Smart Substitutions: Meat, Poultry, Fish
you are having trouble locating veal, other mild tasting meats,
such as pork loin or chicken, may be used in its place. Cooking
times will be about the same.
Although pork loin and pork tenderloin are
different cuts of meat, they are quite similar and can often be
used interchangeably. However, because tenderloins are smaller,
they don't take as long to cook. Adjust the cooking time
In recipes calling for catfish fillets, it's
fine to use an equal amount of other mild white fish fillets, such
as tilapia or red snapper. The cooking times will be the same.
Meat labeled "beef for stew" is often the trimmings from cutting
steaks and roasts. As an alternative, you can also cut a chuck
roast into pieces.
For recipes calling for cooked chicken, use a
rotisserie chicken or turkey breast from the store.
Ground beef is classified according to fat
content. "Ground beef" is the least expensive and contains up to
30% fat. Flavorful "ground chuck" has 15-20% fat and is great for
hamburgers. "Ground round" and "ground sirloin" are the leanest
options with about 11% fat.
Prosciutto is an Italian air-dried and
salt-cured ham. If you have trouble finding it, very thinly sliced
deli ham may be used instead.
Some old-fashioned recipes call for salt pork, a
fatty, salt-preserved portion of pork belly. You can use bacon,
ham, or a ham hock in place of the salt pork.
If a meat or vegetable marinade calls for 1/2
cup wine and you don't have any, use 1/4 cup red or white wine
vinegar, 1/4 cup water and 1 tablespoon sugar.
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