“Cream of Tartar” is tartaric acid crystals. So you can use it any time you want to add acid, but not water or any flavors to a recipe. If you don’t mind the liquid or extra flavors you could just add vinegar or lemon juice.
Cream of tartar is great for brightening up aluminum pots and pans.
You can even make your own cream of tartar. Well, you have to make grape jelly with fresh Concord grapes to get it though. Once the grapes are cooked and strained, and the resulting juice is allowed to settle overnight in the fridge, the COT crystals will be at the bottom of the container you used to store the grape juice. Carefully pour off the liquid, scoop it up, and rinse off the white residue you find. Allow the crystals to dry on paper towels. Yeah, I know, a few bucks and you can buy a bagful of the stuff.
The instant puddin gbox says not to use soy milk…
Cream of Tartar can be used to clean and remove stains from aluminum.
I usually hear about cream of tartar from parents of elementary school kids who need it to make a volcano. :rolleyes:
Coconut oil doesn’t work as a substitute for butter in corn bread. You get coconut-flavored corn bread, which isn’t very good.
Lots of people use applesauce as a substitute for oil in baking; it’s best as a 50/50 because if you use no oil, you get a spicy brick.
Wonton wrappers substitute nicely for ravioli pasta too.
Comedian Ron Josol had a bit about cooking shows that are really liberal with substitutions. “Today we’re making shrimp-fried rice. If you don’t have rice, you can use macaroni. If you don’t have shrimp, use cheese.”
It’s versatile stuff, no question. You can also use it to make biscuits, which many may not know.
My canned pumpkin (no sugar or spices added, just pumpkin) has a claim on the can, that it can be used as a substitute for butter or oil in recipes. I haven’t tried it. Wonder what the result would be.
Yes, but coconut oil is an awesome substitute for butter or oil or shortening in any recipe where you wouldn’t mind a mild coconut flavor. Like brownies.
It’s about the same as using applesauce. Don’t replace the oil 100%.
Yeah, mayo is often quite sweet.
Last night I made chicken pie and realised too late that I didn’t have any cream. The recipe only calls for 50 mls so I figured it’s not a large part of the flavour and is probably just adding a bit of colour. I substituted sour cream and it was delicious. The recipe also called for no bacon, and I substituted bacon; that was delicious too.
We substitute the mushrooms and sour cream with nothing at all, because I don’t like either of those things, and it tastes fine. It’s different, and probably shouldn’t be called stroganoff, but we still do since that’s what the recipe is based on.
I almost never use vanilla any more - I have a collection of liquors that I’ll use to add specific flavors. Banana, raspberry, cherrry… Vanilla extract is basically vodka flavored with vanilla. So it’s fair game to use a different flavor, if it fits what you’re trying to make.
I use deli chicken breast slices instead of noodles in my lasagna. The texture and lack of taste fits perfectly, and it’s a no-carb solution. Someone here on SDMB mentioned it once, and I haven’t looked back since.
So… you make plain ground beef with rice? What else is there to stroganoff, besides beef and some sort of dairy goop?
I have often substituted plain yogurt for sour cream in Mexican dishes. Works very well. Consistency is about the same, doesn’t alter flavor much.
Never, never, never use low fat mayo in any dish. EVER!
Do not use crushed corn flakes in place of bread crumbs in meatloaf. Trust me on this. ugh.
As for applesauce for oil - I do it 1 for 1 in my jazzed-up version of mix cake, and it’s delicious:
1 box cake mix
1 box instant pudding
1 cup milk
1/2 cup unsweetened applesauce
4 eggs
1 tsp vanilla
beat for 5 minutes by the clock at medium speed
bake at 350° for the time indicated on the cake mix box.
I expect the eggs compensate somewhat for the oil.
“Low fat mayo” is about as useful as fat free cheese or gravy. What ARE real cheese, gravy, and mayonnaise, anyway? :rolleyes:
They would contribute some fat to the recipe, as would the milk if you don’t use skim milk.
And then there was my friend’s daughter, who wondered if she could substitute canola oil for vegetable oil when making waffles. However, she was about 14 years old, so I’ll give her a pass on that one.
Don’t use tarragon in place of anything.
Chronos: The ingredient list for stroganoff can be fairly extensive. Narrowed down to basics, if you have a small amount of tomato product(ketchup will do) onions, dill, black pepper, beef stock(or gravy) and sliced beef,you’re good to go. I cannot imagine stroganoff without the sour cream, lacking it, the entire mouthfeel of the dish changes. I can see how some people skeeve mushrooms, but thick, meaty slices of 'shrooms complement the dish very nicely. I suppose a sprinkling of mushroom powder would help.