|
|
| Author |
Message |
popcorn
|
|
Rewriting recipes for the 1990s
| 
Jan 2 16:04 UTC 1993 |
What substitutions do you regularly make in recipes? For example, I
always leave out the salt, replace shortening with butter, and replace
animal products with non-animal equivalents. Also, i try to reduce the
number of eggs or leave the eggs out completely.
How 'bout you?
|
| 80 responses total. |
mythago
|
|
response 1 of 80:
|
Jan 2 16:57 UTC 1993 |
I usually try to leave out as much excess fat as possible--a lot of recipes
taste just the same without it.
|
aa8ij
|
|
response 2 of 80:
|
Jan 2 21:38 UTC 1993 |
I leave the salt out.
|
danr
|
|
response 3 of 80:
|
Jan 2 22:53 UTC 1993 |
I usually less sugar than a cake or cookie recipe calls for.
|
tnt
|
|
response 4 of 80:
|
Jan 3 12:53 UTC 1993 |
A cakepan full of prevention is better than a teaspoon full of cure.
|
mythago
|
|
response 5 of 80:
|
Jan 3 15:36 UTC 1993 |
I also have one article from Eating Well that found you can substitute
pureed prunes 1:1 for butter in things like brownies and chocolate cake
with no loss of flavor.
|
popcorn
|
|
response 6 of 80:
|
Jan 3 17:04 UTC 1993 |
folks on rec.food.cooking say you can substitute apple sauce for eggs
in a lot of recipes.
i tried substituting wild blueberry preserves for an egg in chocolate
chip pumpkin bread. it came out fantastic! i plan to do it again.
|
mta
|
|
response 7 of 80:
|
Jan 4 06:02 UTC 1993 |
I always sub whole grains for any refined stuff called for, leave out the
salt, and use way less sugar.
I also use plain yougurt for half of any sour cream called for, and for
heavy cream I often sub a concoction I read about in a heart-healthy
book years ago. You make up a quart of instant non-fat dry milk using
skim milk instead of water and use that inplace of half or more of the sweet
cream called for in a recipe.
|
mythago
|
|
response 8 of 80:
|
Jan 4 15:48 UTC 1993 |
I use vanilla or lemon yogurt in cheesecake instead of sour cream, too.
|
headdoc
|
|
response 9 of 80:
|
Jan 6 01:52 UTC 1993 |
I always substitute a can of skim-evaporated milk when a recipe calls for
heavy cream and no one has ever noticed. I am fascinated with how applesauce
can be used as a substitute for eggs in a recipe.
|
mythago
|
|
response 10 of 80:
|
Jan 6 04:11 UTC 1993 |
Okay, I checked the article: prune puree does indeed substitute 1:1 for
butter, for a number of reasons (prunes retain moisture and provide
sugars in such a way that they substitute for fat). The author of the
article claimed the puree worked great in everything except shortbread,
and nobody had to relocate to the bathroom after eating prune baked
goods.
|
arabella
|
|
response 11 of 80:
|
Jan 8 07:29 UTC 1993 |
Re #7: I would be careful leaving out the salt in things like
yeast-raised breads, since salt acts to regulate the rising action
of the yeast. Personally, I like a little bit of salt in sweet
things...
|
popcorn
|
|
response 12 of 80:
|
Jan 9 16:46 UTC 1993 |
yep, i've read that sugar and salt switch the action of the yeast on
and off by feeding or inhibiting its growth. leaving the salt out of
a bread recipe is supposed to be disasterous; i've never tried it.
|
glenda
|
|
response 13 of 80:
|
Jan 9 19:24 UTC 1993 |
You shouldn't omit salt from bread recipes, but you can often cut the
amount down without any problem. Applesauce can also be used in the
same manner as the prunes, i.e. substituting for the fat in baked goods.
I often replace salt with other spices. We have recently discovered that
a lot of the behavior type problems we have had with Damon are caused by
food additives. This means being even more label reading and buying
organic. We noticed that he was getting worse again during a very hectic
time when we were relying on pre-prepared stuff rather than the from scratch
cooking I normally do. The hectic period settled down and I started cooking
in my usual manner and Damon became a reasonable child again. STeve and
I were discussing Damon's behavior anomolies when a little light bulb went
on over STeve's head. We did a little experimenting over the two weeks
that the kids were off from school for the holidays and confirmed the
corilation. Sigh! No more buying nuke foods when Mom is busy or hasn't
gone shopping or is sick. Thank God is doesn't happen too often and that
STeve also enjoys cooking enough to take over once in a while.
|
chelsea
|
|
response 14 of 80:
|
Jan 10 05:04 UTC 1993 |
Today I made a loaf of seven grain bread and in error added 1/3
again more honey than the recipe called for. Also, the dough
looked a bit loose at first so I threw in a little gluten. What I
ended up with was this *huge* loaf of very nutty bread. It had a
very nice texture and tasted quite good, but the size of it! I
guess the gluten/honey fix should only be used by trained
professionals. I'm calling this one The Bread That Ate
Cleveland.
|
mcnally
|
|
response 15 of 80:
|
Jan 10 09:04 UTC 1993 |
Which would win in a battle between the Bread that Ate Cleveland
and the Ohio National Guard, armed with Exploding Monkey Bread?
|
chelsea
|
|
response 16 of 80:
|
Jan 10 14:41 UTC 1993 |
(Damn, mcnally, you have a good memory.) ;-)
|
mcnally
|
|
response 17 of 80:
|
Jan 11 22:10 UTC 1993 |
It was a question that begged to be asked and Brian isn't around to
ask it..
|
denise
|
|
response 18 of 80:
|
Jan 25 02:21 UTC 1993 |
For those of you that use the yogurt instead of sour cream in recipes,
have you ever tried the low or non fat sour cream? I'm not sure how
it compares with yogurt, but I've used the lowfat version on occasion.
|
mta
|
|
response 19 of 80:
|
Jan 31 17:35 UTC 1993 |
I've tried the low/nonfat stuff, Denise. I find it misses out completely
on *flavour*! Also, since many of them are based on gelitin for their
texture, they don't recommend cooking with them.
|
arabella
|
|
response 20 of 80:
|
Feb 1 11:44 UTC 1993 |
I tried a low-fat sour cream a few months ago and found it
terribly gritty or grainy, not a quality I ordinarily look for
in a sour cream. There's another brand of low-fat sour
cream that my parents get out east that's quite decent, but
it's not available here.
|
young
|
|
response 21 of 80:
|
Jun 3 02:21 UTC 1993 |
None of you would cook well with me and my housemate from last year:
"But, Tom, the recipie says to put the ramen in TWO cups of boiling
water."
|
steve
|
|
response 22 of 80:
|
Jun 6 01:34 UTC 1993 |
If I heard that I'd tie him up and force him to watch REAL cooking.
|
tsty
|
|
response 23 of 80:
|
Jun 6 05:54 UTC 1993 |
<<heh>>
|
young
|
|
response 24 of 80:
|
Jun 19 01:16 UTC 1993 |
We'd both enjoy that far too much for it to be effective.
|