may use dried herbs in place of fresh herbs, simply add about half
the amount of dried herbs as fresh (for example, 1 tablespoon
fresh herbs equals 1 to 1 - teaspoons dried). The flavor of dried
herbs is more concentrated so you don't need as much.
Blend 1 teaspoon dry mustard powder with 1
teaspoon white vinegar or water to use in place of 1 tablespoon
prepared yellow mustard.
If you don't have fresh ginger, use 1/8 teaspoon
ground ginger for each tablespoon fresh ginger called for in the
Two teaspoons dried Italian herb seasoning
equals 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil
leaves, and 1/2 teaspoon dried thyme leaves.
If a recipe calls for tarragon, it's fine to
substitute the same amount of basil. They both have a similar,
Parsnips are a root vegetable that looks like a
white carrot. Although parsnips are sweeter, it's fine to use an
equal amount of carrots in place of parsnips in recipes.
There are two varieties of parsley: flat-leaf
and curly. Flat-leaf is milder tasting than curly, but they may be
Dried sage comes in two forms: rubbed, which is
crumbled pieces of dried sage leaves, and ground, which is
powdery. They may be used interchangeably, but crush the rubbed
sage with your fingers to break up.
If a recipe calls for crystallized ginger,
substitute an equal amount of minced fresh ginger root or half the
amount of ground ginger.
Shallots look like small, torpedo-shaped red
onions. They have a mild onion flavor and can be eaten raw or
cooked. If you don't have shallots, use finely minced red or
To make your own version of Cajun or Creole
seasoning, combine equal parts paprika, ground black pepper,
garlic powder, dried oregano leaves and dried thyme leaves. It's
usually fairly spicy, so add cayenne to taste depending on how hot
you want to make it.
Although the flavor of different dried herbs
varies, most can be used interchangeably with each other. So don't
worry if you don't have dried basil, swap it out with dried
oregano, thyme or marjoram. The dish will still taste terrific.
It's fine to use 1/2 a sweet yellow onion in
place of 1 bunch of green onions (scallions) in recipes. It's a
good idea to sauté the onion in a little vegetable oil first to
eliminate any strong taste.
Some stew and soup recipes call for adding a bay
leaf to the liquid for flavor. But other hearty herbs work well
too try fresh rosemary or thyme sprigs. The flavor will be a
little different but still good.
Lemongrass is a long, reed-like herb used
extensively in Thai cooking. In place of 1 lemongrass stalk, use
the minced zest of 1 lemon and 1/8 teaspoon minced fresh ginger.
For each teaspoon of poultry seasoning called
for in a recipe, substitute 1/4 teaspoon dried thyme leaves and
3/4 teaspoon dried (rubbed) sage.
Generally, it's okay to use different hot fresh
chiles interchangeably in recipes. Depending on the variety, heat
levels vary so you may need more or less than the recipe calls
for. Jalapeños and serranos are the mildest (but still spicy);
habaneros are the hottest.