21 January, 2018
Substituting One Ingredient for Another
So….don’t have that specified ingredient? Here’s a few things you can do in a pinch. I need to first apologize. I wrote a post a few weeks ago that was titled Substitutions but had no substitution ingredients in it. Getting older has it’s perks! Well, I will cover substitutions now.
One Ingredient For Another
1 whole egg, you may use 2 egg yolks or 2 tablespoons dried whole egg plus 2 1/2 tablespoons water. You can also make eggless recipes by substituting 1/2 cup applesauce for each egg.
1 square (ounce) chocolate, you can use 3 or 4 tablespoons cocoa plus 1/2 tablespoon oil.
1 cup whole milk, you can use 1/2 cup evaporated milk plus 1/2 cup water. Or 4 tablespoons powdered whole milk plus 1 cup water. Here’s another one…..4 tablespoons nonfat dry milk plus 2 teaspoons vegetable oil and 1 cup of water.
1 tablespoon flour, for thickening, you can use 1/2 tablespoon cornstarch. Mix the cornstarch in a bit of water and stir while pouring into the recipe you are thickening (such as gravy).
1 cup cake flour, for baking, use 7/8 cup all purpose flour.
1 cup all purpose flour, for baking breads, for variation, you can use 1/2 cup bran, whole wheat flour or corn meal, plus enough all-purpose flour to fill cup.
1 teaspoon baking powder, you can use 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon cornstarch
1 cup buttermilk, you can use 1 tablespoon lemon juice or white vinegar and milk to make 1 cup1 cup (130 grams) (240 ml) similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt
For sour cream, you can use plain yogurt.
For vegetable shortening, you can substitute butter or margarine.
1 cup dark corn syrup, you can substitute 3/4 cup light corn syrup and 1/4 cup molasses.
Self-Rising flour, you can use, 1 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt.
Substitutions are great for emergencies, they can get us out of a jam quickly!