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Replacement ingredients for commonly used items.

Bostonbob3 Aug 16, 2006 01:20 PM

I like to experiment using replacements for standard ingredients. For instance, I hate store-bought mayo (and rarely have time to make my own). So for a simple tuna fish sandwich, I often use hummus as a binder (various flavors create completely different tastes; I currently love the hot pepper hummus with tuna). On occasion, I use sour cream or a sour cream/creme fresh mixture with tuna, potato salad, or a lobster roll.

Anybody else like playing Dr. Frankenstein in the kitchen?

  1. c
    cheryl_h Aug 16, 2006 01:35 PM

    I make my own mayo if I need it but I dislike the taste so I usually use hot bean paste or chili bean paste on sandwiches. Hot bean paste makes everything taste good.

    3 Replies
    1. re: cheryl_h
      Infomaniac Aug 16, 2006 02:08 PM

      thats what i'm having for lunch today, tuna sandwich with hot bean paste. I like the chinese paste more than the thai paste which i noticed was a little more salty.

      1. re: cheryl_h
        mabziegurl Aug 18, 2006 03:06 AM

        i have never thought of using hot bean paste or chili bean paste on sandwiches.... i should try that... what short of meats taste good with it?

        1. re: mabziegurl
          cheryl_h Aug 18, 2006 12:47 PM

          It goes well with pork and lamb. I don't eat much beef, so can't say anything about that. It's also great with cheese (nothing too delicate, of course).

          I discovered how good it can taste when sampling veggie burgers which I find very bland. Boca burgers were very much better with hot bean paste. Then I tried it with tofu - it becomes a bit like a mapo tofu sandwich. Meats were the next experiment. Try it and see if you like it.

      2. e
        EAP Aug 16, 2006 01:38 PM

        I use greek yougurt to replace sour cream or instead of whipped cream in places. Its really good on apple pie.

        1. TexasToast Aug 17, 2006 12:09 AM

          What gets me is the amount of "vegetarian" recipes that use gelatin, yet there really isn't a universal substitute for it.


          3 Replies
          1. re: TexasToast
            piccola Aug 17, 2006 02:34 AM

            Agar. It's a little tricky to work with, but it works.

            1. re: piccola
              TexasToast Aug 17, 2006 08:48 AM

              But does it work in everthing? Like in mousses and terrines and whipped cream?


              1. re: TexasToast
                piccola Aug 23, 2006 12:59 AM

                Yup. At least for the first two - never tried with whipped cream.

          2. k
            kittyfood Aug 18, 2006 12:49 PM

            I've used bottled blue cheese dressing in place of mayo in tuna salad, because I don't like mayo, or at least the commercial kind. I often use yogurt mixed with milk in place of buttermilk in baking.

            1. Karl S Aug 18, 2006 03:02 PM

              I vastly prefer peanut butter to mayo on a BLT (which I know renders it a non-BLT, but there you have it).

              1 Reply
              1. re: Karl S
                Bostonbob3 Aug 18, 2006 03:11 PM

                If it still has bacon, lettuce, and tomato in it, it's still a BLT. BTW, I also like peanut butter in my BLTs. Just a thin schmear though.

              2. Das Ubergeek Aug 18, 2006 07:20 PM

                When I bake cakes, I swap equivalent amounts of chevre for butter for a little tang... have to up the liquid a bit but not a lot.

                I'll serve things with sweetened yoghurt instead of whipped cream.

                I never buy shallots... I hate that they're so expensive relative to their more usual cousins. I'll use half onion and half garlic before I'll buy a shallot.

                1 Reply
                1. re: Das Ubergeek
                  Bostonbob3 Aug 18, 2006 07:30 PM

                  //When I bake cakes, I swap equivalent amounts of chevre for butter for a little tang.//

                  GREAT idea. And now, I'll pass it off as my own.:)

                2. s
                  shivani Aug 22, 2006 09:44 PM

                  I don't eat pork, so I often replace bacon with carmelized onions or shallots. Does anyone have any suggestions as to what else would be a good bacon replacement?

                  1 Reply
                  1. re: shivani
                    pikawicca Aug 22, 2006 10:30 PM

                    Smoked (I use my Cameron Stovetop Smoker), oven-roasted plum tomatoes. My friend and I spent all day Saturday in my kitchen rinsing, peeling, halving, smoking, and roasting 40 lbs of San Marzano's, which we then packed in single layers in small plastic bags and froze. For vegetarians, especially, these little goodies are a wonderful alternative to bacon if you want to add a smokey flavor to a dish. They are superb in many different dishes!

                  2. pescatarian Aug 22, 2006 10:16 PM

                    St. Ives soy "bacon"

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