ChefsLine Blog » ingredient substitutions

Salts

Vicki — Mon, 23 Jun 2008 00:42:35 +0000

Are Kosher salt and Sea salt the same?

Culinary cream

Michele — Tue, 12 Feb 2008 17:12:14 +0000

I have a recipe that calls for culinary cream. I can’t find any reference for an actual definition..is it heavy cream? Can I substitute anything for this “culinary cream”. It is in a soup recipe for “Goulash Soup”. The recipe also calls for sour cream. Can you help me?

Sugar alternatives

Erikka — Thu, 07 Feb 2008 16:50:48 +0000

I went to a cooking demo for healthy baking but the calorie count was still 150-200 calories per cookie, brownie or half-cup mousse even though they used ingredients like egg substitute, non-fat whipped cream, and tofu). Three small samples and I consumed some 500 calories—yikes! I read applesauce can be used instead of butter. Any other ideas for making healthy baked goods? Thanks! Erikka.

high altitude flour

Gloria Cloe — Tue, 05 Feb 2008 01:42:29 +0000

I don’t live in a high altitude area, but purchased flour. Can this be used in lower altitude areas and if so do I have to adjust the recipe?

Italian flour

Monica — Fri, 01 Feb 2008 17:24:50 +0000

A recipe calls for italian flour, I don’t have it, what can I use in place of italian flour?

substitutions

Member — Sun, 20 Jan 2008 02:06:01 +0000

What is a good sub for nuts in a recipe? Say you were making a recipe that called for nuts, but you knew someone couldn’t have them?

Also, is honey the only good substitute for light corn syrup?

Thanks Much. Judi

Milk in my cake

Member — Fri, 18 Jan 2008 19:07:11 +0000

I am baking a cake and would like to know if I can substitute whole milk for whipping cream?

Pumpkin pie ingredient substitutions

Member — Fri, 18 Jan 2008 19:03:54 +0000

What to do if I only have condensed milk and the pumpkin pie mix recipe calls for evaporated milk?

Pepper

Member — Thu, 17 Jan 2008 20:25:23 +0000

Is cayenne pepper the same as crushed red pepper?

Recipe Substitutions

Member — Thu, 17 Jan 2008 13:52:07 +0000

What can be good substitutes for the following?

1. Cognac-

2. Brown Gravy Mix-

Thanks Much. I am making Salisbury Steak with Mushroom Gravy.

substituting

Member — Thu, 10 Jan 2008 22:51:45 +0000

need to use self-rising flour instead of all-purpose,baking powder and baking soda. How do I do this?

Fruity Oatmeal Cookies

Member — Thu, 03 Jan 2008 02:40:00 +0000

I put a recipe together for oatmeal cookies that starts with the traditional ‘cream the butter and brown sugar’ . I’d like to make some substitutions such as applesauce for butter, but seems to me that I can’t actually ‘cream’ applesauce and brown sugar. So, I’m wondering the effect of such a substitution on the cookies. Any direction on using applesauce in this instance or is there a different substitution I could use for the butter?

Squash casserole

Member — Sun, 09 Dec 2007 18:49:35 +0000

i am making a basic squash casserole and the recipe calls for 1/2 cup sour cream; I have none. What else could i use?

French donut mix?

Member — Wed, 12 Sep 2007 13:17:33 +0000

I have a recipe that call for Pioneer brand French Donut mix. Pioneer no longer makes this mix. What can I use in its place?

Low-fat Banana Bread

Jenn Beisser — Mon, 09 Apr 2007 20:40:17 +0000

Chef Erika responds to Mary’s question about how to get rid of the fat content in her mom’s incredibly good banana bread. Happy Baking Mary.