Common recipes and alternatives

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Common recipes and alternatives

 

Common recipes and alternatives






 We all scrolled on the screen between our recipe and Google's search for alternatives.  Sometimes this is due to dietary restrictions or allergy concerns.  Sometimes you scroll through the recipe and your mind goes to what I want now and there is no time for rational thinking or grocery shopping;  You're already mixing the ingredients (look at you "Oh no, that calls up curd ?!").  Oh and sorry, I think there's no perfect swap for mushrooms.  This is just a friendship to work on.  But maybe this or this would help?


 Whatever the reason, we have got you.  We've compiled a collection of our most frequently asked questions about component swaps / exchanges, conversions, general method tips and tricks for whatever situation you find yourself in.  This includes:


 Food substitutes


 Allergy alternatives


 Instant pot / slow cooker / burner for transfers


 Ingredient alternatives


 Measurement equations


 Baking tips at high altitudes


 Get cooking now!


 Food substitutes


 Make a gluten-free recipe


 Replace ingredients containing wheat, rye, or barley.


 Examples of gluten-free grains:


 Quinoa


 White rice


 Brown rice, wild rice


 Gluten-free flour (1: 1 gluten-free flour mix, almond flour, coconut flour, etc.)


 Oats


 Gluten-free pasta


 corn


 Make a vegan recipe


 Replacing ingredients that contain animal-derived products (meat, seafood, dairy products, eggs, and honey).


 Examples of plant proteins:


 lentil


 Quinoa


 Nuts


 Seeds


 Edamame


 Peanut Butter


 Tofu


 Tempeh


 Flax eggs


 Examples of dairy-free options:


 Nut milk


 olive oil


 Vegan cheese


 Non-dairy yogurt


 Make a vegan recipe


 Replace ingredients that contain meat products.


 Examples of plant proteins:


 Tofu


 Tempeh


 cheese


 eggs


 Edamame


 Quinoa


 bean


 Nuts


 Seeds


 Make a recipe without refined sugar


 Replace any refined sugar ingredients (sugar, brown sugar, molasses, powdered sugar, turbinado sugar, or corn syrup) in the recipe.


 Examples of options without refined sugar:


 Coconut sugar


 honey




 Dates


 Agave nectar


 Brown rice syrup


 Make a recipe that's less salt


 Choose low-sodium options (low-sodium soy sauce, low-sodium beans, low-sodium tortillas, and low-sodium broths) when available, and reduce the salt added in the recipe.


 Examples of ways to add flavor without salt:


 Add more fresh herbs, dried herbs, spices, citrus / citrus peel and vinegar


 Create a 30-day compatible recipe


 Replace each recipe with dairy, soy, grains, added sugars, legumes, and alcohol.


 Examples of 30 full 30 alternatives:


 Cauliflower rice instead of rice or quinoa


 Zucchini noodles instead of pasta


 Dried fruit or mashed bananas in place of added sugars


 Coconut acids instead of soy sauce


 Green beans or peas instead of lentils


 Ghee or coconut oil in place of butter


 Make a low-fodmap recipe


 Replace all beans, lentils, wheat and dairy products with lactose, artificial sweeteners, and some fruits and vegetables in the recipe.


 Examples of low-FODMAP alternatives:


 Rice or quinoa instead of wheat ingredients


 Ginger instead of garlic (where applicable)


 Berries or citrus fruits instead of pears or apples


 Carrots, kale, or eggplant in place of Brussels sprouts, mushrooms, or asparagus


 Tofu or eggs instead of beans and lentils


 Pure maple syrup in place of artificial sweeteners or honey


 Lactose-free dairy instead of lactose-containing dairy


 Make a keto recipe


 Replace high-carb and sugar-rich ingredients in a recipe that includes high-fat options.


 Examples of keto-friendly alternatives:


 Cauliflower rice instead of rice


 Broccoli or paprika instead of potato or sweet potato


 Zucchini noodles instead of pasta


 Add meat, poultry, cheese, eggs, butter, oils, and avocados




 Common Allergy Alternatives


 Dairy


 Nut milk instead of cow's milk


 Vegetarian cheese or goat cheese instead of cow cheese


 Non-dairy yogurt instead of yogurt


 Olive oil instead of butter


 Wheat


 Quinoa or rice instead of couscous


 Gluten-free / wheat-free pasta instead of regular pasta


 Coconut amino or tamari in place of soy sauce


 Almond flour or coconut flour in place of all-purpose flour


 Ground nuts instead of bread crumbs


 Soy


 Tamari or coconut amino instead of soy sauce


 Peas or beans instead of edamame


 Almond milk or coconut milk instead of soy milk


 Meat substitutes based on pea protein instead of tofu


 Peanuts


 Almond butter or tahini instead of peanut butter


 Almonds instead of peanuts


 Sesame oil instead of peanut oil


 eggs


 Flax eggs instead of eggs


 Walnut tree


 Roasted chickpeas instead of roasted nuts


 Pumpkin seeds or sunflower seeds in place of nuts


 Butter instead of coconut oil


 Cream instead of canned coconut milk


 corn


 Maple syrup or honey in place of high fructose corn syrup


 Tapioca or arrowroot powder instead of cornstarch


 Canned beans instead of canned corn




 Instant pot / slow cooker / burner for transfers


 Convert recipe from instant pot to slow cooker


 Recipes generally need at least 6 to 8 hours or 4 to 6 hours on top.


 Turn the recipe from a quick cooker to a stovetop


 Cook over low heat on the stove for 3-4 hours (or less) or until the dish is done and done.


 Convert recipe from slow cooker to instant pot


 Make sure you have at least one cup of liquid and put all of the liquid-like ingredients in the instant bowl first.


 Generally, meat dishes take 10 to 20 minutes in the instant pot, depending on size, and vegetarian dishes take 4 to 10 minutes in the instant pot.


 Use a quick release of any delicate foods that might fall apart if left in the instant pot for a long time and use a natural release for meals like soups and stews where it is best to let the flavors blend together a little.


 Add any dairy products after the dish has finished cooking in the prep pan.


 Convert recipe from stovetop to instant pot


 Make sure you have at least one cup of liquid and put all of the liquid-like ingredients in the instant bowl first.


 Meat dishes generally take 10 to 20 minutes (depending on size) in the immediate bowl and vegetarian dishes take 4 to 10 minutes in the immediate bowl.


 Use a quick release of any delicate foods that might fall apart if left in the instant pot for a long time and use a natural release for meals like soups and stews where it is best to let the flavors blend together a little.


 Add any dairy products after the dish has finished cooking in the prep pan.


 Convert recipe from slow cooker to stovetop


 Simmer over a stove for 3-4 hours (or less), or until the dish is tender and tender.


 Convert recipe from stovetop to slow cooker


 Recipes generally need at least 6 to 8 hours or 4 to 6 hours on top.


 Cooking from the frozen in a quick prepared bowl


 Chicken: 15-20 minutes


 Beef: 20-60 minutes (larger and thicker beef cuts will be closer to 60 minutes)




 Soups: 10-15 minutes


 Beans / lentils: 15 minutes


 Pro tip: For any recipe that you want to convert to a different method, find similar recipes using that tool for cooking time use.  For example, if you want to make instant Minestrone soup but in a slow cooker, search for "Slow Cooker Minestrone Soup" and use that cooking time for the recipe.




 Common ingredient substitutes


 Baking powder (1 teaspoon) -> Use half a teaspoon of baking soda and half a teaspoon of cream of tartar


 Baking soda (1 teaspoon) -> Use 4 teaspoons of baking powder


 Bread Crumbs (1 cup) -> Use 1 cup crushed biscuit, 1 cup crushed oats, or 1 cup crushed nuts


 Broth (1 cup) -> Use 1 cup of water or 1 tablespoon of soy sauce with enough water to make one cup


 Butter (1 cup) -> Use half a cup of apple juice (when baking), 1½4 cup plain Greek yogurt (when baking), 1 cup olive oil, or 1 cup coconut oil


 Yogurt (1 cup) -> Use 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup


 1 egg (1 whole) -> Use 1 tablespoon of flaxseeds soaked in 3 tablespoons of water, half a cup of apple juice, half a cup of mashed bananas, or half a cup of mashed tofu


 Fresh Garlic (1 clove) -> Use half a teaspoon of garlic powder


 Fresh ginger (1 teaspoon) -> Use half a teaspoon of ground ginger


 Lemon juice (1 teaspoon) -> Use half a teaspoon of vinegar


 Mayonnaise (1 cup) -> Use 1 cup sour cream or 1 cup plain yogurt


 Milk (1 cup) -> Use 1 cup non-dairy milk


 Oil (1 cup) -> Use half a cup of apple juice (when baking), a quarter cup of plain Greek yogurt (when baking), half a cup of mashed banana (when baking), or 1 cup butter


 Onions (1 cup) -> use 1 cup green onions, 1 cup shallots, 1 cup shallots, or half a cup of onion powder


 Soy sauce (1 cup) -> Use 1 cup tamari, 1 cup coconut amino, or 1/4 cup Worcestershire sauce with 1 tablespoon water


 Vinegar (1 teaspoon) -> Use 1 teaspoon lemon or lemon juice


 Wine (1 cup) -> Use 1 cup broth


 Yeast (Active Dry) (1 package) -> Use 1 package of instant yeast




 Imperial / metric measurements


 Sound


 1 teaspoon = 5 milliliters


 1 tablespoon = 15 milliliters = fluid ounce


 ¼ cup = 60 milliliters = 2 fluid ounces


 ⅓ 1 cup = 80 milliliters = 2.6 fluid ounces


 ½ cup = 120 milliliters = 4 fluid ounces


 ¾ 1 cup = 180 milliliters = 6 fluid ounces


 1 cup = 240 milliliters = 8 fluid ounces


 By weight


 1 ounce = 30 grams


 ¼ 1 pound = 120 grams


 ½ 1 pound = 240 grams


 ¾ 1 pound = 360 grams


 1 pound = 480 grams


 By temperature


 325 degrees Fahrenheit = 160 degrees Celsius


 350 degrees Fahrenheit = 180 degrees Celsius


 375 degrees Fahrenheit = 190 degrees Celsius


 400 degrees Fahrenheit = 200 degrees Celsius


 425 degrees Fahrenheit = 220 degrees Celsius


 450 degrees Fahrenheit = 230 degrees Celsius


 Other equations


 ¼ cup = 35 grams flour = 38 grams rice = 48 grams sugar = 50 grams butter


 ⅓ cup = 47 grams flour = 50 grams rice = 63 grams sugar = 67 grams butter


 ½ cup = 70 grams flour = 75 grams rice = 95 grams sugar = 100 grams butter


 ¾ cup = 105 grams flour = 113 grams rice = 143 grams sugar = 150 grams butter


 1 cup = 140 grams flour = 150 grams rice = 190 grams sugar = 200 grams butter


 3 teaspoons = 1 tablespoon


 4 tablespoons = half a cup


 8 tablespoons = half a cup


 16 tablespoons = 1 cup


 2 cups = 1 pint


 4 cups = 1 liter


 4 liters = 1 gallon




 Baking tips at high altitudes


 Thoroughly grease baking trays and sheets with cooking spray or nonstick oil


 Fill pans ½ full of dough


 Increase the oven temperature by 25 degrees Fahrenheit


 May need to reduce baking powder and sugar in the recipe (depending on height level)


 You may need to increase the liquid in the recipe (depending on height level)

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