Buttermilk has two main functions in recipes. One is to provide an acid to react with baking soda. The other is to provide flavor. Although buttermilk got its name for being the liquid left over from butter making, today, buttermilk is milk that has been cultured with bacteria, which produce the lactic acid which makes buttermilk sour, and cause the milk to take on a thick texture. It is difficult to use a buttermilk substitute which will give the exact flavor and texture of buttermilk in a recipe, but it is fairly easy to duplicate the acid effect.
Despite restaurant chefs turning their nose up and refusing to use bottled ketchup, it is not just a condiment, but is often used in cooking. For example, ketchup or "catsup" is often an ingredient in barbecue sauces.
Poultry seasoning is a mainstay during Thanksgiving and Christmas. Just about everybody uses it for their turkey and stuffing (or is it dressing?). It is an herb mixture that has been around for a very long time, even before we began eating turkey during the holidays. What can you use in its place if you don't have any?
There are a number of exotic ingredients that you may not always be able to find for your Thai home cooking, especially fresh. One ingredient that may be hard to find is Kaffir lime leaves. They are especially useful in Thai curries and are also found in stir fries.
Sometimes, you might find an apple pie recipe that calls for 'apple pie spice.' No, this is not some exotic spice a legendary pastry chef discovered on some remote island and deemed perfect for apple pie. Apple pie spice is nothing more than a mixture of the spices commonly used in apple pies, but that are usually listed separately in a recipe. You might also see pumpkin pie spice called for in a pumpkin pie recipe, which is similar. Unless you make a lot of pies, you will not want to buy a separate container of apple pie spice. It will just sit there and go rancid because you are unlikely to use this group of spices for many other things besides an apple pie (although it's possible). Most of the spices commonly used in the mix you most likely already have in your spice pantry and you are more likely to find apple pie spice called for in older recipes.
Cake flour is made from soft wheat varieties, is more finely milled, and has less protein than all-purpose or bread flours.
Specifically, it has less gluten protein, which makes for lighter, fluffier baked products.
Tomato paste is just a concentrated tomato sauce. You cannot directly substitute tomato paste for tomato sauce. However, if you don't have tomato sauce but you have canned tomato paste, you can make a tomato sauce substitute very easily.
What is Caster Sugar?
Caster sugar, often spelled castor sugar, is a term that is used in Britain, but most of us here in the states have never heard of it. It is actually just a superfine granulated sugar. It's also called bar sugar since bartenders use a superfine sugar for some cocktail recipes, instead of a simple syrup. In French cooking, it's called sucre semoule.
You can substitute cocoa for baking chocolate with a simple formula. But only do this in a pinch.
The major difference between baking chocolate and cocoa is that baking chocolate has a lot more cocoa butter.
In order to substitute cocoa, you have to replace this missing fat.
You probably do not have any raw cocoa butter sitting around so the fat you use will have to be something different, which obviously will yield a slightly different result, depending on the recipe.
Some of the best allspice comes from Jamaica.Bibliography item sorton not found.
So, if you have a choice, buy a Jamaican variety.
The ground or whole spice is readily available in grocery stores so there is no need to substitute other spices unless you are in a pinch.
In that case, you can use around one part each of ground cinnamon and cloves, plus a pinch of nutmeg and pepper, adjusting as needed for desired flavor.
Do not use too much nutmeg, as it is extremely strong and will overwhelm a dish if used in excess.
There are lots of ideas for substituting honey for other sugars in recipes. This is because honey is viewed as a health food and many people think that it is just chock full of extra nutrients, and even healing powers. Well, this is not the kind of blog where I debate those kinds of issues but let's just say the press on honey is a wee bit exaggerated. What do you substitute for honey in a recipe?
Now, honey is a liquid, so you may find a recipe that calls for honey and know that you can't just substitute granulated sugar for it. Well, this is not exactly true.