Carolynn's Advice on Substitutions

It happens to us all. You're in the middle of making dinner when you realize you don’t have an ingredient (or two!) Although we always recommend making a recipe as written the first time you make it, we all understand that in real life, substitutions can be necessary. Learning how to substitute in a pinch is one of the most important things that chefs know.

There are a few things to think about when substituting.

• Pay attention to the strength, volume, and consistency of ingredients. For example, if a recipe calls for shallots and you only have scallions, you may want to use more. Or if you are baking and need a substitute for sour cream, buttermilk could work. But if you are making a dip and don’t have sour cream, buttermilk will likely be a terrible choice—the consistency is all wrong.
  

• Protein substitutions can mean timing changes. When you substitute protein, you will need to pay attention to the time difference between proteins. For example, boneless, skinless chicken will cook faster than its bone-in, skin-on version. Thin filets will cook faster than thicker, but the type of protein can also be a factor. Understand that you'll need to rely on safe temperatures, rather than the times listed in the recipe, to determine doneness. You can refer to the Food Safety Through Heat and Temperature article as a reference.
  

• But what about allergies? Pumpkin or sunflower seeds can be a great substitute for nuts. Non-dairy alternatives can be a great choice in some recipes, too. But occasionally allergies can mean you need to make menu changes. For example, an egg allergy can likely be worked around in a cake, but you won't be able to make it work for things like custard.
  

• Trust your palate. If substituting spices or herbs, think about the flavor profile. If you don’t have basil for an Italian pasta dish, parsley will usually work; dill, on the other hand, might not fit the bill. If it sounds good to you, it will likely be fine. Check the headnote of the recipe; you’ll often find substitution suggestions for harder-to-find spices or ingredients there.
  

• Out of whole milk? Try these substitutes for 1 cup of whole milk: ⅞ cup skim milk + ⅛ cup heavy cream, ¾ cup 2 percent low-fat milk + ¼ cup half-and-half, ⅔ cup 1 percent low-fat milk + ⅓ cup half-and-half, or ⅝ cup skim milk + ⅜ cup half-and-half.
  

• No buttermilk in your fridge? Try these substitutions for 1 cup of buttermilk: ½ cup plain whole milk or low-fat yogurt + ½ cup water, 1 cup whole milk + 1 tablespoon lemon juice or distilled white vinegar, or ⅓ cup plain Greek yogurt + ⅔ cup water.

Substituting doesn’t just mean ingredients.

• Baking muffins but out of muffin papers? Try making your own liners from squares of parchment paper.
  

• If the recipe calls for a baking dish but you only have a metal pan? Try baking the pan on a rimmed baking sheet to allow for insulation.
  

• When a recipe needs a 9-inch round pan and you only have an 8-inch round pan? Be careful: you might need to bake your cake in more layers so the pan doesn't overflow. And keep in mind that splitting the batter into more layers will decrease the bake time.

Don't forget: If you have a substitution question, you can always reach out to us at Ask ATK. We're here to help!