Comments on: Substitution 101

By: margo

margo — Wed, 28 Jul 2010 16:39:13 +0000

Substitutions are so handy! So much better than the method of some of my college roommates. I would watch them decide to make a recipe and make a start. Then they would realize they did not have this ingredient, or that ingredient. Did that stop them? Not at all! They just made the recipe without any ingredients they happened to be missing. Made for some interesting dishes. Maybe that is why I insisted on cooking for myself all during those roommate years. Sometimes sharing is so overrated…. hee hee hee

By: Stacy

Stacy — Wed, 28 Jul 2010 04:32:01 +0000

Thanks for the list–I love knowing what to substitute because I'm not a great planner (as in, go to the store with the recipe ingredient list and actually buy it intentionally and ahead of time…just doesn't happen). A few I've learned are these: 1. Heather told me you can substitute one tablespoon vinegar and fill the rest of a cup with milk to replace buttermilk in a pinch, 2. I substitute white whole wheat for half or all of the white flour called for in many recipes. It depends on how big of a deal I think it will be. One example is pizza crust–I use roughly half white whole wheat and half bread flour. 3. I recently learned that in recipes calling primarily for mayonnaise, a lot of mayo, you can substitute about 2/3 or more of that with plain yogurt, then use the mayo for the remaining 1/3–much better for you, and not really noticeable oftentimes.

By: ThatBobbieGirl

ThatBobbieGirl — Wed, 28 Jul 2010 03:27:23 +0000

The vinegar sub for lemon juice is good, but I'd suggest white wine vinegar rather than distilled white vinegar for most purposes, simply because it tastes better. (It's what I use in my homemade mayo and in salad dressings, as well)

If you want a creamy salad dressing, you can take some of that vinaigrette you described and mix it with some mayonnaise or sour cream.

By: CarolinaDreamz

CarolinaDreamz — Tue, 27 Jul 2010 21:34:06 +0000

Great post Brian. You are pushing the bacon bits. Please don't go all margarine on us, ok? *hugz*. ~Heidi

By: Shelley

Shelley — Tue, 27 Jul 2010 17:53:48 +0000

I have to say that from the moment I read in the Tightwad Gazette newsletter that I could substitute one green crunchy vegetable for another in a recipe, say chopped green pepper instead of chopped celery, I felt let out of recipe prison! My grocery bill dropped a lot and cooking was way more fun. I think cooking substitutions should be at least a chapter if not a full course in high school!

By: Keter

Keter — Tue, 27 Jul 2010 16:25:17 +0000

I taught my son to keep on hand at all times instant rice, instant mashed potatoes, pasta, frozen peas, frozen spinach, eggs, butter, canned chopped tomatoes, tomato paste, cream of celery soup, pepper, salt, mustard, soy sauce, sugar, ketchup, onion and red pepper flakes, dried basil, bottled lemon juice, grated Parmesan cheese, a box of dry milk powder, and a box of baking mix (like Bisquick). Most of things keep indefinitely, and a meal can always be made regardless of whatever else is (or isn't) around. He added to this list frozen pot pies, Spaghetti-Os, and Pop Tarts. Sometimes I think he was switched at birth. ;o)

Sauteed artificial bacon bits = *shudder*