A:Soy sauce is a readily available substitute for oyster sauce in cooking. There are also vegetarian oyster sauce alternatives made using 100 percent vegetable products that mimic the flavor of the traditionally fermented oyster sauce.
A:In batters, one teaspoon of vanilla extract substitutes for a packet of vanilla sugar, but as a topping, plain sugar is an acceptable substitute. It depends on what the recipe requires the sugar for.
A:Yeast, which is a biological leavener, can be replaced with chemical leaveners such as baking soda or baking powder. When using baking soda, it is necessary to mix it with an acid such as yogurt, lemon juice or buttermilk to create the gases that raise the dough or batter. It is also necessary to get the baked good into the oven as soon as possible to avoid losing volume.
A:Substitutes for Marsala wine include grape juice and brandy, white wine and brandy and Madeira wine. Marsala wine has a flavor that is difficult to emulate and is a fortified wine similar to port or sherry that is oftentimes used in gourmet and traditional recipes.
A:Applesauce, olive oil and canola oil can be used in place of vegetable oil depending on the cooking task. There are many of other substitutes for vegetable oil, such as bananas, butter and even yogurt.
A:Heavy cream and whipping cream are both acceptable substitutes for creme fraiche. There are low-fat versions of creme fraiche, but these are not suitable to use in recipes that involve boiling, as the low-fat cream will separate.
A:Baking powder is a pre-mixed combination of an acid and a base; substitute by combining cream of tartar and baking soda to make homemade baking powder. These two ingredients form the majority of commercially produced baking powders.
A:Shiitake mushrooms and kombu seaweed are traditional Japanese substitutes for bonito flakes. These ingredients are commonly used to flavor vegetarian versions of broths and sauces that would normally contain dried bonito flakes.
A:Using wax paper instead of parchment paper is not a very good idea when baking. Wax paper starts smoking and creates a disgusting smell in the oven. Wax paper and parchment paper are very different papers and meant for very different things in the kitchen.
A:Peppermint extract is used in many recipes as flavoring and for medicinal purposes. It is typically used in baked goods, candies and desserts. There are also several drinks, including alcoholic beverages, that require peppermint extract.
A:The difference between white and brown vinegar lies in their respective ingredients. White vinegar is made from fermented alcohols, such as malt or corn. Brown vinegars, however, have many other possible sources.
A:When substituting sweet vermouth for a cocktail, such as a Manhattan, port is an acceptable substitute. For use in a recipe, many liquids can take the place of vermouth, such as grape juice or apple juice.
A:Powdered unflavored gelatin can be substituted using four leaves of sheet gelatin or 2 teaspoons of agar. These substitutions can be used for one envelope of the unflavored gelatin or for 1 tablespoon of granules.
A:A good substitute for Worcestershire sauce will depend on the ingredients that are available; however, using an equal amount of soy sauce or other substitution with soy sauce and tamari might be suitable. These substitution recipes combine basic ingredients to form strong substitutes that can be used for health reasons or for practical reasons.
A:Cumin is a good substitute for ground coriander because it provides a bright flavor that is similar to what you expect from coriander. Cumin and coriander are both used regularly in Latin cooking, and many culinary experts find that both flavors mesh well with the flavors of Latin food. Some experienced chefs also find that fennel seeds or caraway seeds can replace ground coriander if you prefer the seasoning to have more texture than a ground spice.
A:Leeks, shallots, chives, ramps and green onions are substitutes for scallions. Scallions are members of the onion family with small white bulbs and tall, narrow green leaves. When the bulbs of a scallion grow to more than ¾ inch wide, the vegetable is considered a green onion.
A:Generally, olive oil can be used in recipes that call for melted solid shortening. It cannot always replace solid or semi-solid shortening in recipes. Olive oil is itself a liquid form of shortening, a word coined to describe fat's effect on the gluten in flour; it shortens strands of gluten to create a finer texture, such as in cakes, rather than the chewy texture of stretched-out gluten in breads.