomato sauce
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¾ cup tomato paste plus 1 cup water
1 cup tomato juice
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½ cup tomato sauce plus ½ cup water
1 tablespoon Worcestershire sauce
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2 tablespoons soya sauce
1 teaspoon hot pepper sauce
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1 teaspoon vinegar mixed with 2/3 teaspoon cayenne pepper
Ground Oats
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Bread crumbs OR cracker crumbs
Colby cheese
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Cheddar cheese
Ricotta cheese
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Cottage cheese
Romano cheese
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Parmesan cheese
Sour Cream
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Labaneh OR 1 cup plain yoghurt mixed with 1 tablespoon vinegar
1 cup Half and Half Cream
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put 1 tablespoon butter in measuring cup and fill with milk
1 cup Heavy Cream
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¾ cup milk plus 1/3 cup butter
1 cup Light Cream
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¾ cup milk plus 3 tablespoons butter
Corn Syrup
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Honey
1 cup honey
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Mix 1¼ cup sugar in 1/3 cup water
Brown sugar
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White sugar
Butter
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Shortening OR oil
1 cup butter milk
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put 1 table spoon lemon juice in cup and fill with milk  OR  1 cup plain yogurt.
1 teaspoon baking powder
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½ teaspoon cream of tartar plus ¼ teaspoon baking soda
Corn flour or Cornstarch
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Double the amount of regular flour
1 cup self raising flour
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Mix 1 cup regular flour with 1½ teaspoon baking powder and ¼ teaspoon salt
1 cup cake flour 
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Mix (¾ cup + 2 tablespoons) regular flour with 2 tablespoons corn flour or cornstarch  
1 oz. unsweetened chocolate
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3 tablespoons cocoa powder plus 1 tablespoon vinegar

I hope this table is as helpful to you as it is to me.

Do you substitute ingredients? What are your main substitutions? Are there any ingredients I missed?

I would love to hear from you and incorporate your suggestions.

7 comments:

simona said...

you could also substitutes the buttermilk with plain yoghurt :)

Seta Tutundjian said...

Thanks Simona you're right I have used that also. Reflect it:)

Anonymous said...

When I run out of 7 spices I use Garam Masala

Anonymous said...

i have seen many recipes call for applesauce instead of oil to cut down on the fat content

Seta Tutundjian said...

Applesauce is not common or well know in this part of the world:) but it is healthier than oil and easy to prepare:) Hope you try my banana cake recipe which doesn't use any butter or oil.

Anonymous said...

so easy to follow your tastey recipies.can you please tell me what kind of rice you use for the stuffed chicken and is there a special spice you use for it thank you in advance.

Seta Tutundjian said...

Thanks for your kind words:) this is the link to the recipe for the rice stuffing i use for the chicken. http://www.dish-away.com/2012/04/arabic-style-rice-stuffing-recipe.html
Only the mixed spices is not widely available in the West, so I posted how to prepare it at home - just click on the link)>
hope you enjoy, happy eating:)