Substitutions

OK, I'm sure there is a thread on this somewhere, but I don't see one, so I will start one by asking the question:  what do you generally substitute for light sour cream in dips, recipes, etc? what do you substitute for egg noodles (not the Asian kind, but the regular American kind)? Basically, I wanna make a beef stroganoff, and I'm not sure what to replace these things with. Also, I would love to make a low-fat ranch dip or onion dip with my packets from the states, but not sure if I should use non-fat yoghurt or something instead of the sour cream? Is creme fraiche usually the best choice? Shall I just stick with tagliatelle or other pasta for my stroganoff? I can't handle the clumpy sour cream in the unrefridgerated jar. It's just not right!

I thought this might be a place where people can ask substitution questions for the future, if it can be.

Sour cream is available in the refrigerated section of most supermarkets - that stuff in the jar is nasty -  it does seem a bit runnier than is usual in the states. 

I use creme fraiche. 

Here's a thread that might be helpful.

I use creme fraiche. 

Me too.  The low fat one.

I also like fromage frais.

Me too.  The low fat one.

Same. And my Sainsburys sells egg fettuccine.

Although I love my full-fat sour cream, I do substitute greek yoghurt for it sometimes, and it works nicely.

Me too.  The low fat one.

Do you use low fat to cut down on the fat, or because of anything to do with the consistency of it? Just curious as I always look for full-fat, but have never tried the low-fat stuff.

Although I love my full-fat sour cream, I do substitute greek yoghurt for it sometimes, and it works nicely.

i find it works okay for consistency, but not flavour-wise.

i find it works okay for consistency, but not flavour-wise.

Hmmm...now that I think about it, I've only ever used this substitution in things like chilli or a spicy soup, so it gets overpowered anyway, but as you say the consistency is right. I agree, it might not taste right for something like a dip.

Do you use low fat to cut down on the fat, or because of anything to do with the consistency of it? Just curious as I always look for full-fat, but have never tried the low-fat stuff.

Low fat.  I'm not really that um, um, fussy about things like consistency or don't really notice so I might not be the best person to ask.  I hadn't really noticed the difference.

You can get egg noodles from the Kosher section of the supermarket, as well.  It'll be very 'robust' this time of year, so stock up if you think they might disappear after Passover, etc.  Otherwise, you can find egg noodles in with the normal pasta, but it'll vary store-to-store of course.

I use sour cream or greek yogurt whenever I need something - greek yogurt at least comes low fat!

I use creme fraiche. 

Here's a thread that might be helpful.

Hey, that's just the thread I was looking for!  Nice one. I thought it was a sticky topic under Food Talk, but when I didn't see it there, I thought I had imagined things.  Mods, do you think we should move that thread to a sticky topic under Food Talk, since it's all about cooking and conversions?

Thanks for all the suggestions. I haven't seen any soured cream in the refrigerated sections of our local supermarkets, but I will have a look tomorrow night when we go shopping. Otherwise, I suppose I will search for low fat creme fraiche. I think yogurt might be a bit runny for dips and things. I'll let you know how it works out. And hopefully I will get to finally use all those packets of ranch dressing mix I've been hoarding. 

If you think the low-fat yogurt is too runny and you have time, I saw a great tip on "The Barefoot Contessa."  Line a sieve with cheesecloth or kitchen paper and put it over a bowl.  Put your yogurt into the lined sieve and let it sit overnight in the fridge.  The excess liquid drips away and you have a low fat alternative with a thicker consistency that is ideal for dips.

If you think the low-fat yogurt is too runny and you have time, I saw a great tip on "The Barefoot Contessa."  Line a sieve with cheesecloth or kitchen paper and put it over a bowl.  Put your yogurt into the lined sieve and let it sit overnight in the fridge.  The excess liquid drips away and you have a low fat alternative with a thicker consistency that is ideal for dips.

I had no idea Ina Garten ever did anything low-fat!    That sounds like a pretty good idea. But sadly, there is rarely ever room in the fridge for that sort of thing. Our fridge is pretty tiny.