Plain yogurt has a tendency to curdle when added to sauces containing tomato to prevent remove dish from heat before adding. Greek Yogurt: plain yogurt, strained if possible or sour cream. Substitute Brie, Camembert, Coulommiers, or other semi-soft cheese It will have a thin, whitish, rind that is edible. Chevraux in France) Substitute cream cheese, Boursin, or other soft, spreadable cheese.Īged: This is 'proper' goat cheese, almost always log-shaped and wrapped in paper. (Melon and Prosciutto) Substitutions for Dairy ProductsĬhevre or goat cheese: I use 2 types of goat cheese:Ĭreamy: This is a little carton of creamy goat cheese, 5oz (150 gr) Chavrie in U.S. Prosciutto: Same as for bacon when cooked consideration needs to be given to thickness in some dishes. Only other dry-cured hams will work in some dishes where it's the focus. Any dry-cured ham can replace Prosciutto - Serrano, Bayonne, etc.īacon: Use turkey bacon, ham or smoked turkey, Prosciutto or dry-cured ham Either can substitute for the other, or you could use a firm fish, such as halibut, cut into large pieces or cubes.īacon and Prosciutto are normally used as flavorings and, as such, are interchangeable. Turkey cutlets: chicken breasts or you can buy turkey tenderloin or breasts and slice / have it sliced thinlyįish: Any firm fish for any firm fish: salmon, tuna, swordfish, halibut are all interchangeable for cooking purposes.įor filets: sole, tilapia, catfish, walleye are interchangeable Pork: chicken breasts for pork chops chicken breasts or turkey tenderloin for pork tenderloin chicken, stir-fry beef or ground beef for stew, stir-fries ![]() Lamb: pork or veal chops for lamb chops pork, venison, or beef for stews Veal: Pork or lamb chops for veal chops turkey cutlets, pounded chicken breast or pork cutlets for veal cutlets thinly sliced beef for veal used in rolls Or even make large 'hamburger steaks' using ground beef wrapped with bacon strips If there is not a marinade you can use tenderloin, sirloin, or strip steaks. If there is a marinade you can use flank steak, top round or round, but the tougher cuts will need to be marinated longer. Steak: any cut for any cut with a few guidelines: ![]() When making burgers, the texture may be different. Ground beef: ground turkey, chicken, lamb or veal
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