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Emergency Substitutions

Submitted by: suzanne-mcminn on October 13, 2010
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5
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Emergency Substitutions

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.

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Difficulty: Easy

Ingredients

Allspice = cinnamon plus a dash of nutmeg or cloves


Apple Pie Spice (1 teaspoon) = 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger

Baking Powder (1 teaspoon) = 1/2 teaspoon cream of tartar plus 1/2 teaspoon baking soda

Basil = oregano or thyme

Bread Crumbs, fine dry (1/4 cup) = 3/4 cup soft bread crumbs or 1/4 cup cracker crumbs or 1/4 cup cornflake crumbs

Butter or Margarine, in baking or cooking (1 cup) = 1 cup lard or shortening or 7/8 cup vegetable oil

Buttermilk (1 cup) = 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

Cardamom = ginger

Chocolate, Semi-Sweet (1 ounce) = 1 ounce unsweetened chocolate plus 4 teaspoons sugar

Chocolate, Unsweetened (1 ounce) = 3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening or cooking oil

Corn Syrup (1 cup) = 1 cup sugar plus 1/4 cup water ¬†(….or bourbon…GO AHEAD)

Cornstarch, for thickening (1 tablespoon) = 2 tablespoons all-purpose flour

Cream, Light (1 cup) = 1 tablespoon melted butter plus enough whole milk to make one cup

Cumin = chili powder

Egg (1 whole) = 2 egg yolks plus 1 tablespoon water

Egg, in baking (1) = 1 teaspoon cornstarch plus 1/4 cup water

Flour, Bread (1 cup) = 1 cup of unbleached all-purpose flour plus 1 tablespoon (or 2 tablespoons for higher gluten) vital wheat gluten

Flour, Cake (1 cup) = 1 cup of all-purpose flour plus 2 tablespoons cornstarch.

Flour, for thickening (1 tablespoon) = 1 1/2 teaspoons corn flour, arrowroot, potato flour, or rice flour or 2 teaspoons tapioca

Flour, Pastry (1 cup) = Use 2/3 cups all-purpose flour plus 1/3 cup cake flour

Flour, Self-Rising (1 cup) = 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda

Garlic (1 clove) = 1/8 teaspoon garlic powder

Ginger = allspice, cinnamon, mace, or nutmeg

Herb, Fresh (1 Tablespoon any) = 1/3 to 1/2 teaspoon of the same dried herb

Honey (1 cup) = 1 cup sugar plus 1/4 cup water (CAN IT BE RUM? just askin’)

Italian Seasoning = combination of basil, oregano, rosemary, and ground red pepper

Mace = allspice, cinnamon, ginger, or nutmeg

Milk, Whole (1 cup) = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup water plus 1/3 cup nonfat dry milk powder

Molasses (1 cup) = 1 cup honey

Mustard, Dry (in mixtures)(1 teaspoon) = 1 tablespoon prepared mustard

Oil, in baking (1 cup) = 1 cup unsweetened applesauce

Onion, 1 small chopped = 1 teaspoon onion powder or 1 tablespoon dried minced onion

Poultry Seasoning (1 teaspoon) = 3/4 teaspoon sage plus a 1/4 teaspoon combination of thyme, marjoram, savory, black pepper, and rosemary

Pumpkin Pie Spice (1 teaspoon) = 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg

Salt, Cheese = a medium-size grained Kosher or Pickling/Canning Salt

Salt, Kosher = a coarse, non-iodized (make sure there are no additives) Table or Pickling/Canning Salt

Salt, Pickling/Canning = a coarse Kosher Salt

Salt, Popcorn = grind your favorite salt in a spice grinder until a very fine powder. You can add any spices you’d like right in with the salt at the same time.

Salt, Pretzel = a large, coarse grained Kosher Salt

Sour Cream, in baking (1 cup) = 7/8 cup buttermilk or sour milk plus 3 tablespoons butter

Sour Cream, in salad dressings or casseroles (1 cup) = 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter

Sugar, Brown, dark (1 cup) = 1 cup granulated sugar plus 2 tablespoon molasses

Sugar, Brown, light (1 cup) = 1 cup granulated sugar plus 1 tablespoon molasses

Sugar, Confectioners (1 3/4 cup) = 1 cup granulated sugar + 1 tablespoon corn starch in blender until powdery, stirring often

Sugar, Superfine = process regular sugar in a food processor or blender for about a minute

Sugar, White (1 cup) = 1 cup packed brown sugar, 2 cups powdered sugar, or equal amounts raw sugar

Tapioca, for thickening (2 tablespoons) = 3 tablespoons all-purpose flour

Tomato Juice (1 cup) = 1/2 cup tomato sauce plus 1/2 cup water

Tomato Sauce (2 cups) = 3/4 cup tomato paste plus 1 cup water

Directions

Print and tape inside a kitchen cabinet door for handy reference!


Categories: Ingredients & Mixes, Substitutions, Tips & Tricks

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Reviews

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  1. 6-2
    10:54
    am

    Printing this and putting it on my fridge TODAY!

  2. 6-11
    6:31
    pm

    I just tried to print this out and it would only print the first page! I tried it several times ūüôĀ

  3. 6-12
    8:47
    am

    It has something to do with the Ingredient list being so long I think. Other long recipes are printing both pages fine.

    A workaround…Print this Recipe. When that page opens, highlight the entire recipe (the ads won’t highlight), right-click and either Print or Copy to paste into a word editor program.

    We’ll keep working on it though!

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