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Common Ingredient Substitutions Guide

Oh Sh*t, I'm Out of . . . Don't Panic, Try These Substitutions Instead

We've all been there: you pull out the necessary ingredients for a recipe, only to discover that you ran out of (insert ingredient here). Rather than scrap the recipe altogether or make a desperate rush to the store, we'd like to think that with a little ingenuity and a sprinkling of know-how, frustration can be averted.

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Nicole-Perry Nicole-Perry 3 years
Apparently you can also sub dry vermouth 1:1 for a dry white wine to deglaze a pan and in a lot of other recipes with good results (the flavor profile is a bit different), though it may need to be cooked a bit longer if you're concerned with cooking off the alcohol. The benefit being that dry vermouth stays fresh a lot longer than white wine when opened (3-6 months if refrigerated vs a few days), and its helpful to have on hand for cocktails anyways. 
Nancy-Einhart Nancy-Einhart 3 years
This is great for those of us with small kitchens and cupboards too. I hate having to buy too much stuff.
RoaringSilence RoaringSilence 3 years
Oh that's awesome about the cake flour! It always seems really expensive to me. I'll make my own from now on!
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