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: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: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:Half-and-half cannot be used to make whipped cream because it does not whip; it will make the texture of the whipped cream slightly runny and will not give the desired whipped cream effect. Whipped cream can be made easily by using a mixture of heavy whipping cream and sugar.
A:Replace tahini with peanut butter to enjoy the same nutty flavor with a twist, or use sesame oil in its place to maintain the sesame flavor in a dish. While both have a slightly different taste than tahini, they are suitable substitutes that are often times easier to find.
A:Pungent, semi-hard cheeses, such as blue cheese, Gorgonzola and Stilton, are substitutes for Roquefort cheese, according to Gourmet Sleuth. Roquefort is a strongly pungent cheese made from ewe's milk gathered from selectively bred livestock.
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:Substitutes for molasses are honey, brown sugar, dark corn syrup and maple syrup. One can substitute 1 cup of molasses with 1 cup of an acceptable ingredient, such as honey, dark corn syrup or maple syrup.
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:According to Domino Sugar, it is not recommended to substitute powdered sugar for granulated sugar when baking. Powdered sugar is much finer and can create an undesirable texture in the final product.
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: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:According to Food Subs, dill seed and dill weed are not ideal substitutes for one another. Although dill seed and dill weed are from the same plant, they taste different. Dill seed is more pungent than dill weed.