Out of It?

Easy Substitutions to Use Instead

 

Dairy

Flavor and texture are important considerations when substituting dairy products. When working with liquids, you can doctor consistency easily, thickening milk with a little flour or cornstarch to mimic half-and-half, or thinning out Greek yogurt with water to replicate milk.

The ingredients below are ordered from thinnest to firmest; if you don’t have the desired substitute for a specific item, feel free to move up or down the list.

Milk: Half-and-half or heavy cream thinned with water, evaporated milk, light coconut milk, light cream, oat milk, nut milk, soy milk.

Half-and-half: Thicken milk with a little cornstarch or flour (about 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water.

Heavy cream: For 1 cup heavy cream, substitute 3/4 cup milk plus 1/4 cup melted butter (for richness), or simply thicken 1 cup milk with 1 to 2 tablespoons cornstarch or even flour. (Whisk the milk into the dried ingredient little by little.) Other options include coconut milk or coconut cream (beware of increased sweetness), or even softened cream cheese whisked with a little water. Be aware that you won’t be able to beat alternatives into fluffy whipped cream.

•  

Buttermilk: For 1 cup buttermilk, add 1 tablespoon fresh lemon juice (or light vinegar, such as white vinegar, white wine vinegar or Champagne vinegar) to a measuring cup and add enough milk to reach 1 cup. Alternately, thin one part yogurt, sour cream or other creamy dairy product with one part milk, or thin two parts yogurt or other creamy dairy product with one part water.

Butter: If using the butter to conduct heat, as in pan-frying, you could use olive oil or other fats. (See Oils and Fats category below.) For flavor substitutions — like stirring butter into risotto or polenta to add richness — a number of creamy options like heavy cream or mascarpone will achieve similar results.

Creamy dairy products: Tangy, textural ingredients like crema, crème fraîche, mascarpone, Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be used interchangeably.

Cheese: The cheese world is so vast that it’s impossible to cover the entire range. When substituting cheeses, think about its purpose: Will your cheese melt evenly in a creamy pasta sauce, or spread easily on toast? If you’re cooking the cheese, you might want to substitute a cheese with a similar texture, but if the cheese is used as an accent, you’ve got much more flexibility. Most widely available cheeses (predominantly cow’s milk) can be broken down into the following broad categories:

• Fresh, unripened cheese (soft and wet): Cottage cheese, cream cheese, fromage blanc, ricotta cheese.
• Soft-ripened cheese (creamy): Brie, Camembert, Pont l’Evêque, taleggio.
• Semifirm or semisoft cheeses: Cheddar, Colby, Edam, fontina, Gouda, Havarti, Jarlsberg, Monterey Jack, mozzarella, Muenster, pepper Jack, Port-Salut, Swiss cheese.
• Hard aged cheeses: Asiago, Comté, Gruyère, Manchego, Parmesan, pecorino.

Oils and Fats

Oils and fats each have a smoke point, which is the temperature at which the oil or fat begins to burn: Neutral oils with high smoke points won’t burn when exposed to high temperatures (as in deep-frying or pan-frying), whereas butter and other solid fats (with low smoke points) burn easily.

We’ve grouped oils and fats into three categories, bearing in mind flavor and smoke point. While many of these ingredients in the following categories are interchangeable, you’ll want to base your selection on those criteria.

Neutral oils (high smoke point): Canola oil, coconut oil, corn oil, grapeseed oil, peanut oil, vegetable oil.

Flavored oils (medium or high smoke point): Avocado oil, nut oils, olive oil, sesame oil, sunflower oil.

Solid fats (low smoke point): Bacon fat, butter, chicken fat, lard, margarine, vegetable shortening. Solid when refrigerated but liquid when hot, ghee (clarified butter) has a very high smoke point similar to neutral oils.

Stock

Though stock improves flavor, its primary purpose is to add liquid. If the recipe calls for a little stock, you can substitute water. If the recipe calls for a lot of stock, use water seasoned with one of the ingredients below, keeping the flavors of your recipe in mind.Start small and taste as you go, especially since some items skew significantly sweet, salty or condensed.

 

Stock substitutes: Water seasoned with beer or white wine, juice (such as orange juice or apple juice), melted butter, milk (dairy, coconut, nut or soy milk), miso paste, mushroom stock (liquid from soaked dried mushrooms), olive oil, soy sauce, tea.

Produce

Greens

Most greens can be defined by their flavor and texture: Are they bitter or mild? Sturdy or tender? When choosing a substitute, consider how the greens are being used.Tender greens are often consumed raw while sturdy ones might need to be cooked longer; simply add the greens earlier or later in the cooking process as needed.

• Mild and tender: Chard, lettuce, mâche, mesclun, spinach, tatsoi.
• Mild and firm: Bok choy, cabbage, collard greens.
• Bitter and tender: Arugula, endive, frisée, mizuna, radicchio, radish greens, watercress.
• Bitter and firm: Escarole, kale, mustard greens, turnip greens.

Vegetables

Substituting vegetables in a recipe can be tricky, and depends largely on personal taste. But some can definitely step in for others: say brussels sprouts for broccoli. You’ll just want to bear in mind texture, moisture content and density.We’ve broken common vegetables up into two categories, based on cook times: Many in the same category cook at a similar rate, but if you’d like to substitute a firm vegetable for a quick-cooking one or vice versa, simply increase or decrease the cook time by adding the ingredient earlier or later in your recipe.

• Quick-cooking: Asparagus, cabbage (bok choy, broccoli, broccolini, brussels sprouts, cauliflower, kale), celery, corn, eggplant, fennel, mushrooms, peas, peppers, summer squash, zucchini.
• Firm: Root vegetables (beet, carrot, celery root, parsnip, potato, sweet potato, turnip), winter squash (such as butternut squash, delicata, kabocha, pumpkin).

Alliums

Because of garlic’s pronounced flavor, it’s difficult to find an exact substitute, but leeks, onions (red, white or yellow), scallions, shallots and spring onions are largely interchangeable. Garlic and onions are available in dried form (powdered, granulated or dehydrated as flakes), which are infinitely more potent — and can skew bitter if overused. Substitute dried ingredients in place of fresh with moderation, and only when the fresh is called for in smaller quantities rather than bulk.

Herbs

Fresh herbs fall into two categories: tender, bright herbs (basil, chervil, chives, cilantro, dill, mint, parsley and tarragon), which are typically at their most flavorful when fresh, or woody, savory herbs (bay leaves, marjoram, oregano, rosemary, sage and thyme), which better retain their essential oils when dried. Since dried herbs are more potent than fresh, you’ll want to use less: Substitute one teaspoon dried herbs for each tablespoon of chopped fresh herbs.In general, you can substitute one tender herb for another, or one woody herb for another, but substituting a woody herb for a tender herb (and vice versa) works less frequently. Rely on personal preference, availability and the other ingredients you’re cooking with to pick an appropriate substitute.

Basil: Chervil, cilantro, dill, Italian seasoning, oregano, mint, parsley.

Bay leaves: Herbes de Provence, oregano, rosemary, sage, thyme.

Chervil: Basil, dill, parsley, tarragon.

Chives: Cilantro, garlic powder, onion powder, parsley.

Cilantro: Basil, chives, parsley, mint.

Dill: Basil, chervil, mint, parsley.

Marjoram: Herbes de Provence, Italian seasoning, oregano, rosemary, sage, thyme.

Mint: Basil, cilantro, dill, parsley.

Oregano: Bay leaves, herbes de Provence, Italian seasoning, rosemary, thyme, sage.

Parsley: Basil, chervil, chives, cilantro, dill, Italian seasoning, mint, tarragon.

Rosemary: Bay leaves, herbes de Provence, oregano, thyme, sage.

Sage: Bay leaves, herbes de Provence, oregano, rosemary, thyme.

Tarragon: Chervil, parsley.

Thyme: Bay leaves, herbes de Provence, oregano, rosemary, sage.

Spices

When substituting spices, think about what will work in your dish. Most spices can be grouped into four flavor profiles — earthy, floral, peppery and warm. You’ll often be able to substitute a spice that hits the same notes by picking one with the same qualities.

Earthy: Curry powder, garlic powder, onion powder, turmeric, Vadouvan, za’atar.

Floral: Cardamom, coriander, fennel, lavender, nutmeg, saffron, star anise.

Peppery: Allspice, ground ginger, peppercorns, mustard powder, sumac.

Warm: Cinnamon, chile (dried), chili powder (blend), cloves, cumin, nutmeg, paprika.

 

When it comes to spice, there is plenty of room for experimentation. Consider layering flavor carefully by seasoning lightly at the start of cooking so the end result is subtle, that way you can increase the spice to taste, if desired, once your dish is fully cooked.

Allspice: Combine cinnamon, cloves and nutmeg, or use any one of the three.

Cardamom: Coriander, fennel, ginger, lavender.

Cayenne: Aleppo pepper, chili powder, dried chiles, hot sauce, paprika, red-pepper flakes, sumac.

Chili powder: Combine paprika (sweet, hot or smoked), onion powder, garlic powder, cumin, oregano and cayenne or red-pepper flakes; or use another warm spice, such as cayenne, cloves, cumin, nutmeg or paprika (sweet, hot or smoked).

Cinnamon: Allspice, apple pie spice blend, cloves, coriander, nutmeg, pumpkin pie spice blend.

Cloves: Allspice, cinnamon, nutmeg, black pepper.

Coriander: Cardamom, cinnamon, fennel, nutmeg, saffron, turmeric.

Cumin: Chili powder, coriander, curry powder, garlic powder, onion powder, turmeric.

Curry powder: Combine coriander, cumin, ginger, turmeric, cinnamon and black pepper; or substitute allspice, chili powder, coriander, cumin, garam masala, or turmeric.

Ginger: Allspice, cinnamon, cloves, coriander.

Nutmeg: Allspice, cinnamon, cloves, ground ginger.

Paprika: Cayenne, chili powder, curry powder, black pepper.

Turmeric: Curry powder, garlic powder, onion powder, Vadouvan, za’atar.

Meat and Seafood

While many home cooks plan meals around a protein, even that’s flexible. Make protein substitutions according to preference and what you have on hand, and shift cook times accordingly, adding longer-cooking meats, like beef chuck, earlier or quick-cooking seafood later within the recipe. You can also adjust the size of the protein by cutting it into smaller pieces (or remove the meat from the bones) so it cooks faster, or leaving it in larger pieces so it cooks at a slower rate. Thinking broadly can expand your options even further: Tofu, lentils, beans and other vegetarian options can make excellent textural substitutes.

Beef: If swapping one cut of beef for another, try to substitute tough cuts (like chuck, brisket or round roast) for other tough cuts, and tender cuts (like strip steak, flank steak or filet mignon) for other quick-cooking cuts. You can also use lamb in place of beef in many recipes, though its flavor is more assertive.

Ground meat or fresh sausage: Both can be used interchangeably. You can remove sausages from their casings, and cook them as ground meat, or flavor plain ground meat with red-pepper flakes, fennel seed, Italian herbs and other seasonings. You can also substitute ground meat of any kind, swapping in ground pork for ground beef in meatballs, or ground chicken for ground turkey in a larb, for example. But bear in mind the fat content of whatever you’re using: Ground pork is the fattier option; if cooking with ground beef, chicken, turkey or veal, you might want to add extra oil to provide extra fat.

Pork: Bone-in pork chops cook in roughly the same time as steaks of similar thickness, but you will want to use a meat thermometer to check the temperature to achieve desired doneness. If working with diced pork stew meat, cubed beef stew meats will cook at a similar rate. Cubed chicken will also work, but you’ll need to reduce cooking times.

Chicken: You can substitute whole boneless, skinless breasts for boneless, skinless chicken thighs: Just butterfly the breasts or pound them thinly to achieve a similar thickness of thighs. (You may also need to adjust cook time.) If substituting bone-in, skin-on thighs, increase the cook time. Ground turkey or turkey breasts also achieve similar results as their chicken counterparts.

Fish fillets: Most fish fillets are either lean (bass, catfish, cod, flounder, halibut, monkfish, red snapper, skate, sole, tilapia) or fatty (char, mahi-mahi, salmon, swordfish, tuna). Substitute lean for lean, and fatty for fatty.

Shrimp or scallops: Fresh or frozen, both cook very quickly at similar rates and benefit from quick, high-heat cooking methods. Depending on your recipe, fish fillets or small pieces of meat or poultry also might be suitable substitutes.

 

•  
•  
•  
•  

 

 

Ditch the iron or handheld steamer and just grab some ice if you want to get wrinkles out of shirt or slacks. Put two or three ice cubes in the dryer along with one or two pieces of clothing and place it on the hottest setting. The ice melts and turns to steam, getting the wrinkles out. This trick isn’t as effective with heavier clothing, but it’s a miracle on lighter fabrics. The best part is that you don’t have to set the dryer for longer than 10 minutes or so for it to work.

Or place clothing on a hanger.  Go into the bathroom and put it on the shower rod.  Turn on hot water from the shower. Leave the bathroom, shut the door, and wait 10 minutes.  Voila!  Your garment looks perfect.

EMBRACE VINEGAR FOR LOTS OF TASKS.

Your kitchen’s favorite acid can be a superstar on cleaning day. Do you have a collection of cloudy drinking glasses that just won’t come clean? Don’t waste your time scrubbing and scrubbing with traditional soap. A little white vinegar will help get those hard water stains out, along with a whole bunch of other unsightly stains around your home.

For glasses, you can soak them in diluted white vinegar or simply dunk a rag in your vinegar and clean as usual. This trick will also do wonders for your coffee carafe and dirty faucets. If you haven’t cleaned your showerhead in a while, put vinegar in a plastic bag and wrap it tight around the head overnight. In the morning, remove the bag and wipe it down to get it to sparkle.

That’s not even close to the end of vinegar’s powers. For dirty blinds, put some vinegar into a bowl and put your hand into an old sock. Dip your fingers into the vinegar and wipe those blinds down with the sock. It’s far easier than taking the entire set of blinds down to clean them, and it does a much better job.

PICK UP BROKEN GLASS WITH BREAD.

When you inevitably drop a glass and hear it shatter on the floor, you know you’ve got to spring into action to ensure you get every last shard. While picking up the big pieces is easy enough, the small ones can really be a pain.

The hack? Put a little bit of water on a piece of bread to make it a bit damp and press it on the floor where the remaining fragments are. The glass will embed in the bread without the danger of cutting your fingers or feet in the process. It’s much easier than trying to sweep up every last fragment, and you’ll likely be able to catch those tiny bits that are otherwise invisible to the naked eye.

CLEAN A FOGGY MIRROR WITH SHAVING CREAM.

This is a bit of a two-for-one cleaning tip. If you apply traditional shaving cream to your mirror and wipe it down with a paper towel or rag, not only will you rid the mirror of smudges and streaks, but it’ll also keep it from fogging up during a shower for a few weeks. This trick is also useful for cleaning your glasses and car windows.

CLEAN YOUR MICROWAVE WITH LEMON.

Instead of scrubbing, scraping, and scouring away at a splattered microwave mess, you can get a better clean with the help of a lemon. Simply squeeze juice from a lemon into about half a cup of water and drop the remaining lemon in. Put the mixture into the microwave for around three minutes—basically long enough to come to a boil.

The mixture, now steamed, will fill your microwave. Once you let it sit for five minutes, you can open the microwave, remove the bowl, and take a cleaning rag or paper towel to the inside. Any spilled gunk will come off easily, and the lemon and steam will help any lingering odors.

RINSE OUT YOUR BLENDER IN SECONDS.

Instead of disassembling your blender and cleaning those sharp blades by hand, there’s a simple hack that’ll save you time, effort, and a headache. Just fill your blender halfway with hot water, throw in some dish soap, secure the lid, and turn it on. The hot water and dish soap will remove the stubborn residue around the blades, and you’ll be able to just rinse it all out when it’s done.

NEUTRALIZE ODORS WITH A FEW SIMPLE INGREDIENTS.

Instead of needlessly scrubbing your kitchen from floor to ceiling or spraying air-fresheners every time you cook a little salmon, there are simple solutions to get rid of unwanted cooking smells.

One method is to simmer a pot of half water, half vinegar on the stove. The other is to boil a pot of water with orange and lemon peels thrown in right after you cook. This is a quick and cheap way to get rid of unwanted aromas that linger for days even after you crack a window.

CLEAN YOUR BATHTUB WITH GRAPEFRUIT.

Ditch the harsh, expensive chemicals and embrace a more organic way to clean your tub. First, turn the water on and get your tub wet from end to end. Then, simply cut a grapefruit in half, sprinkle a generous amount of salt on the exposed fruit, and begin scrubbing.

The combination of the citrus fruit and salt removes soap stains and other assorted messes while leaving a pleasant smell behind. The same technique can be used on sinks, faucets, and fixtures as well. If you’re looking to switch to easier, more natural cleaning solutions, the grapefruit is a safe bet.

SHARE THIS: