Substitution dictionary
Check the selection criteria and adjustment points based on the actual recorded ingredients and substitute relationships in CookPagoda's public food.
Preparing substitute guides.
Replace an ingredient's role, not just its name
Start by identifying what the original ingredient does in this dish. Adding aroma and providing structure to a batter require different approaches to substitution.
Identify the role first
Butter adds fat and aroma to a stir-fry, but in creamed batters it also helps trap air. A substitution that works in one dish will not necessarily produce the same result in another.
Check: flavor, moisture, binding and structure →Compare what will change
Liquid ingredients change moisture, and seasoned ingredients change salt levels. Leave room to adjust instead of adding all the seasoning at once. For baking, prioritize substitution guidance tested for that particular recipe.
Check: moisture, salt, sweetness and texture →Read the linked dishes too
Candidate counts describe relationships recorded in public recipes. They are not successful cooking attempts or universal exchange ratios. Read the linked recipe and its substitution notes before using a candidate.
Check: recipe context and substitution notes →Reference on fats in baking: King Arthur Baking · Butter, oil and shortening