Planning a big meal for the holidays? Or, just need to whip something up for dinner tonight? Don’t fret if you’ve forgotten an ingredient. Learn about some common recipe substitutions in this guest post by Ocoee, FL teacher Joy P...
Last night on the way home from work, I stopped at the grocery store to pick up a few ingredients I needed for dinner. Did I make a list? Of course not. Ain’t nobody got time for that nonsense!
Upon arriving home, I discovered, to my dismay, that I had forgotten onions and garlic. My pride in not making a list had led to my inevitable fall. Too hungry and tired to return to the store, I turned to my pantry to find an ingredient that might serve as an adequate substitute.
This is not the first time, nor will it be the last, that I have found myself lacking ingredients I need for a certain recipe. Sometimes I forget to pick them up at the store. Sometimes I think I have enough in the pantry. Sometimes, I simply cannot afford to buy them that week. Whatever the case may be, I’m here to give you a guide to food substitutions that may save your next family dinner.
Before I get into the nitty gritty, I need to make a disclaimer about food substitutions that is vital, but rarely mentioned. Not every substitution will work for every recipe. The biggest reason recipe substitutions fail is because the composition of the dish and the importance of the ingredient is not taken into account. For example, if I wanted to make a custard, but found I did not have eggs, I would be getting in the car to go buy some. Custard is an egg-based recipe. If you want to make a traditional custard, there is no substitute for the eggs (vegan versions not withstanding).
On the other hand, here is a guide to common recipe substitutions that do work:
1. Onion/Garlic
These function mostly as flavoring elements. Because of this, they can be easily replaced in many recipes simply with garlic/onion salt or powder. This substitution works best in cooked dishes or in recipes where you don’t want pieces of onion or garlic to ruin the texture. These are also a great addition to salad dressings. Exceptions to the rule: fresh salads, hummus, and French onion soup.
2. Mayonnaise
The jar is always full until we need it, right? A great substitute is yogurt, especially if you are trying to cut the fat in your recipes. I have also seen cottage cheese used as a substitute. It really depends on your taste and what you like better. I prefer the texture and flavor of yogurt. Exceptions to the rule: deviled eggs and as a condiment on a sandwich.
3. Greek Yogurt
Are you ready for this? Greek yogurt is just strained yogurt. You would never guess this seeing the price difference of the two at the grocery store. Greek yogurt is almost 3x what regular yogurt costs! Save your money and make your own! Take cheesecloth (sturdy paper towels or coffee filters work too!) and lay them in a big strainer. Then put your regular yogurt on the cloth and let drain in the refrigerator. The longer you let it drain, the thicker it will become. Exceptions: none. Strained yogurt IS Greek yogurt. It really is no substitution at all.
4. Catsup
This is another one of those bottles that seems full until you really need it. This substitution works only for cooked dishes that call for catsup, such as meatloaf. For one cup catsup, substitute one cup of canned tomato puree (canned diced tomatoes or tomato paste in water works too) with ¼ cup sugar, tbsp brown sugar, and two tbsp vinegar. Change the sugar content to fit your tastes. Exception to the rule: it won’t do well squeezed on a hot dog.
5. Bread Crumbs
Stale bread or toasted bread works great for making your own bread crumbs. If you only have white sandwich bread, stick the slices under the broiler until they turn a medium brown color. Put bread in the blender or food processor and pulse until it becomes crumbs. You can use the crumbs as is, or you can season them (my preference). Add basil, oregano, salt, pepper, and a little grated Parmesan cheese (doesn’t need to be fresh) for Italian style. The seasoning possibilities are endless! Exceptions: specific/traditional recipes calling for Panko bread crumbs.
Knowledge is power, and power over ingredients and techniques will give you confidence in the kitchen! With proper training and experience, you can gain the skills you need to conquer any recipe, from the simple one-pot dinner to the elaborate, five-course holiday feast. I spent years following recipes, afraid to step outside the lines. I didn’t understand my ingredients and when they didn’t turn out, I didn’t know why. If you’re interested in learning more about going beyond the recipe, I encourage you to take private lessons with me. I can walk you step-by-step through the processes and skills to become more successful and efficient in the kitchen.
Joy C. teaches baking and cooking lessons in Ocoee, FL. She has extensive knowledge of cooking, baking, meal planning and preparation, and safe food handling. Learn more about Joy here!
Photo by Jakob Eseben H.
Suzy S.