Cooking is about a lot more than just combining ingredients to create a recipe. It's about being adaptable whenever necessary, so even if you run short on certain ingredients, you have tricks or alternative ingredients ready. All the while, you ensure the original taste of the recipe remains intact.
If you are running low on these everyday ingredients, here are some quick substitutions you can consider using.
The use of wines for cooking is not new. They add a deep flavour profile without being overwhelming. The same is the case with Chinese cooking wine. Also known as Shaoxing cooking wine, its alcohol content is anywhere from 14% to 20%. Due to its rich flavour profile, using the proper Chinese cooking wine substitute is crucial to avoid a strong taste.
Used in marinades to reduce the raw smell of meat.
The wine has a fragrant and mellow aroma.
The acids in the mild wine add a subtle flavour.
Chinese cooking wine has a complex and sweet flavour, and it also has a range of complex tastes, including salty and sweet, followed by a sharp aftertaste.
Popular substitutes for Chinese cooking wine include dry sherry, Mirin, or dry white wine.
Allspice is made from dried berries of Pimenta dioica. Its popularity comes from its flavour diversity and versatility. It is commonly used in Caribbean, Middle Eastern, and Latin American cuisines. Allspice comes in whole and ground forms, making it an excellent choice to season a variety of food items and beverages.
Allspice is used for both sweet and savoury dishes.
The ingredient is used in both cooking and baking recipes.
Its subtle and enriched flavour makes it an excellent addition to traditional dishes.
Allspice is popular for its signature flavour with hints of cloves, nutmeg, cinnamon, and pepper. The all-in-one flavour instantly adds to the taste and an undeniable warmth to recipes.
If you are out of allspice, you can consider using a combination of equal parts ground cloves, ground cinnamon, and ground nutmeg.
Eggs come in various colours, varieties, and sizes. Chicken, quail, duck, and, in some cases, ostrich eggs, are the most commonly used. Eggs are often used in recipes as a binding agent and are known for adding richness, moisture, and flavour depth.
Eggs are used to clarify broths and soups by turning egg whites into consommés.
They add a deep, enriching flavour to any recipe, particularly baked goods.
Aside from this, eggs are also used for binding, emulsifying, and glazing.
Eggs usually have a mild and savoury flavour profile.
If you run out of eggs, you can substitute mashed banana, applesauce, or aquafaba.
A popular and commonly found staple in many kitchens, the barbeque sauce is a must-have if you are organising a barbeque night. Its sweet, savoury, and rich texture makes it a match with all kinds of meat.
For grilled meats, barbeque sauce is often used to marinate, baste, or finish the glaze.
It’s also a dipping sauce that can be enjoyed with burgers, fries, and even barbequed vegetables.
The barbeque sauce is known for perfectly balancing sweet, tangy, and savoury notes, giving it a versatile and diverse application.
Common substitutes for barbeque sauce include Hoisin, teriyaki, plum, and mustard sauce.
Known for its warming and comforting flavour profile, pumpkin pie spice is an excellent way to add more flavour depth to your recipes.
It’s commonly used for baking and savoury dishes for its flavour depth and warming feel.
It has a warm, sweet, and complex flavour profile.
Combining cinnamon, nutmeg, ginger, allspice, and cloves can yield similar flavours to regular pumpkin spice.
To achieve the same taste profile and texture, it's essential to avoid picking substitute ingredients that are overpowering in flavour. Otherwise, they can spoil the dining experience. Make sure to experiment with the concentration to achieve the exact flavours you are aiming for.