According to SF Gate, there are several low-fat alternatives to heavy whipped cream, including 1 percent milk and low-fat cream cheese. Generally, the type of heavy cream substitute an individual uses depends on the recipe.
A:Basil, thyme, oregano and savory are all good substitutes for marjoram, according to Food.com. Marjoram is an herb of the mint family that has oval, 1-inch-long green leaves. The herb has a mild, sweet, oregano-like flavor.
A:Ground coriander, caraway seeds and chili powder are three good substitutes for ground cumin in recipes. To get the best results, start with only half as much spice as the recipe calls for, and keep adding more till the dish tastes right.
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.
A:Other low fat milks, such as 1/2 percent or 1 percent milk, can be substituted for skim milk with little noticeable difference. To avoid dairy milks altogether, there are many skim milk alternatives such as rice milk, coconut milk drink, almond milk drink and soy milk that can be used.
A:The best substitutes for curry leaves are bay leaves, basil and kaffir lime leaves, according to Food.com. These seasonings give a somewhat similar taste to curry, but nothing compares to actual curry leaves used in Indian and Sri Lankan cuisines.
A:Other varieties of mustard are appropriate substitutes for Dijon mustard in most recipes, but they alter the flavor profile. Yellow mustard makes the finished product more tart, while spicy mustard makes it spicier. Another option is to make a homemade Dijon-style mustard with sugar, water, mayonnaise, mustard and white wine.
A:There are many substitutes for Fontina cheese, such as Provolone, Gruyere and Gouda cheeses. The reason why many different cheeses can substitute for Fontina cheese is because Fontina cheese has a milder taste that can be easily replaced with a variety of options, depending on the cook's liking.
A:Evaporated milk with vanilla extract can be used in place of heavy cream. The milk should be chilled first, after which the vanilla extract can be added until the desired taste is achieved. This substitute works well for cream soup recipes.
A:To make sushi without seaweed, you need sushi rice, grilled chicken slices, avocado strips, cucumber strips, 1 Origami Carrot Wrap, mayonnaise, Dijon mustard, curry powder and lemon juice. Prepare the chicken and curry sauce. Place the chicken and vegetables on the wrap. Cut the wrap into 8 pieces. The entire process will take approximately 60 minutes.
A:Possible substitutes for red pepper flakes include cayenne pepper, Chile de Arbol, chile paste or a small red chile. Because all of these different types of chiles vary in heat from red pepper flakes, it is important to adjust the amount added to a recipe accordingly. For a recipe calling for 3/4 teaspoon of red pepper flakes, use 1/2 teaspoon of cayenne or Chile de Arbol as a substitute.
A:Half and half is an acceptable lower-fat substitute for heavy cream in most recipes, according to Taste of Home magazine. It lends a similar flavor and texture to food with fewer calories than heavy cream.
A:The main difference between all-purpose flour and bread flour is the percentage of protein in the product. Converting all-purpose flour to bread flour simply requires the addition of vital wheat gluten.
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:One-eighth teaspoon of garlic powder equals one small clove of garlic, and 1/2 teaspoon of garlic powder equals one large clove. When substituting granulated garlic for fresh cloves, 1/4 teaspoon is equal to one small clove.
A:A mixture of 1 teaspoon of paprika, 2 teaspoons of ground cumin, 1 teaspoon of cayenne pepper, 1 teaspoon of oregano and 2 teaspoons of garlic powder can be used in place of chili powder. This homemade chili powder recipe substitutes measure for measure for commercial chili powder.