If you don't like certain main ingrediants, say like fish can ya switch out with something you like?

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If you don't like certain main ingrediants, say like fi... - 6/11/2008 8:31:07 PM

YourhandMyAss

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From: Sacramento
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this one recipe sounds interesting. honey chili
salmon and I positivly hate fish but I will eat chicken. or
pork or some other kind of meat.

And if you can, how well is it gaurenteed or likely to turn out? Anddoes that depend on the steps involved in the original of using
salmon?

Post #: 1

RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 8:39:29 PM

hizgeorgiapeach

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quote:

ORIGINAL: YourhandMyAss
And if you can,

You can, provided you know the ingredient you're substituting quite well.

quote:

how well is it gaurenteed or likely to turn out?

How well is Anything in a kitchen guarenteed to turn out, unless you're a professional chef? I started cooking when I was a kid - literally had to stand on a step stool to see over the top of the stove when my family started teaching me my way around a kitchen. When I cook for myself, I use substitutions in standard recipes frequently - in Standard cooking that is, like the recipe you mention. For baking, since it is a very exact process, I tend to be a lot less adventurous unless I Intimately know the recipe, and then it's more often Additions instead of Substitutions.

Take the time to watch a few episodes of Rachel Ray's 30 Minute Meals on Food Network. She mentions frequently in her show that making 1 or 2 simple substitutions in a recipe that you like, can turn it into a very different meal - and she's right. Substituting one meat for another, the main thing you need to make certain of, is that you adjust your cooking time to compensate for any differences.

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RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 8:43:02 PM

xxblushesxx

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I quite often substitute chicken for fish. (hate seafood)

What happened to the not gonna cook anymore thing?

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RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 8:45:46 PM

LuckyAlbatross

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I think any ingredient can be swapped around with another- just depends on the combo, cooking style and desired taste/texture.

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RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 8:50:08 PM

DiurnalVampire

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The cooking times are the major difference. Chicken takes longer to cok than salmon, so you have to either precook the chicken a bit or adjust the whole recipe. I substitute ground turkey for ground beef or pork all the time, and chicken for most meats in recipes. As long as you adjust well (remember if you take longer to cook the other stuf is cooking loner too and might overcook so be careful) you are usually ok

DV

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RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 9:02:20 PM

Racquelle

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Being able to easily adapt recipes takes practice. If you already know how to cook chicken, or pork, or whatever in a similar way as is described in the recipe for salmon, then you are most of the way there - just take the other ingredients and work with them until you get what you like. But, if you are the kind of person who can only cook wth a specific recipe in front of you, then you probably need more practice before you are ready to adapt a recipe. I do not want this to sound mean or anything - but my guess is, if you have to ask "can it be adapted?" then you probably need more practice before adapting recipes. When young friends of mine ask me "how do I learn to cook?" I always recommend the good old Betty Crocker cook book - they have done a really good job of covering the basic concepts and techniques used in home cooking - and the recipes are well tested and prove to be pretty tasty to a lot of people.

(in reply to DiurnalVampire)

Post #: 6

RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 9:25:44 PM

YourhandMyAss

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well I figured, that food services and tv dinners cost so damn much for so little a quality in either nutrition or true taste that I'd devote that money to buying chicken and other meats I could cook. Plus every once in a while I DO enjoy cooking, and am proud of my efforts, and love pleasing my partner, it's just I am usualy unmotivated or lazy. Something I seek to perhaps not be so much of

quote:

ORIGINAL: xxblushesxx

I quite often substitute chicken for fish. (hate seafood)

What happened to the not gonna cook anymore thing?

(in reply to xxblushesxx)

Post #: 7

RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 9:28:37 PM

YourhandMyAss

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this is the recipee I like the sound of but not the salmon part.

Salmon With Chili-honey Glaze

Ingredients

1 1/3 lbs salmon fillet
2 tablespoons orange juice
3 tablespoons lime juice
3 tablespoons honey
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
fresh ground black pepper
lime wedge

Directions

1Heat oven to 450 degrees.
2Place salmon in a foil-lined baking pan.
3Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey.
4Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness.
5Halfway through the cooking time, pour the remaining glaze on top.
6When the salmon is cooked through, remove from the oven.
7Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime

(in reply to YourhandMyAss)

Post #: 8

RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 9:31:37 PM

DiurnalVampire

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From: Nashville, TN
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Oh, this one is easy. Glazes change easily. Since you know the cooking time you need, just use 1 1/3 lb chicken to measure and the recipe should be about the same. No big deal, since ther earent really any other ingredients that re cooking to worry about, and it doesnt have a fixed cooking time anyway.

DV

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RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 9:34:55 PM

LuckyAlbatross

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I'd also recommend cutting the chicken into strips if you didn't want to worry about over/under cooking time. And chicken is very popular in part because it is so versatile and meshes with a LOT of different seasoning combos.

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Post #: 10

RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 9:47:02 PM

YourhandMyAss

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Ok!:)

(in reply to LuckyAlbatross)

Post #: 11

RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 10:05:38 PM

Termyn8or

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Who the hell said any recipe was God's law ? As such I will give my two cents worth. I would appreciate two copper pennies, as I can make money off of them, but don't worry about it.

If the fish is to be cooked in some sort of stew or sauce mixture, because of the short cooking time alloted for it and the rest of the ingredients there needs to be an adjustment.

Subbing chicken for fish, I would say to get it around 80% cooked. Just leave enough cooking time so it can exude it's flavor. You might want to sub other ingredients as well. Certain spices that go well with fish (seafood) do not work well with chicken. If you know what you are doing at a real spice rack (we got at least 100 different spices, and know how to use almost all of them by now :-)

If subbing red meat for fish I would cook it fully first. Back in the day though I would eat 140 degree pork, and chicken pink inside. I loved it. But I can't recommend anyone do that today. A fish dish back then, I would throw the beef in the same way. Raw. But I would not do that today.

At any rate, awhile back I did publish my recipe for chicken paprikash. What would be wrong with beef or pork paprikash ? I had already thunk it, but you mentioning it got me to quantify it. Beef stroganoff is very similar except for the mushrooms. Y'know alot of stroganoff recipes have paprika in them.

But what stroganoff does not have is the extreme amount of butter of the paprikash.

So wait now, I just defined them without defining the meat used.

Yes you can do it. If you want to sub chicken for fish, I really don't know what other changes you should make. But I would say whatever spices it calls for, certain ones are defined as for meat, poultry or fish. Those are the ones that might need to be changed.

You will never get the same texture and flavor in a dish when you sub the meat, but then that is exactly what you want right ?

T

(in reply to Racquelle)

Post #: 12

RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 10:19:09 PM

Racquelle

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The recipe you described is also a pretty classic way to cook chicken. Easiest adaptation I can think of - get the bags of frozen chicken breasts - they usually have a simple cooking time printed on them somewhere. Go with what they recommend, and use all those ingredients mentioned to marinate and then cook the chicken in it. I don't much care for beef with cumin or citrus myself, and I have found cumin is a bit cloying with pork. If it were me, I might sub the cumin with ginger if I was planning to sub pork or lamb for the fish. But chicken is practically a no brainer with this recipe. I bet you could do this as a stir-fry with chicken too. You might google a chili-citrus-honey chicken recipe to help you out. (I love my cookbooks - but more often than not, if there is a dish I have in mind, I google it, and find a great recipe on-line.)

(in reply to Termyn8or)

Post #: 13

RE: If you don't like certain main ingrediants, say lik... - 6/11/2008 10:57:09 PM

YourhandMyAss

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yeahg oogle is our friend! I never thought of checking for the exact same recipe but with the work chicken not salmon.

quote:

ORIGINAL: Racquelle

. You might google a chili-citrus-honey chicken recipe to help you out. (I love my cookbooks - but more often than not, if there is a dish I have in mind, I google it, and find a great recipe on-line.)

(in reply to Racquelle)

Post #: 14

RE: If you don't like certain main ingrediants, say lik... - 6/12/2008 2:53:28 AM

Hippiekinkster

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From: Liechtenstein
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quote:

ORIGINAL: YourhandMyAss

well I figured, that food services and tv dinners cost so damn much for so little a quality in either nutrition or true taste that I'd devote that money to buying chicken and other meats I could cook. Plus every once in a while I DO enjoy cooking, and am proud of my efforts, and love pleasing my partner, it's just I am usualy unmotivated or lazy. Something I seek to perhaps not be so much of
quote:

ORIGINAL: xxblushesxx

I quite often substitute chicken for fish. (hate seafood)

What happened to the not gonna cook anymore thing?

Why limit yourself to meats for protein? Corn, legumes, tofu, wheat gluten (makes a really good substitute for chicken), noodles, rice, are all good in and of themselves, easier on the environment and the body, and less expensive.

So, instead of making chili, make a pot of beans with chili flavors, deep fry some tortilla strips, and put them in the bowl with some diced tomatoes and avocado as garnish. Tortillas are cheap. I just made almost 2 gallons of a mexican soup, Sopa de Lima, for less than 15 dollars, including the avocado and a red bell. That will last me for about 3 days.

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RE: If you don't like certain main ingrediants, say lik... - 6/12/2008 3:09:01 AM

Hippiekinkster

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quote:

ORIGINAL: YourhandMyAss

this is the recipee I like the sound of but not the salmon part.

Salmon With Chili-honey Glaze

Ingredients

1 1/3 lbs salmon fillet

2 tablespoons orange juice

3 tablespoons lime juice

3 tablespoons honey

3/4 teaspoon ground cumin

3/4 teaspoon chili powder

1/4 teaspoon hot pepper sauce

1/4 teaspoon salt

fresh ground black pepper

lime wedge

This bears a certain similarity to a Yucatecan dish called Pescado Tikin Xik. The combo of orange and lime or orange and grapefruit juices are often given as a substitute for Seville, or bitter, orange, Naranja Agria. Cumin is sometimes used, but allspice, which is native to that part of Mexico, is usual. The fish is usually red snapper.

Tuna would work very well with this, and is a non-fishy fish, as is Tilapia. Pork Tenderloin medallions would work well, too. Quail would work. I wouldn't use duck, myself, or beef.

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RE: If you don't like certain main ingrediants, say lik... - 6/12/2008 9:45:04 AM

wandersalone

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I just wanted to say that your interest in cooking is very impressive YHMA. I look forward to hearing how the recipe turns out.

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RE: If you don't like certain main ingrediants, say lik... - 6/12/2008 10:33:42 AM

YourhandMyAss

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Thank you wanders, I'm going to do two things, the salmon one, a honey glaze one for chicken specifically and a chicken pot pie cammie posted to me in mail:)

I'll letcha know how it came out. Course I should do ther salmon one too, so I can truely comepare, but we'll use our imagaination on that one lol.

quote:

ORIGINAL: wandersalone

I just wanted to say that your interest in cooking is very impressive YHMA. I look forward to hearing how the recipe turns out.

< Message edited by YourhandMyAss -- 6/12/2008 10:36:58 AM >

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RE: If you don't like certain main ingrediants, say lik... - 6/12/2008 10:38:35 AM

celticlord2112

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Brown the chicken in a frying pan first to reduce cooking time. Otherwise, you should be able to swap the salmon with chicken no problem.

For variety, you can also swap lemon juice for either of the juices listed.

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RE: If you don't like certain main ingrediants, say lik... - 6/12/2008 10:42:23 AM

YourhandMyAss

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TY CL I figured, it would prolly need a little bit of precooking. I didn't have any problem with any of the other ingrediants, well sept the hot sauce, just the salmon.

quote:

ORIGINAL: celticlord2112

Brown the chicken in a frying pan first to reduce cooking time. Otherwise, you should be able to swap the salmon with chicken no problem.

For variety, you can also swap lemon juice for either of the juices listed.

(in reply to celticlord2112)

Post #: 20

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