Tuesday, September 11, 2007

Substitutions

Substitutions
Courtesy www.cheapcooking.com


Uh-Oh! Recipe looks interesting but you're missing an ingredient? Maybe this list can help.

Baking powder: 1 tsp baking soda plus 1/2 tsp cream of tartar for each teaspoon of baking powder.

Beer: Use apple cider or beef broth

Bread crumbs: Use an equal amount of crushed crackers or oats

Butter: You can substitute an equal amount of regular margarine, but not light versions, whipped versions, or vegetable oil spread. You can substitute shortening, although the taste won't quite be the same. If the recipe calls for melted butter, you can also use vegetable oil.

Buttermilk or sour milk: For each cup, add 1 Tbs lemon juice or white vinegar to milk and let stand a few minutes. Or use yogurt.

Cake flour: 1 cup regular flour minus 2 Tbs will work out about the same as 1 cup of cake flour

Corn syrup: For each cup add 1/4 water to 1 cup granulated sugar.

Eggs: 1 Tbs. soy flour plus 1 Tbs. water for each egg. For baking, you can try substituting 2 Tbs mayonnaise for each egg.

Honey: 1 1/4 cups sugar plus 1/4 cup water or apple juice

Lemon juice: use an equivalent amount of white vinegar

Lemon zest: 1/2 tsp lemon extract for every teaspoon of zest

Mayonnaise: Use an equal amount of yogurt, sour cream, or cottage cheese blended until smooth. If you have some mayonnaise but not enough, use up what you've got and then use the substitution for the rest.

Poultry seasoning: 1/4 tsp thyme and 3/4 teaspoon sage for each teaspoon

Pumpkin or apple pie spice: For each teaspoon, use 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice and 1/8 tsp nutmeg

Self-rising flour: Add 1/2 tsp. baking powder and 1/2 teaspoon salt to each cup of regular flour.

Shortening: If you're baking and a recipe calls for shortening, you can usually substitute an equal amount of butter or margarine successfully. Don't try to use the whipped, light margarines, or vegetable oil spreads. If the recipe calls for melted shortening, you can use melted butter or margarine or a vegetable oil.

Sour cream: Use plain yogurt instead.

Tomato juice: For each cup, use 1/2 cup tomato sauce and 1/2 cup water.

Tomato paste: For each 1/2 cup, use 1 cup tomato sauce cooked uncovered until reduced to 1/2 cup.

Tomato sauce: For each cup, use 3/4 cup tomato paste plus 1 cup water.

Wine: For red wine, substitute beef broth, tomato juice, or water. For white wine substitute grape juice, apple juice, chicken broth or water.

Yogurt: Use sour cream instead.

2 comments:

Ter said...

Thanks for visiting my blog! I'm looking forward to meeting new people and making new blog buddies! :)

Misslionheart♥ said...

Great tips.

I struggle with converting 'cups' to ounces. I have to ask Chef to 'translate' it for me!

I made my Steak and Mushroom Pie today. It was the business!

I threw in a jacket potato and the usual buttered Brussels sprouts for him. He loved it and will have it again tomorrow night!