Have you ever been in the middle of making a meal only to discover you have run out of a key ingredient or don’t own a specialty pan called for in the recipe? Or maybe, you want to create a different flavor or texture for a tried-and-true family dish by experimenting with something new and exciting.
The answer to these dilemmas? Substitute. But the internet doesn’t always have all the answers or accurate replacements.
The IACP award-winning The Food Substitutions Bible, now in an expanded, updated , and revised third edition, is the authoritative guide to making substitutions in the kitchen.
This full-color, hardcover edition features a brand-new design with a foreword by J. Kenji López-Alt, 8,000 substitutions, custom hand-drawn illustrations by Emily Isabella, and 24 new recipes, increasing the total to 188 recipes
Here, David Joachim has rounded up his five easy kitchen substitutions in case you run into an ingredient emergency!
Oil
- Melted butter, margarine, shortening, or lard
- Buttermilk and drained unsweetened applesauce in equal parts, for baking
Beef
- Lamb, ground or parts (swap tough cuts for tough cuts such as shoulder and leg, and tender cuts for tender, such as loin for loin)
- Pork, ground or parts (same advice on swapping tough for tough and tender for tender)
- Dark turkey meat, ground or parts (same advice)
- Sausage, for ground beef
Fish
- Lean fish for lean fish (bass, branzino, catfish, cod, dogfish, flounder, grouper, haddock, halibut, mahi mahi, monkfish, plaice, skate, snapper, sole, tilapia, turbot)
- Fatty fish for fatty fish (butterfish, mackerel, sablefish, salmon, swordfish, trout, tuna)
Pasta
- Short shapes for short shapes
- Strands for strands
- Lo mein for thin spaghetti and udon for fettuccine
- Wonton wrappers for fresh pasta
Curry powder
- Ground coriander, turmeric, cumin, fenugreek, black pepper, mustard seed, allspice, ginger, and cayenne pepper
