Substitutions in the Kitchen

[Guest guest]

Alcohol/Liqueur:

When making substitutions for alcohols, it is important to keep the

volume of liquid in the recipe the same as originally called for.

Depending on the recipe, apple juice or broth often makes a good

substitution for wine. When using flavored liqueurs, extracts can be

substituted if you make up the balance of the liquid with water. For example,

if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2

teaspoon orange extract. Just be sure to get the same level of orange

flavor. This may take some experimentation.

 

Baking Powder:

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be

substituted for 1 teaspoon baking powder.

 

Baking Soda:

There is no recommended substitute for baking soda.

 

Bouquet Garni:

1/2 teaspoon each dried parsley flakes, dried thyme leaves and 1 bay

leaf (crushed), can be substituted for 1 teaspoon bouquet garni.

 

Butter:

Unsalted butter can be substituted for regular butter in any recipe. It

is NOT necessary to add salt. Margarine can also be substituted for

butter. Do NOT use

lowfat spreads or light butter for baking.

 

Buttermilk:

1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain

yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

 

Chervil:

1 teaspoon dried parsley flakes plus 1/8 teaspoon rubbed, dried sage

can be substituted for 1 teaspoon chervil.

 

Broth:

1 cup hot water and 1 teaspoon instant bouillon granules (or 1 bouillon

cube) can be substituted for 1 cup broth.

 

Chocolate Chips, Semi-Sweet:

6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6

ounces) semi-sweet chocolate chips. When substituting for chocolate

chips, make sure to use the same type of chocolate (i.e. semi-sweet,

milk).

 

Chocolate, Semi-Sweet:

3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened

chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce)

semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7

tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces

semi-sweet chocolate.

 

Chocolate, Sweet Baking (German):

1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons

fat can be substituted for 4 ounces German sweet baking chocolate.

 

Chocolate, Unsweetened:

1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons)

OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine

or shortening can be used instead of 1 ounce unsweetened baking

chocolate or 1 ounce premelted unsweetened chocolate.

 

Coffee:

1/2 cup hot water and 1 teaspoon instant coffee granules can be

substituted for 1/2 cup strong brewed coffee.

 

Cooking Sprays:

Can usually be successfully substituted for shortening to prepare

baking sheets and baking pans.

 

Cornstarch:

2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be

substituted for 1 tablespoon cornstarch.

 

Corn Syrup, Light:

1 cup dark corn syrup can be substituted for 1 cup light corn syrup,

and vice versa. (Note: Flavor will be affected somewhat.) OR substitute 1

1/4 cups sugar plus 1/3 cups liquid.

 

Cream (20% fat) (Coffee Cream):

3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup

cream (in baking and cooking).

 

Cream (40% fat) (Whipping Cream):

1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in

baking and cooking).

 

Cream of Tartar:

There is no recommended substitution for cream of tartar.

 

Egg Whites:

Meringue powder can be substituted for egg whites in a meringue

application. Three egg whites equal approximately 3 tablespoons meringue

powder plus 6 tablespoons water.

 

Flavor Oils:

It is not recommended that you substitute flavor extracts for flavor

oils. Oil based flavorings are necessary for hard candies because the

liquid portion of the extracts add too much liquid, causing steam, to the

hard candy syrup.

 

Flour (as thickener):

1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot

starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1

tablespoon all-purpose flour.

 

Flour, Cake:

1 cup minus 2 tablespoons all-purpose flour can be substituted for 1

cup cake flour.

 

Flour, Self-Rising:

1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2

teaspoon salt can be substituted for 1 cup self-rising flour.

 

Garlic:

1/8 to 1/4 teaspoon instant minced garlic or 1/8 teaspoon garlic powder

can be substituted for 1 clove minced garlic.

 

Herbs:

1 tablespoon fresh herbs equals 1 teaspoon dried herbs.

 

Honey:

1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for

in the recipe) can be substituted for 1 cup honey.

 

Italian Seasoning:

1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried

basil leaves plus 1/8 teaspoon rubbed dried sage can be substituted for

1 1/2 teaspoons Italian seasoning.

 

Meringue Powder:

You can't substitute meringue powder for egg whites in most recipes

because it contains other ingredients such as sugar.

 

Milk, Whole:

1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup

nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons

melted butter can be substituted for 1 cup whole milk. NOTE: Whole milk

is higher in total fat than low-fat milk. If a baking recipe calls for

whole milk, you may be able to substitute a low-fat milk variety like

skim, 1% or 2% fat. Be cautious about substituting skim milk in pudding,

custard and sauce recipes. These recipes rely on the dairy fat for

added texture and flavor. Baked items such as cakes and cookies can usually

tolerate the use of low-fat milk.

 

Molasses:

1 cup honey can be substituted for 1 cup molasses. (and vice versa)

Note: flavor will be affected.

 

Mustard, Dry:

1 tablespoon prepared mustard can be substituted for 1 teaspoon dry

mustard.

 

Mustard, Prepared:

1/2 teaspoon dry mustard plus 2 teaspoons vinegar can be substituted

for 1 tablespoon prepared mustard.

 

Oil:

1 cup melted butter, margarine or shortening can be substituted for 1

cup oil. Note: Recipe results may vary. Texture and appearance may be

affected.

 

Onion:

1/4 cup instant minced onion, flaked onion OR 1 teaspoon onion powder

can be substituted for 1 cup (1 medium) chopped onion.

 

Poultry Seasoning:

1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage can be

substituted for 1 teaspoon poultry seasoning.

 

Pumpkin Pie Spice:

1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH

nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.

 

Shortening:

1 cup butter or margarine can be substituted for 1 cup shortening. When

using shortening in place of butter or margarine, 1 tablespoon milk or

water for each 1/2 cup shortening used may need to be added. DO NOT

substitute vegetable oil for shortening when recipe calls for melting the

shortening.

 

Sour Cream:

1 cup plain yogurt can be substituted for 1 cup sour cream.

 

Sugar:

1 cup firmly packed brown sugar can be substituted for 1 cup sugar.

Note: Flavor will be affected somewhat.

 

Sugar, Light Brown:

1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be

substituted for 1 cup firmly packed light brown sugar. (Slight flavor

differences will occur.)

 

Sweet Potatoes:

1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1

(23-ounce) can sweet potatoes, drained.

 

Tomato Sauce:

3/4 cup tomato paste plus 1 cup water can be substituted for 1 cup

tomato sauce.

 

Wine:

1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts.

1/2 cup any broth can be substituted for 1/2 cup wine in savory

recipes.

[Guest guest]

Annie;

 

In this list you wrote:

 

" Flavor Oils:

It is not recommended that you substitute flavor extracts for flavor

oils. Oil based flavorings are necessary for hard candies because the

liquid portion of the extracts adds too much liquid, causing steam, to the

hard candy syrup. "

 

I don't understand the highlighted sentence.  Could you word it another way?

 

Sandra

 

 

[Guest guest]

Thanks Sandra.

Annie

 

--- On Thu, 12/10/09, Sandra Carp <fishgottaswim2 wrote:

 

> Sandra Carp <fishgottaswim2

> Substitutions in the Kitchen

> anniefromthehills

> Thursday, December 10, 2009, 6:26 PM

> Annie!

>  

> First apples (I, too, would like Fuji apples added to

> the list), now substitutions!  How wonderful &

> useful.

>  

> (Yes, I love lists!)

>  

> Thanks, again,

>  

> Sandra