baker's caramel = blackjack   Substitutes:  caramel coloring OR Kitchen Bouquet (saltier) OR browning

beef base  Substitutes:   beef bouillon cubes (not as flavorful) OR beef broth (no need to add water)

	beef broth  Substitutes:  beef stock OR beef base OR beef bouillon cubes (not as flavorful)
	beef stock  Substitutes:   beef broth OR vegetable stock + hatcho miso to taste OR reconstituted beef base OR reconstituted beef bouillon cubes

 

blackjack

browning = gravy browning  Substitutes:  Kitchen Bouquet OR baker's caramel (for color; use just a small amount) OR caramel coloring OR soy sauce (different flavor)

 

burnt sugar caramel

caramel coloring = burnt sugar caramel  To make your own:  Stirring constantly, cook 1 C firmly packed brown sugar + 2 tablespoons water until sugar is dissolved (about 2 minutes), then gradually add 1 C boiling water; continue cooking until it becomes syrupy (about 15 minutes).  Substitutes:  Kitchen Bouquet (includes seasonings, saltier than caramel coloring) OR browning

chicken base  Substitutes:  chicken bouillon cubes (not as flavorful) OR chicken broth (no need to add water)

chicken broth  Substitutes:  chicken stock OR chicken base OR chicken bouillon cubes (not as flavorful)

chicken stock  Substitutes:   chicken broth OR vegetable broth OR reconstituted chicken base OR reconstituted chicken bouillon cubes

clam juice  Substitutes:   fish broth (less salty) OR equal parts chicken broth and water

dashi   Pronunciation:   DAH-shee  Notes:   This is a very common Japanese soup stock, usually made with bonito flakes and kelp.  Variations include katsuo dashi (made without kelp), konbu dashi (made without bonito flakes), niboshi dashi and iriko dashi (made with different kinds of fish; more flavorful than ordinary dashi), and koi dashi (made with vegetables).  Dash-no-moto is an instant version.   To make your own:  Add a piece of dried konbu and some dried bonito flakes to water, simmer.  Substitutes:  reconstituted dashi powder (sold as hon dashi or Dashi-No-Moto) OR chicken broth (not as flavorful)

fish stock  Substitutes:   equal parts chicken broth and water OR clam juice (saltier)

iriko dashi

katsuo dashi

Kitchen Bouquet  Substitutes:  browning OR baker's caramel (for color; use just a small amount) OR caramel coloring OR soy sauce (different flavor)

koi dashi

konbu dashi

lamb stock   Substitutes:   beef stock OR chicken stock

niboshi dashi

oyster liquor  Substitutes:   clam juice

veal stock  Notes:   Veal bones have more collagen than beef bones, and so veal stock is thicker and richer.  Substitutes:   chicken stock OR chicken broth OR beef stock OR beef broth OR beef base OR reconstituted bouillon cubes

vegetable stock

 

vegetable broth  Substitutes: reconstituted vegetable bouillon cubes

 

 

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Copyright © 1996-2005   Lori Alden