Substitutions
Friday, March 28th, 2008It is always best to use the specific ingredients that are called for in a recipe. However, in some cases you can use substitutions. Some of the more common ones are listed below. Be aware that using substitutions may vary the texture or flavor of a recipe, therefore you should only use substitutions when absolutely necessary.
|
INGREDIENT |
SUBSTITUTE |
|
Baking |
|
|
1 Tsp. baking powder |
1/2 Tsp. baking soda plus 1/2 Tsp. cream of tarter |
|
1 pkg. active dry yeast |
1 Tbsp. dry or 1 cake compressed yeast, crumbled |
|
1 cup honey |
1 1/4 cups sugar plus 1/4 cup liquid, or 1 cup molasses |
|
1 cup corn syrup |
1 cup sugar plus 1/4 cup water |
|
1 cup cake flour |
1 cup sifted all-purpose flour minus 2 Tbsp. |
|
All-purpose flour |
An equal amount of whole wheat flour can be substituted in some breads, cookies and bars; texture will be coarser |
|
1 whole egg |
For custards and puddings, 2 egg yolks, for cookies and bars, 2 egg yolks plus 1 Tbsp. water; liquid egg substitutes may sometimes be used |
|
Dairy Products |
|
|
1 cup whole milk |
1/2 cup evaporated milk plus 1/2 cup water, or 1 cup nonfat milk or reconstituted nonfat dry milk plus 2 Tsp. butter or oil |
|
1 cup buttermilk or sour milk |
1 Tbsp. cider vinegar or lemon juice plus enough milk to equal 1 cup, let stand 5 minutes |
|
1 cup dairy sour cream |
1 cup plain yogurt, or 1 cup evaporated milk plus 1 Tbsp. vinegar, or 1 cup cottage cheese mixed in blender with 2 Tbsp. milk and 1 Tbsp. lemon juice |
|
1 cup half and half |
7/8 cup milk plus 3 Tbsp.s margarine or butter, or 1 cup evaporated milk |
|
1 cup plain yogurt |
1 cup sour milk or 1 cup buttermilk |
|
Chocolate |
|
|
1 ounce (1 square) unsweetened chocolate |
3 Tbsp. cocoa powder plus 1 Tbsp. shortening or margarine |
|
1 ounce (1 square) semisweet chocolate |
1 square unsweetened chocolate plus 1 Tbsp. sugar, or 3 Tbsp. semisweet chocolate pieces |
|
1/2 cup semisweet chocolate pieces for melting |
3 ounces (3 squares) semisweet chocolate |