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Also SEE: Equivelants
When making substitutions, your recipe may
end up with a slightly different texture or a taste.
Dairy
-1 cup butter = 1 cup margarine.
-1 cup margarine = 1 cup shortening & 1/2 tsp salt.
-1 cup margarine = 1 cup butter.
-1 cup margarine = 7/8 cup veg oil & 1/2 tsp salt.
-1 cup margarine = 7/8 cup lard & 1/2 tsp salt.
1 cup Butter = * 7/8 to 1 cup hydrogenated fat plus
1/2 tsp salt
-2 cups Milk, (whole) = 1 cup evaporated milk & 1 cup water.
-1 cup Half & Half Cream = 7/8 cup milk plus 1 tbsp butter
-1 cup heavy cream = 1 cup evaporated milk.
-1 cup heavy cream = 3/4 cup milk plus 1/3 cup butter
-1 cup light cream = 1 cup evaporated milk.
-1 cup whipped cream = 1 cup frozen whipped topping, thawed
-1 cup Buttermilk = 1/4 cup milk &
3/4 cup yogurt.
-1 cup Buttermilk = 1 tbsp vinegar or lemon juice and add
enough milk to make 1 cup, let stand for 5 minutes & DO NOT STIR.
-1 cup Buttermilk = Use plain yogurt or thinned sour cream instead.
-1 cup Cultured milk = 1 tbsp vinegar or lemon juice and add
enough milk to make 1 cup, let stand for 5 minutes & DO
NOT STIR.
-1 cup Crème fraiche = 1 cup of heavy cream and 1
tbsp plain yogurt, stir together & let stand for 6 hours at room temperature.
SUGARS & SWEETENERS
-1 cup Sugar, white granulated = 1 & 1/3 cups brown
sugar (lightly packed)
-1 cup Sugar, white granulated = 1 & 1/2 cups molasses
-1 cup Sugar, white granulated = 2 cups corn syrup
-1 cup Sugar, white granulated = 3/4 cup honey
-1 cup Sugar, white granulated = 1 1/2 cups maple syrup
-2 tsp Sugar = 1 artificial sweetener packet
-1 oz unsweetened chocolate = 3 tbsp
unsweetened cocoa plus 1 tbsp shortening or veg oil
LEVENING & AGENTS
-1 tbs Cornstarch (for thickening) = 2 tbs flour
or 4 tbs quick cooking tapioca
-1 tsp Baking powder = 1/2 tsp cream of tartar & 1/4 tsp soda.
or 1/4 tsp baking soda plus 1/2
cup sour milk or buttermilk or yogurt (decrease
liquid called for in recipeby 1/2 cup)
or 1/4 tsp baking soda plus 1/2
tablespoon vinegar or lemon juice used with sweet milk to make 1/2
cup (decrease liquid called for in recipe by 1/2 cup)
or 1/4 tsp baking soda plus 1/4
to 1/2 cup molasses (decrease liquid in recipe by 1 to 2 tablespoons)
or 1/3 tsp baking soda plus 1/2 tsp
cream of tartar
Cream of Tartar substitute:
-1 tsp Baking powder = 1/2 tsp cream of tartar & 1/4 tsp soda.
In Cake or Cookie recipes:
If your recipe is calling for both baking soda and cream of
tarter, then omit both the baking soda & cream of tartar and just
use baking powder.
One teaspoon baking powder is equivalent to 1/4 teaspoon baking
soda plus 1/2 teaspoon cream of tartar. If there is additional
baking soda required, then just add it to the recipe.
- 2 tbs flour = 1 tbsp cornstarch
ALCOHOL
SUBSTITUTES FOR COOKING
In place of the alcohol
required in recipes use the following instead
For 1 Tbs. dry vermouth, use 1 Tbs. apple juice.
For 1 Tbs. sweet sherry, use 1 Tbs. apple cider.
For 1/4 cup brandy, port wine, rum, sweet
sherry, or fruity liqueur, use equal amount unsweetened apple or
orange juice plus 1 tsp. vanilla or other flavored extract.
For 1/4 cup red wine, use equal amount red
grape juice or cranberry juice.
For 1/4 cup white wine, use equal amount
white grape juice or apple juice.
For 2 Tbs. amaretto, use 1/4-1/2 tsp.
almond flavored extract (add water or grape juice if you need an
equal volume).
For 2 Tbs. bourbon or sherry, use 1-2 tsp.
vanilla extract (add water or grape juice if you need an equal volume).
For 2 Tbs. brandy or rum, use 1/2-1 tsp.
brandy or rum extract (add water or grape juice if you need an equal volume).
For 2 Tbs. Grand Marnier or other
orange-flavored liquer, use 2 Tbs. unsweetened orange juice
concentrate or 2 Tbs. orange juice and 1/2 tsp. orange extract.
For 2 Tbs. kahlua or other
coffee/chocolate-flavored liqueur, use 1/2-1 tsp. chocolate extract
plus 1/2-1 tsp. instant coffee in 2 Tbs. water.
For 2 Tbs. sherry or bourbon, use 1 to 2
tsp. vanilla extract.
Equivelants
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