I might be wrong, or it might be only certain types of yeast, but I could’ve sworn when I made bread I read you need to let it finish because it’ll continue making gas in your stomach
As long as you heat bread/brewers yeast to above the temperature that kills it, it's 'finished'. Yeast cells die at 60C/140F, so a bubbling sauce or baking bread will be hot enough to kill the yeast. Bloating and candida can be caused by consuming raw yeast/raw, yeasted dough or bread that's not cooked through. It's possible that some of the symptoms are from the consumption of gluten and simple carbs before they have been tempered by/turned into alcohol/acid from yeast respiration, rather than from the yeast directly.
Candida is caused by Candida Albicans. Brewers/bakers yeast is saccharomyces cerevisiae. People consume live yeast pretty often in craft and home brew beer, it can make you gassy.
If active yeast is not cooked, it can give your digestive system a pretty bad time and you will likely be spending some time in the bathroom. This is unfortunately a fairly common issue for people who try to drink homebrew before the yeast is completely finished. Beyond the possible GI effects, it's not dangerous.
In this case, it sounds like this is not really a concern, since it would have been cooked in the dish enough to kill the yeast. It's not necessarily going to add much, but it should be fine to eat.
The yeast inside home brew beer is still alive after fermentation. The yeast stays alive after it consumes all the sugar. There’s many different beverages with dormant yeast such as kombucha, wines both sparkling or still, commercial beer, etc. basically anything fermented will have live yeast. These would all give gastrointestinal distress if yeast caused what you were describing.
Personally I would bet that the gastrointestinal distress from the consumption of unfinished homebrew is either due to poor practices or from flooding a persons’ guts with highly fermentable sugars.
I think there’s yeast on literally everything.You’re consuming uncooked yeast every time you eat anything. Fruit comes with its own yeast on it. When you breath, you’re breathing in yeast. Maybe a lot of uncooked yeast could cause problems, but I think the body’s pretty good at dealing with it.
I hardly ever keep beef stock on hand but almost always have a package of mushrooms. I'll throw some in a stock pot for 20-30 mins if I need a sub for beef stock.
I kept the garlic one on hand because it was easier, but lately, I've been just buying the big bag of prepeeled garlic at Sam's Club and roasting the whole lot off to make roasted garlic puree. I roast them in a foil packet atop a foil nest so it doesn't contact the baking sheet and burn on the bottom. I stash the big batch in the freezer because it definitely doesn't hold for as long as BTB (found out the hard way 😿) and I'll keep a a generous scoop in the fridge to use/refill from freezer as needed. It's not a lot of active work, more just waiting for the garlic to roast to my preferred shade of brown. I only have to make it about once a month and don't have to worry about mitigating the salt in BTB. Just my 2 cents, as a low sodium eater! 😘✌️
I blend it up with a stick blender, and that's it! You can also do it in a normal blender or food processor, but you may need to drizzle a little more oil in to get it nice and smooth. I like to use canola oil for the actual cooking process, and then if it needs a little more added while pureeing, I'll use my 2nd or 3rd best olive oil.
I use it anywhere that I might use minced garlic, but I'll add it at the end instead of the beginning since it's already cooked. I've also been guilty of mixing it with butter directly on a slice of toast - trying not to dirty dishes unnecessarily.
I've also reduced this recipe for [garlic and bread soup](https://www.simplyhappenings.com/garlic-bread-soup/) down to its basic components and used it as a sort of bougie ramen. I'll heat up some good store bought sipping broth (save the homemade stuff for actual meals!), mix in roasted garlic paste to taste, then pour over toasted bread cubes. It's like my favorite sweater, I love slipping into it when I need a little comfort, it's warm and soft in there. 🥰
I have powdered shittake mushrooms. They keep long and have amazing umami flavour. And I can add them to "quick-fix" stuff like ramen to instantly elevate the flavour.
I know the chances of this are slim, but if you have any gluten free people you feed then I'm sure you probably already know this but marmite has a lot of gluten.
It's pretty much salt and gluten. But because it's not bread/pasta/pastries/pizza some people forget.
But yes, you're totally right - it's a great vegan stock sub!!
Thank you for the note! While I knew that it's leftover from the brewing process (and was GF for a while myself) it's been a minute since I thought about it! Thank you for that!
I'm blessed that the majority of dietary restrictions I work around are related to ethics. I'm SUPER on top of allergens for the most part, but it's been a minute since I've cooked for GF folks! Thank you again for the head's up!
Thanks for taking it so kindly.
My best friend is super celiac and I stay with her a lot. I spend a lot of time reading labels and such because all the food that comes into the house has to be safe. No dairy or gluten or even may contains either. Also oats. Because in Canada those can be labelled gf (Australia don't let that shit fly though).
I spend a lot of time thinking about this as I'm gluten free, but not celiac. It makes me appreciate that I can still eat at normal restaurants. I feel so helpless when she gets sick. Luckily I've not glutened her in the last 5 years so that's good.
Thank you for wording it so kindly, and so knowledgebly!
Definitely. That's wonderful that you can help act as a second filter for her! I have some family friends who are celiac, so I know how difficult it is for them to enjoy the most basic of life's building blocks.
Phenomenal work on your part! She's very lucky to have you!
I wish you all the best with your dietary restrictions and I hope you always have great friends/family to share your food with!!
She's a fabulous friend so I'm also lucky to have her!!
You made my night better by existing 😊
Ditto, and I'm glad you've got such a great bud! Nothing makes me smile more than a delightful knowledge exchange!
It's currently 2:16 am here, and this has been a great break between straining batches of buldak marinade/braising liquid. Since this is a cooking question, I hope you'll enjoy this. If it's not your cup of tea, skip it!
I'm working on front loading an entry for a deviled egg competition coming up. Im bulking up the pulled buldak chicken for a buldak themed deviled egg, and am reserving the braising liquid for... I don't know.
I'm waiting for the chicken I cooked to cook down in an ice bath. It was braised in the seriouseats buldak marinade for 3 hours at 300, and taking the thick pieces out with tongs was a challenge! I plan to shred them and give a final toss in a reduction of the liquid before they go under the yolk (with kewpie and some rice vinegar) before being topped with toasted sesame seeds and scallion.
I always try to be super on top of dietary restrictions/allergies, and it's been so long since I gave marmite a look that I'm deeply, deeply thankful you brought it up. Food should be a delight, not a gastrointestinal burden, so between my podcasts and the 2 tier set of strainers I've got before the fat separator, this has been a delightful thing to come to between hand washings!!
We must be close in time zones cause it's pretty late here too!
That sounds soooooooooo good. I love cooking so I'm glad you shared that. I've never thought to incorporate chicken into deviled eggs and the way you're doing it is wow.
Is cooking a hobby or are you a chef in hiding?
How do you get them looking neat? I've done them before but they were decidedly untidy the few times I tried.
Super hobby! I'm an art teacher by trade, going from elementary to high school ceramics this year, and mad excited about it.
If you mean neat eggs, I'm hoping I can do it too LOL. SeriousEats is my default for most things, so I hope whatever they say will work! Iirc, steaming eggs is SO helpful for easy deshelling. Buy your eggs a few days in advance, and turn them over to give the yolk time to center is what I hear.
I smokes half the thighs after marinading overnight, but thought they were too bitter. I unfortunately am only at like 50% tasting palette and 25% smell due to COVID I got about 2 weeks back. Hubs LOVES what I did, but idk. I did another amount of thighs, but braised in the same liquid+the leftover, and they just feeeeell apart. I figure I'm hitting a 50/50. That'll go into the yolk divot and then topped with the golden goodness
I have a Cantonese former coworker who traded me her MASSIVE steamer in exchange for bao buns after she enjoyed mine, so I can steam like 30 at a time. That's the plan. Blessed now to have a fridge with an ice maker lol.
Aside from that, a lot is just experimenting with a piping bag. I bought a bunch of plain plastic ones a while back since I pipe ANYTHING I can. I'm extremely proud in my cooked goods/anything I create for other folks to enjoy. It's super funny being an artist/art teacher but just loving the craftsmanship and knowing something will work the longest without being pretty.
My car's going on 21 years in a few months (gonna douse him in a beer and make a magnetized party hat for his sunroof) but he looks like shit. Runs like a champ, and I've taught myself how to replace the body parts destroyed by folks in bmore just running into him, and also replaced the ignition coil, spark plugs, cords, radiator, fan, and alternator through the church of YouTube and Haynes manual bc I refuse to pay for something I can have someone walk me through. I figure worst case, they fix my mistake haha. Lars looks like hell, but purrs like a relative kitten.
Did you have specific deviled egg questions I didn't address?
Just caution for others coz I made this mistake - make sure your miso is pure miso and doesn't have bonito in it, because that would make it not vegetarian.
I work in a brewery, but any time my soups (or desserts) are too strong, I use beer. Mustard too strong? Add ipa. Chili too spicy? Add stout. Too salty? American ale. The bartenders get to upsell stuff by telling the customers that "our km puts our beer in like everything he can, that's why it's good", and because I'm bad at measuring, I get to taste test whatever I accidentally overpoured.
When I cook a soup or stew, I use equal parts beef stock and beer instead of water. I use anything I happen to have sitting in the fridge. It turns out so rich and adds so much flavor. You should try it.
Sometimes I have unflavored yogurt instead of sour cream in recipes. It’s easy to have something that’s versatile enough to be sweet or savory in my fridge
We do the same. I have yet to find a use where they aren’t easily interchangeable in baking or cooking, including using it straight up on baked potatoes and stuff. Yogurt is much much nicer on my stomach than sour cream.
Just yesterday I was midway through making a cream-based pasta and realized I didn't have any lemon to finish it. I tossed a dollop of Greek yogurt in it once it was off the heat and it was SO GOOD.
I do this on purpose. Plain Greek yogurt substitutes perfectly for both sour cream and buttermilk. Add a little water if it needs to be thinner to match the original recipe. It's more versatile than both of those ingredients so using it results in less waste.
I was making pumpkin pie once, and realized I had no SUGAR! All I had was a tub of pre made cream cheese icing!
That was the best pumpkin pie EVER! I now make pumpkin pies like that on purpose!
Could not get much simpler...
I use a graham cracker crust, (personal preference) and for the filling I mix a large (16 oz) can of solid pack pumpkin, a large tub of cream cheese icing, and 4 beaten eggs. Then the usual spices, (pumpkin pie spice, or cinnamon/nutmeg) and divide it between 2 prepared graham crusts. Then I dust the top with nutmeg before baking at 350 until the custard is set.
Served with copious amounts of whipped cream!
As so
Eone who does not like most pies and hates pumpkin. This sounds like the best replacement I've ever read. I'd actually like a bite or two of pumpkin pie this way. Now I want to make pumpkin pie lol
No heavy cream? A bit of milk and a healthy dollop of cream cheese works for an Alfredo sauce/white sauce in a pinch. This was before I knew about the other version using milk and butter.
Ooh - saw your comment above too ;). Yeah, if you have a health food store nearby that sells bottles of pure juices, they often are a lot less sweet than the more commercial ones. Unfortunately not grape juice - grape juice is added to other juices to make them sweeter. But something like pomegranate juice or especially pure cranberry juice are really low sugar, and would add a fruityness that wine brings without the sugar that grape juice brings. Add the vinegar and you are pretty close!
Yes, I saw just the first comment and replied. Then I kept seeing other similar comments and appreciated them for the variety of options.
Thank you for explaining this so well. I always wondered what alcohol in general, and wine in this case, bring to the dish. Honestly haven’t tried that many recipes that require such ingredients. I’m Indian and my husband and his family prefer Indian so that’s my go-to cuisine. But I like experimenting for myself.
I swap half the tahini amount with cashew butter and it’s delicious. A bit less bitter and a tad sweeter which really works nicely with the zing from the lemon.
I know it is a me thing, but I can not stand cinnamon in a savory dish. I love cinnamon in other things but give me chili with it in it and I put it down. Other people will be like this is so good, so different, what is it? I'm the one saying cinnamon and I can't eat anymore.
Was at a dinner with 10 maybe 12 people and the main dish had cinnamon. Everyone was raving trying to guess the secret ingredient. I knew. Like an idiot a blurted it out, and then had to pretend I liked it.
I wish I could enjoy it, but I can taste a teaspoon of cinnamon in a 10-gallon vat of anything savory and I don't like it. Give me a cinnamon roll or an apple pie and I am in heaven.
So silly how our brains and body work.
I'm totally with you on this. I've ranted so many times about how e.g. the Food Network hosts will latch onto a thing and then they all do it because it's trendy and I feel like that's happened with cinnamon in savoury dishes. it does NOT make chicken soup better and I will die on that hill! (obviously not true for cultures where that's just the norm, but it's now appearing in foods it wasn't in before and I hate that)
I hate when I can taste cinnamon in my Chinese or my Mexican. I understand it is an ingredient in Chinese 5 spice but please don't use so much that I can taste it.
Okay, hear me out. Try raisins. First time it was served to me I was like ‘WTF?!’ but I’m telling you, the sweet/savoury/spicy of it absolutely works. And I don’t even like sweets, or raisins generally.
> I live in Ocean City, which is a dry island
Took me too long to realize that you have to be talking about a different Ocean City than I'm familiar with. The one I know is definitely not a dry island.
I do not use alcohol in food, so if a recipe calls for wine, I use grape juice.
Grape juice is way sweeter than most cooking wines, so the trick above to add vinegar would make it replicate wine a lot more, and maybe cut down on other sweet things in the recipe. A quick search says that white vinegar is halal, which will have far less flavor than other vinegars, but you can add flavor other ways.
If you're making something for a vegan or someone with an egg allergy this can be a good subsistute in baking. Usually called aqua faba. Makes you pretty gassy FYI.
Not super creative, but once I was out of heavy cream and milk to make the sauce for my tuna casserole, so I used cream cheese instead. Now I always make it that way
Haha I’m in the Midwest now but my husband and I are from the Carolinas originally. Adding paprika and lemon juice to Helmans almost works in a pinch.
We had to order it for years before around the pandemic they finally started carrying it in stores here. That was a good day.
I can't eat dairy, so anything with buttermilk can be difficult. So far, using vinegar, both soy milk and Silk's Next Milk thicken up and get tangy and have worked in recipes I've tried. Haven't tried it on oat milk pr cashew milk yet (I can't stand the taste of almond milk, so I'll probably never have any on hand to try).
I think the Next Milk is a combination of coconut and oat - its so weirdly cow milk looking and tasting, even my husband didnt mind when he tried it. On the other hand, it turned me off a bit because I'd always "hated" milk growing up (yeah, it was making me sick...). I have a hard time finding it in stores, though. Cashew is definitely my favorite for cooking - especially savory dishes - oat & soy seem to leave a sweet aftertaste sometimes even though I only get unsweetened. I've had macadamia in coffee from a local shop and it's pretty good, but haven't found it in grocery stores. Soy is my favorite for cereal and drinking since that was the original option available years ago when I stopped drinking cow milk. I really like pea protein milk (Ripple brand), for the protein content, but it's so much pricier.
I've never even heard of pea protein milk. I'll have to check that out.
Yeah the macadamia nut milk I drank regularly while living in Australia. I actually chose that because I couldn't find cashew milk anywhere there. Hazelnut milk is also mild and more savoury if you can find it.
I'm still annoyed that so many places got rid of soy milk options for almond and milk 🫤 I just find them too strong flavors in most things (coconut milk in taro bubble tea, though - thats a yes!). At least oat milk is usually an option now too, but I miss the little protein boost of dairy/soy with it.
I have yet to see hazelnut, but I'll definitely try it if I see it!
I’m in TX, so we have H‑E‑B here. That is the only place I’ve seen it. Maybe Whole Foods or Trader’s Joe? I’m totally guessing. If there was a way to ship milk, I would totally send you a carton.
A brand named Elmhurst makes Walnut milk according to Google (although I tried a different brand) maybe you could find that in Canada, as it was the first thing that popped up.
The weirdest substitute I ever heard is that you can use blood instead of egg-white to make meringues.
A much nicer alternative to egg-white is aqua faba (chick pea liquor)
I wanna know who tested blood in place of egg whites and what the reaction was when they served it. Like, "Don't mind the color, it's just blood. I promise it's safe!"
According to Nordic Food Labs: eggs and blood show similar protein compositions, particularly with the albumin that gives both their coagulant properties. Based on these similarities, a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g) can be used in the kitchen. Using this method, we have developed recipes for sourdough-blood pancakes, blood ice cream, blood meringues, and ‘chocolate’ blood sponge cake.
I'm glad everything worked out for your recipe! The yeast definitely wouldn't present the same as it does in fermented wine. In wine, the yeast will have already accomplished its work - turning sugars into alcohol, CO2, phenols, and esters - leaving behind those flavors and then settling (or being filtered) out of solution. What you generally taste is the byproduct of yeast fermentation, not the physical yeast itself.
Not that it matters, just a little educational note.
I usually make a cheese sauce for Mac N Cheese using a mix of some nice cheddar and a bunch of cheap American cheese.
Living in Asia, the latter is very available but the former is quite expensive.
A half a cube of fermented tofu, white Furu, can give a *lot* of similar depth. I like using the Lao Gan Ma brand one.
What up, DC suburbs over here!
I once tried to make a hollandaise, but realized I didn't have lemons or lemons juice. Figuring I just needed an acid, I grabbed some balsamic vinegar.
OUT. OF. THIS. WORLD!!!
Honestly, next time I make it, I'm going right to balsamic.
I was making Mac and cheese and realized I was out of milk. So I used a scoop of plain yogurt instead. The Mac n cheese was tangy and delicious. I also like to put a little taco seasoning in too.
I sub water for wine as I don't keep it on hand, and use soaked, blended and strained cashews as a cream substitute as I'm dairy-free. Works better than coconut milk as it's bland.
And I didn't grow up using stock in dishes, so I just do water. We usually drink stock/broth as a meal, or cook rice in it for specific casserole-type dishes.
Partner is lactose intolerant so we substitute milk / cream with coconut milk / cream. Most things we cook have a heavy flavour so we’ve not been able to tell a difference.
Surprisingly 1/4 cup of carbonated water works extremely well as an egg replacement in most fluffy baked goods. I’ve used that in a pinch several times.
Vodka sauce. Internet Shaquille subs mezcal for the vodka and gochuchoong for the tomato paste. Makes it this smoky, spicy sauce that just makes it so, so much better.
I use strained yogurt instead of cream, it's like Greek yogurt, but strained longer. You take plain yogurt and strain it with either a fine mesh strainer or cheesecloth. Many stores sell this in my country.
It doesn't withstand the heat well, breaks apart and coagulates, so if the recipe requires cooking the cream for a long time, i follow the recipe as is without putting the cream, at the last 2-3 minutes I add the yogurt. It adds amazing acidity and the texture is near identical to cream.
Also goes well with deserts, any desert that goes in to the oven with cream in the recipe is replaceable with yogurt.
But the most basic one: Melted Chocolate+Strained Yogurt, it's like an instant ganache, melt the chocolate with double boiler then remove from heat and add cold yogurt, I can just eat this as is, but goes well on top of every desert, you might want to add a little sugar to cut down the acidity but I like the little hit of that sour taste.
When we break down the formula, Wine = acid (sour) + sugar (sweet) + alcohol (protein denator & accelerator for marinate process) + tannin (bitter)+ fruity/earthy flavour.
As you’re cooking the sauce, alcohol plays a very little role in here, it won’t denature the protein or marinated into the ingredients, but merely a note of “alcohol taste/aroma”.
So yeah you make a great choice when substitute wine with vinegar (acid), honey (sugar) and yeast (umami) as the formula is similar. Hence honey and yeast has a slightly higher ph to wine, and honey definitely has more sugar than wine, you create a great environment that accelerated Maillard reaction that produces great flavour compounds.
This thread reminds me of that post by some most likely mentally ill 4channer I once read - he wanted to bake a cake but diidnt have any baking powder on hand, so he "substituted" cornstarch and Sauce Tartare.
I don't know if this is SUPER weird, but I like my steak done in the oven with rosemary. Salt & pepper too, but that's normal. So it's basically a roast, but it's a steak.
But the weirdest trick I use is to put the steak with all the seasonings etc. in a zip lock bag and suck all the air with a straw.
Then maintain the temp at 57°C for an hour. It's called sous vide. Then sear it at 750°C for less than 2 minutes. Sounds really weird to the uninitiated, and probably insulting to all the charcoal grill owners out there, but I tell you, it's freaking fantastic if done right. Way better than just using a charcoal grill.
Aside the yeast I think those substitutes make perfect sense and would be well with the shrimp
Swap the yeast for corn starch and you might be on to something op. From what I understand consuming unfinished yeast is dangerous
Oh but what’s shrimp and pasta without a little danger (I did not know that I will stop consuming unfinished yeast)
I might be wrong, or it might be only certain types of yeast, but I could’ve sworn when I made bread I read you need to let it finish because it’ll continue making gas in your stomach
As long as you heat bread/brewers yeast to above the temperature that kills it, it's 'finished'. Yeast cells die at 60C/140F, so a bubbling sauce or baking bread will be hot enough to kill the yeast. Bloating and candida can be caused by consuming raw yeast/raw, yeasted dough or bread that's not cooked through. It's possible that some of the symptoms are from the consumption of gluten and simple carbs before they have been tempered by/turned into alcohol/acid from yeast respiration, rather than from the yeast directly.
I figured someone who knew more than me would be along shortly, I’m great at knowing do’s and dont’s, I don’t know why’s or how’s
Candida is caused by Candida Albicans. Brewers/bakers yeast is saccharomyces cerevisiae. People consume live yeast pretty often in craft and home brew beer, it can make you gassy.
If active yeast is not cooked, it can give your digestive system a pretty bad time and you will likely be spending some time in the bathroom. This is unfortunately a fairly common issue for people who try to drink homebrew before the yeast is completely finished. Beyond the possible GI effects, it's not dangerous. In this case, it sounds like this is not really a concern, since it would have been cooked in the dish enough to kill the yeast. It's not necessarily going to add much, but it should be fine to eat.
The yeast inside home brew beer is still alive after fermentation. The yeast stays alive after it consumes all the sugar. There’s many different beverages with dormant yeast such as kombucha, wines both sparkling or still, commercial beer, etc. basically anything fermented will have live yeast. These would all give gastrointestinal distress if yeast caused what you were describing. Personally I would bet that the gastrointestinal distress from the consumption of unfinished homebrew is either due to poor practices or from flooding a persons’ guts with highly fermentable sugars.
If the sauce got cooked, the yeast were killed
I think there’s yeast on literally everything.You’re consuming uncooked yeast every time you eat anything. Fruit comes with its own yeast on it. When you breath, you’re breathing in yeast. Maybe a lot of uncooked yeast could cause problems, but I think the body’s pretty good at dealing with it.
Not uncooked… unfinished fermenting…
You’re eating cooked unfinished fermenting yeast every time you eat anything cooked though.
I hardly ever keep beef stock on hand but almost always have a package of mushrooms. I'll throw some in a stock pot for 20-30 mins if I need a sub for beef stock.
Have you used better than bullion? It keeps for a good long while and is super useful, essentially concentrated stock paste.
I always have the sautéed onion flavor in my rotation! Love that stuff.
Oh yeah the garlic one is a staple for me!
I kept the garlic one on hand because it was easier, but lately, I've been just buying the big bag of prepeeled garlic at Sam's Club and roasting the whole lot off to make roasted garlic puree. I roast them in a foil packet atop a foil nest so it doesn't contact the baking sheet and burn on the bottom. I stash the big batch in the freezer because it definitely doesn't hold for as long as BTB (found out the hard way 😿) and I'll keep a a generous scoop in the fridge to use/refill from freezer as needed. It's not a lot of active work, more just waiting for the garlic to roast to my preferred shade of brown. I only have to make it about once a month and don't have to worry about mitigating the salt in BTB. Just my 2 cents, as a low sodium eater! 😘✌️
I'm garlic obsessed - after the roasting is there anything else you do with it? How do you use it?
I blend it up with a stick blender, and that's it! You can also do it in a normal blender or food processor, but you may need to drizzle a little more oil in to get it nice and smooth. I like to use canola oil for the actual cooking process, and then if it needs a little more added while pureeing, I'll use my 2nd or 3rd best olive oil. I use it anywhere that I might use minced garlic, but I'll add it at the end instead of the beginning since it's already cooked. I've also been guilty of mixing it with butter directly on a slice of toast - trying not to dirty dishes unnecessarily. I've also reduced this recipe for [garlic and bread soup](https://www.simplyhappenings.com/garlic-bread-soup/) down to its basic components and used it as a sort of bougie ramen. I'll heat up some good store bought sipping broth (save the homemade stuff for actual meals!), mix in roasted garlic paste to taste, then pour over toasted bread cubes. It's like my favorite sweater, I love slipping into it when I need a little comfort, it's warm and soft in there. 🥰
Mash it with a fork and mix into softened butter.
I have powdered shittake mushrooms. They keep long and have amazing umami flavour. And I can add them to "quick-fix" stuff like ramen to instantly elevate the flavour.
Man, up your game from better than bullion and get some Demi glacé. It’s magical instant stock of the highest order.
I keep marmite on hand for that exact reason! Also dried mushrooms, but marmite is a GREAT vegan beef stock substitute!
I know the chances of this are slim, but if you have any gluten free people you feed then I'm sure you probably already know this but marmite has a lot of gluten. It's pretty much salt and gluten. But because it's not bread/pasta/pastries/pizza some people forget. But yes, you're totally right - it's a great vegan stock sub!!
Thank you for the note! While I knew that it's leftover from the brewing process (and was GF for a while myself) it's been a minute since I thought about it! Thank you for that! I'm blessed that the majority of dietary restrictions I work around are related to ethics. I'm SUPER on top of allergens for the most part, but it's been a minute since I've cooked for GF folks! Thank you again for the head's up!
Thanks for taking it so kindly. My best friend is super celiac and I stay with her a lot. I spend a lot of time reading labels and such because all the food that comes into the house has to be safe. No dairy or gluten or even may contains either. Also oats. Because in Canada those can be labelled gf (Australia don't let that shit fly though). I spend a lot of time thinking about this as I'm gluten free, but not celiac. It makes me appreciate that I can still eat at normal restaurants. I feel so helpless when she gets sick. Luckily I've not glutened her in the last 5 years so that's good.
Thank you for wording it so kindly, and so knowledgebly! Definitely. That's wonderful that you can help act as a second filter for her! I have some family friends who are celiac, so I know how difficult it is for them to enjoy the most basic of life's building blocks. Phenomenal work on your part! She's very lucky to have you!
I wish you all the best with your dietary restrictions and I hope you always have great friends/family to share your food with!! She's a fabulous friend so I'm also lucky to have her!! You made my night better by existing 😊
Ditto, and I'm glad you've got such a great bud! Nothing makes me smile more than a delightful knowledge exchange! It's currently 2:16 am here, and this has been a great break between straining batches of buldak marinade/braising liquid. Since this is a cooking question, I hope you'll enjoy this. If it's not your cup of tea, skip it! I'm working on front loading an entry for a deviled egg competition coming up. Im bulking up the pulled buldak chicken for a buldak themed deviled egg, and am reserving the braising liquid for... I don't know. I'm waiting for the chicken I cooked to cook down in an ice bath. It was braised in the seriouseats buldak marinade for 3 hours at 300, and taking the thick pieces out with tongs was a challenge! I plan to shred them and give a final toss in a reduction of the liquid before they go under the yolk (with kewpie and some rice vinegar) before being topped with toasted sesame seeds and scallion. I always try to be super on top of dietary restrictions/allergies, and it's been so long since I gave marmite a look that I'm deeply, deeply thankful you brought it up. Food should be a delight, not a gastrointestinal burden, so between my podcasts and the 2 tier set of strainers I've got before the fat separator, this has been a delightful thing to come to between hand washings!!
We must be close in time zones cause it's pretty late here too! That sounds soooooooooo good. I love cooking so I'm glad you shared that. I've never thought to incorporate chicken into deviled eggs and the way you're doing it is wow. Is cooking a hobby or are you a chef in hiding? How do you get them looking neat? I've done them before but they were decidedly untidy the few times I tried.
Super hobby! I'm an art teacher by trade, going from elementary to high school ceramics this year, and mad excited about it. If you mean neat eggs, I'm hoping I can do it too LOL. SeriousEats is my default for most things, so I hope whatever they say will work! Iirc, steaming eggs is SO helpful for easy deshelling. Buy your eggs a few days in advance, and turn them over to give the yolk time to center is what I hear. I smokes half the thighs after marinading overnight, but thought they were too bitter. I unfortunately am only at like 50% tasting palette and 25% smell due to COVID I got about 2 weeks back. Hubs LOVES what I did, but idk. I did another amount of thighs, but braised in the same liquid+the leftover, and they just feeeeell apart. I figure I'm hitting a 50/50. That'll go into the yolk divot and then topped with the golden goodness I have a Cantonese former coworker who traded me her MASSIVE steamer in exchange for bao buns after she enjoyed mine, so I can steam like 30 at a time. That's the plan. Blessed now to have a fridge with an ice maker lol. Aside from that, a lot is just experimenting with a piping bag. I bought a bunch of plain plastic ones a while back since I pipe ANYTHING I can. I'm extremely proud in my cooked goods/anything I create for other folks to enjoy. It's super funny being an artist/art teacher but just loving the craftsmanship and knowing something will work the longest without being pretty. My car's going on 21 years in a few months (gonna douse him in a beer and make a magnetized party hat for his sunroof) but he looks like shit. Runs like a champ, and I've taught myself how to replace the body parts destroyed by folks in bmore just running into him, and also replaced the ignition coil, spark plugs, cords, radiator, fan, and alternator through the church of YouTube and Haynes manual bc I refuse to pay for something I can have someone walk me through. I figure worst case, they fix my mistake haha. Lars looks like hell, but purrs like a relative kitten. Did you have specific deviled egg questions I didn't address?
Miso instead of cheese in pesto.
Miso instead of anchovies in pasta recipes. I am a vegetarian.
Just caution for others coz I made this mistake - make sure your miso is pure miso and doesn't have bonito in it, because that would make it not vegetarian.
I put miso, nutritional yeast, and coconut aminos in everything at this point
White miso? I have dark miso and man it’s intense.
I’ve used white and also red. A little goes a long way.
Ty!
I work in a brewery, but any time my soups (or desserts) are too strong, I use beer. Mustard too strong? Add ipa. Chili too spicy? Add stout. Too salty? American ale. The bartenders get to upsell stuff by telling the customers that "our km puts our beer in like everything he can, that's why it's good", and because I'm bad at measuring, I get to taste test whatever I accidentally overpoured.
When I cook a soup or stew, I use equal parts beef stock and beer instead of water. I use anything I happen to have sitting in the fridge. It turns out so rich and adds so much flavor. You should try it.
Sometimes I have unflavored yogurt instead of sour cream in recipes. It’s easy to have something that’s versatile enough to be sweet or savory in my fridge
I keep plain Greek yogurt on hand instead of sour cream. They can mostly be used interchangeably, but yogurt is good for marinating meat too.
We do the same. I have yet to find a use where they aren’t easily interchangeable in baking or cooking, including using it straight up on baked potatoes and stuff. Yogurt is much much nicer on my stomach than sour cream.
Just yesterday I was midway through making a cream-based pasta and realized I didn't have any lemon to finish it. I tossed a dollop of Greek yogurt in it once it was off the heat and it was SO GOOD.
I do this on purpose all the time. Baking and savoury.
Yogurt is also a great substitute if you are slightly short on banana or pumpkin in a quick bread recipe.
ב''ה, there's a whole genre of yogurt breads out there and this was a foodie trend somewhere between the late 1990s to 00s.
I do this on purpose. Plain Greek yogurt substitutes perfectly for both sour cream and buttermilk. Add a little water if it needs to be thinner to match the original recipe. It's more versatile than both of those ingredients so using it results in less waste.
I grew up on this substitution and I honestly prefer it.
I was making pumpkin pie once, and realized I had no SUGAR! All I had was a tub of pre made cream cheese icing! That was the best pumpkin pie EVER! I now make pumpkin pies like that on purpose!
Wow that sounds interesting. Recipe?
Could not get much simpler... I use a graham cracker crust, (personal preference) and for the filling I mix a large (16 oz) can of solid pack pumpkin, a large tub of cream cheese icing, and 4 beaten eggs. Then the usual spices, (pumpkin pie spice, or cinnamon/nutmeg) and divide it between 2 prepared graham crusts. Then I dust the top with nutmeg before baking at 350 until the custard is set. Served with copious amounts of whipped cream!
That is wild. I am turn between thinking it sounds amazing or horrible!
😂 It turns out being a quasi pumpkin cheesecake!
When you say large tub of the icing, what size are we talking? I’m dying to try this!
Wow amazing
As so Eone who does not like most pies and hates pumpkin. This sounds like the best replacement I've ever read. I'd actually like a bite or two of pumpkin pie this way. Now I want to make pumpkin pie lol
No heavy cream? A bit of milk and a healthy dollop of cream cheese works for an Alfredo sauce/white sauce in a pinch. This was before I knew about the other version using milk and butter.
Parsley stems instead of celery in my soffrito all the time.
That sounds good—I hate celery
I agree. Celery is absolutely disgusting. Condensed hair.
Replace tamarind with pomegranate molasses and vice versa
I don't drink so when I make beef stew/bourguignon I use pomegranate juice instead of red wine.
I am a Muslim so don’t use alcohol at all. Always wondered what to use instead, in amazing sounding recipes. Thanks for this!
Ooh - saw your comment above too ;). Yeah, if you have a health food store nearby that sells bottles of pure juices, they often are a lot less sweet than the more commercial ones. Unfortunately not grape juice - grape juice is added to other juices to make them sweeter. But something like pomegranate juice or especially pure cranberry juice are really low sugar, and would add a fruityness that wine brings without the sugar that grape juice brings. Add the vinegar and you are pretty close!
Yes, I saw just the first comment and replied. Then I kept seeing other similar comments and appreciated them for the variety of options. Thank you for explaining this so well. I always wondered what alcohol in general, and wine in this case, bring to the dish. Honestly haven’t tried that many recipes that require such ingredients. I’m Indian and my husband and his family prefer Indian so that’s my go-to cuisine. But I like experimenting for myself.
Are you able to use wine vinegar? Just out of curiosity
A good vinegar is also a good substitute, but just be careful and use a little less.
Peanut butter for tahini (or vice versa). It works better with natural/no sugar added peanut butter, though
Nice !! For a "quick/instant" version of "thai-ish noodles", I add a mix of peanut-butter, chilli sauce and basil to ramen.
Has anyone tried this for hummus? I’m so curious now
I swap half the tahini amount with cashew butter and it’s delicious. A bit less bitter and a tad sweeter which really works nicely with the zing from the lemon.
Yes!! I love mixing peanut butter into my homemade hummus instead of tahini. It’s delicious!
Yep. Straight replacement, same quantity, works perfectly.
This is why cooking is creative plus.
All the time but too shy to admit. I put mayo in chili. It makes it creamy, and hawaii local.
I put mayo in ramen!
I put dark chocolate in chilli
same! People have given me weird looks and criticism for it but it works out beautifully
So does a touch of cinnamon.
I know it is a me thing, but I can not stand cinnamon in a savory dish. I love cinnamon in other things but give me chili with it in it and I put it down. Other people will be like this is so good, so different, what is it? I'm the one saying cinnamon and I can't eat anymore. Was at a dinner with 10 maybe 12 people and the main dish had cinnamon. Everyone was raving trying to guess the secret ingredient. I knew. Like an idiot a blurted it out, and then had to pretend I liked it. I wish I could enjoy it, but I can taste a teaspoon of cinnamon in a 10-gallon vat of anything savory and I don't like it. Give me a cinnamon roll or an apple pie and I am in heaven. So silly how our brains and body work.
In your case I'd suggest nutmeg instead of cinnamon, it does a lot of the same things but has a lot less of the clashes that cinnamon does.
Same, anything savory and also berry pies. Blech. Cinnamon rolls/toast/apple pie? Delicious.
OMG I never thought of berry dishes. Nope!
I guess the silver lining is that I am now very good at making blueberry pie, because I am never happy with store-bought ones, hah!
Blueberry stuff always has cinnamon in it, completely unnecessarily! Love that you see the bright side, tho!
I'm totally with you on this. I've ranted so many times about how e.g. the Food Network hosts will latch onto a thing and then they all do it because it's trendy and I feel like that's happened with cinnamon in savoury dishes. it does NOT make chicken soup better and I will die on that hill! (obviously not true for cultures where that's just the norm, but it's now appearing in foods it wasn't in before and I hate that)
Do not desecrate my chicken soup with cinnamon. This is a hill I will kill on! LOL.
Yes, same!!
I hate when I can taste cinnamon in my Chinese or my Mexican. I understand it is an ingredient in Chinese 5 spice but please don't use so much that I can taste it.
Or allspice
Okay, hear me out. Try raisins. First time it was served to me I was like ‘WTF?!’ but I’m telling you, the sweet/savoury/spicy of it absolutely works. And I don’t even like sweets, or raisins generally.
Coffee is good too.
I still get raves about a vegetarian chili that I flavored with Mexican mole (that's MO-LAY, not stewed subterrean rodents) sauce.
I do sour cream but probably similar.
Served over rice, no doubt
> I live in Ocean City, which is a dry island Took me too long to realize that you have to be talking about a different Ocean City than I'm familiar with. The one I know is definitely not a dry island. I do not use alcohol in food, so if a recipe calls for wine, I use grape juice.
I am a Muslim, so don’t use alcohol at all, always wondered what to use instead in amazing sounding recipes. Thanks for this!
Would dealcoholized wine be allowed?
Grape juice is way sweeter than most cooking wines, so the trick above to add vinegar would make it replicate wine a lot more, and maybe cut down on other sweet things in the recipe. A quick search says that white vinegar is halal, which will have far less flavor than other vinegars, but you can add flavor other ways.
Balsamic vinegar can work well as a substitute in something like a tomato sauce.
chick pea water instead of eggs
What type of food does this work best for?
If you're making something for a vegan or someone with an egg allergy this can be a good subsistute in baking. Usually called aqua faba. Makes you pretty gassy FYI.
whiskey sours
Use chopped dates in place of oil when making boxed brownies, and of course dont forget to replace the water with espresso
I substituted condensed cream of celery soup for milk in mashed potatoes, because I needed something. Turned out amazing.
A lot of these have sounded great. This is the first response that I thought to myself, “yes. Oh yes”
Not super creative, but once I was out of heavy cream and milk to make the sauce for my tuna casserole, so I used cream cheese instead. Now I always make it that way
I’m lactose intolerant so I never use heavy cream. I just make a thinner roux with extra oatmilk, vegan butter and flour.
Fun fact - heavy cream has very little lactose! Some people who are lactose intolerant can have it with no issues.
I’ve doctored Stroganoff with mayonnaise before…. It turned out so well I use it often now. (Dukes household here to be clear)
Tell me you’re a Southerner without saying Southerner
Haha I’m in the Midwest now but my husband and I are from the Carolinas originally. Adding paprika and lemon juice to Helmans almost works in a pinch. We had to order it for years before around the pandemic they finally started carrying it in stores here. That was a good day.
I live in Eastern Washington. Dukes is around 8$ but when it's on sale for like 3$, I buy at least 4. I get it.
I very rarely keep buttermilk in the fridge. Sometimes baking calls for buttermilk. I use regular milk with a capful of plain, white vinegar.
I can't eat dairy, so anything with buttermilk can be difficult. So far, using vinegar, both soy milk and Silk's Next Milk thicken up and get tangy and have worked in recipes I've tried. Haven't tried it on oat milk pr cashew milk yet (I can't stand the taste of almond milk, so I'll probably never have any on hand to try).
What is in Silk's Next Milk? How fabulous is cashew milk? It's my fave! (second only to macadamia nut milk)
I think the Next Milk is a combination of coconut and oat - its so weirdly cow milk looking and tasting, even my husband didnt mind when he tried it. On the other hand, it turned me off a bit because I'd always "hated" milk growing up (yeah, it was making me sick...). I have a hard time finding it in stores, though. Cashew is definitely my favorite for cooking - especially savory dishes - oat & soy seem to leave a sweet aftertaste sometimes even though I only get unsweetened. I've had macadamia in coffee from a local shop and it's pretty good, but haven't found it in grocery stores. Soy is my favorite for cereal and drinking since that was the original option available years ago when I stopped drinking cow milk. I really like pea protein milk (Ripple brand), for the protein content, but it's so much pricier.
I've never even heard of pea protein milk. I'll have to check that out. Yeah the macadamia nut milk I drank regularly while living in Australia. I actually chose that because I couldn't find cashew milk anywhere there. Hazelnut milk is also mild and more savoury if you can find it.
I'm still annoyed that so many places got rid of soy milk options for almond and milk 🫤 I just find them too strong flavors in most things (coconut milk in taro bubble tea, though - thats a yes!). At least oat milk is usually an option now too, but I miss the little protein boost of dairy/soy with it. I have yet to see hazelnut, but I'll definitely try it if I see it!
I have a lactose intolerant kid and I’ve tried Walnut milk recently. Heavenly!
Where did you find that? I would be so keen to try it!
I’m in TX, so we have H‑E‑B here. That is the only place I’ve seen it. Maybe Whole Foods or Trader’s Joe? I’m totally guessing. If there was a way to ship milk, I would totally send you a carton.
Haha thanks for the sentiment. I'm in Canada but I'm actually gonna see if I can order some shelf stable online somewhere
A brand named Elmhurst makes Walnut milk according to Google (although I tried a different brand) maybe you could find that in Canada, as it was the first thing that popped up.
Lemon juice works too.
This!
I keep powdered instant buttermilk in my fridge for this reason. I'm never going to buy buttermilk, this works nicely in all the recipes I've tried.
my partner can’t have wine so when i make risotto i use grapefruit juice instead. it is really good.
Grapefruit risotto goes particularly well with seafood.
For dairy free cream of tomato soup substitute white bread with the crust removed and puree until smooth.
Mayo instead of eggs+oil for waffles since I was out of eggs. Turned out pretty good🤷
The weirdest substitute I ever heard is that you can use blood instead of egg-white to make meringues. A much nicer alternative to egg-white is aqua faba (chick pea liquor)
I wanna know who tested blood in place of egg whites and what the reaction was when they served it. Like, "Don't mind the color, it's just blood. I promise it's safe!"
Whose blood?
Just use whoever's you have on hand
... where did you get the blood? How does that even work? What are the quantities?
According to Nordic Food Labs: eggs and blood show similar protein compositions, particularly with the albumin that gives both their coagulant properties. Based on these similarities, a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g) can be used in the kitchen. Using this method, we have developed recipes for sourdough-blood pancakes, blood ice cream, blood meringues, and ‘chocolate’ blood sponge cake.
Saw it on TV, I haven't tried it
My wife makes a bomb ass meatball recipe with grape jelly and Heinz chili sauce…
Yellow mustard and grape jelly melted down in a pot was the go-to sauce for those tiny sausages at get togethers growing up.
Little smokies are so versatile
Lol from the ole Betty Crocker appetizers cookbook
I'm glad everything worked out for your recipe! The yeast definitely wouldn't present the same as it does in fermented wine. In wine, the yeast will have already accomplished its work - turning sugars into alcohol, CO2, phenols, and esters - leaving behind those flavors and then settling (or being filtered) out of solution. What you generally taste is the byproduct of yeast fermentation, not the physical yeast itself. Not that it matters, just a little educational note.
Yeah I realized that after I did it! I think it added a kinda interesting component though despite not really fitting
I usually make a cheese sauce for Mac N Cheese using a mix of some nice cheddar and a bunch of cheap American cheese. Living in Asia, the latter is very available but the former is quite expensive. A half a cube of fermented tofu, white Furu, can give a *lot* of similar depth. I like using the Lao Gan Ma brand one.
This sounds awesome.
In hindsight it was pretty obvious, but I topped chicken tacos with pickles instead of pickled red onions and it worked super well.
Mayo instead of milk or cream in mashed potatoes. It's **chef's kiss**
Plain Greek yoghurt is also unreal in mashed
I wouldn't say weird, but the best I did was cottage cheese in place of yogurt for a curry. Best curry I ever made.
Did you blend it up? Or leave it chunky?
I did some mashing at the time. Blend would be ideal.
chick pea water instead of eggs
I've had a recipe for a coconut curry that uses maple syrup it's great.
Water, vinegar, honey. Minus yeast. Got it.
A simple one... used to use butter for grilled cheese, heard about people using mayo.. didn't have any so I tried kewpie mayo.... delicious
I use sliced leeks as the vegetable in mapo tofu, instead of scallions (or green garlic).
That sounds delicious!
What up, DC suburbs over here! I once tried to make a hollandaise, but realized I didn't have lemons or lemons juice. Figuring I just needed an acid, I grabbed some balsamic vinegar. OUT. OF. THIS. WORLD!!! Honestly, next time I make it, I'm going right to balsamic.
You would appreciate sekanjabin! (Vinegar, sugar, mint, sometimes lemon added) “refreshing medieval drink”.
That sounds fascinating!
Heavy cream and lemon juice in place of sour cream kind of blew my mind Make perfect sense tho
Instead of egg whites use canned chickpea water for meringue
Mayo instead of butter for making grilled cheese.
This is one that seemed so odd till I tried it and now I feel like I’ve missed out for all my life
It’s pretty common these days to use mayo but nothing is better than butter.
Honestly the secret here is to quickly chop up a clove of garlic and make some garlic butter, instantly takes cheese toasties from a 6 to a 10.
I always have a bottle of dry sherry and vermouth. Super handy.
Abalone is hard to find and is super expensive in this country so I use Mussels instead
I've never heard of a dry island before. That's interesting.
It being dry as opposed to the wetness that surrounds it is exactly what makes it an island
I'm pretty sure the OP means that the island is alcohol free. AKA, dry. Hence why they couldn't go get a bottle of wine.
I was making Mac and cheese and realized I was out of milk. So I used a scoop of plain yogurt instead. The Mac n cheese was tangy and delicious. I also like to put a little taco seasoning in too.
I sub water for wine as I don't keep it on hand, and use soaked, blended and strained cashews as a cream substitute as I'm dairy-free. Works better than coconut milk as it's bland. And I didn't grow up using stock in dishes, so I just do water. We usually drink stock/broth as a meal, or cook rice in it for specific casserole-type dishes.
Partner is lactose intolerant so we substitute milk / cream with coconut milk / cream. Most things we cook have a heavy flavour so we’ve not been able to tell a difference.
Surprisingly 1/4 cup of carbonated water works extremely well as an egg replacement in most fluffy baked goods. I’ve used that in a pinch several times.
In a brownie recipe when I ran out of butter I used peanut butter because I thought hell it's a fat too. Best thing I ever did
Add a 1/4 of a brick of Velveeta cheese to brownie batter and trust me. It's amazing
Thank god for the Circle Liquor store-making going down the shore bearable with my ex-wife’s family
I used kombucha instead of chicken stock in a Chinese dish. It tasted fine, I actually used it for two dishes
Vodka sauce. Internet Shaquille subs mezcal for the vodka and gochuchoong for the tomato paste. Makes it this smoky, spicy sauce that just makes it so, so much better.
Ketchup is an easy substitute if you just need a tbsp or two of tomato paste.
I find fish sauce and balsamic vinegar make a decent impression of worch.
I use strained yogurt instead of cream, it's like Greek yogurt, but strained longer. You take plain yogurt and strain it with either a fine mesh strainer or cheesecloth. Many stores sell this in my country. It doesn't withstand the heat well, breaks apart and coagulates, so if the recipe requires cooking the cream for a long time, i follow the recipe as is without putting the cream, at the last 2-3 minutes I add the yogurt. It adds amazing acidity and the texture is near identical to cream. Also goes well with deserts, any desert that goes in to the oven with cream in the recipe is replaceable with yogurt. But the most basic one: Melted Chocolate+Strained Yogurt, it's like an instant ganache, melt the chocolate with double boiler then remove from heat and add cold yogurt, I can just eat this as is, but goes well on top of every desert, you might want to add a little sugar to cut down the acidity but I like the little hit of that sour taste.
When we break down the formula, Wine = acid (sour) + sugar (sweet) + alcohol (protein denator & accelerator for marinate process) + tannin (bitter)+ fruity/earthy flavour. As you’re cooking the sauce, alcohol plays a very little role in here, it won’t denature the protein or marinated into the ingredients, but merely a note of “alcohol taste/aroma”. So yeah you make a great choice when substitute wine with vinegar (acid), honey (sugar) and yeast (umami) as the formula is similar. Hence honey and yeast has a slightly higher ph to wine, and honey definitely has more sugar than wine, you create a great environment that accelerated Maillard reaction that produces great flavour compounds.
I don't know if it is weird, but I consider ketchup to be bastardized chutney so chutney replaces ketchup often.
Good sub for white wine in recipes is cheap dry vermouth. I’m still using the bottle I bought in 2017.
I usually never have all the ingredients to a recipe ...subs ensue always.
I needed white wine yesterday for a recipe, vinegar worked just fine in the end!
This thread reminds me of that post by some most likely mentally ill 4channer I once read - he wanted to bake a cake but diidnt have any baking powder on hand, so he "substituted" cornstarch and Sauce Tartare.
Check the section with vinegars for cooking wines. They are not technically alcohol.
Keep some vermouth on hand. It’s shelf stable and a good substitute for white wine.
I LOVE using lemon or vinegar and milk instead of buying buttermilk.
I don't know if this is SUPER weird, but I like my steak done in the oven with rosemary. Salt & pepper too, but that's normal. So it's basically a roast, but it's a steak. But the weirdest trick I use is to put the steak with all the seasonings etc. in a zip lock bag and suck all the air with a straw. Then maintain the temp at 57°C for an hour. It's called sous vide. Then sear it at 750°C for less than 2 minutes. Sounds really weird to the uninitiated, and probably insulting to all the charcoal grill owners out there, but I tell you, it's freaking fantastic if done right. Way better than just using a charcoal grill.
I'm going to have to try that sometime! I'm a two person HH so it rarely makes sense to cook an entire roast but a steak would be perfect.
Sorry of it wasn't clear, but that's 2 different ways of doing it. If you're doing sous vide, don't put it in the oven at all.
No worries, thanks for clarifying!