You can also use lamb in place of beef in many recipes, though its flavor is more assertive.īoth can be used interchangeably. If swapping one cut of beef for another, try to substitute tough cuts (like chuck, brisket or round roast) for other tough cuts, and tender cuts (like strip steak, flank steak or filet mignon) for other quick-cooking cuts. Note that cooking with nonalcoholic wine, beer or spirits may affect cook time, since alcohol evaporates at a faster rate than water. If using a nonalcoholic substitute, pick one with a similar flavor profile - and/or suits the flavor profile of your dish - keeping in mind volume and potency, and diluting some of the more concentrated flavors with water or stock as needed. When using it, you can switch out light or dark alcohols for other options grouped together, considering sweetness and effervescence. But you can also look to the chart below for some swaps. Nonalcoholic spirits, beer and wine, of course, are an easy and direct substitute, especially as their ranks have improved and expanded in recent years. But most of the time, alcohol adds some combination of acidity, sweetness, moisture and effervescence to savory dishes - and can easily be swapped. If you’d like to substitute alcohol in a dish, you’ll want to first consider its purpose: Does it play a very specific role, like keeping a pie crust moist and flaky in this pie dough, or getting set on fire in a steak Diane? If so, any substitute would inevitably alter the recipe. IngredientĬombine cinnamon, cloves and nutmeg, or use any one of the threeĪleppo pepper, chili powder, dried chiles, hot sauce, paprika, red-pepper flakes, sumacĬombine paprika (sweet, hot or smoked), onion powder, garlic powder, cumin, oregano and cayenne or red-pepper flakes or use another warm spice, such as cayenne, cloves, cumin, nutmeg or paprika (sweet, hot or smoked)Īllspice, apple pie spice blend, cloves, coriander, nutmeg, pumpkin pie spice blendĬardamom, cinnamon, fennel, nutmeg, saffron, turmericĬhili powder, coriander, curry powder, garlic powder, onion powder, turmericĪllspice, cinnamon, cloves, ground gingerĬayenne, chili powder, curry powder, black pepperĬurry powder, garlic powder, onion powder, Vadouvan, za’atar Consider layering flavor carefully by seasoning lightly at the start of cooking so the end result is subtle, that way you can increase the spice to taste, if desired, once your dish is fully cooked. When it comes to spice, there is ample room for experimentation. Here are widely available cheeses (predominantly cow’s milk) broken into broad categories: TypesĬottage cheese, cream cheese, fromage blanc, ricottaĬheddar, Colby, Edam, fontina, Gouda, Havarti, Jarlsberg, Monterey Jack, mozzarella, Muenster, pepper Jack, Port-Salut, SwissĪsiago, Comté, Gruyère, Manchego, Parmesan, pecorinoĬurry powder, garlic powder, onion powder, turmeric, Vadouvan, za’atar.Ĭardamom, coriander, fennel, lavender, nutmeg, saffron, star aniseĪllspice, ground ginger, peppercorns, mustard powder, sumacĬinnamon, chile (dried), chili powder (blend), cloves, cumin, nutmeg, paprika When substituting, think about its purpose: Will it melt evenly in a pasta sauce, or spread easily on toast? If cooking, swap in one with a similar texture, but if using as an accent, there’s much more flexibility. There are so many cheeses it’s impossible to cover them all. Tangy, textural ingredients like crema, crème fraîche, mascarpone, Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be used interchangeably. (See Oils and Fats below.) For flavor substitutions, like butter in risotto or polenta, a number of creamy options like heavy cream or mascarpone will work. ![]() If using butter to conduct heat, as in pan-frying, use olive oil or other fats. ![]() ![]() Alternately, thin one part yogurt, sour cream or other creamy dairy product with one part milk, or thin two parts yogurt or other creamy dairy product with one part water. Note: Alternatives won’t whip into fluffy whipped cream.įor 1 cup buttermilk, add 1 tablespoon fresh lemon juice (or light vinegar, such as white, white wine or champagne) to a measuring cup and add enough milk to reach 1 cup. (Whisk milk into cornstarch or flour little by little.) Coconut milk, coconut cream (beware of increased sweetness), or cream cheese whisked with a little water also work. Thicken milk with a little cornstarch or flour (about 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water.įor 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. Half-and-half or heavy cream thinned with water, evaporated milk, light coconut milk, light cream, oat milk, nut milk, soy milk.
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