Post by community member: Suzanne McMinn
We’ve all done it. It seems to happen the most often when we have company coming or are otherwise rushed and/or snowed in (okay, maybe that’s just me). We start cooking–and realize we don’t have something vital. Then we panic.
Here’s a list of save-the-day substitutions I’ve been compiling.
allspice = cinnamon plus a dash of nutmeg or cloves
1 teaspoon apple pie spice = 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger
1 teaspoon pumpkin pie spice = 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg
basil = oregano or thyme
cardamom = ginger
1 teaspoon dry mustard (in mixtures) = 1 tablespoon prepared mustard
1 tablespoon fresh herb (any) = 1/3 to 1/2 teaspoon of the same dried herb
cumin = chili powder
ginger = allspice, cinnamon, mace, or nutmeg
Italian seasoning = combination of basil, oregano, rosemary, and ground red pepper
mace = allspice, cinnamon, ginger, or nutmeg
1 teaspoon poultry seasoning = 3/4 teaspoon sage plus a 1/4 teaspoon combination of thyme, marjoram, savory, black pepper, and rosemary
1 clove garlic = 1/8 teaspoon garlic powder
1 small onion, chopped = 1 teaspoon onion powder or 1 tablespoon dried minced onion
1 egg (in baking) = 1 teaspoon cornstarch plus 1/4 cup water
1 whole egg = 2 egg yolks plus 1 tablespoon water
1 tablespoon flour (for thickening) = 1 1/2 teaspoons corn flour, arrowroot, potato flour, or rice flour or 2 teaspoons tapioca
1 tablespoon cornstarch (for thickening) = 2 tablespoons all-purpose flour
2 tablespoons tapioca (for thickening) = 3 tablespoons all-purpose flour
1 cup margarine or butter (in baking or cooking) = 1 cup lard or shortening or 7/8 cup vegetable oil
1 cup self-rising flour = 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda
1 teaspoon baking powder = 1/2 teaspoon cream of tartar plus 1/2 teaspoon baking soda
1 cup sugar = 1 cup packed brown sugar or 2 cups powdered sugar
1 cup brown sugar = 1 cup granulated sugar plus 2 tablespoons molasses
1 3/4 cup confectioners sugar = 1 cup granulated sugar, packed
1 cup honey = 1 cup sugar plus 1/4 cup water (CAN IT BE RUM? just askin’)
1 cup molasses = 1 cup honey
1 cup corn syrup = 1 cup sugar plus 1/4 cup water (….or bourbon…GO AHEAD)
1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening or cooking oil
1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate plus 4 teaspoons sugar
1 cup buttermilk = 1 tablespoon lemon juice or vinegar plus enough whole milk to make one cup (let stand 5 minutes before using), or 1 cup whole milk plus 1 3/4 teaspoon cream of tartar, or 1 cup yogurt
1 cup sour cream (in baking) = 7/8 cup buttermilk or sour milk plus 3 tablespoons butter
1 cup sour cream (in salad dressings or casseroles) = 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup water plus 1/3 cup nonfat dry milk powder
1 cup light cream = 1 tablespoon melted butter plus enough whole milk to make one cup
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
1/4 cup fine dry bread crumbs = 3/4 cup soft bread crumbs or 1/4 cup cracker crumbs or 1/4 cup cornflake crumbs
See this list on Farm Bell Recipes for the handy print page and to save it to your recipe box:
(Print it out and tape it to the inside of one of your kitchen cabinet doors for quick reference when you’re in a panic.)
Anybody got any more?
P.S. This post is the first in a series I’ll be writing here with kitchen and cooking ideas, tips, and helpful hints, plus a smattering of old-time cookbook fun. These posts will come with the header Cookery 101.
See all the Cookery 101 posts.
Suzanne McMinn on October 13, 2010 | Permalink
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