When you’re at home or in the classroom working on a new recipe, you may find yourself an hour into the process before realizing you’re missing a vital ingredient. But don’t fret – these common food substitutions will save your recipe without muddling the results. Here are some of Kendall’s favorite kitchen substitutions that you can try today.
- Baking powder substitutes – Running out of baking powder can seem insurmountable if you’re whipping up a batch of pastries – baking substitutes are notoriously difficult. However, just mix 1/4 teaspoon of baking soda with 3/4 teaspoon of cream of tartar for each teaspoon of baking powder you require.
- Egg substitutes– Eggs are a vital component of many recipes, but there are multiple options for reliable substitutes. If you’re making cake batter, just go with 3 tablespoons of mayonnaise per egg. For a rising agent, substitute 1 tablespoon of vinegar, 1 tablespoon of water, and 1/2 teaspoon of baking powder.
- Fresh herbs substitutes– If you find yourself out of a fresh herb that’s essential to a recipe you should substitute about half of the amount in dried herbs. For example, if your recipe calls for 1 tablespoon of fresh herbs, just use 1 to 1 1/2 teaspoons of the dried equivalent, since the flavor is more concentrated.
- Veal substitutes– Unlike chicken or pork, veal is not a central component in many recipes. Unless you make a specific trip to stock up, you won’t find it in your kitchen. However, for recipes that require veal we recommend substituting pork loin or pork tenderloin, as the cooking times will be nearly identical.
- Chili sauce substitutes – Completely out of versatile chili sauce? Just try this recipe instead: 1 cup of tomato sauce, 2 tablespoons of vinegar, 1/4 cup of sugar, 1/4 teaspoon of ground cinnamon, and just a dash of ground cloves and allspice.
- Buttermilk substitutes– If your recipe calls for 1 cup of buttermilk but you don’t have time for a trip to the grocery store, try this easy food swap instead. Mix together 1 cup of milk (regular milk or almond milk, whatever your preference) with 1 tablespoon of distilled or apple cider vinegar.
- Saffron substitutes– Saffron is on the expensive side, and as far as herbs go it’s less common in modern dishes. If a recipe calls for saffron, just substitute an equal amount of turmeric. For example, instead of 1/2 teaspoon of saffron use 1/2 teaspoon of turmeric.
- Pasta substitutes – As a much healthier alternative to white pasta, try using zucchini or squash noodles in your next recipe. Zucchini or squash are 90 percent lower in calories than traditional white pasta, and provide a more nuanced flavor to your dish.
These are just a few of our favorite food substitutions. If you’d like to brush up on your skills in the kitchen and want to explore continuing education right here in Chicago look no further than our TASTE of Kendall events and classes. Click here to learn more about the exciting opportunities like workshops and teen camps happening throughout the year at Kendall College.