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Friday, October 25, 2013

Basic Substitutions

English: Four aluminum measuring spoons on a r...
English: Four aluminum measuring spoons on a ring, in United States customary units of tablespoon, teaspoon, and fractions of a teaspoon (Photo credit: Wikipedia)
   It never fails. There is always some point when I'm cooking that I almost have everything to make a recipe, but not quite.  Since I'm not partial to running to the store at a moment's notice I believe in substitutions. There are quite a few things that you may have on hand that you can use in a pinch. Here's a list of possibilities to keep in mind.

Basic Substitutions

Almond Extract  -  use Amaretto.

Brown Sugar  -  For each cup use: 1 cup granulated sugar mixed with 1 tablespoon molasses.

Buttermilk  -  FOR EACH CUP: Mix 1 cup plain yogurt or sour cream mixed with 1/4 cup skim milk. Use only 1 cup of the mixture. OR 1 cup of milk mixed with 1 tbs. of lemon juice

Cake Flour  -  For each cup: Measure 1 cup all-purpose flour, remove 2 Tablespoons and replace with 2 Tablespoons of cornstarch.

Chili Sauce -  For one cup: Combine 1 cup tomato sauce, 1/4 cub brown sugar, 2 Tablespoons vinegar, 1/4 teaspoons cinnamon, dash of ground cloves and dash of allspice.

Chives - Use green onion or scallion tops instead.

Cornstarch  -  (For thickening sauces) For each tablespoon; Use 2 Tablespoons all-purpose flour.

Corn Syrup  -  Replace with honey.

Cream of Tartar  -  For 1/2 teaspoon: use 1-1/2 teaspoons of lemon juice.

Ground Red Pepper  -  For 1/4 teaspoon: use 8 drops of Tabasco (or other hot pepper sauce).

Pumpkin Pie Spice  -  For 1 teaspoon: Combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice and 1/8 teaspoon nutmeg.

Shallots  -  Use red onion or just white parts of green onions.

Sour Cream  -  Use plain yogurt.

Tomato Sauce  -  For a 15 oz. can: Combine a small can of tomato paste with 1 1/2 cups water. Mix well.

Unsweetened Chocolate (Melted)  -  For each ounce: Use 3 tablespoons unsweetened cocoa mixed with melted butter or margarine.

Vanilla Extract  -  Use brandy.

Whipped Cream  -  Chill a 13 ounce can of evaporated milk for 12 hours.  Add 1 tablespoon lemon juice, whip until stiff.

Wine  -  For 1/2 cup: Use 1/4 cup of wine vinegar (red or white wine vinegar, depending upon what recipe calls for) mixed with 1 tablespoon of sugar and 1/4 cup water.

1 Egg  - 1 heaping tablespoon mayo.




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