Tuesday, October 7, 2008

Kitchen Tip Tuesday

Ever find yourself out of something right in the middle of a recipe OR you want to do a recipe and realize you are out of ingredient and do not want to run to the store? Well the following list might help when you are in that kind of pinch!

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 it sit for five minutes before using)

For: 1 cup sour cream (in baking)
Use: 7/8 cup buttermilk or sour milk plus 3 Tbsp. of 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

For more great kitchen tips and recipes from others; head over to Tammy's Recipes!!


Kate said...

Wow, this is great! I'm printing it out to tape to the inside of my baking cabinet. I had NO idea you could use corn starch and water to replace an egg. I tend to run out of eggs a lot and this will come in so handy!

JessieLeigh said...

What a helpful, comprehensive list! Thanks so much for sharing. Time to print and post inside my cabinet...

Sherry said...

Love this! I didn't know about the cornstarch tip either. Cool! :D

amysfinerthings said...

Cornstarch and water to replace eggs? Wow! Didn't know that one... will probably need it sometime. This list is printing as we speak. Thanks!

Angie said...

What a great list! Although, I have to say that I am more likely to have the actual things on hand than most of the substitutions. But, it's still cool to look through it all!