Posts Tagged ‘out of ingredient’
Moms with younger kids find it hard to get anything done during the day, especially getting out of the house unexpectedly. So when you are in the middle of the recipe and you find you don’t have enough of an ingredient what can you do? The baby’s asleep and teething, there’s no WAY you’re gonna wake her up to go to the grocery store, and your neighbors eat out, they don’t cook. This is where substitutions can save you. Here is a list of basic ingredient substitutions that you can use in baking to save that next batch of school party cupcakes.
1 tsp Baking Powder = 1/4 tsp baking soda + 1/2 tsp cornstarch + 1/2 tsp cream of tartar.
1 cup Dark Corn Syrup = 3/4 cup light corn syrup + 1/4 cup molasses
1 cup Light Corn Syrup = 1 cup white sugar, and add 1/4 cup more of whatever liquid you are using in the recipe.
1 tbsp Corn Starch = 2 tbsp all purpose flour or instant tapioca
1/2 tsp Cream of Tartar = 1/2 tsp white vinegar or lemon juice
1 cup Heavy Cream (not for whipping) = 2/3 cup whole milk + 1/3 cup melted unsalted butter
1 cup Sour Cream = 1 tbsp lemon juice + enough milk on top to fill 1 cup. Let stand for 5 min before adding to recipe.
1 tsp Vanilla Extract = 1/2 of one vanilla bean
1/2 cup Unsalted Butter = 1/2 cup of shortening or lard
1 cup All Purpose Flour = 1 cup self rising flour, and omit baking powder and salt from your recipe
1/2 cup white cake flour + 1/2 cup whole wheat flour
1 cup Whole Wheat Flour = 7/8 cup all purpose flour + 2 tbsp wheat germ
1 cup Honey = 3/4 cup maple syrup + 1/2 cup sugar
1 cup Maple Syrup = 3/4 cup corn syrup + 1/4 cup butter + 1/2 tsp maple extract (optional)
8 Marshmallows = 1/2 cup marshmallow fluff
1 cup Ricotta Cheese = 1 cup dry cottage cheese
Caster sugar is easily made by processing regular white granulated sugar in a food processor until it is very fine.
Kosher salt, table salt and sea salt are interchangeable, but you may recognize the difference in taste.
You can substitute vinegar for lemon juice in almost any recipe, EXCEPT those requiring the lemon juice for flavoring. You don’t want a lemon cream pie to be a vinegar cream pie. A good rule is to never substitute when there is more than a tablespoon or two required.
If you want to perfect your cooking and baking techniques, HERE is a great book from Williams Sonoma that can help you with the ins and outs of your kitchen and the best ways to make your favorite dishes.