What can I replace this with? Alternatives and substitutions.

Swan_2

MrsFraggle wrote: »

I want to make some almond slices for a work colleague who loves them, however Asda didn't have any ground rice when I went tonight, can I replace it with flour?
Will they still taste authentic?

they should taste fine,

all the ground rice does is imitate the mouth-feel of the more expensive ground almonds, so the texture will be slightly different

MrsFraggle

Thank you Swan

thriftlady_2

OrkneyStar wrote: »

Thank you. So for cooking, cocoa is a good replacement.

x

Yes, unfortunately you have to cook something with before you can get your fix lol! Those brownies do the trick though and they're easy to make.

Penelope_Penguin

OrkneyStar wrote: »

Great thread idea.
Chocolate can be replaced with ..................
Can anyone fill in the blank ?
x

At one point my signature said "there is no substitute for chocolate"

anguk

OrkneyStar wrote: »

Thank you. So for cooking, cocoa is a good replacement.
Might just have to look at those brownies (once we have eaten all the millionaires shortbread :eek:).
(Caterina: I share your view of Carob too, sadly, as it is healthier- is it not a laxative too in high quantities, or am I confused ?)
x

Diabetic chocolate has a laxative effect if you eat too much, something to do with the sweeteners used in it. But diabetic chocolate is horrible and normally quite high fat, it tastes like flavoured lard. Much better to just have a few squares of normal dark chocolate.

y5d

tandraig wrote: »

er - I dont use garam masala in my curries - just sharwoods or shwartz curry powder and looking on list of ingredients - it looks like curry powder! my curries are legendary in my family but i suppose if you are making the authentic ones on a fire in your back garden using clay pots - then its essential!

Curry Powder: a readily-available blend of spices which is a Western approximation of Indian spice blends, and typically contains turmeric, coriander, chillies, cumin, mustard, ginger, fenugreek, garlic, cloves, salt, and any number of other spices

Garam masala: A readily-available masala (mixture) composed of delicate, heat-sensitive spices; thus, it is added at the end of cooking, after the flame has been turned off.

The garam masala tends to lack the 'heat' spices of the curry powder.

wssla00

Hi all,

Is there anything that can replace cocoa powder? I want to make some choccy muffins and I have, hot chocolate powder, dark chocolate and some milk choccy as well I think. Oh and a big tub of hersheys syrup. :rotfl: everything EXCEPT cocoa powder Would that do?

Thanks

zippychick

flea72 wrote: »

usually if i have run out of something, then i change what i am making, to use ingredients i do have

so if i have no garam masala, then i wouldnt be having curry that night for tea, it would be either chilli or herb inspired, because tbh the likelihood of me having the individual ingredients to make garam masala would be very remote (does anyone really have some in-date mace in their cupboard?)

ive also learnt to get all the ingredients out before i start baking, as once i have a half-mixed dish, its harder to change direction

i also am a bit stumped by the list of substitutes that people ask for - Q: i have no SR flour what shall i use? A: plain flour with baking powder added

call me weird, but if asking for a substitute, i wouldnt expect the substitute to be flour

im thinking more along the lines of people saying 'eek ive run out of butter and am making a cake' and people suggest using mayo or beetroot instead

if following the above flour suggestion, then shouldnt the reply be 'talk a pint of ff milk, and shake vigorously for half an hour, strain off the lumps of fat and add some salt. then take two table tennis bats , pat salty fat into blocks, and hey presto, butter!'

F

Of course we tend to cook meals with what we have, although for me personally, sometimes there are recipes which ask for abstract ingredients, which I am keen to try and substitute. There is a spice mentioned in my curry bible, I can't pronounce, and have never ever heard of it. But that doesn't mean I'm not going to cook that curry =- I would just try and substitute as best I can.

Sometimes I will go to make something, and realise I have very little *whatever* left, so rather than rush to the shop, i would ask for advice on here. I was making cookies with my brother recently, and they asked for 2 instant cappucino sachets. Bro was putting his coat on to go to the shop, but I stopped him! Instead we looked online, and made a mix up from powdered milk, cocoa, coffee and some spices. My brother was delighted as I sent him home with the remainder of the very tasty "instant" cappucino ,and the cookies were lush. (I did think it was weird a Marks and sparks book asking for these?!)

I'm not sure I understand your point about the flour, but my brain is a little cobwebbed today :rotfl:

Personally, i would have all the ingredients to make Garam masala if need be, apart from Mace. There is such a long list of ingredients and a small quantity, I would just leave the mace out altogether.

tandraig wrote: »

er - I dont use garam masala in my curries - just sharwoods or shwartz curry powder and looking on list of ingredients - it looks like curry powder! my curries are legendary in my family but i suppose if you are making the authentic ones on a fire in your back garden using clay pots - then its essential!

There is no right or wrong way to make curry Some people prefer simpler curries, some prefer the more complex. My curry bible has some quite complex list of ingredients, and is a more complicated curry but the two I have cooked from it so far have been absolutely delectable. Both were occasions where I had a whole afternoon to spend pottering about , tending to its needs. This makes me happy as I am trying authentic recipes from different cultures, and learning new cooking skills.

Sometimes there is no time for operation curry, so I will opt for quick easy and painless, such as a tin of tomatoes, some frozen veg and some curry powder.

It doesn't mean my curries are better than yours, or yours mine. It's just what ever makes us individually happy :j

zippychick

wssla00 wrote: »

Hi all,

Is there anything that can replace cocoa powder? I want to make some choccy muffins and I have, hot chocolate powder, dark chocolate and some milk choccy as well I think. Oh and a big tub of hersheys syrup. :rotfl: everything EXCEPT cocoa powder Would that do?

Thanks

Hmmm not done it myself, but this thread suggest you surely can!

Pink/PP - do you think it would be a good idea for me to host a list of thread links on the first post? So Pink, taking your list and adding to it as we go on? Then people always see it as the first post? Just a thought.:)

Swan_2

zippychick wrote: »

There is no right or wrong way to make curry Some people prefer simpler curries, some prefer the more complex. My curry bible has some quite complex list of ingredients, and is a more complicated curry but the two I have cooked from it so far have been absolutely delectable. Both were occasions where I had a whole afternoon to spend pottering about , tending to its needs. This makes me happy as I am trying authentic recipes from different cultures, and learning new cooking skills.

Sometimes there is no time for operation curry, so I will opt for quick easy and painless, such as a tin of tomatoes, some frozen veg and some curry powder.

It doesn't mean my curries are better than yours, or yours mine. It's just what ever makes us individually happy :j

couldn't agree more

I love curry, & have 15 different curry cookbooks & around 60 herbs & spices

sometimes I'll start from scratch & roast & grind the spices & use all fresh ingredients & make something complex, other times I'll use one of Ferns (much prefer them to Patak's etc) curry pastes for a quick fix, it all depends on circumstances

as long as it tastes good, I'm happy