Thursday, July 12, 2007

Cooking Substitutes

Cooking Substitutes


· 1 cup sifted all purpose flour = 1 cup unsifted all purpose flour minus 2 tablespoons or = 1 1/4 cups sifted cake and pastry flour.

· 1 cup cake and pastry flour = 1 cup minus 2 tbsp all-purpose flour.

· 1 cup sifted self-rising flour = 1 cup sifted all-purpose flour plus 1/2 tsp baking powder and 1/2 tsp salt.

· 1 tbsp cornstarch (for thickening) = 2 tbsp flour or = 2 tsp quick cooking tapioca.

· 1 tsp baking powder = 1/4 tsp baking soda plus 3/4 tsp cream of tartar.

· 1 tsp double-acting baking powder = 1 1/2 tsp phosphate baking powder or = 2 tsp tartrate baking powder.

· 1 cup butter = 1 cup margarine (hard/brick type) or = 1 cup shortening.

· 1 cup liquid honey = 1 1/4 cups sugar plus 1/4 cup liquid.

· 1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid.

· 1 cup granulated sugar = 1 cup brown sugar, firmly packed or = 1 1/3 cups brown sugar.

· 1 cup buttermilk or sour milk = 1 tbsp lemon juice or vinegar in a 1 cup measure plus add milk to make the 1 cup. Let stand 5 minutes.

· 1 cup buttermilk = 1 cup plain yogurt.

· 1 cup sour cream = 1 cup plain yogurt.

· 1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water.

· 1 cup skim milk = 3 tbsp skim milk powder plus 1 cup water.

· 1 cup cream = 3/4 cup milk plus 1/4 cup butter.

· 1/2 cup oil = 1/2 cup melted butter or = 1/2 cup solid shortening, melted.

· 1 ounce chocolate (1 square) = 3 tbsp cocoa plus 1 tbsp butter or shortening.

· 1 package active dry yeast = 1 tbsp active dry yeast or = 1 cake of compressed yeast.

· 1 whole egg (approximately 1/4 cup) = 2 egg yolks plus 1 tbsp water. Omit the water for custards and similarly textured food.

· 1 cup meat stock (eg. beef broth) = 1 cup consomme or canned meat broth.

· 1 cup meat stock = 1 bouillon cube dissolved in 1 cup hot water or = 1 tsp instant bouillon.

· 4 cups chicken stock = 1 4 to 5 pound chicken, boiled for stock or = 4 cups canned broth or = 4 tsp instant chicken bouillon. Another cooking substitution would be 4 instant bouillon cubes plus 4 cups of water.

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

· 1 cup tomato sauce = 1/2 cup tomato paste plus 1/2 cup water.

· 1 cup ketchup = 1 cup tomato sauce plus 1/2 cup sugar plus 2 tbsp vinegar.

· 1 clove garlic = 1/8 tsp garlic powder or 1/2 tsp garlic salt.

· 2 tbsp fresh chopped green or red pepper = 1 tbsp dried pepper flakes.

· 1 tsp dry mustard = 1 tbsp prepared mustard.

· 1 small onion = 1/4 cup chopped or = 1 tbsp dehydrated minced onion or = 1 tbsp onion salt.

· 1 tbsp fresh herbs (eg. parsley or basil) = 1 tsp dried.

· Juice of 1 lemon = 3 to 4 tbsp bottled lemon juice.

· 1/3 cup rum = 1 tbsp rum flavoring.

No comments: