Thankfully, I'm learning how to make better use of the ingredients that are already in my pantry so I don't have to worry about this issue too much. To further expand my knowledge, I asked the Tasty Community about the ingredient substitutions everyone swears by, and people shared tips I wish I had known way sooner. I rounded up 20 of the best hacks below: 1.
"I always substitute soy sauce in place of Worcestershire sauce." – sleepingsedan9466 2. "For the diabetics out there that need a cheap substitute for rice, barley pairs well with many dishes.
Probably my favorite combo is cooking the barley in a roasted garlic soup base and serving it alongside a saucy poultry dish, like poppyseed chicken ." – stylishasteroid547 4. "OK, I’m kind of weird, but living alone, I don’t like to buy loads of dairy products because I can’t eat them before they go bad.
So if I have chili or tortilla soup or something, I usually just put plain Greek yogurt or cottage cheese in it instead of buying sour cream. It’s good on bagels, too! Also, stirring Cinnamon Toast Crunch into cottage cheese is *chef's kiss*." – furryzebra732 5.
"I sometimes make Chinese and Japanese-style meals. Sake, Shaoxing wine, and mirin are expensive, so I use dry or medium sherry (for the first two) and amontillado or cream sherry (for mirin) to replace them. Not authentic, but much cheaper and easier to find.
" –Chris, United Kingdom, 39 7. "If your recipe calls for buttermilk, you can 100% use sour cream i.
