Common Ingredients Substitutions: Meat, Baking, Dairy - Parade

Sheltering in place to help slow the spread of coronavirus, the virus that causes COVID-19, means cooking in place. And that means home cooks are getting a firsthand lesson in what chefs have always known: There’s a substitution for just about every ingredient.

Learning to substitute ingredients will make you a more nimble, confident and creative cook in this era of the quarantine kitchen. When you need to make do with whatever ingredients you can find at the store or simply want to use whatever’s on hand, these common ingredient substitutions can help you #stayhome.

Here are common ingredient substitutions for common ingredients so you can keep calm and cook on.

Chicken/Fish/Meat substitutions

Chicken

You can substitute bone-in cuts for boneless (and vice versa) in just about any recipe. Keep in mind that boneless cuts will need less cooking time (about half as long as bone-in, depending on the cut). Cook any poultry until it registers 165°F on an instant-read thermometer.

Fish

Consider the fattiness and texture when making substitutions. Is it fatty and firm (tuna, catfish), lean and firm (grouper, tilapia, swordfish, mahimahi), lean and flaky (cod, rockfish, roughy) or fatty and flaky (salmon, trout)? When it comes to canned fish, use salmon and tuna interchangeably (that goes for smoked salmon and trout, as well).

Meat

As with poultry, bone-in cuts will need longer to cook than boneless. As with fish, consider the fattiness and texture. For example, you can switch up tough cuts with lots of connective tissue, such as pork, lamb or even goat shoulder.

Dairy substitutions

Butter

Plant-based butter (margarine) or vegetable shortening

Buttermilk (per cup)

Sour cream thinned with water to desired consistency
1 cup minus 1 Tbsp milk + 1 Tbsp lemon juice or vinegar; let stand 10 minutes
1 cup milk + 2 tsp cream of tartar; let stand 10 minutes

Cheese

Overall, consider the texture and age when making swaps. For example:

Ricotta and cottage cheese
Goat and feta
Parmigiano-Reggiano and pecorino Romano
Jack cheese and Muenster or Gouda

Milk

Sub nonfat/reduced-fat/full-fat cow’s milk as needed; keep in mind that lower-fat milk will break (curdle) when added to hot soups and sauces. Other suggestions:

Goat’s milk
Plant-based milk, including soy, cashew, almond, etc. (check labels – some can have a lot of added sugar)

Heavy cream (per cup)

General tip: opt for a full-fat substitute in a hot soup or sauce. Lower-fat options tend to “break” (curdle):

Half-and-half or evaporated milk (good for thickening soups and sauces)
Full-fat sour cream thinned with water (lends a nice tang)
¾ cup whole milk + 1/3 cup melted butter (for liquid cream); beat ¾ cup whole milk and 1/3 cup softened butter to use in place of whipped cream

Sour cream

Créme fraiche, plain yogurt (drained, if needed), Mexican-style crema (table cream)

Yogurt

Plant-based yogurts

Fats

In general, think in terms of solidity:

Solid at room temperature: Butter, shortening, lard and, to some degree, margarine, plant-based butters and coconut oil can be substituted, though expect some changes in taste and texture. For example, a pie crust made with lard will be flakier than one using butter.
Liquid at room temperature: Olive oil, canola, grapeseed, peanut, etc., can be used interchangeably for the most part. Though keep smoke point (the temperature at which oil starts to smoke) in mind if you’re planning to fry foods. Peanut, avocado, safflower and corn oil have a higher smoke point than olive oil (especially extra virgin) or canola. In general, oil isn’t a great substitute for solid fats (like butter) in baked goods.

Baking substitutions

All-purpose flour

Replace up to half with whole-wheat flour
Pastry flour (including whole wheat pastry flour): good for baked goods
Self-rising flour (omit salt and baking powder in the recipe)

Related: 18 Alternative Flour Recipes

Baking powder (double-acting, per teaspoon)

½ tsp baking soda + 5/8 tsp cream of tartar
Add ¼ tsp baking soda to dry ingredients and substitute ½ cup buttermilk or plain yogurt for ½ cup liquid ingredients

Baking soda

Potassium bicarbonate (available at vitamin stores and online)

Eggs (per egg)

1 Tbsp cornstarch + 3 Tbsp water
3 Tbsp mayonnaise
¼ cup silken tofu
Liquid or powdered eggs (follow directions on label for amounts)
2 Tbsp ground flaxmeal + 1/8 tsp baking powder + 3 Tbsp water

Chocolate

Sweetened (chips and bars): use semi-sweet/dark/milk chocolate by cup or weight interchangeably
Unsweetened baking chocolate (per ounce): 3 Tbsp unsweetened cocoa powder + 1 Tbsp vegetable oil, melted butter or margarine

Sugar

Granulated (per cup): 1¾ cups powdered sugar; 1 cup superfine (baker’s) sugar; 1 cup packed light brown sugar; ¾ cup honey (reduce other liquids in the recipe by ¼ cup and oven temperature by 25°F)
Light brown sugar (per cup): 2/3 cup dark brown sugar + 1/3 cup granulated sugar
Dark brown sugar (per cup): 1 cup light brown sugar + 1 Tbsp molasses or 1 cup granulated sugar + 2 Tbsp molasses

Honey

Brown rice syrup, maple syrup, barley malt syrup

Vanilla extract (pure, check labels for substitution amounts)

Imitation vanilla
Vanilla bean paste
Vanilla bean pods
Vanilla sugar
Booze, such as Kahlua, bourbon, rum

Yeast (dried)

When using active dry yeast for instant (also called rapid rise), use 25% more, and when using instant in place of active dry, use 25% less.

Pantry and refrigerator staple substitutions

Beans

Use canned and dried interchangeably. Don’t be shy about swapping one variety for another in a recipe.

Broths (chicken, beef, vegetable, mushroom)

Use these interchangeably, as needed. Bouillon cubes are a smart shelf-stable alternative that don’t take up a lot of space.

Garlic (fresh, per clove or 1 tsp chopped)

1/8 tsp garlic powder or ¼ tsp granulated garlic. Also look for chopped garlic in jars in the produce section or in the freezer section.

Ginger (fresh, per tablespoon, chopped)

1/8 tsp ground ginger. Also look for minced or pureed ginger in jars or in the freezer section.

Grains

Trade these around as you wish in recipes, following package directions for cooking times.

Herbs (fresh)

1 tsp dried per tablespoon fresh

Lemon juice/lime juice

1 tsp vinegar (white wine, unseasoned rice, apple cider) per 2 tsp lemon or lime juice

Mayonnaise

Plant-based mayo; mashed avocado

Mustard (prepared)

Substitute different varieties, as available (Dijon, whole grain) OR 1 tsp dry mustard + 2 tsp vinegar per tablespoon prepared mustard

Nuts (all kinds)

Use different varieties interchangeably

Onions

Use different varieties interchangeably as needed, including shallots and leeks

Pasta

Interchangeable, including substituting whole wheat and gluten-free varieties (follow package directions for cook times). Try to substitute similar sizes and shapes, such as fettuccine for linguine or even spaghetti or small shells for elbow macaroni.

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Soy sauce

Fish sauce, tamari, Worcestershire sauce

Tomatoes

Switch up canned diced, whole or even cherry tomatoes as needed. Use tomato paste thinned with water in place of canned tomato puree.

Vinegar

You can use many interchangeably, so experiment with what you have in the pantry!

Next, 40 ways to stay social during coronavirus crisis.

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Common Ingredients Substitutions: Meat, Baking, Dairy - Parade
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