substitutes in recipes - want to share yours?

RRP

Today I made pancakes for breakfast using Bisquik. I don't recall where I got this hint but it sure works to make light cakes. Instead of using milk I substitute Club Soda.

Another trick that works for making pastries and even pie crusts more flaky is to substitute 1 tablespoon of vodka for 1 tablespoon of water.

Anybody what to share some other unusual substitutes?

Eggcelsior

Instead of bisquik, use flour, baking, powder, baking soda, sugar, salt, an egg, and buttermilk for pancakes.

super easy and 100% better.

hoofaloos

instead of a BGE, some actually cook on the big green schmegg that costco sells.  

RRP

Eggcelsior said:

Instead of bisquik, use flour, baking, powder, baking soda, sugar, salt, an egg, and buttermilk for pancakes.

super easy and 100% better.

Better maybe, but quicker? I doubt it. I mean mix 1 cup Bisquik, 1 egg and 1/2 cup of club soda. No measuring, no getting down all the ingredients you mentioned.  To each his own! 

bgebrent

Bourbon, good substitute for any ingredient 

Biggreenpharmacist

I used to have a recipe using bisquick, sour cream, and sprite to make biscuits. I'll do some searching. 

DieselkW

Applesauce is a good substitute for oil - 1:1 ratio. (baking, not frying)

You can use sour cream or yogurt in place of mayo, 1:1

I've used Worcestershire sauce instead of soy sauce. 0.5:1

Chubby

bgebrent said:

Bourbon, good substitute for any ingredient 

Yes... I will second that notion lol!!

keener75

I've learned that Plain Greek Yogurt is a great substitute for sour cream. Whether on baked potatoes or in a recipe...a nice healthy alternative. 

Legume

I think those are called turbo pancakes Ron.

bgebrent

@Chubby, laughing with you my friend!  Motion passes.

4Runner

RRP said:

Eggcelsior said:

Instead of bisquik, use flour, baking, powder, baking soda, sugar, salt, an egg, and buttermilk for pancakes.

super easy and 100% better.

Better maybe, but quicker? I doubt it. I mean mix 1 cup Bisquik, 1 egg and 1/2 cup of club soda. No measuring, no getting down all the ingredients you mentioned.  To each his own! 

Do the dry ahead of time...keeps for months in an air tight container.  Just add wet when preparing.   Just like bisquik. 

bgebrent

For real, 2 Tbs fresh lemon juice per quart of milk makes buttermilk.  

stlcharcoal

bgebrent said:

For real, 2 Tbs fresh lemon juice per quart of milk makes buttermilk.  

I always use 1 tbsp. white vinegar per 1 cup milk to make buttermilk.

Also, on the pancakes, separate the egg(s).  Mix the white with the milk, then the yolk with the butter.  Combine the two liquids, then add to the premixed dry ingredients.  Not sure if it does anything, but always a rule of thumb I was taught.

4Runner

I always buy buttermilk.  

stlcharcoal

For thickening soups, stews, etc. right before you're ready to eat--where you don't want to use a roux, milk, or starch that is going to change the flavor--use a slotted spoon to remove a few cups of the beans/noodles/rice.  Blend that into a paste with an immersion blender, then add back to the stew.  Voila, thickened without adding any fat or changing the flavor.  Looks much better than just going to town on the whole pot with the blender.

My other favorite for stews and soup is ALWAYS okra.  Cut down on the celery, and/or completely substitute okra.  That slime inside the melts into the soup/stew and gives it a wonderful consistency and sheen.

Save those parmigiano reggiano rinds too.....throw those in soups, stocks, tomato sauces.

4Runner

stlcharcoal said:

bgebrent said:

For real, 2 Tbs fresh lemon juice per quart of milk makes buttermilk.  

I always use 1 tbsp. white vinegar per 1 cup milk to make buttermilk.

Also, on the pancakes, separate the egg(s).  Mix the white with the milk, then the yolk with the butter.  Combine the two liquids, then add to the premixed dry ingredients.  Not sure if it does anything, but always a rule of thumb I was taught.

Helps make them a bit lighter.   Also, don't mix too much or they become chewy. No need to eliminate all clumps. 

bgebrent

@stlcharcoal, the white vinegar is a good acid substitute.  Try fresh lemon juice and let me know what you think. 

Hawkchief86

Using mayonnaise in place of eggs for cake or cookies.  I tried it with brownies the other day didn't feel like they were as sweet as usual...but always a just in case if you start and realize you don't have eggs.

bgebrent

+1@4runner

stlcharcoal

In baking, if you have access to duck eggs USE THEM.  They make the best rolls, cake, bread, etc.

I forget the conversion, but it's like two duck eggs for every three large eggs. 

stlcharcoal

Anybody ever use tamarind?

Funny story......My new appliance repair guy turned told me where to find some.  He's a BGE guy and big foodie.  He's always working on people refrigerators so he's always seeing different ingredients--he asks them what they use it for.  But he sees a LOT of tamarind in certain parts of town and we both just got some.  I see it in a lot of BBQ sauces, but haven't messed with it yet.  Oh, he fixed my frig, we had some pulled pork I just took off the egg, then I sold him an IQ110 & a BBQ Dragon before he left. 

Back on the pancakes, he recommended the Sweet Buttermilk pancake mix from GFS.  I bought some, but it's too sweet for me.  I like making my own mix--the America's Test Kitchen one is pretty good.  I might try one of their other mixes at GFS when I'm just making them quick for the kids.  To cut the sweetness on these, I used sorghum molasses rather than maple syrup.  Love sorghum......use it in baked beans, BBQ sauce, etc.

Fred19Flintstone

I used a substitute tonight that I remembered reading about from @Thatgrimguy.  Strawberries were on sale at Kroger and I think everyone was making strawberry shortcake today.  We got some beautiful strawberries, but there was no pound cake and somebody put finger holes in the last two angel cakes.  I remembered reading from somebody here (later I searched and found it was Thatgrimguy) that Twinkies made great strawberry shortcake.  HE WAS RIGHT!  I forgot to buy whipped cream, but the creamy filling in the Twinkie saved me.  Thanks for the tip! 

RRP

stlcharcoal said:

Anybody ever use tamarind?

Funny story......My new appliance repair guy turned told me where to find some.  He's a BGE guy and big foodie.  He's always working on people refrigerators so he's always seeing different ingredients--he asks them what they use it for.  But he sees a LOT of tamarind in certain parts of town and we both just got some.  I see it in a lot of BBQ sauces, but haven't messed with it yet.  Oh, he fixed my frig, we had some pulled pork I just took off the egg, then I sold him an IQ110 & a BBQ Dragon before he left. 

Back on the pancakes, he recommended the Sweet Buttermilk pancake mix from GFS.  I bought some, but it's too sweet for me.  I like making my own mix--the America's Test Kitchen one is pretty good.  I might try one of their other mixes at GFS when I'm just making them quick for the kids.  To cut the sweetness on these, I used sorghum molasses rather than maple syrup.  Love sorghum......use it in baked beans, BBQ sauce, etc.

Jonathan, have you ever tried the VERY additive GFS Tavern Cheese? It's heavy on garlic but won't curl your toes either! It's good stuff!

stlcharcoal

RRP said:

 

Jonathan, have you ever tried the VERY additive GFS Tavern Cheese? It's heavy on garlic but won't curl your toes either! It's good stuff!

Yep!  Bought some a few days after I saw it mentioned here.

RRP

stlcharcoal said:

RRP said:

 

Jonathan, have you ever tried the VERY additive GFS Tavern Cheese? It's heavy on garlic but won't curl your toes either! It's good stuff!

Yep!  Bought some a few days after I saw it mentioned here.

LOL- thanks I know I have been the only egger to promote that! You would think I owned the company! LOL

caliking

@stlcharcoal - if you like tamarind, look for Tamicon in your closest Indian grocery store. We use it for different things, mainly for making tamarind chutney.

+1 for using Greek yogurt (Fage) instead of sour cream or even cream cheese sometimes.

northGAcock

stlcharcoal said:

Anybody ever use tamarind?

I purchase Tamarind Paste (100% fruit without seeds) and use as a key ingredient in making Worcestershire Sauce. It is a very tart flavor. Whole Foods carries it if you need some.

Zmokin

I like to substitute dark meat for breast meat in most recipes.

fishlessman

milk and ragu tomato sauce instead of campbells concentrated tomato soup, much better tomato soup only have to stock one item instead of two