Lemon Zest, Lemon Juice, Horseradish, Mustard and Paprika Emergency Recipe Substitutions and Cooking Tips

Posted by | Posted in Cooking Tips | Posted on 29-07-2010-05-2008

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Lemon Zest, Lemon Juice, Horseradish, Mustard and Paprika Urgent situation Recipe Substitutions and Cooking Tips

It is fun to make recipes that have been in the family tree for ages and vintage cookbooks are also a fantastic source of hearty recipes. But, this can also mean needing an ingredient you house of safeguard’t stocked in your kitchen spice cabinet for ages! Meaningful an ingredients “equivalent” or substitution can save the day. Mom demystifies zest, horseradish, mustard and paprika and provides urgent situation substitutions for these ingredients.

Horseradish: Horseradish gives recipes a kick. It is the surprise ingredient in my grandmother’s crab dip. The taste is strong, sometimes described as tangy and hot, sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar and other flavors. 1 tablespoon fresh horseradish equals 2 tablespoons of bottled. Horseradish is also served alongside Prime Rib and other meats. You can also use instead 1 teaspoon of wasabe, or Japanese horseradish or a few drops of hot sauce. Keep in mind these substitutions are much hotter than horseradish so initiation with tiny amounts and change to taste.

Mustard: Mustard is another ingredient used in casseroles and dips to give recipes a kick. 1 teaspoon of dry mustard equals 1 tablespoon of prepared mustard. You can also initiation with 1 teaspoon of Dijon mustard and add more, adjusting to taste. Before chilies and peppers arrived from the New Planet, Europeans used mustard and horseradish to spice up dishes. Try adding a few drops of hot sauce or a dash of chili pepper if you don’t have any mustard.

Paprika: Paprika is made from sweet, mild red peppers and has a light, delicate taste. Its bright red color is also makes it a well loved embellishment. If your recipe calls for a dash of paprika on top, it is probably here more for coloring than for feeling. My grandmother’s hot dip calls for a sprinkle of paprika after baking. You can use instead a dash of chili powder for color instead. Chili powder has a smokier taste and is stronger so use thinly. Cayenne pepper is also red, but it is even hotter, so beware. Another selection is to decorate the top of your creation with something else, like powdered sage.

Lemon Zest or Citrus Juice: Lemons add zip or tartness to sauces and celebration dips. If your cottage backyard is out of lemons at the following, all is not lost. 1 teaspoon shredded lemon peel (zest) equals 1/2 teaspoon lemon wring or 2 tablespoons lemon juice. The juice of one lemon equals about 2-3 tablespoons. You can also use instead 3/4 cup lime juice for one cup of lemon juice. Or Use instead 1?2 cup vinegar for every cup of lemon juice.

Because these ingredients are mainly used as flavoring, feel free to experiment with uncommon spicy ingredients. For more of Mom’s cooking tips and apron humor visit her on the web at http://www.MomsRetro.com. Pleased cooking!

Laura Zinkan is a writer in California, she cooks up http://www.MomsRetro.com where you can find retro art and kitchen tips for busy cooks. She also cultivates a farming site at http://www.theGardenPages.com with plant profiles, growing tips about succulents and native plants. Or drop by the LA blog http://www.angelcityart.blogspot.com to impart her unique thought of California. Copyright 2009 by Laura Zinkan. Article may be reprinted if author credit is given with a website link. All rights modest.