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04-02-2009, 04:39 PM
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#1 | | | | | | | Assistant Cook
Profile: Join Date: Jan 2009 Location: Marthasville, MO
Posts: 24
| | ISO Sub for Capers
What would be a good sub for capers? The recipe calls for 1 Tablespoon of crushed capers. I've never cooked with them before. The recipe is a
dijon mustard recipe for pork chops. Can I use some other spice? Something that would go with the mustard, lemon juice, and bread crumbs? Thanks, Dave.
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04-02-2009, 05:06 PM
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#2 | | | | | | | Administrator Site Administrator
Profile: Join Date: May 2002 Location: Edmonton, Alberta
Posts: 16,561
| | You got me. Capers are pretty uniquely flavored and I simply can't think of a sub. If I were desperate I might crush up a green olive and add some peppery flavor. I'm just not sure what you could use. Sorry Mayor.
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04-02-2009, 05:18 PM
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#3 | | | | | | | Certified Master Chef
Profile: Join Date: Aug 2004
Posts: 8,973
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i'm with alix. they're just such an uncommon flavor.
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04-02-2009, 05:29 PM
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#4 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,050
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There really is no sub. Do you just not want to use them because you never have before? Why not try them? They are great. Otherwise just leave them out of the recipe.
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04-02-2009, 05:52 PM
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#5 | | | | | | | Senior Cook
Profile: Join Date: Jan 2009 Location: Texas
Posts: 460
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You must try them if you haven't. Capers take chicken scaloppine to a whole new level.
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04-02-2009, 06:04 PM
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#6 | | | | | | | Senior Cook
Profile: Join Date: Jul 2006 Location: Memphis, TN
Posts: 282
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I googled and found that pickled nasturtium buds are an inexpensive substitute for capers. 
Now THOSE are always on hand.
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Sharon | | |
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04-02-2009, 06:14 PM
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#7 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,642
| | Quote:
Originally Posted by SharonT  I googled and found that pickled nasturtium buds are an inexpensive substitute for capers.
Now THOSE are always on hand. | Yep...I bought 3 big jars last time I was in Germantown
Use the capers Mayor...I just ate a couple of teaspoons in a lemon/butter/garlic/caper sauce on a piece of fish....Yum!!
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04-02-2009, 07:36 PM
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#8 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2004 Location: california
Posts: 15,497
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If you like a mild tartness to certain things you will love capers. They burst in your mouth making the meat or pasta or whatever you've put them in rich with flavor. We love them, I have to watch one of the grand kids he will get them out and eat them like olives...
kadesma
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04-02-2009, 07:51 PM
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#9 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2006 Location: I live in the Heartland of the United States - Western Kentucky
Posts: 10,948
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I think I might try to use some finely chopped green olives, without the pimiento filling. Might give you a bit of an approximation. Even try a similar amount of chopped ripe olives for a milder flavor.
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04-02-2009, 10:44 PM
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#10 | | | | | | | Senior Cook
Profile: Join Date: Jul 2006 Location: Memphis, TN
Posts: 282
| | Quote:
Originally Posted by Uncle Bob lemon/butter/garlic/caper sauce on a piece of fish....Yum!! | I'll say!
BTW--- COSTCO offers a reeealy big jar of capers for not much money.
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