Food Substitutions
by Cyndi Roberts
Description: Food substitutions you can use while cooking.
Did you ever find yourself in the middle of
making a recipe and discover that you're out
of one of the ingredients?
It happens to all of us at one time or
another. The good news is that there are
substitutions you can make--if you just know
what they are!
Here is a list of substitutions you can use
in cooking:
1 cup honey = 1 1/4 cups sugar + 1/4 cup liquid
1 cup whole milk = 1/2 cup evaporated milk +
1/2 cup water
1 tsp. lemon juice = 1/2 tsp. vinegar
1 cup butter = 1 cup margarine or 7/8 cup
vegetable oil
1 cup yogurt = 1 cup buttermilk
1 Tbsp. flour (for thickening) =
1/2 Tbsp. cornstarch or
2 tsps. quick-cooking tapioca
1 cup buttermilk = 1 or 2 Tbsps. lemon juice or
or vinegar plus enough milk
to make 1 cup
1 Tbsp. fresh herbs = 1 tsp. dried herbs
1 square unsweetened chocolate = 3 Tbsp. cocoa
plus 1 Tbsp. shortening
1 tsp. baking powder = 1/3 tsp. baking soda plus
1/2 tsp. cream of tartar
1 cup all-purpose flour = 1 cup whole wheat flour
1 cup brown sugar = 1 cup white sugar plus
2 Tbsp. molasses
1 egg = 1 heaping Tbsp. soy flour plus 1 Tbsp. water
1 cup self-rising flour = 1 cup all-purpose flour
plus 1 1/2 tsp. baking powder
and 1/2 tsp. salt
1 tablespoon of dried minced onion = 1/4 cup raw
minced onion
Don't use a gallon of words to express a spoonful of thought!
Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another"
bi-weekly newsletter and founder of the website of the same name.
Visit http://www.cynroberts.com to find creative tips, articles, and
a free e-cooking book. Subscribe to the newsletter and receive the
free e-course "Taming the Monster Grocery Bill".
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