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May 7, 2010
Emergency Kitchen Substitutions  Emergency Kitchen Substitutions
Copyright 2003 Deborah Taylor-Hough
Used with permission on DrLaura.com. All rights reserved.
http://hometown.aol.com/dsimple/
Do you ever find yourself all geared up and ready to makea favorite recipe ... but then discover you're staring at anempty container of a needed ingredient? Ugh. You don'twant to run out to the store right now. So what do you do?
Well, that's when emergency kitchen substitutions comein handy. I've printed out the following list and keep acopy taped to the inside of my pantry door at all times.
Although these substitutions will work in a pinch, I don'trecommend always substituting ingredients in your recipes.The recipes will technically work with substitutions, but oftenthe finished product won't be exactly the same as when youuse the original ingredients called for in the recipe.
Also, be sure you don't make more than one substitutionin a particular recipe at once. The more ingredients yousubstitute, the more "off" your product will be when you'refinished.
EMERGENCY SUBSTITUTIONS:
For: 1 Tbsp fresh herb
Use: 1/3 to 1/2 tsp dried herb (of the same kind)
For: 1 clove garlic
Use: 1/8 tsp garlic powder
For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water
For: 1 whole egg
Use: 2 egg yolks plus 1 Tbsp water
For: 1 cup whole fresh milk
Use: 1/2 cup evaporated milk plus 1/2 cup water, OR 1/3 cup dry milk plus 1 cup water
For: 1 cup buttermilk
Use: 1 cup plain yogurt, OR 1 cup sour milk (4 tsp white vinegar OR lemon juice plus milk to make 1 cup -- let sit for five minutes before using)
For: 1 cup sour cream (in baking)
Use: 7/8 cup buttermilk OR sour milk plus 3 Tbsp butter
For: 1 cup sour cream (in salad dressings, casseroles)
Use: 1 cup plain yogurt OR 3/4 cup sour milk plus 1/3 cup butter
For: 1 cup cream
Use: 1/3 cup butter plus 3/4 cup milk
For: 1 cup corn syrup
Use: 2/3 cup granulated sugar plus 1/3 cup water
For: 1 cup brown sugar
Use: 1 cup granulated sugar plus 2 Tbsp molasses
For: 1 3/4 cup confectioners sugar
Use: 1 cup granulated sugar, packed
For: 1 cup margarine or butter (in baking or cooking)
Use: 1 cup hard shortening OR 7/8 cup vegetable oil
For: 1 square unsweetened chocolate
Use: 3 Tbsp cocoa plus 1 Tbsp oil
For: 1 ounce semi-sweet chocolate
Use: 1 ounce unsweetened chocolate plus 4 tsp sugar
For: 3/4 cup cracker crumbs
Use: 1 cup bread crumbs
For: 1 cup cake flour, sifted
Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp)
For: 1 tsp baking powder
Use: 1/3 tsp baking soda plus 1/2 tsp cream of tarter, OR 1/4 tsp baking soda plus 1/3 cup sour milk
For: 1 Tbsp cornstarch for thickening
Use: 2 Tbsp flour
For: 1 Tbsp flour for thickening
Use: 1 1/2 tsp corn flour, arrowroot, potato flour, OR rice flour; OR 2 tsp tapioca
For: 2 Tbsp tapioca for thickening
Use: 3 Tbsp flour
ABOUT THE AUTHOR:
--Deborah Taylor-Hough (wife and mother of three) is theauthor of the bestselling book,
'Frozen Assets: How tocook for a day and eat for a month,'
and the new book,'Frugal Living For Dummies(r)' (Wiley, 2003). You cansubscribe to her newest free newsletter by sending anemail to:
tips-and-quips-subscribe@yahoogroups.com
Visit Debi at:
http://hometown.aol.com/dsimple/
.
Posted by Staff at 1:56 AM |