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Author Topic: Substitutions For When you Run out of Something  (Read 1220 times)
felix
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Substitutions For When you Run out of Something
« on: September 15, 2007, 09:11:06 AM »

I will start off with some commonly used ingredient subs  as we all run out or need something extra from time to time

Ingredient Substitution List

• 1 teaspoon baking powder = ¼ teaspoon baking soda plus ½ cup buttermilk or ¼
teaspoon baking soda plus 5/8 teaspoon cream of tartar

• 1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup
all-purpose flour minus 1-2 tablespoons

• 1 cup self-rising flour = 1 cup sifted all-purpose flour plus 1½ teaspoons
baking powder and ½ teaspoon salt

• 1 cup all-purpose flour = 1 cup whole wheat flour

• 1 cup honey = 1 to 1¼ cups sugar plus ¼ cup liquid

• 2 large eggs = 3 small eggs

• 1 medium egg = 2 egg yolks plus 1 tablespoon water (for baking)

• 1 medium egg = 2 egg yolks (in custards or cream fillings)

• 1 ounce unsweetened chocolate = 1 square or 3 tablespoons unsweetened cocoa
powder plus 1 tablespoon butter or margarine

• 6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate
chips, melted

• 1 tablespoon cornstarch (as thickening) = 2 tablespoons flour or 2 teaspoons
quick tapioca or 2 egg yolks

• 1 teaspoon lemon juice = ½ teaspoon vinegar

• 1 tablespoon fresh herbs = ½ to 1 teaspoon dried herbs

• 1 small garlic clove = 1/8 teaspoon garlic powder

• 1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned

• 1 cup whipping cream, whipped = 2 cups thawed whipped topping

• 1 cup whipping cream as liquid = 1/3 cup melted butter plus ¾ cup milk

• 1 cup light cream = 3 tablespoons melted butter plus ¾ cup milk

• 1 cup ricotta cheese = 1 cup cottage cheese, liquid drained

• 1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 tablespoon lemon juice
stirred into milk to make 1 cup; let stand 5 minutes to make soured milk for
baking only (never use sour milk that's been in the fridge too long; it's
actually spoiled)

• 1 cup whole milk = 2 teaspoons melted butter plus 1 cup fat-free milk (or
water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2
teaspoons melted butter

• 1 cup sour cream = 3 tablespoons melted butter stirred into 7/8 cup
buttermilk, soured milk or plain yogurt

• 1 cup sour cream = 1 cup plain yogurt (but it will taste less rich from the
missing fat)

• Pecans = walnuts, almonds or hazelnuts

• Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a
blender with a little peanut oil)

• 1 cup bread crumbs = ¾ cup cracker crumbs

• 1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup
butter-flavored shortening

• 1 pound lard = 2 cups shortening

• 1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda

• 1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda

• 1 cup sugar (in main dishes) = ¾ cup honey

• 1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses

• 1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder)

• ½ cup dry red wine or white wine = 2 tablespoons sherry or port

• ¾ cup maple syrup = ¾ cup maple-flavored syrup, corn syrup or 1 cup sugar and
increase liquid in recipe by 3 tablespoons

• 1 teaspoon pumpkin pie spice = ¼ teaspoon nutmeg, ¼ teaspoon ginger, ½
teaspoon cinnamon

• 1 pound tomatoes = 3 medium or ¾ cup sauce (6 ounces) or ¼ cup paste (2
ounces)

• 8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste

• 3 cups tomato juice = 2½ cups water plus 6 ounces tomato paste plus ¾ teaspoon
salt, dash of sugar

• 1 large marshmallow = 10 mini (dust off cornstarch from their surfaces or it
might overload a recipe)

• 1 cup granulated sugar = 1¾ cups powdered sugar for uses other than baking

• ¼ teaspoon powdered ginger = 1 teaspoon chopped fresh or 2 teaspoon minced
crystallized

• 1 head fresh dill = 2 teaspoons dill seed

• 1 tablespoon grated fresh horseradish = 2 tablespoons bottled

• 1 teaspoon lemon juice = ½ teaspoon vinegar

• 1 teaspoon dry mustard = 1 tablespoon prepared mustard or ½ teaspoon mustard
seeds

• 1 /4 cup rum = 1 teaspoon rum extract plus liquid to make ¼ cup

• 1 teaspoon vanilla extract = 1 inch vanilla bean, split and simmered in liquid
of recipe

• 1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon
sugar or a little less than 1 cup apple juice plus lemon juice

• 1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized

• 1 cup sweetened condensed milk = 1 cup plus 2 tablespoons dry milk powder plus
½ cup warm water plus ¾ cup sugar and dissolve

• ½ teaspoon cream of tartar = 1½ teaspoons lemon juice or vinegar

• 1 tablespoon maple sugar = 1 tablespoon granulated sugar plus a dash of maple
extract
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« Last Edit: September 20, 2007, 09:18:51 AM by felix » Logged
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