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Caesar Salad With Parmesean Twill

Recipe Videos

Common Cooking Substitutions

If you run across recipe videos or cookbooks with ingredients you don’t have on hand, you don’t necessarily have to run to the store to grab what you’re missing. Often it’s possible to substitute what you have in your cupboards.

Herbs and Spices

While watching recipe videos, remember no spice or herb truly takes the place of another; each has its own unique flavor. However, many spices are reminiscent of each other and can be used interchangeably.

Basil: oregano, thyme

Cardamom: ginger

Chervil: tarragon, parsley

Chives: green onion, leek

Cloves: allspice, cinnamon, nutmeg

Ginger: allspice, cinnamon, mace, nutmeg

Mace: allspice, cinnamon, ginger, nutmeg

Marjoram: basil, thyme, savory

Nutmeg: cinnamon, ginger, mace

Oregano: thyme, basil

Parsley: chervil

Rosemary: thyme, tarragon, savory

Sage: savory, marjoram, rosemary

Savory: thyme, marjoram, sage

Tarragon: chervil, fennel seed, aniseed

Thyme: basil, marjoram, oregano, savory

Other Ingredients

As you watch recipe videos, remember cooking is often more art than science. Some ingredients are quite easy to replace.

Arrowroot: flour or cornstarch

Baking powder: for every teaspoon substitute 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar or 1/4 teaspoon baking soda and 1/2 cup buttermilk (then decrease liquid in recipe by 1/2 cup)

Bread flour: for every cup, 1 cup all purpose flour and 1 teaspoon wheat gluten

Brown Sugar: for every cup, 1 cup white granulated sugar and 1/4 cup unsulfured light molasses.

Buttermilk: yogurt or 1 tablespoon vinegar or lemon juice with enough milk to make 1 cup

Cake flour: for every cup, 1 cup minus 2 tablespoons all purpose flour

Clotted Cream: cup for cup, crème fraiche or heavy whipping cream (whipped)

Cocoa: for every ¼ cup, 1 oz. unsweetened chocolate

Cream: for every cup 7/8 cup milk and 1 tablespoon butter

Crème Fraiche: for every cup, 1 cup of heavy cream and 1 tablespoon of plain yogurt; let it sit at room temperature for 6 hours

Cream, Heavy: for every cup, 3/4 cup milk plus 1/3 cup butter or 1 cup evaporated milk

Cream of Tartar: for every teaspoon, 2 teaspoons vinegar or lemon juice

Gelatin Leaf: 1/4 oz. envelope powdered gelatin

Lemon Juice: for every teaspoon, 1/2 teaspoon vinegar or 1 teaspoon lime juice

Lemon Zest: for every teaspoon, 2 tablespoons lemon juice or 1/2 teaspoon lemon extract

Lime Juice: for every teaspoon, 1 teaspoon vinegar or 1 teaspoon lemon juice

Lemon Zest: for every teaspoon, 1 teaspoon lemon zest

Molasses: for every cup, 3/4 cup brown sugar and 1 teaspoon cream of tartar

Orange Juice: other citrus juice

Orange Zest: for every teaspoon, 1/2 teaspoon orange extract or 1 teaspoon lemon juice

Pastry Flour: for every cup, 1 1/3 cup all purpose flour and 2/3 cup cake flour

Self Rising Flour: for every cup, 7/8 cup all purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon of salt

Sour Cream: for every cup, 1 cup plain yogurt or 1 tablespoon vinegar or lemon juice and enough cream to equal 1 cup or 3/4 cup buttermilk and 1/3 cup butter

Treacle: light molasses

Vanilla Bean: for every bean, 2 or 3 teaspoons pure vanilla extract

Vanilla Extract: for every teaspoon, 1/2 vanilla bean or 1 teaspoon of orange, lemon, or almond extract

Vinegar: for every teaspoon, 1 teaspoon lemon juice or 2 teaspoons white wine

Wine: stock, broth, or water

 

 

Recipe Videos

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Assembling the Finished Dish by Luc Huysentruyt

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