Kitchen Substitutions (Recipes)

by mrse @, NORTHERN WI, Saturday, May 02, 2015, 23:22 (1270 days ago)

Kitchen Substitutions – Sweets-------------------

1 square unsweetened chocolate (1 ounce) = 3 tablespoons cocoa plus 1 tablespoon fat (butter or coconut oil)

Chocolate, semisweet 6 ounces (1 cup) = 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup butter or coconut oil

1 ounce chocolate = 3 tablespoons carob powder plus 2 tablespoons water

1 cup honey = 1-1/4 cup cane sugar plus 1/4 cup liquid

1 cup brown sugar = 1 cup white cane sugar plus 1-2 tablespoons molasses ( 1 for lighter, 2 for darker)

1-1/2 cup corn syrup = 1 cup sugar plus 1/2 cup water

1 cup molasses = 1 cup honey

maple sugar, 1/2 cup packed = 1 cup maple syrup (you may need to adjust liquids in the recipe)

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Kitchen Substitutions – Dairy Products---------------------

1 cup fresh whole milk = 1/2 cup evaporated milk plus 1/2 cup water

1 cup fresh whole milk = 1 cup reconstituted nonfat dry milk plus 2 tablespoons melted butter

1 cup fresh whole milk = 1 cup sour milk* or buttermilk plus 1/2 teaspoon soda (decrease baking powder 2 teaspoons)

1 cup sour milk* or buttermilk = 1 tablespoon lemon juice or vinegar plus enough fresh whole milk to make one cup

1 cup sour milk* or buttermilk = 1 cup plain milk kefir

1 cup sour cream = 1 cup yogurt (this works better in sweet recipes than savory recipes, IMO)

1 cup cream, half-and-half = 1 1/2 tablespoons butter plus about 3/4 cup plus 2 tablespoons milk or 1/2 cup light cream plus 1/2 cup milk

1 cup cream, heavy = 1/3 cup butter plus about 3/4 cup milk

Depending on taste preferences, you can often substitute nut milks or coconut milk or cream in recipes.

*sour milk indicated naturally soured raw milk, not pasteurized milk that has gone past its recommended date of use. Pasteurized milk will rot, not sour.

Handy Kitchen Substitutions - Save Money and Trips to the Grocery Store by Using What You Already Have at Home

Kitchen Substitutions – Eggs

1 whole egg = 2 egg yolks plus 1 tablespoon water (in cookies, cakes, etc.)

1 whole egg = 2 egg yolks (in custards or creamed dishes)

1 whole egg = 3 tablespoons water plus 1 Tablespoon chia seed (combine and let sit for 10 – 15 minutes until it gels – for baking)

1 whole egg = 1 tablespoon ground flax seeds plus 2-3 tablespoons water (simmer water and flax over low heat until it starts to gel – for baking)

1 whole egg = 2 1/2 tablespoons dried egg beaten with 2 1/2 tablespoons water

Note: Some people have asked why you would substitute yolks for whole eggs. If you do a lot of baking, you’ll inevitably run into some recipes that use only whites (like meringue). This leaves leftover yolks. :-)

Handy Kitchen Substitutions - Save Money and Trips to the Grocery Store by Using What You Already Have at Home

Kitchen Substitutions – Flours, Leavening and Thickeners----------------

1 tablespoon cornstarch (for thickening) = 2 tablespoons flour (approximately)

1 tablespoon flour (as thickening) = 1/2 tablespoon arrowroot or 2 teaspoons quick cooking tapioca

1 cup self-rising flour = 1 cup all purpose flour plus 1 tsp baking powder and 1/4 tsp salt

1 cup cake flour, sifted = 3/4 cup plus 2 tablespoons sifted all-purpose flour

1 teaspoon baking powder = 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tarter

1 package dry yeast (1/4 ounce) = 2 1/4 teaspoons dry yeast or 1 cake of compressed yeast or 2 teaspoons SAF-INSTANT yeast or 2 1/4 teaspoons bread machine yeast

Kitchen Substitutions – Miscellaneous---------------------

1 cup canned tomatoes = about 1-1/2 cups diced fresh tomatoes, simmered 10 minutes

2 cups tomato sauce = 3/4 cup tomato paste plus 1 cup water

1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water

1 cup bread crumbs = 3/4 cup cracker crumbs

Bread crumbs, dry, 1/4 cup = 1 slice bread

Bread crumbs, soft, 1/2 cup = 1 slice bread

1 tablespoon mustard = 1 teaspoon mustard powder, plus a little extra liquid, if needed

Garlic, 1 small clove = 1/8 teaspoon powder or 1/4 teaspoon granulated or 1/2 teaspoon minced garlic

1 tablespoon fresh herbs = 1 to 1/2 teaspoon dried herbs

Gelatin, 1/4 ounce envelope = about 2 1/4 teaspoons gelatin powder or 4 sheets gelatin (4×9 inches)

Kitchen Measurement Equivalents----------------------

1 cup = 8 fluid ounces

1 cup = 240 milliliters

1 pint = 2 cups

1 quart = 4 cups

1 quart = 0.95 liters

1 tablespoon = 3 teaspoons

1 tablespoon = 15 milliliters

1 teaspoon = 5 milliliters

¼ cup = 4 tablespoons

1/3 cup = 5 2/3 tablespoons

1 stick butter = ½ cup butter

12 ounces chocolate chips = 2 cups chocolate chips


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