Cooking question...

[Jeff7181]

Yeah... I'm making a sauce that calls for 1 Tbs. lemon juice... what could be used in place of it?

Oh and... what could be used in place of parsley... calls for 2 Tbs. fresh & minced?

Thanks

 

[Pepsei]

Lime juice, and dry parsley..

 

[Jzero]

YOu might be able to get away with replacing cilantro with parsley.
But something tells me if you don't have parsley, you DEFINITELY don't have cilantro.

 

[Jeff7181]

Originally posted by: Pepsei
Lime juice, and dry parsley..

Don't have those either

*EDIT* You're right, Jzero

 

[CanOWorms]

platypus urine

 

[Jeff7181]

Originally posted by: CanOWorms
platypus urine

I have that!

 

[Fritzo]

Orange juice is usually compatible with lemon juice recipies. Add a little rind for tartness. Skip the parsley if you don't have it. It's more for color than flavor.

 

[Jeff7181]

Originally posted by: Fritzo
Orange juice is usually compatible with lemon juice recipies. Add a little rind for tartness. Skip the parsley if you don't have it. It's more for color than flavor.

So if it's just for color I could substitute with lettuce?

Rind or zest?

 

[mandala]

What are you making that requires the lemon juice and parsley?

 

[biostud]

Originally posted by: Jeff7181
Yeah... I'm making a sauce that calls for 1 Tbs. lemon juice... what could be used in place of it?

Oh and... what could be used in place of parsley... calls for 2 Tbs. fresh & minced?

Thanks

Anything acidic you would like to eat, else skip it.
and
Anything green you would like to eat, else skip it.

 

[biostud]

Originally posted by: mandala
What are you making that requires the lemon juice and parsley?

Sounds like some fish, or poultry.

 

[Ogg]

Originally posted by: CanOWorms
platypus urine

damn beat me in with the pee pee joke:|

 

[ggavinmoss]

White wine.

-geoff

 

[Jeff7181]

Originally posted by: mandala
What are you making that requires the lemon juice and parsley?

this

 

[Nanotech]

nothing really replaces either as both have very unique tastes. Many people don't like cilantro while they may like parsley.

I suggest just leaving them out of the recipe or being creative. You know what you like and don't like so try something you think may work.

 

[OffTopic1]

Parsley generally is use for decorations, and you can use cilantro or basil as the replacement if needed.

You can use vinegar in place of lemon in bake goods, but it will not taste the same when use in cooking or salad (might want to try verry dry white wine).

 

[CanOWorms]

Originally posted by: Ogg

Originally posted by: CanOWorms
platypus urine

damn beat me in with the pee pee joke:|

the semen joke is still open though!

 

[ggavinmoss]

Why don't you get yourself some lemon and parsley?

-geoff

 

[ElFenix]

how the hell do you not have lemons?

 

[OffTopic1]

Originally posted by: Jeff7181

Originally posted by: mandala
What are you making that requires the lemon juice and parsley?

this

As Nanotech has said you should definitely leave out the parsley in your pasta recipe. A small amount off white vinegar & dry white wine might do.

 

[mandala]

That recipe, I think, would be fine if you just left them both out. You could also use a little bit of dried organo, if you wanted.

 

[Jeff7181]

Originally posted by: ElFenix
how the hell do you not have lemons?

I don't cook a whole lot... usually it's really simple things that barely require any prep. Ya know, hamburger helper... grilled meat... plain ol' spaghetti with meat sauce... etc.

 

[OffTopic1]

Originally posted by: mandala
That recipe, I think, would be fine if you just left them both out. You could also use a little bit of died organo in place of the parsley, if you wanted.

Oregano is a very strong herb that will over power the basil if use to replace the mild parsley. The wine & vinegar with work fine for cooking chicken/pasta.

 

[mandala]

Oregano is a very strong herb that will over power the basil if use to replace the mild parsley. The wine & vinegar with work fine for cooking chicken/pasta.

That's why I said a little bit.... You never use the same amount of dried herbs as you would fresh - dried are more powerful/concentrated. I was just thinking that in terms of the other ingredients, a little bit of oregano would be good.

 

[Jeff7181]

On a side note... how long do cloves of garlic stay fresh/usable in the refrigerator?