
Ask Spoonful: Substitution Fails
— By Spoonful Bloggers, University of Maine Cooperative Extension
We have all tried making swaps in the kitchen while cooking and baking, but not all of them have been successful. In this edition of Ask Spoonful, the UMaine Cooperative Extension food team shares some of their substitution fails.
Dietitian Mom: When Rebranding Goes Wrong – Alex Gayton
Being a dietitian and a mom, you would think I would know some tricks to handle a picky eater. But knowing what my little ones should be eating versus actually getting them to eat it? That’s something I’m still figuring out. Like many parents, I have found the wonderful world of parenting hacks on social media, and one of my favorites is that parenting is just one big rebranding game.
I’ve had some sneaky successes like adding sweet potato or pumpkin to pancakes or spinach to a blueberry banana smoothie, and I’ve had more than one fail. Take the time I added ground flax seed to my daughter’s oatmeal, thinking she wouldn’t taste it or really notice it because it was such a small amount. I was 100% wrong on that—she immediately asked me what the spots were in her oatmeal. In an attempt to rebrand this healthy item to be fun, I quickly said, “They’re like sprinkles but for your oatmeal!” She wasn’t impressed and proceeded to tell me she didn’t want sprinkles in her oatmeal and then had a meltdown because it wasn’t the same as usual. Turns out, some rebrands just don’t work, but I’ll keep trying!
The Great Tofu Mix-Up: Know Before You Blend – Alex Bosse
Not all tofu is created equal. When I first started using tofu, I read that adding it to smoothies was a great way to boost protein and make them creamier. So I tossed in some firm tofu and ended up with a clumpy, unappetizing mess. What I should have used was silken tofu instead. Silken tofu is smooth and delicate, perfect for blending into creamy textures in smoothies, dips, sauces, and desserts. Firm and extra-firm tofus, on the other hand, are pressed to remove moisture and have a crumbly and firm texture that’s better suited for stir-fries, baking, or grilling. When a recipe calls for silken tofu, it’s not just about softness, it’s about that custard-like consistency. Stick to the type of tofu a recipe calls for or risk an unexpected (and unsatisfying) surprise.
Teen Chef Mistake – Kathy Savoie
I had a favorite uncle when I was growing up, you know, the prankster type who always made everyone laugh. His favorite food was banana bread and ironically his nickname was Uncle Monk. I would make him our favorite family banana bread recipe on holidays and his birthday. I reached a point where I actually thought I knew the recipe by heart. Little did I know, as an aspiring teen chef, that baking soda and baking powder are not interchangeable in equal amounts. Our recipe called for 1 teaspoon baking soda and I mistakenly used 1 teaspoon baking powder instead. This mistake created a dense and unappetizing banana bread that ended up in the compost bin!
Later on in life, during a college Food Science course, I realized what had gone wrong. Although baking powder and baking soda are both leaveners…ingredients that make a recipe rise, they behave differently. Baking soda requires an acidic solution to kick off the chemical reaction that produces carbon dioxide. The carbon dioxide (a.k.a. air bubbles) create the lift in baked goods that make a desirable light texture and tenderness.
Baking powder, on the other hand, is different. It does not require the additional acid since it already has it in it. It is a complete mixture of both acidic and basic components to create carbon dioxide. You’ll usually see the term “double-acting” on the container of baking soda. This means it will react (create air bubbles) twice. The first reaction occurs when you mix the batter and it dissolves. The second reaction happens when the heat from the oven hits it.
If you are in a pinch, you can use the following substitution formula, but beware, the end results may not be a blue ribbon winner! You are better off sticking with the original leavener called for in a recipe, so go knock on your neighbor’s door to borrow some.
Substitution for 1 teaspoon baking soda = 1 tablespoon of baking powder
Substitution for 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar + 1/4 teaspoon cornstarch or tapioca starch
Tropical Mac and Cheese: Dairy Substitution Fail – Kate McCarty
I don’t make many substitution mistakes anymore because I’ve made so many while cooking throughout my life. I have learned the hard way that baking is pretty unforgiving when it comes to swaps (at least at my particular skill level) and that an ingredient is usually called for in a recipe to add crucial flavor or texture.
In particular, I often find myself without the right type of milk or cream that a recipe calls for. I’m not a big milk drinker, but I do always have half and half for my coffee—that’s a pretty safe swap in most cases. Once though, I was truly out of all dairy and turned to coconut milk to make boxed macaroni and cheese. The result was less rich than if I’d used dairy and a bit gritty. I’d have been better off using more butter and just skipping the milk altogether.
Now, there are plenty of savory dishes that call for coconut milk like curries and soups, so it can be used successfully. Just be sure to buy unsweetened coconut milk (definitely not coconut cream which is better suited for desserts and cocktails), shake the can well, and use full-fat coconut milk if the recipe calls for it.
Now if I am out of dairy, I reach for some sour cream or plain yogurt, as both can be diluted until pourable and used in place of milk. Yogurt and sour cream are interchangeable in baking recipes, and higher-fat dairy products can be created by adding a bit of butter to make up for the missing texture and flavor. And I’ll stick to using coconut milk in my favorite Thai curries.