Substitutes for Cooking: Oil, Buttermilk, Heavy Cream and More
These days, with trips to the grocery store limited as much as possible, most people have had to get creative in the kitchen. Sticking to the recipe is just that much harder when you’re trying to avoid popping out to the bodega or local market to grab that one ingredient you forgot (shallots, why is it always shallots??). That’s where this handy article from The New York Times comes into play.
The most important skill in the kitchen — and, arguably, life — is adaptability. The list below, which is by no means comprehensive, is meant to help you replace ingredients with confidence. Every alternative listed may not work in every case, especially when it comes to baking, but if you consider the ingredient’s texture, flavor and cook time, and make decisions according to taste, you’ll greatly expand your options — and you may even end up with a dish you like better than the original.
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